I want to share a secret with you. This is my all-time favorite dinner recipe. It’s my indulgent, having-a-bad-day meal that makes it all better. I am a big cheesesteak fan. Whenever we happen upon a new restaurant and they serve cheesesteak, that’s what I’ll order. Since I’ve started making my own, I am often disappointed when we go out. This recipe is simple, uses minimal ingredients, and it turns out amazing every time. You won’t need another recipe once you try my Best Ever Philly Cheesesteak.
What exactly makes a great cheesesteak? Is it the use of ribeye? Well, yes. You want a good cut of meat because it’s the heart of the cheesesteak. But what about the hoagie roll? I found some amazing hoagie rolls in the bakery at Publix. If they aren’t in stock, I don’t make cheesesteak. Honestly, they’re that good. Find a freshly baked hoagie roll (not the pre-packaged rolls in the bread aisle) if possible.
How about toppings? In my opinion, I can’t go without onions and peppers. My husband loves mushrooms, so he opts for all three. I cook the onions and peppers together first, then add the mushrooms afterward for him.
Lastly is the cheese. A classic Philly cheesesteak is often made with provolone or even cheese whiz sauce. I prefer white American cheese. It’s melty and smooth, which is perfect for a hot sandwich. Kraft sells white American cheese singles, or you can find it at your local deli. To me, provolone doesn’t melt enough, and cheese whiz seems messy. White American cheese lands somewhere in the middle, which is why it is the perfect choice.
My Best Ever Philly Cheesesteak is an indulgent splurge meal without a doubt. I hope you enjoy it and make one for yourselves. What are your favorite cheesesteak toppings? Let me know what you use in the comments below!
- 2 hoagie rolls sliced
- 3 tablespoons unsalted butter
- 1/2 green bell pepper sliced
- 1/2 onion sliced
- 3-4 button mushrooms sliced
- 1 pound ribeye steaks thinly sliced against the grain
- salt and pepper to taste
- 2 teaspoons worchestershire sauce
- 4 slices white american cheese
Preheat skillet over medium heat. Butter insides of hoagie rolls with 1 tablespoon of butter. Place hoagie rolls face down (one at a time) onto skillet until lightly browned and toasty. Set aside.
Add 1 tablespoon of butter to skillet and melt. Add bell pepper, onions, and mushrooms to skillet. Cook, stirring occasionally, until veggies are lightly browned and onions turn translucent. Remove from pan and set aside.
Add 1 tablespoon of butter to skillet and melt. While butter is melting, salt and pepper your sliced ribeye steak. Add ribeye to skillet and cook for 2-4 minutes, stirring occasionally. Add worchestershire sauce to skillet and stir to combine.
Reduce heat to low. Return veggies to skillet and stir to combine. Split your steak mixture in half on either side of the skillet. Lay two pieces of cheese onto each half and allow to melt, about 1 minute.
Spoon cheesesteak mixture into your hoagie rolls. Serve immediately.