Name: Grace's Smoked Philly Cheesesteak Sandwich Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ribeye steak, thinly sliced; 4 each ciabatta rolls; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 tbs vegetable oil; 8 each American cheese slices; 2 cups yellow onion, thinly sliced; 2 tbs unsalted butter; 1 tsp brown sugar; 1 tbs balsamic vinegar; 2 tbs prepared horseradish (jarred); 0.25 cups mayonnaise; 2 tbs sour cream; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 cups beef broth (low-sodium); 1 tbs Worcestershire sauce; 2 tbs beef drippings or pan juices; 1 tsp cornstarch; 1 tbs cold water; 1 tbs unsalted butter, melted (for toasting rolls); 0.25 cups pickled banana peppers or pickles (optional); 4 cups french fries or house chips

Method

Sandwich (meat & bread)

Slice and season steak

If not pre-sliced, partially freeze ribeye for 30–45 minutes until firm and slice very thin across the grain. Place slices in a bowl and season with kosher salt and black pepper; toss lightly to coat.

Smoke the steak

Preheat smoker to 225°F (107°C). Arrange sliced steak on a tray or in a shallow foil pan so smoke can circulate. Smoke until steak reaches an internal temperature of 125–130°F (about 20–30 minutes depending on thickness) for medium-rare to medium. Remove from smoker and tent loosely with foil.

Toast ciabatta

While steak is resting, split ciabatta rolls and brush cut sides with 1 tbsp melted butter. Toast cut sides on a skillet over medium heat or in a 375°F oven for 4–6 minutes until golden and slightly crisp. Keep warm.

Cheese & toppings

Caramelize onions

In a large skillet over medium-low heat, melt 2 tbsp butter. Add thinly sliced onions, a pinch of salt, and cook, stirring occasionally, until soft and deep golden (about 20–25 minutes). When onions are deeply browned, stir in 1 tsp brown sugar and 1 tbsp balsamic vinegar; cook 1–2 more minutes to deglaze and concentrate flavor. Transfer onions to a bowl and keep warm.

Finish steak in skillet

Heat 2 tbsp vegetable oil in a large cast-iron or heavy skillet over high heat until shimmering. Add smoked steak slices in a single layer (work in batches if necessary) and sear briefly 30–60 seconds per side to develop color and finish cooking — do not overcook. Break meat up with a spatula as it cooks to create thin shreds.

Assemble with cheese

Reduce heat to low. Push meat to one side of the skillet, layer the meat evenly on the skillet or divide among ciabatta bottoms. Place two American cheese slices per sandwich over the meat, cover skillet with a lid or foil for 1–2 minutes until cheese melts. If assembling on a baking sheet, place cheese-covered meat under a broiler for 30–60 seconds to melt.

Horseradish sauce

In a small bowl combine 2 tbsp prepared horseradish, 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; add more horseradish if you prefer more heat. Refrigerate until ready to use.

Au jus

In a small saucepan combine 2 cups beef broth and 1 tbsp Worcestershire sauce. Bring to a gentle simmer over medium heat. Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then slowly whisk into simmering broth. Add 2 tbsp beef drippings or reserved pan juices. Simmer 2–3 minutes until slightly thickened, season to taste with salt and pepper, and keep warm. Strain if desired for a smooth jus.

Finish & serving

To assemble each sandwich: spread about 1–2 tbsp horseradish sauce on the bottom half of each toasted ciabatta (adjust to taste). Spoon the hot, cheese-melted steak and onions onto the bottom halves (approx. 1/4 lb meat per sandwich). Add pickled banana peppers or pickles if using (about 1 tbsp per sandwich). Close with the top half of the roll.

Serve each sandwich immediately with a small warmed bowl of au jus (about 1/2 cup per sandwich) for dipping and your choice of fries or house chips (about 1 cup per person).