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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 best ever!) Cheesesteaks from thelittlekitchen.net
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.

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Cheesesteaks

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:

  1. Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Notes: 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.

134 Responses to “Cheesesteaks!”

  1. Pingback: Glorious Treats » White Chocoate Pretzel Candy Bark

  2. 82
    Angela — May 4, 2013 @ 11:42 pm

    These were fantastic! My husband is from PA and now lives here in AK so he can’t find a decent cheesesteak here. He approved of this recipe (minus the peppers and onions) :)! Thanks for the amazing recipe!

    [Reply]

  3. 83
    Brittany — May 13, 2013 @ 8:54 am

    I made these last night for dinner and they were amazing! I used Havarti cheese because I had it on hand. I love you you pre-separated the ingredients for easy assembly. Your pictures were very helpful too :)

    [Reply]

  4. 84
    phillyguy — May 13, 2013 @ 3:04 pm

    Great recipe! I am from Philly and have sampled steaks from all the supposed great places “genos”, “pats” (over-priced and over-rated fat pile) and the like, but your recipe was by far the best! I will never buy another one again, these are too good, and love the idea of finishing them in the oven, thanks!

    [Reply]

  5. Pingback: Philly Cheese Steaks - My Chicken Fried Life

  6. 85
    Melissa h. — May 30, 2013 @ 9:57 pm

    Wow is all I can say! Just made this tonight and it was beyond amazing! Wrapping the sandwich and putting it in oven was the gold at the end of the rainbow!!! Thank you for sharing this! My husband and I couldn’t stop giving you praises as we ate ;)

    [Reply]

  7. 86
    Melissa — June 27, 2013 @ 8:33 pm

    Thank you, thank you, thank you for using ribeye and not roast beef, and calling that a cheesesteak! Haven’t tried this but when I make them it’s the same way! Shaved ribeye on a Publix roll. The ones from the Publix deli (yes they sell them) are as close to Amaroso/Conshokocken Bakery as you will get here in Fl. I am a Philly girl and you did it justice. No wit whiz needed. ;)

    [Reply]

  8. 87
    Maggie — July 28, 2013 @ 5:07 pm

    Made these tonight and they were pretty good but next time I wil add more seasoning instead of jut salt and pepper…pretty good though!

    [Reply]

    • Ronda Hardy replied: September 7th, 2014 @ 5:36 pm

      What seasoning will you use

      [Reply]

  9. 88
    RavenJanie — August 2, 2013 @ 11:57 pm

    Unbelievable!! Thank you solo much for sharing. I’d gone nearly two years without buying/cooking red meat and seeing your illustrated recipe made me renege.

    I added a little mayo and mustard on the hoagie. Next time I will add a little Alesso’s balsamic vinegar to give it that zestful taste I require with my sub sandwiches.

    Awesome!

    [Reply]

  10. 89
    RavenJanie — August 3, 2013 @ 12:13 am

    Hi I’ve been trying to perfect a chicken version of this dish so will this recipe be compatible or would there be variation since chicken is drastically different from steak?

    All ideas and thoughts are appreciated. Thank u.

    RavenJanie

    [Reply]

    • Julie Deily replied: August 5th, 2013 @ 8:32 am

      Hi RavenJanie,

      So glad you tried and liked it!

      As for a chicken cheesesteak, we have been making one for a while and I need to post it! Will let you know when I do. :)

      [Reply]

  11. 90
    Sandy — September 7, 2013 @ 7:53 pm

    Forget Geno’s and Pat’s! These were crazy good! The devil is in the details and it paid off. Having the cheese integrated throughout and wrapping tightly, really, really tightly surely made the difference. This will be a “go to recipe” from now on. These would be great for a crowd since you can finish in the oven.

    [Reply]

    • Julie Deily replied: November 3rd, 2013 @ 1:36 am

      Yay, Sandy!! So glad to hear you enjoyed our recipe! :)

      [Reply]

  12. 91
    Kathy McGlothlin — October 7, 2013 @ 10:21 am

    Made these Saturday night for my family. We all loved them! I didn’t put them together in the pan the way you suggested because my different family members like different amounts of peppers & onions, but the were still great! Thanks for sharing!

