Beer Cheese Cheesesteak Recipe

Marinate the steak

Place the thinly sliced ribeye in a bowl. Add 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1 tablespoon vegetable oil, 1 teaspoon salt, and 1 teaspoon black pepper. Toss to coat evenly, then let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

If your steak is not pre-sliced thin, freeze for 20–30 minutes until slightly firm, then slice as thin as possible against the grain. Pat slices dry before marinating.

Preheat a large cast-iron skillet or heavy skillet over medium-high heat until very hot.

Add 1 tablespoon vegetable oil to the hot pan and spread. Add the marinated steak in an even layer (work in batches if needed) and sear without stirring for 1 minute to develop browning, then toss and cook another 1–2 minutes until just cooked through. Remove steak to a plate and tent loosely with foil.

While steak rests, wipe the skillet clean if it has burnt bits. Reduce heat to medium and add 1 tablespoon butter. Add the sliced onion and sliced green bell pepper. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Saute the vegetables, stirring occasionally, until onions are golden-brown and peppers are softened, about 8–10 minutes. Add minced garlic during the last 60 seconds and cook until fragrant. Remove vegetables to the plate with the steak.

Make a roux

In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. When foaming subsides, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the flour (do not brown).

Add beer and milk

Slowly whisk in 1 cup room-temperature lager or pale ale until smooth and bubbling. Whisk in 1/2 cup whole milk. Continue to cook, whisking, until the mixture thickens and just begins to simmer, 2–3 minutes.

Finish the sauce

Reduce heat to low. Whisk in 2 ounces softened cream cheese until melted and smooth. Add 2 cups shredded sharp cheddar in small handfuls, whisking until fully melted and glossy. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/4 teaspoon ground mustard (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm on the lowest heat, stirring occasionally to prevent skin forming.

Toast rolls: Preheat broiler or skillet. Split the hoagie rolls and brush cut sides with the 2 tablespoons butter. Place under broiler or in a hot skillet until golden and slightly crisp, about 1–2 minutes. Watch closely to avoid burning.

Combine: Add the rested steak and sauteed vegetables back to the large skillet and toss briefly over medium heat to rewarm and combine. Pour about half of the beer cheese sauce over the meat and vegetables and toss to coat. (Reserve remaining sauce for serving.)

Fill rolls: Using tongs or a spatula, divide the sauced steak and vegetables among the toasted rolls. Spoon additional warm beer cheese sauce over each sandwich to taste.

Garnish & serve: Sprinkle chopped fresh parsley over sandwiches if using. Serve immediately with extra beer cheese sauce on the side.