Philly Cheesesteak Recipe
This Philly Cheesesteak is a flavor-packed delight! Tender ribeye, sautéed onions, and gooey cheese come together in a crusty bun.
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
- to taste coarse salt
- 3 tablespoons clarified butter or ghee
- 2 peeled and sliced yellow onions
- 2 pounds thinly sliced ribeye steak
- 4 hoagie buns
- to taste coarse salt and pepper
Instructions
Prepare the Cheese Sauce
- In a medium saucepan over medium heat, combine the shredded sharp cheddar cheese, shredded American cheese, cornstarch, garlic granules, ground dry mustard, and evaporated milk. Stir continuously until the cheeses melt and the mixture is smooth and creamy. Adjust the consistency with more evaporated milk if needed. Season with coarse salt to taste, then remove from heat and 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 for about 5–7 minutes, or until they become soft and translucent, stirring occasionally to prevent them from burning.
Cook the Ribeye Steak
- Increase the heat to high and add the thinly sliced ribeye steak to the skillet with the onions. Season with coarse salt and pepper to taste. Cook the steak for about 3–4 minutes, stirring frequently until it’s cooked through and no longer pink.
Combine and Serve
- Lower the heat and pour the cheese sauce over the steak and onions in the skillet. Stir gently to combine, ensuring that every piece of meat is coated in the creamy cheese sauce.To serve, split the hoagie buns and fill each with the cheesy steak and onion mixture. Enjoy immediately while hot and gooey!
Equipment
- Large skillet or frying pan
- Medium Saucepan
- Whisk
- Spatula
- Serving Platter
Notes
- For a spicy kick, add jalapeños!
- Store leftovers in an airtight container for up to 3 days.
- Freeze wrapped sandwiches for up to 2 months.