The Perfect Philly Cheesesteak

The Perfect Philly Cheesesteak - you won't believe how easy it is!

If you asked my husband what his favorite food was, his answer would be a tie between pizza & philly cheesesteak.  (Which is one of the reasons why he loves my Philly Cheesesteak Pizza so much).

For years, I have tried to make that ‘perfect’ cheesesteak for him.  And for years, I have failed.  But, if you first don’t succeed – try again, right?

Well try again I did. And again, and again, and again.  I’m kind of embarrassed of how long it took me to come up with ‘the perfect Philly cheesesteak because of how easy it ended up being.

The Perfect Philly Cheesesteak - I'm drooling!

The Perfect Philly Cheesesteak - you won't believe how easy this is to make at home!

The first secret to the perfect philly is the meat.  You need very thinly cut ribeye steak. I’m so blessed to have a stand-alone butcher shop in the tiny town that I live in, so I have my butcher cut my ribeye in thin slices with his meat slicer.  If you have a butcher who does this, having him cut it for you would be the easiest option.  You can do it at home without a meat slicer by partially freezing your ribeye – and slicing it as thin as you can get it using a sharp knife.

The Perfect Philly Cheesesteak

The Perfect Philly Cheesesteak

You are also going to need your cheesesteak fixin’s – sliced onion, bell pepper, & mushrooms. You can saute it all up together in a little bit of butter, or you can do it separately for those who don’t like certain toppings.

Saute up your meat too – on high heat, for just a couple of minutes.  It won’t take long for it to cook.  I use the same pan that I used for the veggies – it makes me feel green.  Salt & pepper -or- steak seasoning to taste.

The Perfect Philly Cheesesteak

The Perfect Philly Cheesesteak

Wipe out the pan you just used & heat it on medium/low heat.  Place some of the sliced & cooked ribeye on each side of the skillet & top with the cheesesteak fixings of your choice, then top with 3-4 slices of Provolone cheese.  Let sit for a couple of minutes to allow the cheese to melt.

The Perfect Philly CheesesteakTransfer each philly stack to the corresponding hoagie roll.

The Perfect Philly Cheesesteak

And, here’s the second secret in the perfect Philly cheesesteak.  It’s all in how you roll it.

You need to roll it very tightly, squeezing with your hands.  The rolled up cheesesteak should be a lot smaller than when you started.

Because it’s a philly cheesesteak, and that’s the way it rolls.  (sorry, couldn’t resist)

The Perfect Philly CheesteakBake at 250 for 15 minutes.

Unwrap the best Philly cheesesteak you’ve ever had & proceed to stuff your face.

 

The Perfect Philly Cheesesteak

 

MUST try!

The PERFECT Philly Cheesesteak - the 'secret' is in it's cooking method, & it couldn't be simpler!

The Perfect Philly Cheesesteak

Yield: 6 to 8 Philly Cheesesteaks

Serving Size: 6

The Perfect Philly Cheesesteak

Ingredients

  • 2 pounds Ribeye steak, thinly sliced
  • 2 medium onions, sliced
  • 1 green pepper, sliced or diced (whatever your preference)
  • sliced mushrooms to taste
  • 6-8 hoagie rolls
  • Provolone cheese
  • 2-3 tablespoons butter
  • salt & pepper -or- steak seasoning to taste
  • aluminum foil

Instructions

Preheat your oven to 250 degrees.

In a skillet over medium/high heat, saute the onions, bell peppers, & mushrooms in the butter. Set aside. Wipe out the pan, and return to high heat Add the ribeye steak & season with either salt & pepper or steak seasoning. Cook for a couple of minutes. Set aside

On each side of the skillet (on low/medium heat), layer the cooked ribeye, onions, bell pepper, & onions Cover with 3-4 pieces of provolone cheese. Allow to sit about 2 minute for the cheese to melt. Transfer to a hoagie roll. Roll very tightly in a square of tinfoil. Bake for 15 minutes.

 

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Authored by: Crystal Light Faulkner
  • Stephanie

    I love Philly Cheesesteak and this looks like the perfect at home version!

  • kewkew

    This looks great! I just had to pin it!

  • Donna

    Does a butcher cut it up in pieces like this? Or do I after he cuts it thin? Will just “thin rib-eyes” cut in to pcs. work? I’m just not sure I’d know what to ask the butcher!

    • http://MrsHappyHomemaker.com/ Crystal

      My butcher cut it straight of the ribeye roast as thin as he could get it with his meat slicer. He made it into really thin steaks. I then cut the steaks into strips once I was ready to make the cheesesteaks.

    • Sherry

      The butcher at our Food Loin cut it up for me no problem!

  • Maria

    This looks SO GOOD!!! We used to live right outside of Philadelphia and really miss those cheesesteaks!!!!! Thanks for sharing this, I really need to give these a try!!!!!!!

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  • http://twitter.com/PinkRecipeBox Nicky

    This sounds fabulous and looks even better! Pinning :)

  • http://www.facebook.com/erinbranscom Erin Branscom

    That looks so amazing! :)

  • Stephanie from Somewhat Simple

    Oh my goodness, this just made me really hungry!

  • Sherry

    I saw you on TV this morning, looked up your web site. I saw this recipe and went straight to the store. came home with everything I needed and went to cooking. Lunch was ready and when we were done my husband said that was the best and there would be no more running to subway, LOL Thanks for the recipe, I will be trying more of yours! love the pop tart idea. I for sure will be doing that!

  • Angel

    Is there another meat you can suggest … I went to get it and 2 lbs was almost 20 dollars!!

    • http://MrsHappyHomemaker.com/ Crystal

      Ribeye is what makes it authentic, but I’ve used cheaper meats – like sirloin & round steak, in a pinch to save some money!

  • Phillygirl215

    No no no, that is NOT how you make a legit cheesesteak. First of all cheesesteaks do not have peppers in them. I’m a south Philly girl born and raised.

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  • Karla

    This is the best I’ve made! Thank you