Philly Cheesesteak Sandwich
Four toasted steak sandwiches with sliced provolone and a separate smooth cheese sauce. Onion and bell peppers are optional.
Ingredients
For the Provolone Sauce
- 2 tablespoons bacon fat or butter Choose one for the sauce, separate from roll spread
- 3 tablespoons all-purpose flour
- 2 cups milk Use whole milk for creaminess.
- ½ cup grated Provolone cheese ½ cup by volume; separate from sandwich cheese slices
- to taste salt and pepper
For the Sandwich
- 4 hoagie rolls
- 4 tablespoons butter or mayonnaise 1 tablespoon per roll, separate from the sauce fat
- 2 tablespoons olive oil or avocado oil 1 tablespoon for vegetables and 1 tablespoon for steak
- ½ white onion Chopped; optional
- ½ green bell pepper Diced; optional
- ½ red bell pepper Diced; optional
- 1.5 lbs thinly sliced ribeye steak (or top sirloin steak) Shaved thinly across the grain; cook in batches if necessary
- 1 clove garlic (pressed)
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 8 slices Provolone cheese For topping the steak.
Instructions
- Melt the sauce fat in a saucepan. Stir in flour and cook over medium heat 1–2 minutes without burning. Whisk in milk gradually and simmer 3–5 minutes until smooth and thickened.
- Take the pan off the burner and stir in the measured grated provolone. Season the sauce to taste and hold warm without boiling.
- Split the rolls mostly through and spread each with 1 tablespoon butter or mayonnaise. Toast the cut faces in a skillet and set aside.
- If using vegetables, cook chopped onion and peppers in 1 tablespoon oil for about 3–5 minutes. Transfer to a clean plate.
- Use the remaining tablespoon oil for thin steak, dividing oil and meat between two batches if necessary. Add garlic, the measured salt, and pepper. Cook about 2–4 minutes per batch, extending until the beef reaches at least 145°F. Set aside for a 3-minute rest.
- Return cooked steak to the warm skillet in 4 piles. Top each with 2 slices provolone and let melt about 1 minute. Fill the toasted rolls with steak and optional vegetables. Serve the separate sauce for dipping or spooning over the filling.
Notes
The roux fat and roll spread are separate amounts. Use thinly sliced steak; cooking may take longer than 2 minutes. Beef is cooked to at least 145°F and rested 3 minutes. Grated sauce cheese is ½ cup by volume. Sauce and optional vegetables must be served, not omitted from the finished method.