Philly Cheesesteak Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
1298 kcal
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Course
Main Course, Lunch
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Cuisine
American
Philly Cheesesteak Recipe
Description
This cheesesteak recipe begins by preparing a smooth, thick cheese sauce combining shredded cheddar, American cheese, cornstarch, evaporated milk, and seasoning, gently heated until thickened. Meanwhile, onions are caramelized in clarified butter until tender and golden, providing a sweet counterpoint to the savory steak.
Thin ribeye slices are cooked quickly to retain tenderness and browned slightly for flavor, then combined with some caramelized onions and seasoned. The sandwich buns are toasted on the cooking surface for a slightly crisp texture. The steak and onion mixture is then divided across the toasted buns and topped with remaining onions and the rich cheese sauce, creating a warm, well-balanced filling.
This sandwich can be customized by swapping out the cheese sauce for melted provolone directly on the steak or adding toppings like hot peppers or pickled jalapeños. Caramelizing onions ahead or preparing components early keeps assembly efficient. Leftover steak, onions, and sauce store well refrigerated or frozen.
For reheating, gently warm the steak and onions in a pan or microwave and reheat the cheese sauce on low, stirring to maintain smoothness. Using a flat-top or skillet provides sufficient surface area for optimal cooking and toasting.
Ingredients
For the Sauce:
- 1 cup cheddar cheese shredded sharp
- 1 cup American cheese shredded
- 1 tablespoon cornstarch
- 1 teaspoon garlic granules
- 1 teaspoon dry mustard ground
- 12 ounces evaporated milk
- salt coarse, to taste
For the Sandwich:
- 3 tablespoons clarified butter or ghee
- 2 yellow onion peeled and sliced
- 2 pounds ribeye steak thinly sliced
- 4 8 ” buns
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
- Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
- Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
- Cook for 2-4 minutes or until lightly browned and cooked throughout.
- Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
- To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
- Serve hot.
Notes
- Keep cheese sauce over low heat and stir often to prevent a grainy texture; thin with evaporated milk if too thick.
- Freezing the ribeye slightly before slicing helps achieve thin, tender slices.
- Caramelize onions in advance and keep warm for quick assembly.
- A metal spatula is useful for chopping and mixing steak as it cooks.
- Store cooked meat, onions, and cheese sauce separately refrigerated for 4-5 days or freeze up to 2 months. Thaw before reheating.
- Cheese sauce can be omitted in favor of melting provolone directly on the steak for a classic style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1298 kcal
% Daily Value*
| Calories | 1298kcal | 65% |
| Carbohydrates | 109g | 36% |
| Protein | 72g | 144% |
| Fat | 63g | 97% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 212mg | 71% |
| Sodium | 1423mg | 59% |
| Potassium | 854mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 443mg | 44% |
| Iron | 36mg | 200% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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