    [Reply]

    • Julie Deily replied: November 3rd, 2013 @ 1:37 am

      So happy to hear this, Kathy! :)

      [Reply]

  13. 92
    Mandy — October 31, 2013 @ 9:39 pm

    BEST cheesesteak ever! Thank you so much for sharing. I did mine with provolone and the boyfriend had cheese whiz on his. We were both incredibly happy with the result. It was well worth the time it took for me to cut the steak. So so so good!

    [Reply]

    • Julie Deily replied: November 3rd, 2013 @ 1:37 am

      Hi Mandy, isn’t it time consuming? I agree though, it’s worth it! I’m going to have to try cheese whiz next time! :)

      [Reply]

  14. 93
    Sharon — November 16, 2013 @ 9:14 pm

    These were so good. Will definitely be making again soon!!!!

    [Reply]

  15. 94
    Katie — January 14, 2014 @ 11:39 pm

    Just curious, why does it go in the oven?

    [Reply]

    • Julie Deily replied: January 15th, 2014 @ 12:06 pm

      Hi Katie,

      Good question. It heats up the bread and lets the flavors kind of melt into the bread. Kind of like the cheesesteak sandwiches I have gotten at shops here (that are wrapped up). The bread should be a little wet but not soggy. It’s too perfect when you first put the steak into the hoagie, the bread needs to be a little wrinkly and this is supposed to be a messy sandwich. It kinda sorta steams the sandwich. Does this make sense at all?

      [Reply]

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  17. 95
    Leslie — February 2, 2014 @ 11:00 pm

    Made these for Superbowl Sunday. Used strip steak. They were AWESOME!!!!!! Everyone LOVED LOVED LOVED! To accomodate everyones tastes I browned onions mushrooms and peppers all seperately in the morning. When it came time to make the sandwiches it was super simple to grill to order, so everyone had the toppings they wanted. Twisted the ends of the foil differently depending on the toppings inside and everyone was happy. One of my friends who usually just picks at her food ate the entire sandwich…something i have never seen her do. Will be making these again.

    [Reply]

  18. 96
    Cyn — February 20, 2014 @ 8:48 am

    You could’ve fooled me saying that you’ve never been to Philly and had an “authentic” cheesesteak. These were superb! Although I’ve always used the same ingredients in my cheesesteaks what took it to the next level was wrapping them in foil and placing the in the oven for a few minutes—genius.
    I’m looking forward to making your tempura shrimp and veggies this weekend.

    [Reply]

  19. 97
    Jo — February 27, 2014 @ 1:39 am

    Why wipe out the pans between usage? This would remove the tasty tid bits left behind. I typically, caramelize the onions and peppers, then once caramelized add the mushrooms. Remove the veggies, cook the meat. Add all together. Just wanted to know if I was missing an opportunity and wanted to inquire the advantage of wiping pans down the pans in each method. Also, it requires less butter/oil when preparing it in the non-wiped said method.
    I considered I the concept of separating out ingredients based on personal veggie preference. Unless each of you are noxiously opposed of the essence of non preferred veggie renderings.

    [Reply]

  20. 98
    Annie — March 11, 2014 @ 11:35 am

    Looks good! I want to make them tomorrow for a dinner with friends.. can I use beef bottom round steak instead?

    Thanks!

    [Reply]

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  22. 99
    Carolyn — March 22, 2014 @ 10:34 pm

    Made these tonight and they were fantastic! Made recipe exactly as written and soooo good.

    [Reply]

  23. 100
    Emily — July 8, 2014 @ 11:17 pm

    I want to marry this sandwich and make cheesy babies with it. That’s how much I loved it.

    [Reply]

  24. 101
    Angela — August 27, 2014 @ 10:13 am

    I totally get the GIS thing. I took a class in college to make me more marketable with a Sociology degree and I HATED every minute of it. I don’t think I’ll ever use it, based on how much I disliked the system, but it is very cool the capabilities that are there. Just stumbled upon this and can’t wait to try the cheese steaks!

    [Reply]

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