Philly Cheesesteak
Prep time
Cook time
Total time
We all know this iconic sandwich, it's the stuff dreams are made of! Tender beef, onions, peppers, Provolone cheese and good soft buns! Very simple to make, pop the beef in the freezer for easy slicing and yes you can just use slices of Provolone but this sauce is to die for! It's Bobby Flay's recipe and it is spectacular! Treat your family and friends to this classic masterpiece!
Author: Ruth Guerri
Recipe type: Sandwich
Serves: 4
Ingredients
- 1 Tbs of olive oil
- 1 very large or 2 medium onions, thinly sliced
- 1 large red pepper, thinly sliced
- 1 large green pepper, thinly sliced
- ½ tsp of salt and ¼ tsp of pepper
- 2½ lbs of Filet mignon or ribeye steaks, thinly sliced
- 2 large garlic cloves, chopped
- 1 tsp of kosher salt
- ½ tsp of pepper
Provolone Sauce:
- 1 Tbs of butter
- 1 Tbs of all-purpose flour
- 2 cups of whole milk, heated
- 1 cup of Provolone cheese, grated or cut into small pieces.
- 1 tsp of kosher salt
- ¼ tsp of pepper
- 4 Hoagie rolls, cut in half ¾ of the way through
Instructions
- The first step is to prep all of your ingredients, slice the onions, peppers and beef.
- Now in a very large skillet, cast iron if you have one, add in the olive oil, heat it over medium heat and add the onions, cook stirring occasionally for 10 minutes, push them aside, add in the peppers, salt and pepper and cook for 5 - 6 minutes.
- Place the onion mixture in a large bowl and add a little more oil to the skillet if needed. Heat it up then add in some of the steak, salt and pepper and the garlic cloves, work in batches, it's very important not to overcrowd the skillet. Saute for about 2 - 3 minutes or until desired doneness.
Continue on with the remaining beef, then add the onion mixture and the first batch of beef back in and stir well.
- For the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the Provolone and Parmesan until combined; season with the salt and pepper.
- Warm your buns if you like and now just put it all together, hollow out the hoagie rolls a little, spoon on the steak and onon mixture, top with some of the provolone sauce and dig in!
