Homemade Philly Cheesesteak
This recipe delivers that classic cheesesteak experience with tender, flavorful shaved beef, sautéed peppers and onions, earthy mushrooms, and plenty of melty provolone cheese, all nestled in a fresh hoagie roll. Using a shaved chuck roast offers a delicious and economical alternative to ribeye, without sacrificing flavor or texture.
Yields: 4 hearty sandwiches
Prep time: 20 minutes
Cook time: 25-30 minutes
Special Equipment: Weber Slate Griddle, two metal spatulas (for chopping and mixing on the griddle), large mixing bowl
Ingredients
1½ lbs thinly shaved chuck roast or ribeye**
1 tbsp olive oil, plus more for the griddle
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
8 oz baby Bella mushrooms, sliced
1 tbsp simple beef seasoning (e.g., a blend of salt, black pepper, garlic powder, onion powder, and a touch of paprika)
8-12 slices deli-sliced provolone cheese, about 2-3 slices per sandwich
4 fresh-baked hoagie rolls
**For the best results, you'll want very thinly shaved beef. While some grocery stores pre-package shaved steak, many butcher counters will custom shave a roast for you. We highly recommend calling your local grocery store's butcher department a day or two in advance and asking if they can shave chuck roast or ribeye for cheesesteaks. Chuck roast is often less expensive and, when thinly shaved, cooks up beautifully with great marbling. Aim for as thin as they can get it.
Directions
Prepare Your Ingredients: In a large bowl, toss the shaved beef with the beef seasoning until evenly coated. Slice your onion, red bell pepper, green bell pepper, and mushrooms.
Preheat the Griddle: Set your griddle to medium-high heat. Allow it to preheat for at least 10-15 minutes to ensure an even cooking surface. You'll know it's ready when a few drops of water dance and evaporate quickly.
Cook the Vegetables: Add 1 tbsp of olive oil to one section of the griddle. Add the sliced onions, bell peppers, and mushrooms. Sauté the vegetables, stirring occasionally with your spatulas, until they are tender-crisp and slightly caramelized, about 8-10 minutes. Once cooked, push them to a cooler section of the griddle to keep warm, or remove them to a bowl.
Cook the Shaved Beef: Add a little more olive oil to the hot section of the griddle. Spread the seasoned shaved beef in a single layer on the griddle. Let it sear undisturbed for 2-3 minutes to get a nice crust. Using your metal spatulas, begin to chop and flip the beef, breaking it apart into smaller pieces. Continue to cook, stirring and chopping, until the beef is browned and cooked through, about 5-7 minutes. You want some crispy edges!
Assemble the Cheesesteaks: Once the beef is cooked, incorporate the cooked vegetables back in with the beef on the griddle. Mix everything well. Divide the beef and vegetable mixture into four equal portions on the griddle. Lay 2-3 slices of provolone cheese over each portion of the beef and vegetable mixture. Reduce the griddle heat to low or medium-low, and if your griddle has a lid, cover it briefly (or tent with foil) to help the cheese melt quickly, about 1-2 minutes. The goal is gooey, melted cheese.
Warm the Hoagie Rolls: While the cheese is melting, lightly toast the hoagie rolls on the griddle for 1-2 minutes, cut-side down, until lightly golden and warmed through. This adds great texture and prevents the roll from getting soggy.
Serve It Up: Carefully open each hoagie roll. Using one of your spatulas, scoop a generous portion of the cheesy beef and vegetable mixture directly into each warmed hoagie roll. Serve immediately and enjoy your incredibly rich, cheesy, and beefy homemade Philly Cheesesteak!
Read CookinWidKunchi’s full recipe blog post HERE
