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Philly Steak and Cheese

Here's how you make Philly Steak and Cheese
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  • Servings: 4
  • Prep: 15m
  • Cook: 20-30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 - 6 ounces sharp cheddar cheese, shredded (1 cup). Refer to Note
  • 4 - 6 ounces American cheese, shredded (1 cup)
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic granules
  • 1 teaspoon ground dry mustard
  • 12 ounces evaporated milk
  • Kosher or sea salt, to taste
  • Sandwich
  • 3 tablespoons clarified butter, ghee
  • 2 peeled and sliced yellow onions (can also add peppers and mushrooms if you prefer)
  • 2 pounds rib-eye steak, very thinly sliced (you know, like shaved steak. At my local market they sell prepared shaved steak. I don't think it's rib-eye, but not exactly sure.)
  • 8 - 10 ounces bread rolls (Four 8 ” hoagie/submarine rolls. Weight is a guestimate)
  • Salt and pepper, to taste or Montreal seasoning (I prefer Montreal seasoning as it provides an extra flavor level)
  • Hot Pepper spread (otherwise known as hots), to taste (Optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Cheese Sauce

  • Step 1: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.

  • Sandwich

  • Step 2: Meanwhile, add 1 1/2 tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side. If you decide to to also use peppers and mushrooms, cook them in the same manner as cooking the onions.

  • Step 3: Add the remaining 1 1/2 tablespoons of clarified butter to the pan and add in the shaved steak.

  • Step 4: Cook for 2-4 minutes or until lightly browned and cooked throughout.

  • Step 5: Add 1/2 of the cooked onions to the top of the beef. Season with salt and pepper (or Montreal seasoning). (When seasoning, be very careful not to go over. It can easily become too salty and a little goes a long way. Remember that it will be topped with cheese which is salty of its own nature). Distribute the seasoning by flipping here and there with a spatula until well distributed.

  • Serving

  • Step 6: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.

  • Step 7: Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions (and peppers/mushrooms, if you decide to use these) and cheese sauce. Pepper sauce (aka; hots) to taste can also be used.

  • NOTE: A combination of cheddar and provolone can be used OR one or the other.

We hope you enjoy this recipe!

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