Philly Cheesesteak Recipe
Pin Recipe

Philly Cheesesteak

Course: Main Dish
Keyword: Cheesesteak, Philly Cheesesteak, Ribeye
Servings: 4

Ingredients

  • 4 hoagie rolls
  • 4 Tablespoons butter divided
  • Garlic salt
  • 1 large onion
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 10 cremini mushrooms
  • 1 pound ribeye steak
  • ¼ cup olive oil
  • 2 tablespoons North Coast Apple Cider Vinegar
  • 2 garlic cloves crushed
  • Juice from 1 lemon
  • Salt and pepper to taste

For the Cheese Sauce:

  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups whole milk
  • 2 cups shredded provolone cheese
  • 2 cups shredded American cheese
  • 1 Tablespoon North Coast Apple Cider Vinegar
  • 1 teaspoon garlic powder

Instructions

  • In a small bowl, whisk together olive oil, apple cider vinegar, garlic, lemon juice, salt and pepper. Add the ribeye, thinly sliced, and mix to coat. Pour into a gallon sized Ziplock bag allow to marinate in refrigerator for 1-8 hours.
  • Now it’s dinnertime! Remove the Ziplock from the fridge and drain any remaining liquid. Set aside.
  • For the cheese sauce, in a small saucepan melt 2 Tablespoons of butter over medium heat. Slowly sprinkle the flour and whisk until combined. Add the milk while constantly whisking until smooth and no sign of bits are visible. Mix in the apple cider vinegar and garlic powder. Still whisking, add in the cheeses, one handful at a time, until melted and you have a creamy cheese sauce. Move pan to a back burner on low heat.
  • Heat a large cast iron skillet over medium-high heat. Once hot, add a Tablespoon of butter. Next, add the steak and cook until browned, about 2-3 minutes on each side. Transfer to a bowl and set aside. In the same skillet, melt another Tablespoon of butter and add sliced onion, pepper, and mushrooms. Cook until the veggies are tender but still crisp. Add the steak back to the skillet and stir until everything is combined, making sure to scrap any brown bits from the bottom of the pan.
  • Butter and lightly sprinkle garlic salt on the split hoagie rolls. Toast until lightly browned. Place a heaping serving of steak and veggie on each roll and cover with desired amount of cheese (don’t be shy with this part!). Serve and enjoy!