A good steak sandwich is one of the best sandwiches you can get, but it really depends on the quality of the steak. Ribeye is always the best choice for these kinds of sandwiches because of the fat content in the meat, lot of flavor in that fat! You can note that I didn’t call this a Philly Cheesesteak because I wouldn’t dare try and compete with what they do in Philly, but I do think this is a very good version that you can make at home and have the entire family enjoy. This version is made with a prime cut of ribeye as it has the best marbling of fat, but you can feel free to cut some cost by going with a choice cut, just try and find the one at the butcher counter that has the most fat.
When making a steak sandwich like this you need to make sure your meat is cut very thin. The best way to do this is to put your steaks in the freezer right before you are going to cut them, about 15 to 20 minutes. This will harden them up and make them much, much easier to cut. Be sure to do one at a time, leaving the other in the freezer until your done with the first one that way it doesn’t come up to temp too much and make it harder to cut. Once you’re done cutting, cover, and place in the fridge until right before time to cook. Sliced meat will come to room temp very quickly unlike a whole steak.
No good cheesesteak is done until it gets some veggies, so grab your bell peppers, mushrooms, and onion. I like to julienne these types of veggies which just means to cut them in strips. Now on the mushrooms I will remove the stems and just use the caps. Slice them like you see in the picture. You can use the canned mushrooms if you choose, but they don’t have the flavor that you will get from a fresh batch of mushrooms. At this point you will need to get your bread ready. Add some butter to both side of the bun and place directly on the grill. They should toast quickly, no more than 2 minutes or so, pending the temperature of your grill. I have added a picture of the buns I used, but feel free to use whatever you like. Just make sure it is a good strong type of bread as it will be holding a much heavier ingredient than what a standard sandwich would have on it.
Now that all the veggies are cut and ready to cook, place your onion and bell peppers into the skillet. Note that I have a large skillet, 16 in diameter, but if you don’t that you can work in batches in your iron skillet, just keep a warming plate to the side. If you happen to have one of the new popular flat top grills that are out now, just use it the same way I am using this skillet. Add 1 tbsp. of butter to the veggies and let them cook for about 7 to 10 minutes. You are looking for the onions and peppers to get nice and soft but with a little crunch to them. When you hit the 5-minute mark add in the mushrooms and a tbsp. of butter as well and let cook. Once these are done move to the cool side of the skillet. Turn the grill temperature up to around 450 and let the hot side of the skillet come up to temp. Once skillet is to temp place a handful of the steak down in the skillet. You are going to want to cook these in batches vs. adding all steak with all veggies all at once. The steak should begin to get some good crust to it, so season with salt, pepper, and 1 tbsp. of the steak seasoning, finish off each batch of the steak with 1 tsp of butter.
Steak will cook quickly so be sure to not over cook it, about 2 minutes and you need to start assembling all the parts. Start assembling by adding a few jalapenos next to the steak. Now add in the onions, bell peppers, and mushrooms on top of the steak. Mixed all the veggies and jalapenos in with the steak. Once mixed, top with 2 slices of provolone cheese. Squirt a tbsp of water on both sides of the steak mixture and cover with a lid. This will begin to steam the cheese and cause it to melt over the steak and veggies.
Once the cheese is melted, should take about 30 to 45 seconds, take your spatula and place the steak and veggies in your toasted bun. Feel free to add additional condiments to your sandwich if you like. Some like mayo and some want hot sauce, there is no wrong or right here, unless your actually in Philly!
- 2 Prime Ribeye Steaks
- 1 Red bell pepper julienned
- 1 Yellow bell pepper julienned
- 1 White onion julienned
- 1 1/2 cup Baby Portabella chopped
- 1 cup Pickled jalapeno
- 12 sliced Provolone cheese
- 2 tbsp Unsalted butter
- 6 tbsp Steak seasoning Use your favorite
- 1 Squirt bottle with water
- Chill steaks in the freezer, about 15 to 20minutes. Do not freeze
- Once steaks are chilled, slice very thinly, cover and place in fridge
- Set grill to medium heat around 350°, start warming cast iron skillet
- Once grill and skillet are at temp, place onions and peppers in skillet with 1 tbsp. of butter
- Cook onions and peppers down about 7 to 10minutes; add mushrooms to skillet with 1 tbsp butter and cook down about 5 minutes
- Place buns on grill to toast, about 2 to 3 minutes and set aside when done
- Increase temp of grill to about 450°
- Place a handful of the steak on the hot spot of the skillet and let cook, adding 1 tsp of butter and seasoning with salt, pepper, and 1 tbsp. of steak seasoning
- Place a few jalapenos to the side of the steak and let them cook alongside
- Once steak is about ¾ths cooked, about 2minutes, add some of the cooked veggies to the steak mixture and toss together
- Top the steak mixture with 2 slices of provolone cheese
- Squirt some water next to both sides of the steak mixture, about 1 tbsp. each side and cover with lid
- Let the cheese melt for about 30 seconds and then scoop the mixture onto a toasted bun and serve