This is no ordinary cheesesteak here. This is The Best Philly Cheesesteak Recipe with Provolone Cheese Sauce. Ribeye steak, caramelized onions and bell peppers topped with a gooey melty finger licking good cheese sauce!
Rating: 4.7 Stars
What others are saying: Carrie - "i have made these 3 times in the past month. my family loves this recipe."
Jimmy - "The sauce is exactly what I was looking for."
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Joanna's Personal Plate
These are quick, semi-healthy, and cheesy: Ready in 30 minutes and loaded with strips of ribeye steak, bell pepper, onion and THE yummiest cheese sauce!
The SAUCE: Y'all this sauce is so good, and it sets my recipe for Philly cheesesteaks apart from all the rest.
Skip the hoagie roll: Can't find them in the store - do not stress and just buy hotdog buns like we did here.
Personal Tip: These are best made fresh. The meat can easily overcook if you reheat it.
I remember running across a quick and easy recipe for Philly cheese steaks a long time ago. I'm not sure where I found it. I have no idea what told me to make it, but it happened.
Ingredients to make the best Philly cheesesteak:
- hot dog buns (or hoagie rolls)
- ribeye steak, cut into thin strips
- bell peppers - sliced
- onion - sliced into thin strips (I like using my mandolin)
- salt-pepper
- butter
- flour
- milk
- provolone cheese
- parmesan cheese
Serve with your favorite potato chips and my kids favorite, a pickle!
how do you make Philly cheesesteaks?
- Melt the butter in a sauce pot over medium heat. Once the butter is melted whisk in the flour. Continue whisking and cook for one minute.
- Whisk in the milk.
- Add the cheeses, continue whisking until melted. Throw a dash of salt in, put a lid on it and set aside.
- Drizzle some oil into a large skillet and cook your steak over medium to high heat. Season well with salt and pepper. Do not overcook your steak! Remember that steak will continue to cook a bit when removed from the heat. Pull off earlier then later. Set aside.
- In the same skillet, sauté your onion and bell peppers until tender.
- Heat your buns in the microwave for 15 seconds.
- Place meat, bell peppers/onion mixture in your bun, and finally drizzle your provolone sauce over the top.
The Best Philly Cheesesteak Recipe FAQ'S and Tips
What is traditionally on a Philly cheesesteak? A Philly Cheese Steak is a sandwich that originates in Philadelphia, Pennsylvania (hence the name) and includes thinly sliced ribeye beef with melted American or provolone cheese. In some instances, Cheez Whiz is even used. On a submarine roll with bell peppers. Chopped onions are optional.
What kind of meat do I need for Philly Cheese Steaks? Rib eye is the traditional cut of meat. Just about any thin sliced steak will work. You can have the butcher slice it for you.
Do I have to use provolone cheese? No way. If you don't like it, feel free to make the sauce with mozzarella, swiss or the traditional American. You can even use Cheez Whiz!
Should I marinate my meat for Philly cheesesteak? I don't marinate my meat in anything. However, you can marinate it with Worcestershire sauce, salt and pepper for about an hour, if you'd like to and have the time.
Do you put mayo on a Philly cheesesteak? My recipe does not call for it, but some do. If mayo is your thing, slather some on your buns before piling your filling.
Here are some rifts on the Philly Cheesesteaks I think you'll like:
Philly Cheesesteaks with Provolone Cheese Sauce
This is no ordinary cheesesteak here. This is The Best Philly Cheesesteak Recipe with Provolone Cheese Sauce. Ribeye steak, caramelized onions and bell peppers topped with a gooey melty finger licking good cheese sauce!
Ingredients
- 1 pack of hot dog buns or hoagie rolls
- 2 pounds of ribeye steak, cut into thin strips
- 3 bell peppers, sliced thinly
- 1 large onion, sliced thinly
- salt and pepper
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup milk
- 1 ¾ cups shredded provolone cheese
- ¼ cup shredded parmesan cheese
Instructions
- Melt the butter in a sauce pot over medium heat. Once the butter is melted whisk in the flour. Continue whisking and cook for one minute.
- Whisk in the milk.
- Add the cheeses, continue whisking until melted. Throw a dash of salt in, put a lid on it and set aside.
- Drizzle some oil into a large skillet and cook your steak over medium to high heat. Season well with salt and pepper. Do not over cook your steak! Remember that steak will continue to cook a bit when removed from the heat. Pull off earlier then later. Set aside.
- In the same skillet, saute your onion and bell peppers until tender.
- Heat your buns in the microwave for 15 seconds.
- Place meat, bellpeppers/onion mixture in your bun, and finally drizzle your provolone sauce over the top.
- Serve with your favorite potato chips and my kids favorite, a pickle!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 894Total Fat: 57gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 201mgSodium: 978mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 66g
Barbara @ Barbara Bakes says
I often forget how easy cheese steaks are to make. A perfect weeknight meal for the family.
Monica Chaney says
Love this recipe! You forgot to put in the directions when and how to add the milk to the cheese sauce.
Joanna says
Thanks for the heads up! I edited to add that to the ingredients. 🙂
Joanna says
They are so easy, filling, and fairly healthy for you!
Pamela says
Looks amazing xx What Provolone is best? Dolce or piccante?
Stephen says
if you are willing to pony up, get some ribeye. either have your butcher slice it super thin, or take it home, half freeze it and slice it yourself. Get a nice marbled piece; makes all the difference. (And of course, the cheese wiz if you wanna be authentic :P)