Philly Cheesesteak Recipe
This Philly Cheesesteak Recipe is a flavor-packed classic! Tender ribeye, melty cheddar & American cheese, and caramelized onions make the ultimate sandwich experience.
Servings: 4 servings
Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded American cheese
- 1 tablespoon cornstarch
- 1 teaspoon garlic granules
- 1 teaspoon ground dry mustard
- 12 ounces evaporated milk
- coarse salt to taste
- 3 tablespoons clarified butter or ghee
- 2 yellow onions peeled and sliced
- 2 pounds thinly sliced ribeye steak
- 4 hoagie buns
- coarse salt and pepper to taste
Instructions
Prepare the Cheese Sauce
- In a mixing bowl, combine the shredded sharp cheddar cheese, shredded American cheese, cornstarch, garlic granules, ground dry mustard, and evaporated milk. Stir until the cheese is well-coated with the cornstarch and the mixture is smooth. Set aside.
Sauté the Onions
- In a large skillet, heat the clarified butter or ghee over medium heat. Add the sliced yellow onions and a pinch of coarse salt. Sauté the onions, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
Cook the Ribeye Steak
- In the same skillet, increase the heat to medium-high. Add the thinly sliced ribeye steak, seasoning it with coarse salt and pepper to taste. Cook for about 3-4 minutes, stirring frequently, until the steak is browned and cooked through.
Combine Steak and Cheese Sauce
- Once the steak is cooked, reduce the heat to low and pour the cheese sauce mixture over the steak. Stir continuously until the cheese is melted and creamy, about 2-3 minutes. Make sure all the steak is coated in the luscious cheese sauce.
Assemble the Sandwiches
- While the cheese sauce is melting, you can toast the hoagie buns if desired. Spoon the cheesy steak mixture into each bun, ensuring a generous amount of steak and sauce fills each sandwich. Top with the caramelized onions.
Serve and Enjoy
- Once assembled, serve the Philly cheesesteaks immediately while they are warm and gooey. Pair with your favorite sides like fries or a fresh salad for a complete meal.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Sharp Knife
- Measuring Cups and Spoons
- Oven or toaster oven
Notes
- Toast buns before filling to prevent sogginess.
- Use thinly sliced ribeye and avoid overcooking for tender steak.
- Add a splash of evaporated milk if cheese sauce becomes too thick.
- Substitute ribeye with sirloin or chicken for different variations.
- Store leftovers in the refrigerator for up to 3 days or freeze the steak and cheese mixture for up to 3 months.