Philly Cheesesteak
The ultimate comfort food, a Philly Cheesesteak is rich, cheesy, and incredibly satisfying. Perfect for a quick weeknight dinner or a fun gathering, this classic sandwich is sure to please everyone’s taste buds. Dive into the deliciousness tonight!
Equipment
- Large frying pan
- Medium-size pot
- Spatula
Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded American cheese
- 1 tablespoon cornstarch
- 1 teaspoon garlic granules
- 1 teaspoon ground dry mustard
- 12 ounces evaporated milk
- coarse salt to taste
- 3 tablespoons clarified butter or ghee
- 2 peeled and sliced yellow onions
- 2 pounds thinly sliced ribeye steak
- 4 8” buns
- coarse salt and pepper to taste
Instructions
- For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
- Add 1 ½ 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.
- Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak. Cook for 2 to 4 minutes or until lightly browned and cooked throughout.
- Add ½ of the cooked onions to the top of the beef, season with salt and pepper, and mix together until combined.
- To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
- Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce. Serve hot.
Notes
- Keep the heat low: To avoid a grainy cheese sauce, keep the heat low and stir frequently. If thick, whisk in a splash of evaporated milk.
- Flat-Top Advantage: A flat-top griddle provides plenty of cooking space, but a large frying pan or cast-iron skillet works just as well.
- Essential Tool: A metal spatula is a must for chopping, mixing, and flipping the steak.
- Easier Slicing: Freeze the ribeye for 30 minutes to slice thin easily and cut against the grain for tenderness.
- Storage: Transfer the meat, onions, and sauce to separate airtight containers. They keep in the refrigerator for 4 to 5 days.
- Freezing: The cooked meat and onions freeze well for up to 2 months. Thaw in the fridge before reheating.