philly cheesesteak

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll.

Philly Cheesesteak

lb Ribeye steak (trimmed

tsp Sea salt (or

tsp Black pepper (or

sweet onion ((large), diced)

provolone cheese (mild (not aged provolone))

Hoagie Rolls (sliced 3/4 through)

Tbsp unsalted butter (softened)

garlic (pressed)

mayonnaise

Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*

In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.

Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.

Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

https://www.youtube.com/watch?v=u57qO2NUZuc

A Classic Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak Sandwich!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/philly-cheesesteak/

INGREDIENTS FOR PHILLY CHEESESTEAK SANDWICH:
    ►1 lb Ribeye Steak, trimmed and thinly sliced
    ►1/2 tsp sea salt, or to taste
    ►1/2 tsp black pepper, or to taste
    ►1 large sweet onion, diced
    ►8 slices provolone cheese (mild, not aged provolone)
    ►4 Hoagie Rolls
    ►2 Tbsp unsalted butter softened
    ►1 garlic clove, pressed
    ►2-4 Tbsp mayo, or to taste

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How To Make Classic Philly Cheesesteak Sandwich

Check out this amazing lower carb recipe for cheesesteak stuffed peppers from Delish.com.

Cheesesteak Stuffed Peppers

bell peppers, halved

vegetable oil

onion,

cremini mushrooms, sliced

Kosher salt

black pepper

lb. sirloin steak, thinly sliced

Italian seasoning

provolone

parsley,

This was delicious.  But I did boil my peppers and softened them up. So just putting it out there as a quick pepper softener tip!

These were perfect just the way the recipe is stated! I added a few jalapeño slices on top because my husband likes things spicy!! Will be in my regular rotation!

This was very good. I did add a little worchestire sauce and I think I'd caramelize the onions more before adding the mushrooms. The mushrooms make a lot of liquid while cooking, so I drained off some of it. Otherwise it was great and easy.

The timing seemed off for most of this. I believe it would be better to do all items on a bbq grill to help  with timing and add a little smokey flavor.

I made it for dinner today. I boiled the peppers first and added zucchini. So good

I plugged the ingredients into carb manager and divided by 8 since it makes 8. 215 calories, 4.75 net carbs, 10 G fat, 25 G protein per 1/2 pepper stuffed. Great recipe!

I made this today for lunch and it was so good! I hadn't planned on this being lunch but I came across this recipe and I had peppers on hand so I decided to try it. We were not disappointed! I didn't have to cook the peppers longer than 30 minutes and I had no problems with it. Will definitely make it again!

I used Montreal steak seasoning instead of and some garlic powder instead of the Italian seasoning the second time I made it. Much more delicious.

https://streaming.hearstdigitalstudios.com/292c334d-8df0-4696-9046-1cd93cb774d9/video_rover_16x9_1080p_hd_1537560623_63644.mp4

These Cheesesteak Stuffed Peppers Transform Your Favorite Sandwich Into a Low-Carb, Healthy Dinner!

This Keto Philly Cheesesteak stuffed meatloaf using ground beef has only 6 net carbs and is so delicious! Even if you have a picky eater they will love this low-carb meatloaf stuffed Phily Cheesesteak.

Keto Philly Cheesesteak Stuffed Meatloaf

beef

onion

medium bell pepper

mozzarella cheese

pork

garlic powder

Worcestershire sauce

olive oil

Salt and pepper

mozzarella cheese shredded (for cheese sauce)

heavy whipping cream

unsalted butter

cream cheese

Preheat the oven to 350 degrees.

Heat 1 tablespoon of olive oil in a...

Heat 1 tablespoon of olive oil in a skillet over medium-high heat on the stove. 

Add the onions and peppers to the heated...

Add the onions and peppers to the heated skillet, and cook until they are just beginning to soften. Remove from the heat and set aside.

In a mixing bowl, combine the ground beef,...

In a mixing bowl, combine the ground beef, pork rind crumbs, egg, garlic powder, and Worcestershire sauce as well as salt and pepper to taste. Mix thoroughly with your hands until well combined.

Form the meat mixture into a loaf shape,...

Form the meat mixture into a loaf shape, and place into a casserole dish or sheet pan with high sides.

Make a trough down the center of the...

Make a trough down the center of the meatloaf, and stuff the inside with the cooked peppers and onions, as well as ½ cup of mozzarella cheese. Form the meat back over the filling in the center of the loaf, and bake for 1 hour, or until the meatloaf is completely cooked through.

When the meatloaf is close to being done,...

When the meatloaf is close to being done, add the butter, cream cheese and heavy whipping cream for the cheese sauce to a pot over medium heat on the stove.

Bring the mixture to a low boil until...

Bring the mixture to a low boil until it begins to thicken.

