I love a goodcheesesteak. There many variations of the basic steak sandwich recipe… some good, many boring… but my favorite is a classic philly style – juicy, flavorful meat drowned in runny cheese with a few sauteed peppers and onions. It’s one of my favorite junk foods in the world, and actually very easy to make at home if you’ve got the proper ingredients.
First, forget that frozen prepared “cheesesteak meat” your mom used to use. Use real steak. Ribeye is the best beef for cheesesteak in my opinion. I buy it in bulk at Costco and it’s cheaper that way. It comes in thick slabs perfect for slicing up.
These cheesesteaks are tested and certified gold. I prefer this recipe to most restaurant offerings (except for a couple of places in Philly that are just plain magical, but who can beat that?).
The Great Cheesesteak
For each batch of 2 servings:
- Half of a yellow onion
- Half of a green bell pepper
- Vegetable oil
- Worcestershire sauce
- Large boneless rib-eye steak, chilled in the freezer for 45 minutes so it’s stiff but not frozen
- 5-6 squares American yellow cheese (yes, the cheap stuff is just fine)
- Soft hoagie rolls, sliced (I like a thin layer of mayo on my roll)
- Thinly slice and onion and bell pepper. Saute together in a small frying or saute pan coated with vegetable oil until golden brown. Set aside.
- While the onions and peppers are cooking, trim and slice the ribeye steak very thin. The thinner the better.
- Heat vegetable oil in a large frying pan and fry the sliced steak. When the steak has almost lost all of the red color, add the cooked onions and peppers. Add a few good shots of Worcestershire sauce and just a touch of salt and pepper.
- Separate the meat into two piles of equal size. Lay 2-3 cheese slices over each pile and allow to melt. American cheese and Worcestershire sauce make a very tasty combination.
- Stir each pile to incorporate the cheese, then lift the mixture out of the pan and onto each roll. Enjoy.
Like this blog? Subscribe to monthly emails.