Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m thrilled to share my favorite homemade cheesesteak recipe with you! This authentic Philly cheesesteak is a game-changer for sandwich lovers. Picture this: thinly sliced ribeye steak, gooey melted provolone cheese, and sweet caramelized onions nestled in a toasty hoagie roll. Yum!
This ribeye steak sandwich is perfect for game day or a quick weeknight dinner. The best part? You can whip it up in just 30 minutes! I’ll show you how to slice the steak like a pro and cook it to perfection on a large skillet. Get ready to sink your teeth into the most mouthwatering homemade cheesesteak you’ve ever tasted!
Exact Ingredients List (+ Possible Substitutes)
I love making Philly cheesesteaks at home. The key ingredients are simple yet flavorful. For the perfect sandwich, I use 2½ to 3 pounds of thinly sliced ribeye steak. If ribeye isn’t available, petite sirloin or flank steak work great too.
Next, I slice up one large onion and a bell pepper. For cheese, provolone is my go-to. But you can also use white American or Velveeta-style cheese for extra meltiness.
To complete the sandwich, I grab some hoagie rolls. For seasoning, I use:
- 1 tablespoon Lawry’s Seasoned Salt
- 1 teaspoon garlic pepper
If you don’t have these spices, don’t worry. A mix of salt, black pepper, and garlic powder works well too. Remember, making your own cheesesteaks is all about your taste. Feel free to adjust or swap ingredients as you like.
“The secret to a great cheesesteak is in the quality of the ingredients and how you cook them.”
Instructions
I love cooking cheesesteak at home. I’m excited to share my foolproof method with you. The key to a perfect Philly cheesesteak is in the preparation steps. Let’s dive into how to make Philly cheesesteak that rivals any street vendor’s!
First, partially freeze your beef for easier slicing. While it’s chilling, sauté your onions and peppers until they’re soft and fragrant. Now, it’s time for the star of the show – the steak. Slice it paper-thin against the grain.
Heat your griddle or large skillet over medium-high heat. Cook the beef in batches, seasoning generously with salt and pepper. Once it’s browned, push it to one side and top with cheese slices. Let them melt while you toast your hoagie rolls.
Now comes the fun part – assembly! Pile that cheesy, meaty goodness onto your toasted rolls. Add the sautéed veggies on top. For an extra touch, I like to wrap my sandwiches in foil for a few minutes. This lets the flavors meld and ensures everything’s piping hot.
Nothing beats the satisfaction of biting into a homemade Philly cheesesteak. The tender meat, gooey cheese, and soft yet crusty bread create a harmony of flavors that’s simply irresistible.
Remember, practice makes perfect when it comes to cooking cheesesteak at home. Don’t be discouraged if your first attempt isn’t restaurant-quality. With each try, you’ll get better at nailing those authentic Philly flavors right in your own kitchen.
Tips, Tricks & Storing
I have some great tips for making your cheesesteak perfect. First, put the steak in the freezer for 20-30 minutes before cutting. This makes it easy to slice thinly. Use a sharp knife for the best results.
When cooking the veggies, keep the heat low. This stops them from getting too brown. For a crispy roll, toast them before adding the filling. This adds a lot to the taste and feel of your Philly cheesesteak.
Storing leftover cheesesteak is simple. Keep the meat and veggies separate from the bread. This keeps everything fresh. When you want to eat it, reheat the filling in a pan before adding it to the bread.
- Store filling in an airtight container in the fridge
- Keep bread at room temperature
- Consume within 2-3 days for best quality
Reheating Philly cheesesteak is easy. Warm the meat and veggies in a pan over medium heat. Then, put it all on your bread and enjoy. The cheese will melt nicely from the heat.
This recipe is easy to adjust. You can make more or less depending on how many you’re serving. These tips will help you make tasty cheesesteaks every time.
Recipe Variations & Serving Suggestions
I love trying new things with cheesesteaks. Add sautéed mushrooms or bell peppers for a twist. Or, use white American or pepper jack cheese for a spicy taste.
Want a low-carb Philly cheesesteak? Serve it on zucchini noodles, in bell peppers, or on portobello mushroom caps. These are just as good as the classic version.
For sides, try crispy French fries or onion rings. Or go light with a garden salad. Mini cheesesteak sliders are great for parties too.
This recipe is easy to change up. You can make it fit your diet or taste while keeping that classic Philly flavor.