Add the mozzarella cheese to the sauce mixture,...

Add the mozzarella cheese to the sauce mixture, and stir until thickened. Add salt and pepper to taste.

Pour the cheese sauce over the top of...

Pour the cheese sauce over the top of the finished meatloaf, sprinkle with chopped parsley if desired and serve.

There&#x27;s nothing like Friday night, jammies and carbs with cheese, am I right? This Easy Philly Cheesesteak Bread is a cinch to make, in fact it&#x27;s faster than pizza!

Easy Philly Cheesesteak Bread

Loaf Bread (Italian

Ribeye Steak (Large, placed in the freezer)

Bell Peppers (Green, sliced thin)

Onion (sliced)

Cheese Sauce Starter

Pepper

Salt

Remove the inside of the bread, leaving a thick layer on the bottom so juices don&#x27;t soak through.

Remove the steak from the freezer and slice thin.

Heat a cast iron skillet over medium high heat and throw in the steak. Sprinkle with salt and pepper (remember to read our tip about salt in the post), moving the meat with tongs as it quickly cooks. Remove to a plate.

Turn the pan to medium and add a drizzle of oil. Add the peppers and onions and cook, stirring occasionally until tender.

In a separate pot, cook the sauce according to directions.

Toast the bread under a broiler, add the meat and veggies and top with sauce!

A guaranteed crowd pleaser, these gooey Philly Cheesesteak Rolls are filled with all the beefy, cheesy flavors of your favorite sandwich. The steak and onions are cooked up traditional-style on the griddle, seasoned with Chop House steak seasoning, then folded into puff pastry dough with a delicious homemade cheese sauce. The rolls are folded and baked on the grill until buttery, crisp and golden. Serve these up for game days, parties, or a weeknight meal that even Rocky Balboa would be proud of.&amp;nbsp;Wood Pellet Recommendation&amp;nbsp;In order to add an element of smokiness to this recipe, we recommend using our Classic Blend Hardwood Pellets&amp;nbsp;for the final baking step.&amp;nbsp;Note: This recipe uses Pit Boss Chop House Steak Rub Seasoning.&amp;nbsp;

Philly Cheesesteak Rolls with Puff Pastry

oz American or Jack Cheese, shredded, divided

tbsp Butter

To Taste, Chop House Steak Rub

To Taste, Chop House Steak Rub (for Sauce)

oz Cream Cheese

Egg, beaten

Flour

Flour (for Sauce)

Puff Pastry Sheet, thawed

lb Sandwich Steak, shaved/sliced thin

tbsp Vegetable Oil

Yellow Onion, sliced thin

Milk

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Preheat the griddle to medium flame. 

Add oil to the griddle, then cook steak for 2 to 3 minutes, turning with a spatula. Add onions, season with Chop House and cook another minute to soften.  Transfer steak and onions to a bowl, then set aside to cool. 

Meanwhile, melt butter in a sauté pan on the griddle. Stir in flour, then cook for 1 minute.  Whisk in milk, then add cream cheese, and 2 ounces of shredded cheese.  Whisk until smooth, then remove from the griddle to cool slightly. Use half of the sauce in the pastry, and the other half for serving/dipping once baked. 

Flour your rolling surface, then set the pastry sheet on top of the flour. Roll the pastry sheet into a 10 to 12 inch square, then cut into 4 squares. 

Spoon cheese sauce on each pastry square, then divide the steak and onion mixture among the pastries. Top each with remaining shredded cheese, brush sides with beaten egg, then fold pastries over, corner to corner. Secure the seams by pressing down with a fork.  Brush the top with beaten egg, then place on a sheet tray. 

Place the sheet tray on the grill and bake for 18 to 20 minutes, until golden. Remove from the grill, cool for 5 minutes, then cut in half and serve warm with cheese sauce. 

This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sauteéd peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Philly Cheesesteak Recipe with Peppers and Onions

vegetable oil (divided (or as needed))

red bell pepper (thinly sliced)

green bell pepper (thinly sliced)

garlic pepper (divided)

hoagie rolls

butter

cheese

Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.

Add 2 tablespoons vegetable oil to a large, deep (14-inch) saute pan  and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.

Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little 1/4-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.

When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with 1/2 teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.

Preheat oven to 400 degrees F.

Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.

Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

This Philly Cheesesteak Pasta Skillet has all the flavors of the classic sandwich in an easy to make pasta dish!

Philly Cheesesteak Pasta Skillet

onion (diced)

green bell pepper (diced)

lb. lean ground beef

tbsp flour

ketchup

beef broth

milk

salt

tsp black pepper

dry cavatappi noodles

provolone cheese slices

Add the ground beef, onion, bell pepper and garlic powder to a large skillet over medium heat. Cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.

