Philly Cheesesteak Sandwiches 

This iconic Philadelphia sandwich is a meaty, cheesy delight. Our version packs very thin slices of griddled steak into a hoagie roll with browned onions and cheese sauce. Classic cheesesteaks can feature Cheez Whiz, provolone, or American cheese — the sauce here combines the latter two for a tangy, creamy situation that coats the meat beautifully. We've also opted to add tender red and green bell peppers here, which combine with the onions to add earthy, vegetal sweetness to the sandwiches. Partially freezing the meat before cutting makes it easier to slice thin. Once cooked, it's juicy, a little greasy, and tender with a nice bite.

Philly Cheesesteak Sandwiches
Photo: Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman
Active Time:
50 mins
Total Time:
1 hrs 30 mins
Servings:
4

Ingredients

  • 1 ½ pounds top round steak, patted dry

  • 1 tablespoon cornstarch

  • 1 cup whole milk, divided

  • 8 (3/4-ounce) American cheese slices, torn

  • 6 (2/3-ounce) provolone cheese slices, torn

  • 1 medium-size (10 ounces) sweet onion, chopped (about 1 3/4 cups)

  • 3 ½ tablespoons olive oil, divided

  • 2 ¼ teaspoons kosher salt, divided

  • 1 medium-size (8 ounces) red bell pepper, sliced (about 1 1/2 cups)

  • 1 medium-size (8 ounces) green bell pepper, sliced (about 1 1/2 cups)

  • ¾ teaspoon black pepper, divided

  • 4 crusty Italian hoagie rolls, split horizontally, keeping 1 long edge intact

Directions

  1. Place steak on a small baking sheet lined with parchment paper. Freeze, uncovered, until partially frozen, about 45 minutes.

  2. Meanwhile, whisk together cornstarch and 1/4 cup of the milk in a small saucepan until smooth. Whisk in remaining 3/4 cup milk. Bring to a simmer over medium, whisking occasionally. Simmer, stirring occasionally, 1 minute. Reduce heat to low. Gradually add American and provolone cheeses, whisking constantly, until melted, about 2 minutes. Remove from heat. Cover cheese sauce to keep warm.

  3. Halve steak crosswise, then cut against the grain into very thin (about 1/6-inch-thick) slices. Place in a medium bowl; set aside.

  4. Heat a griddle pan over medium-high or an electric griddle to 400°F. Add onion, 1 tablespoon of the oil, and 1/4 teaspoon of the salt. Cook, stirring often, until onion is browned, 6 to 8 minutes. Transfer to a small bowl. Do not wipe griddle clean. Add 1 tablespoon of the oil to griddle. Add bell peppers, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper to griddle. Cook, stirring occasionally, until bell peppers are very tender, 15 to 20 minutes, adding 2 tablespoons water at a time as needed to prevent excess browning. Stir mixture into onion in bowl. Wipe griddle clean.

  5. Pull apart steak in bowl using tongs; add remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, and toss to coat. Add remaining 1 1/2 tablespoons oil to griddle. Add steak in an even layer; cook, undisturbed, until bottom side is browned but top is still pink, 2 to 3 minutes. Stir steak; cook, undisturbed, until no more pink remains in steak, about 1 minute. Turn off griddle, and push steak to 1 side of griddle.

  6. Reheat cheese sauce over medium, stirring occasionally, until hot. Spread 2 tablespoons cheese sauce onto cut sides of each hoagie roll. Divide steak and bell pepper mixture evenly among rolls; top each with 1/4 cup cheese sauce.

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