Philly Cheese Steak Recipe
Shaved Sirloin, Onions & Peppers, American Cheese. ‘Kick up a Notch’ extra - add Beer Cheese & Mushroom
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Ingredients
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Steak & Vegetables
Cheese & Bread
Optional Kick — Beer Cheese & Mushrooms
Method
Steak & Vegetables
- 1
- 2
Cook vegetables
Heat a large heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter. Add the sliced onions and peppers and a pinch (about 1/4 tsp) of kosher salt. Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Add the minced garlic for the final 1 minute, stirring constantly to avoid burning. Transfer vegetables to a bowl and keep warm.
- 3
Cook steak
Return the skillet to high heat and add the remaining 1 tablespoon oil. Add the shaved sirloin in an even layer (work in two batches if needed to avoid steaming). Let the meat sear undisturbed for 30–45 seconds, then stir and spread again to maximize browning. Cook until just browned but still moist, about 2–3 minutes total. Season with remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon Worcestershire sauce; stir to combine.
- 4
Cheese & Bread
- 5
Toast rolls
Slice the hoagie rolls lengthwise without cutting through (or fully split, per preference). Brush the cut sides lightly with 1 teaspoon olive oil. Place the rolls cut-side down on a separate skillet or griddle over medium heat until golden and crisp, about 1–2 minutes; remove and keep warm.
- 6
- 7
Assemble sandwiches
Using a spatula, lift the cheesy steak mixture and transfer into the toasted rolls. Serve immediately while hot.
Optional Kick — Beer Cheese & Mushrooms
- 8
Cook mushrooms
If using mushrooms, thinly slice them. In a small skillet over medium-high heat, melt 1 tablespoon butter. Add sliced mushrooms and a pinch of salt; cook until nicely browned and most liquid has evaporated, about 6–8 minutes. Remove and set aside.
- 9
Make beer cheese
In a small saucepan over medium heat, whisk together 1 teaspoon flour and the reserved pan drippings or 1 teaspoon butter to make a roux; cook 30 seconds. Slowly whisk in 1/2 cup beer until smooth and simmer briefly to reduce slightly, about 1–2 minutes. Stir in 1/2 cup milk, then add 1 cup shredded sharp cheddar and 2 ounces softened cream cheese. Stir until fully melted and smooth. Season with 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. If the sauce is too thin, simmer 1–2 minutes; if too thick, thin with up to 2 tablespoons more milk. Fold the cooked mushrooms into the beer cheese or spoon the beer cheese over the finished steak before topping with American cheese (or omit American cheese and use beer cheese as the primary cheese).
- 10