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cheese steak recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This next-level cheese steak recipe delivers a hearty meal with crispy steak, melty provolone, and a smoky red pepper cream sauce. It’s designed for a quick, flavorful weeknight dinner for the family.
Ingredients
- 500 g (1.1 lb) thinly sliced beef ribeye or sirloin steak
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced (optional)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 4 long hoagie rolls, split
- 8 slices provolone cheese
- 120 g (4 oz) jarred roasted red peppers, drained
- 60 g (2 oz) full-fat cream cheese, softened
- 60 ml (1/4 cup) milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper (optional)
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- Prepare Red Pepper Drizzle: Combine drained roasted red peppers, softened cream cheese, milk, smoked paprika, garlic powder, and cayenne pepper (if using) in a blender until completely smooth. Set the sauce aside.
- Cook Vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper and sauté for 5–7 minutes until softened and lightly caramelized, seasoning with 1/4 teaspoon salt halfway through. Remove vegetables and set aside.
- Sear the Beef: Season the thinly sliced beef with the remaining 1/4 teaspoon salt and black pepper. Increase skillet heat to high and add the remaining 1 tablespoon of oil. Cook the beef in a single layer for 2–3 minutes, stirring and breaking up the meat, until browned and just cooked through. Avoid overcrowding.
- Melt Cheese on Filling: Return the cooked vegetables to the skillet with the beef and mix together. Divide the mixture into 4 portions. Top each portion evenly with 2 slices of provolone cheese. Cover for 1–2 minutes until the cheese is beautifully melted.
- Toast Rolls and Assemble: While the cheese melts, lightly toast the cut sides of the hoagie rolls until golden brown and crisp. Scoop each cheesy beef and vegetable portion directly into a warmed hoagie roll.
- Finish with Drizzle and Serve: Rewarm the red pepper drizzle if needed to reach pouring consistency. Generously drizzle the warm sauce over the filling of each assembled sandwich, garnish with fresh parsley, and serve immediately.
Notes
To prevent a soggy sandwich, be sure to toast the hoagie rolls before filling them. The smoky red pepper cream drizzle can be prepared up to 3 days in advance and stored in the refrigerator. Overcooking the beef will result in a tough texture; cook quickly over high heat for only 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 850 kcal
- Sugar: 5 g
- Sodium: 1000 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg