Cheesesteaks

June 19, 2012 // 109 comments »

Cheesesteaks!

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn’t got to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend. I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I’m sure it’s just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn’t wait for me to come home to make dinner again. It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make dinner when I came home. But not the day I came home though, it was a red eye flight. NO MORE red eyes for me. I just can’t hack it. I don’t sleep very well on planes due to my sleep apnea…I don’t know why I tried it for so long but no more.

The second day after I came home, I made these cheesesteaks. This is Curtis’ perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try. And perfection.

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you’re done.

In a heated non-stick skillet with 1 Tbsp of butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan.

I wipe the pan out with a paper towel and add 1/2 Tbsp of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 Tbsp of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you’ll see them above.

All the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Once again, I wipe the pan thoroughly especially the cheese so it doesn’t burn. Add 1 Tbsp of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Now I’m craving another one of these.

I love how the cheese gets mixed in completely.

And we’re ready to roll them up.

Roll them up tightly in foil. These pictures don’t really show you how small we roll them up. The diameter of the cheesesteaks ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don’t you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I’m using the top oven of my KitchenAid double oven range.)

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had it with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn’t cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

Yield: 4 sandwiches

Prep Time: 35 min

Cook Time: 50 min

Total Time: 1 hr 25 min

Use two ribeye steaks for this recipe and you can't go wrong.

Ingredients:

4 hoagie rolls, sliced (We love the Publix hoagie rolls!)
1/2 green pepper, sliced
1 large white onion, cut in half and sliced thick
8 oz mushrooms, sliced
1.25-1.5 lbs beef ribeye steaks (sliced thinly across the grain and then chopped roughly again so they are small pieces)
salt & pepper
3 1/2 Tbsp salted butter
8 slices of cheese (Provolone or Muenster)

Directions:

Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.

Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.

Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).

Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.

Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.

Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions - for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

From The Little Kitchen

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*Okay another note, I didn’t call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I want to though and have Philly cheesesteaks in Philadelphia. I have only had Philly cheesesteaks in supposedly authentic shops here in Florida. Hope these are close but I know it’s inevitable someone will say, these aren’t anything like the original! And there’s no way they can be since we don’t have access to those amazing Amoroso rolls.

Posted in Beef, Husband's Favorites, Main Dishes, Recipes, Sandwiches

109 comments »

109 Responses to “Cheesesteaks!”

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Cookbook Queen — June 19, 2012 @ 12:23 pm
OMG…My husband LOVES Cheesesteaks and these are some of the best I’ve EVER seen!!

He orders one almost every time we go out. I can’t wait to surprise him with homemade ones!!

[Reply]
- JulieD replied: June 19th, 2012 @ 2:48 pm
  
  Aww thank you! If you make them, please let me know what he says! Hope you’re doing well!! Love seeing your pictures on instagram.
  
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- JulieD replied: June 25th, 2012 @ 1:26 am
  
  Let me know if you try them!!
  
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Quick Asian Recipes - Ashish Negi — June 19, 2012 @ 12:25 pm

These look absolutely delicious. Those lovely pics will make anyone hungry immediately

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Aggie — June 19, 2012 @ 12:32 pm

Drool. That is all.

I want mine w shrooms, onions & peppers please

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Amy @ The Nifty Foodie — June 19, 2012 @ 12:33 pm
Gah, your husband is a brave man for doing that certification? I’m assuming the ESRI professional one? I want to work towards it one day too, but I keep hearing the test is a doozie. Oy…

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- JulieD replied: June 19th, 2012 @ 12:35 pm
  
  I told you wrong before, it’s actually a GIS certificate from a public Florida university (online). Ugh, he is having a hard time right now he is learning Python scripting (language) and maybe working his way up to the certification. He’s have a hard time because the assignments and reading are ridiculous. The amount of time he spends on it is ridiculous…I keep saying just 6 more months!
  
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Amy @ The Nifty Foodie — June 19, 2012 @ 12:34 pm

Oh, and BTW…I totally would break my diet for one of those…that sandwich looks AMAZING.

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Miss @ Miss in the Kitchen — June 19, 2012 @ 12:44 pm
I don’t know anything about Philly cheesesteaks, but this is the best looking sandwich EVER! My boys would go absolutely crazy for these!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:38 am
  
  Aww thank you!!
  
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Chung-Ah | Damn Delicious — June 19, 2012 @ 12:51 pm

Oh my goodness these babies are packed with awesome deliciousness! And I absolutely love that you used ribeye in these (it’s my favorite cut of meat).

Hope all is well at home with the washer and cute (SUPERCUTE) puppy!

[Reply]
Bev @ Bev Cooks — June 19, 2012 @ 2:00 pm

JUUUULIE. This is such a wet dream for me. I know that’s weird, but it is. I’m dying.

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Aly ~ Cooking In Stilettos — June 19, 2012 @ 2:14 pm

One day Julie – I will need to send y’all some Amoroso rolls You did a fabulous job and when you and Curtis are in town in Philly, I’ll take you to one of my fave spots for a cheesesteak

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Kathryn — June 19, 2012 @ 2:40 pm

These sound so very good! I would be a very popular girlfriend if I made these I think

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Cassie — June 19, 2012 @ 2:46 pm
Love this, Julie! Cheesesteaks are always a hit for me. I always feel bad leaving my husband without food but I have recently learned that he likes it when I go out of town because that’s the only time he gets to eat frozen pizza! I’m sure we would love these!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:40 am
  
  Curtis is the same way but the schoolwork was getting to be too much!
  
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Joanne @ Fifteen Spatulas — June 19, 2012 @ 3:07 pm

OMG Julie. These look so amazing. I saw your post in my google reader and now I’ve just printed the recipe so I can make these ASAP. Can’t wait!

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shelly (cookies and cups) — June 19, 2012 @ 4:06 pm
Curtis is a keeper. For real. These look out of control good.

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- JulieD replied: June 25th, 2012 @ 1:43 am
  
  He totally is!
  
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Georgia @ The Comfort of Cooking — June 19, 2012 @ 4:11 pm

It has been way too long since I’ve noshed on a cheesesteak! That must change.

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sweetsugarbelle — June 20, 2012 @ 1:06 am
OHHHHHHHHHHHHHHHHHHHHHH I needed this for Father’s day! Bernie would have died!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:44 am
  
  if you make them, let me know how he likes them!!
  
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Laura @ GotChocolate — June 20, 2012 @ 1:31 am

Ack! Once again, I’m on your site well past dinner time! YUM!!!

Love your “action shots”!

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Gianna — June 20, 2012 @ 5:50 am
My hubby is actually from an area just outside Philly so he is a Philly Cheesesteak “ph”anatic. Having said that, we don’t live anywhere near an authentic cheesesteak shop and I know he misses a really good cheesesteak. Your version looks soooo good and I think this sandwich would make him very happy and at least give him his cheesesteak fix until he can go back to Philly

Thanks for sharing!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:45 am
  
  Aww thanks!! Hope he likes them!!
  
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Krysten — June 20, 2012 @ 8:47 am
holy yum! wow, my husband loves cheesesteaks, I can’t wait to make these for him!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:46 am
  
  Thank you!! I hope he likes them!
  
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Sommer@ASpicyPerspective — June 20, 2012 @ 8:57 am

Ooooooh Julie! I SO wish this were my breakfast!!

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Jen @ Savory Simple — June 20, 2012 @ 9:06 am
Cheesesteaks always remind me of my dad. He and I used to always get them when I was younger and lived with my parents. That’s why they’re a great comfort food to me! These look great.

[Reply]
- JulieD replied: June 25th, 2012 @ 1:46 am
  
  Thank you so much, Jen!
  
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Sydney @ The Crepes of Wrath — June 20, 2012 @ 9:09 am
Yum yum yum! Definitely doing this soon. When we were in Philly, we got one from Geno’s and one from Pat’s to compare and contrast, so I think making one at home so we can have the best of both worlds is a great idea.

I know what you mean about feeling bad leaving the dude at home to fend for himself food-wise. My husband is a good cook, but he gets overwhelmed in the kitchen if I don’t give him specific instructions, plus he makes a huuuuuge mess – I’m glad to be the one in the kitchen so I don’t have to worry about anything!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:47 am
  
  Ooh can’t wait to see what you if you make them at home! My husband takes forever when he makes dinner but I’m definitely the one who makes the mess!
  
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Alison @ Ingredients, Inc. — June 20, 2012 @ 9:30 am
love these! Gorgeous looking and that is not easy to do for this sandwich

[Reply]
- JulieD replied: June 25th, 2012 @ 1:48 am
  
  Aww huge thanks, Alison!!
  
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Living The Sweet Life — June 20, 2012 @ 9:48 am

Mmmm.. it’s not even 10:00am, and I’d like to just skip to lunch!! YUM!

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Jeff S — June 20, 2012 @ 10:49 am
Thank you so very much. I now have to go change my shirt since there is drool all down the front. These look amazing. I would never have thought to use rib-eye. I have just been getting roast beef at the deli counter. I now know what is for supper tonight!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:50 am
  
  We used to do the same thing!! Hope you enjoy them!
  
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Rachel @ Baked by Rachel — June 20, 2012 @ 10:59 am

I love a good steak sandwich! I need to make some soon, it’s been ages!

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Jess — June 20, 2012 @ 11:12 am
Julie – I AM from Philly and I just wanted you to know, it looks like you’ve nailed it! The traditional cheesesteak from Pat’s or Geno’s is usually cheez whiz (blech!) with fried onions (peppers & mushrooms aren’t standard), but most people I know opt for a different cheese and more veggies is always a plus in my book. I definitely have to try these!

[Reply]
- JulieD replied: June 20th, 2012 @ 11:16 am
  
  Jess, wow, huge compliment. Thank you!! I don’t like the whiz variety either. Haha If you try them, please let me know what you think and I hope you enjoy them!
  
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Bunkycooks — June 20, 2012 @ 11:19 am

I grew up on these in Philly! I miss them terribly and now have a major craving for one. A good one is hard to find outside of that neck of the woods, but I am willing to try with your recipe. Guess what I will be making very soon.

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TidyMom — June 20, 2012 @ 11:27 am

My family would love these Julie!

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Lauren — June 20, 2012 @ 11:28 am

LOVE these!! They look so yummy!!

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Brian @ A Thought For Food — June 20, 2012 @ 12:09 pm
Wow… it’s been years since i’ve had a cheesesteak. I do remember them being pretty darn tasty… in fact, they looked exactly like what you posted here. Nicely done!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:51 am
  
  Thank you, Brian!!
  
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Kristen — June 20, 2012 @ 2:17 pm

This is one of my favorite things to eat so I bet I would love them even more if I made them at home! They look delicious.
So happy you made it home safely!

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Paula- bell'alimento — June 20, 2012 @ 3:05 pm

Julie I am a sucker for a good cheesy cheesesteak & hello love the blue interior of your gorgeous KitchenAid : )

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Kiersten @ Oh My Veggies — June 20, 2012 @ 3:25 pm
I work from home too. It’s super nice as a food blogger because I can take photos when the light is good and then go back to work! And the cheesesteaks look absolutely delicious–oh my gosh! I would totally make these with just the veggies and cheese.

[Reply]
- JulieD replied: June 20th, 2012 @ 3:26 pm
  
  You should!! With tofu too!
  
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TerriAnn @ Cookies & Clogs — June 20, 2012 @ 4:07 pm
Oh, wow, those look so delicious! I love the extra step of putting them in the oven for an overall toasted texture. Cheesesteaks are so not good for you but they taste so good!

[Reply]
- JulieD replied: June 25th, 2012 @ 1:54 am
  
  Very true, TerriAnn but still we’re obsessed with them!
  
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Liz @ A Nut in a Nutshell — June 20, 2012 @ 4:23 pm
Are you even kidding me? Those look unbelievably delicious!

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- JulieD replied: June 25th, 2012 @ 1:54 am
  
  Thank ou so much!!! xoxo
  
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Toni — June 20, 2012 @ 4:58 pm

These look amazing!!! I love cheesesteaks. I’ve never been able to make them. I think I need step by step photo’s of how you cut the ribeye.

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Cookin' Canuck — June 20, 2012 @ 5:31 pm

Aww, it sounds as though your husband did a good job of holding down the fort when you were gone. He definitely earned these mouth-watering sandwiches!

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Glory/ Glorious Treats — June 20, 2012 @ 9:54 pm

Yum! These look so delicious!!

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Lori — June 20, 2012 @ 10:09 pm

These look amazing! The perfect street food made right in the kitchen. I’ve never had a cheesesteak directly from Philly either, but until then I will most certainly take one of these!

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Anna Fajkis — June 20, 2012 @ 11:17 pm
Yummmmmm! I will definitely try ribeye next time I make cheesesteaks because these look amazing. And thank you for enlightening me to the roll-and-warm method because I totally see how that will make these melty and juicy … mouth = watering.

[Reply]
- JulieD replied: June 25th, 2012 @ 1:55 am
  
  Thank you!!! Let me know how it goes if you make them!
  
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