Name: Flying Fish Bar & Grills Philly Cheese Steak Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb thinly sliced ribeye or top sirloin; 1 cup green bell pepper; 1 cup yellow or sweet onion; 1 tbs olive oil; 1 tbs unsalted butter; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1.5 cups whole milk; 2 oz cream cheese (softened); 4 oz white American cheese slices (or provolone for milder); 0.5 tsp Dijon mustard; 0.25 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 each hoagie rolls (6–8 inch), split; 1 tbs butter for toasting rolls; 1 tbs optional chopped parsley

Method

Beef & Vegetables

Prepare meat

If your beef is not pre-sliced, partially freeze 30–40 minutes until firm and slice thinly against the grain (about 1/16–1/8 inch). Season the slices with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly.

Cook peppers & onions

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add sliced green pepper and sliced onion. Season lightly with a pinch of salt. Saute, stirring occasionally, until vegetables are softened and lightly caramelized, about 8–10 minutes. Lower heat if they begin to brown too quickly. Transfer vegetables to a bowl and set aside.

Cook beef

Return the skillet to high heat and add the remaining 1 tablespoon olive oil if needed. Add the seasoned thin beef in a single layer (work in batches if necessary) and let it sear without moving for 30–45 seconds to develop color, then stir and press to break into pieces until just cooked through, about 1–2 minutes total for thin slices. Immediately add the cooked peppers and onions back to the pan and toss together for 30 seconds to combine and rewarm.

White Cheese Sauce

Make roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until the mixture is bubbly and slightly golden but not browned.

Finish sauce

Gradually whisk in 1.5 cups whole milk, a quarter cup at a time, smoothing lumps between additions. Bring to a gentle simmer, whisking until sauce thickens, about 3–5 minutes. Lower the heat to low and whisk in 2 ounces softened cream cheese until smooth, then stir in 4 ounces chopped or torn white American cheese slices. Whisk until the cheese melts and sauce is silky. Stir in 1/2 tsp Dijon mustard, 1/4 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat and stir occasionally to prevent skin forming. If it becomes too thick, whisk in 1–2 tablespoons milk to loosen.

Assembly

Toast rolls

Butter the cut sides of the hoagie rolls (about 1 tablespoon butter total). Place them butter-side down on a hot skillet or griddle over medium heat and toast until golden and crisp, about 1–2 minutes. Remove from heat.

Combine and serve

Spoon the hot beef, pepper, and onion mixture into the toasted hoagie rolls. Ladle a generous amount of warm white cheese sauce over the meat (about 1/3 to 1/2 cup sauce per sandwich depending on preference). If you prefer the meat submerged in sauce, mix meat and sauce in the pan first then fill the rolls. Garnish with optional chopped parsley. Serve immediately.