Philly Cheese Steak

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes[ peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.]

Total Time:
2 hr 15 min
30 min
45 min
1 hr

4 servings

  • 2 to 2 1/2 pound strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls, split 3/4 open
  • Provolone Sauce, recipe follows
  • Sauteed Mushrooms, recipe follows
  • Caramelized Onions, recipe follows
  • Sauteed Peppers, recipe follows
  • Provolone Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Mushrooms:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds mushrooms ( cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • Caramelized Onions:
  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Peppers:
  • 2 tablespoons olive oil
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

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    83 Reviews
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    2 HOURS for a sandwich? EPIC FAIL!
    I have the highest respect for Bobby Flay. The man was on iron chef for Pete's sake. That being said, I can't even conceive of the idea of trying this recipe on the fact it takes 2+ hours to make. it's a cheese steak for crying out loud. it falls in the realm of fast food. FAST FOOD!! 2+ hours is not fast. saute your veggies, fry up your steak while seasoning, slap it together on a subroll with the cheese of your choice while it's still hot to make the cheese melt, plate with fries (maybe), and call it a day. I'm wondering if Bobby made this 2hrs long for some particular reason. A man who can whip up multiple dishes on iron chef from the given ingredient given at a moment's notice in a limited amount of time. On camera is one thing, but off camera i just can not see Bobby Flay taking two hours to make a cheese, if he was hungry, or going to a place that would take two hours to make one.
    Hmm ... not exactly what I was hoping. The sauce really isn't like any of the Philly's I've had. It's certainly a different take on the sandwich. Not bad but not great either. I ended up shredding some cheddar into the sauce because it just seemed lacking. Then I melted American cheese on the steak and used this sauce as like a butter of sorts on the roll. It made a TON of sauce too. The sandwiches were good -- but made better by the onions, mushrooms and added cheese. I won't make it again.
    I saw the episode on this recipe. I wanted to jump into the tv for this sandwich. I have made this sandwich for many of my friends, and they all say its the best Philly they ever had!!! The cheese sauce makes it!! Home run bobby!!!
    the provolone cheese just dosen't do this sandwhich any good. i'm italian and love sharp provolone but not here Bobby. a little short of a bechemel sauce, maybe try a mornay or cheese sauce next time. it may do good with cauliflower, have to try it that way.
    Great recipe, but I cant make anything without adding or substracting. The cheese sauce was great but I like straight provolone instead (next time I think the cheese sauce would be great with pasta. Oh and no steak sub can be without my canned sliced jalopenos from my garden. Really, thanks for making this, I loved it
    So simple but so full of flavor.... I did substitute the cheese with brie, gave the sandwich a great elegant twist.
    I wish I would have read the reviews before I attempted this. I agree with everyone else that the cheese sauce was less than stellar. However, my biggest disappointment was the beef. Very bland and just down right disgusting. It's not very often that I can't salvage a recipe gone awry but there was no saving this one. Also, despite how basic the recipe looks I stood in my kitchen for close to 2 hours chopping and slicing and sauteing this stuff just to throw it all away. The only good thing about this was the veggies.
    Taste like the restaurant Philly cheesesteaks---used carne picado which is shredded steak and seasoned meat with monterery steak seasoning. One thing, however, to be careful about is the cheese sauce. You have to really whisk the milk in slowly for it to thicken. Also, recipe calls for large quantities of each ingredient for the cheese sauce but says its only for 4 servings---the cheese sauce recipe should be reduced by half of all the ingredients if it is truly feeding 4 otherwise you will have a lot of leftover cheese sauce.
    This was a huge hit with my family. Everyone loved it and the cheeses complimented the meat and veggies so well! Absolutely delicious
    I agree with the previous review, you have to wait until the milk thickens before adding cheese and that may not happen in 5 minutes. Also people shouldn't be rating the recipe based on difficulty, if you're worried about timing this is what I did. First cut everything up, meat and veggies, then finish the sauce it does not have to be hot for this sandwich to work, finish your veggies, set oven on warm and keep them in there covered with foil, then meat then buns.....
    Awesome dinner! Take your time with the provolone sauce. You have to slowly whisk in the milk. I believe the people who complained about the provolone sauce being to runny rushed, not allowing it to thicken prior to adding the cheeses.
