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
Prep:
30 min
Inactive:
45 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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Pairs Well With
Lager

Crisp, refreshing light beer

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3.8 87
Really good just careful not to overcook steak!!! but SOOO Awesome. american cheese sauce is the best item not reviewed by moderator and published
WAY TOO MUCH MILK IN THE CHEESE SAUCE. TRY I/2 CUP. item not reviewed by moderator and published
Tremendous amount of work for mediocre result. Liked the recommendation for Poblano and Cubano Chiles, but really, four saute pans and a saucepan for a Cheeses steak? Provolone sauce broke and was grainy by the time mushrooms, onions and steak were ready for plating. Going back to former way: Saute onions, mushrooms and peppers: slice steak and saute, cover with provolone, toast bun and serve. item not reviewed by moderator and published
THE only meat you should use for a Philly is Ribeye. And real Phillys use Cheez-Whiz - not provolone... item not reviewed by moderator and published
2 HOURS for a sandwich? EPIC FAIL! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
i make it even easier (its a quick weeknight dish): go to the deli counter an buy good sliced roast beef. done in 60 sec. item not reviewed by moderator and published
no u use mozerella item not reviewed by moderator and published
This dish did not take over 2 hours to cook. It was delicious item not reviewed by moderator and published
mmmm! Bobby Flay hits a Home Run with this... item not reviewed by moderator and published

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