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best philly cheesesteak recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This upgraded Philly cheesesteak features a rich, creamy, and smoky red pepper provolone sauce in place of traditional cheese slices. It focuses on layers of rich flavor and tender shaved ribeye steak for an authentic yet elevated experience.
Ingredients
- 1 lb (450 g) very thinly sliced ribeye steak, shaved steak
- 1 large yellow onion, thinly sliced
- 8 oz (225 g) cremini mushrooms, thinly sliced (optional)
- 4 fresh hoagie rolls
- 7 oz (190 g) jarred roasted red peppers, drained
- 1 cup shredded provolone cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup vegetable stock
- 1 tablespoon vegetable oil
- 1 teaspoon smoked paprika
- Garlic powder, salt, and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Smoky Red Pepper Provolone Sauce: Blend the drained roasted red peppers until completely smooth. Prepare a light roux by melting butter, whisking in flour, and cooking for 1-2 minutes until nutty. Gradually add milk and stock, whisking continuously to avoid lumps. Bring to a simmer, then add the puréed peppers and spices before stirring in the shredded provolone until smooth and creamy. Keep the finished sauce warm over very low heat.
- Cook the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium-high heat. Sauté the onions and mushrooms until deeply softened and caramelized, which takes about 8-10 minutes, seasoning with garlic powder, salt, and pepper. Remove the vegetables from the pan and set aside, reserving the skillet for the steak.
- Cook the Steak: Increase the heat to high and add the remaining oil; ensure the pan is very hot before adding the steak. Spread the shaved ribeye across the surface in a single layer (cook in batches if necessary) and sear for 1-2 minutes without stirring to achieve a good sear. Chop and flip the steak with two spatulas until cooked through and slightly browned; avoid overcooking.
- Combine and Assemble: Return the cooked vegetables to the pan with the steak and mix everything together well. Divide the mixture into four equal portions and shape them into rectangles on the skillet. Fill the hoagie rolls generously with the steak and vegetable mixture.
- Serve: Spoon a generous amount of the warm Smoky Red Pepper Provolone Sauce over the filling inside each roll. Garnish with fresh parsley and a pinch of smoked paprika. Serve immediately while warm and gooey.
Notes
Use thinly sliced ribeye steak (shaved steak) for the best results; freeze a whole ribeye for 30 minutes before slicing for easier cutting. Use soft hoagie rolls, splitting them lengthwise but keeping the back attached to hold the filling. Toasting the rolls lightly adds structural integrity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 calories
- Sugar: 8 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 130 mg