A delicious cheesesteak is something everyone should experience, which is why we’re bringing you a recipe that you can try in the comfort of your own kitchen! Following our recipe will give you a more gourmet approach than the “ordinary” cheesesteak, which makes this sandwich all the more special. Caramelized onions are such a treat in this dish and the provolone sauce is like nothing you’ve had on a sandwich before it’s that good.
The secret to perfecting this sammie at home is slicing the meat as thinly as you can. We’re assuming most people don’t have a deli-grade meat slicer/grinder in their kitchens, so the tip is to freeze the meat before handling it, so it’s easier to slice thinly. Equipped with these tips and this recipe, we invite you to try the classic cheesesteak– we know you’ll love it!
Gourmet Cheesesteak with Green Peppers
30min to prepare Serves 4
- 2 pounds ribeye or strip loin, trimmed of fat
- 4 soft hoagie (sub) rolls
- 4-6 oz. button mushrooms, sliced
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk, warmed
- 1 cup provolone, grated (not sliced)
- salt and pepper, to taste
- 1 hour before starting, place steak in the freezer.
- Preheat oven to 400º F. Remove steak from freezer and slice it very thinly with a very sharp knife.
- Melt 1 tablespoon olive oil in a medium pan over medium heat and cook onions until caramelized, about 30 minutes. Set aside.
- Cook green peppers until softened, 10-12 minutes, then add sliced mushrooms and cook for another 5-7 minutes.
- Place hoagie rolls on a baking sheet and toast for 5 minutes until slightly crunchy.
- Heat remaining vegetable oil and cook meat in two batches, so each gets browned and crispy.
- Return onions, mushrooms and peppers to the meat and toss together. Then divide into fourths and spoon into toasted rolls.
- In a medium saucepan, melt butter over medium heat and add in flour. Stir until mixture is thickened, then whisk in milk and cook for 5 minutes, or until thickened.
- Remove sauce from heat and stir in grated provolone. Season with salt and pepper and pour mixture into sandwiches, over the meat and veggies.
- Serve immediately.
- Time-saving tip: If you're short on time, opt for the more traditional cheesesteak. Just cook onions until translucent (about 10 minutes) and melt 8 slices of provolone (and/or cheese wiz) over meat and vegetables before distributing it into sandwiches, tossing it so it begins to melt.
Recipe adapted from Center Cut Cook