    I have made this several times and have made adjustments to the cheese sauce. I think the consistency is off, its also too thin. I make it with chedder and american instead of provolone. I also use shaved beef as it is less expensive, but very tasty. The little changes that give it the 5 stars it needs.
    I can see how this would work if you had an industrial kitchen and a full staff to help prep and cook. There is no way to deliver this sandwich hot and yummy with one person and a 4 burner cook top. Simple is best...they last time I made a Philly Cheese Steak I used left over prime rib, chopped jalapenos for a bit of fire and provalone cheese....done in 30 minutes in one pan....everyone loved it. Not so much tonight.
    I was extremely disappointed in the consistency of this cheese sauce. It was WAY too thin for a Philly cheesesteak. I managed to salvage it by making a roux with another Tbsp of both butter and flour and then adding the already made cheese sauce to it. Then it came out fine, but have enough sauce leftover to make some Mac and cheese with it. So all was not lost, but next time I will only use 1 cup of milk not 2 as the recipe states.
    That cheese sause made this the best cheese steak we've ever eaten!
    My family really loved this! They prefer me not to use the Italian cheeses, and use cheddar cheese. Next time I'll use cheddar cheese to see if I can put 5 stars!
    The cheese sauce was thinner than we wanted. I fixed it by doubling the butter and flour for a thicker sauce.
    very tasty I used the cheese sauce as well as adding sliced provolone cheese whih I melted in the oven before topping with vegis and cheese sauce, will deffinetly make it again
    This was pretty good, but it tasted better when I opted for slices of provolone cheese over the provolone sauce.
    I will defiantly be making this again soon. The mushrooms really set off the cheese steak flavor I love and the cheese too! You must try it for yourself.
    I was really looking forward to the cheese sauce, it sounded different and better from just melted cheese but it was a real disappointment and quite a bit of extra work... next time i'm just going with a simple cheese that will melt when combined with the hot meat/grilled veggies... i really wanted to rate this higher but i just cannot. sorry
    This was AMAZING! I made it for my brothers birthday. The peppers and onions just blended so well with the meat. The sauce was cheesy and well worth the extra work. The only thing I didn't like was the hoagie rolls. I am just not a big fan of them.
    People! Don't be fooled by this or any other huckster on TV or the internet trying to sell you a cheesesteak with green peppers. Nobody from Philly puts green peppers on a cheesesteak. Don't get me wrong. I love sauteed peppers, but visit any sandwich shop around the city, order "cheese wit'", and you get your cheesesteak with fried onions. Period.
    This is WAYYYYYYYYYYYYYY to complicated for Philly Cheese Steak... all you do is throw the thin sliced onion and bell peppers on/in the griddle/pan with some oil, garlic, salt, and pepper till well fried. Put that off to the side of the griddle/pan and put the meat on to cook...when done stir it all together or add them one at a time to soft hoagie bun and add your favorite cheese.. I grate provolone cheese, some use america - whatever you want... then eat and enjoy... this recipe is like the "Ultimate Fussy FooFoo Cook" tries to do the local "Artery Clogging - Best Food You Will Ever Eat - Greasy Spoon"!
    If you are having issues with the sauce, I messed up the first one but got it on the second try. Don't let the Butter get brown or burn, Med heat might be to high. As soon as the butter melts hit it with the flour and don't stop whisking until you add the cheese at the end.
    This is a pretty tasty recipe, I had issues with the cheese sauce as well. I'm pretty sure it was operator error though. Instead of serving on the traditional Hogie I used sour dough bread and grilled the sandwiches.
    We did our own show down !! Bobby flay vs cheese whiz ... and the winner is by unanimous  
    decision ....CHEESE WHIZ !!! Thought it might be gross but truly it is really good on a steak sandwich. Bobby Flay's recipe bombed. I gave it 3 stars because the recipe worked and it was good just not great and certainly not as good as the cheese whiz
    My two Yorkie puppies - soon to be joined by three are reeling along with me as we are watching the throw down challenge. Wait a moment - classic cheese steak with Cheese Wiz -No one born in or around Philadelphia would ever call a cheese steak made with cheese wiz - a cheese steak- BARF. My puppies are carrying on and barking. So am I. The results that said cheese wiz was a better opinion mean that the Philadelphia area has been invaded by aliens. I imagine next, the sauce which was always available will now be replaced with a sauce which is easily found a Taco Bell. Ben Franklin be damned - cheese wiz - yeech!
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