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!