Stir in the flour until thick, about 1 to 2 minutes. Stir in the ketchup and Worcestershire sauce and scrape any browned bits off the bottom of the skillet.

Gradually stir in the beef broth, milk, salt and pepper. Bring mixture to a boil then add in dried pasta. Reduce heat to a simmer and cover, leaving the lid slightly ajar. Stir occasionally until noodles are tender, about 18 minutes.

Stir in the cheeses until incorporated into the sauce. Top with freshly chopped parsley. Serve warm and enjoy!

These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich and a tasty dinner idea you can prep ahead of time!

Philly Cheesesteak Stuffed Peppers

green peppers,

(8 ounces) sirloin steak

mushrooms

red pepper, sliced

red onion, sliced

mozzarella cheese, grated

Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.

Add remaining 1 tbsp of olive oil to a large frying pan and heat over high heat until oil is smoking. Add steak, season with salt &amp; pepper, then sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.

In same skillet, add mushrooms and cook until they start to release juices. Add onions and red pepper, sauteeing for 2-3 minutes until tender and seasoning with salt and pepper.

Meanwhile, remove green peppers from oven. Divide steak slices and veggies among peppers then top with cheese. Bake for 15 minutes or until cheese is melted. Remove and serve!

https://www.youtube.com/watch?v=8Nw9FnWfwG4

These Philly Cheesesteak Stuffed Peppers are a delicious low-carb spin on the classic sandwich and a tasty dinner idea you can prep ahead of time! 

Print recipe: https://thegirlonbloor.com/philly-cheesesteak-stuffed-peppers/

Philly Cheesesteak Sloppy Joes

chicken, turkey, or beef

diced bell pepper

cremini mushrooms, sliced thin

smoked paprika

Salt and black pepper

worcestershire sauce

chicken broth

cornstarch

provolone cheese

buns, toasted

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom of the pan. Add the ground chicken to the skillet and use a wooden spoon or potato masher to crumble it.

Add in the onion, pepper, and mushrooms and...

Add in the onion, pepper, and mushrooms and season everything with salt and pepper. Cook until the meat is cooked through and the vegetables have softened slightly, about 5-6 minutes. Drain off any excess liquid.

Add in the Italian seasoning, garlic powder, smoked...

Add in the Italian seasoning, garlic powder, smoked paprika, and worcestershire and stir everything together. Whisk the cornstarch into the chicken broth until it dissolves and pour it in with the meat mixture. Stir and bring to a gentle boil.

Cover the skillet with a lid and lower...

Cover the skillet with a lid and lower the heat to medium-low and let it simmer for 15 minutes. Top with the provolone cheese and cover with the lid again. Cook for another minute or until the cheese is melted.

Learn how to make an authentic Philly Cheesesteak Sandwich loaded up with caramelized onions and a delicious cheese sauce.

The Best Philly Cheesesteak Recipe

cheddar cheese

American cheese

garlic granules

dry mustard

evaporated milk

sea salt

onions

ribeye steak

8 ” buns

sea salt and pepper

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 2-4 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.

https://www.youtube.com/watch?v=3_uCk4dgicI

It’s time to take a trip up to the Northeast with this Authentic Philly cheesesteak smothered in caramelized onions and served up in a toasted bun and topped off with a delicious homemade cheese sauce.  This seriously may be the best sandwich of all time. 

This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.

Ingredients for this recipe:

For the Sauce:

• 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
• sea salt to taste

For the Sandwich:

• 3 tablespoons clarified butter (ghee)
• 2 peeled and sliced yellow onions
• 2 pounds thinly sliced ribeye steak
• 4 8” buns
• sea salt and pepper to taste

Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Procedures:

1. 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.
2. 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.
3. Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
4. Cook for 2-4 minutes or until lightly browned and cooked throughout.
5. Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
6. 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.
7. Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce. 
8. Serve hot. 

CHEF NOTES:

Make-Ahead: You can caramelize the onions and meat 2-3 hours ahead of serving.  Simply keep them warm in a crockpot or in a pan over low heat.  The meat is thin enough that it will stay tender.

How to Reheat the Steak: Add the desired amount of steak and onions to a small frying pan over low heat and cook until hot.  You can also heat in a microwave-safe bowl until hot.

How to Reheat the Sauce: Add the desired amount to a small saucepan and heat over low heat while occasionally stirring until hot. 

How to Store: Keep the cooked meat and onions separate from the buns and sauce and cover in the refrigerator for up to 4 days.  The sauce will keep for up to 5 days covered in the fridge.

How to Freeze: Keep the cooked meat and onions separate from the buns and sauce and cover in the freezer for up to 2 months.  Thaw for 1 day in the refrigerator before reheating. 

Tools Needed: You can use a flat top pan or a regular large frying pan.  You will also need a metal spatula.

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