Philly Cheesesteak Sandwiches

It’s a fantastic thing those darn cheesesteaks.

philly steak and cheese sandwich

Steak… peppers and onions… with gooey-melty cheese sandwiched in a loaf of crusty bread. Lord have mercy. I’ve always been a steak and cheese sub fan since I can remember, I just never thought to make them myself… until last week.

I’ve had this sandwich on the brain and it’s been nagging me ever since. Every morning I woke up… thinking of cheesesteaks. Went to bed… cheesesteak dreams you guys!!! So as soon as I got through my grueling shifts at the hospital I literally ran to the grocery store and picked up the few ingredients it takes to whip these up.

Now I’ve never been to Philly and these probably aren’t your typical cheesesteaks… but the inspiration is there, and so is the CHEESE. Boom.


stuff

I believe typical Philly cheeseteaks call for provolone, which you can totally use, but I wanted to spice things up a bit so I sported my Philly with some pepper jack. Pepper jack and steak are now the bestest of BFFS.

skirt

Start with a skirt steak that’s around a pound, not under a pound… if it’s a little over that’s fine because this one is. Flank or ribeye are also delicious alternatives… but I like the skirt.

thirds

Because in my head I want my steak slices a certain size… and because it’s easier; I slice my skirt steak into thirds.

before

I place the three pieces on a rimmed sheet pan and pop them into the freezer for like 20-25 minutes. I’ve learned a partially frozen steak makes for an easier time slicing. It’s true… try it out!

pepper prep

While the steak is in the freezer, doin’ its thang… slice, trim and strip-up a whole green pepper.

onion prep

Move on to the onion. Halve, strip, slice {vertically} and trim the ends of a large yellow onion. Set it off to the side with the sliced green bell peppers.

slightly frozen

Now the steak is partially, slightly and only a little bit frozen.

grain

Find the grain in the meat and slice across it on a slight angle to maximize the surface ratio. And with maximized surface ratio… means more area for browning.

pile-o-skirt-steak

That’s 1.21 lbs of perfectly sliced skirt steak yo.

olive oil, peppers, onions and salt

While the skirt steak is coming up to room temperature, heat a griddle to medium-high heat with a couple tablespoons of olive oil. Add the sliced peppers and onion, toss it all around and sprinkle with a little kosher salt.

softening

Stir them around every so often and let them soften.

crush garlic

After 8 to 10 minutes of softening… squeeze in two cloves of garlic.

toss around

Toss the garlic around for a minute to cook and then remove all of the peppers and onions to a bowl or plate.

more oil

Pour a couple more splashes of oil onto the griddle.

drop the steak

Drop the skirt steak onto the hot griddle and let it cook for a few.

flipped

Flip the steak and continue to cook and brown and get all glorious!

worcestershire

Drizzle with a half tablespoon {give or take} of Worcestershiretonville… what’s it called again? just kidding.

pepper

Sprinkle with a half teaspoon of coarse cracked black pepper and stir some more.

toss with onions and peppers

Throw the peppers and onions back into the mix and give it a good toss.

lay down the cheese

Top with slices of pepper jack cheese, or a heaping cup of grated pepper jack will do too.

lid it

Cover with a lid and let the steam do its thang. If you don’t have a lid like this… cover loosely with tinfoil.

bread

While the cheese is melting, slice a large French loaf in half and then slice each half horizontally, but not all the way through. If you’re making this for four you could cut the loaf into fourths before slicing and stuffing.

melted

Now the cheese is melted and ready to be mixed up with the juicy steak and caramelized onions and peppers.

philly steak and cheese sandwich

Use tongs to stuff all that goodness into the split French loaves…

Philly Steak & Cheese

Yes I had to use my beer to hold this up and take the picture…

Now what you didn’t see is me unhinging my jaw to fit this gigantic sandwich into my mouth. Honestly there’s no good way to eat a cheesesteak… just go for it and maybe wear a bib.

sandwich 3

Print Save

Philly Cheesesteak

It's simple. Steak, peppers and onions and ooey-gooey cheese... stuffed into a crusty roll. Do it.

Yield: 2 to 4 servings {depending}

Prep Time: 25 minutes

Cook Time: 25 to 30 minutes

Total Time: 1 hour

Ingredients:

1 {or a little over} pound Skirt Steak

1 Green Bell Pepper, sliced into strips

1 large Yellow Onion, sliced vertically

Extra Light Olive Oil

1/2 tablespoon {or more to taste} Worcestershire Sauce

1/2 teaspoon Coarse Cracked Black Pepper

Kosher Salt

4 slices Pepper Jack Cheese

1 {about 2 ft. long} French Loaf

Directions:

Slice your skirt steak into thirds, pop it onto a small sheet pan and place it into the freezer for 20-25 minutes.

Meanwhile you can prep the peppers and onions and preheat a griddle pan to medium-high heat.

After the time is up, remove the steak from the freezer. Slice the steak across the grain and at slight angle into quarter inch thick pieces, give or take.

Add a tablespoon or so of olive oil to the hot griddle and add the peppers, onions and a couple pinches of kosher salt. Let those sizzle, stirring occasionally for 8 to 10 minutes until soft. With your garlic press, squeeze in two cloves of garlic and stir it all around for a minute before removing the peppers and onions to a bowl or plate.

Add another couple of tablespoons of oil to the griddle and then evenly distribute the sliced skirt steak onto the hot griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook.

Add a half tablespoon of Worcestershire sauce and the half teaspoon of coarse cracked black pepper and stir. Add the peppers and onions to the cooked steak and cover with slices of pepper jack. Cover with a domed lid so the steam can help melt the cheese. Once melted stir it all together so the cheese is throughout the steak and peppers.

Slice the French loaf in half, then horizontally stopping before going all the way through. Divide the cheesy-steak and peppers into each of the French loaves and serve hot.

For four servings, cut the loaf into fourths before slicing horizontally and stuffing with the steak and peppers.

Enjoy!

NOTE: This will serve four people perfectly, or two who are extremely hungry!

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21 Responses to “Philly Cheesesteak Sandwiches”

  1. #
    1
    Poetesswug (Deb) — April 4, 2013 at 7:45 am

    YUM!!!!….enough said, except….YUM YUM!!!!! LOL

  2. #
    2
    Tieghan Gerard — April 4, 2013 at 8:14 am

    OMG this is so funny! I was either going to post my recipe for philly cheesesteak or my chipotle steak burrito yesterday! The burrito won, but Seriously your looks to die for!! YUM!

  3. #
    3
    Cassie | Bake Your Day — April 4, 2013 at 9:08 am

    Incredible, Laurie! I just made a cross between French dips and Philly cheesesteaks the other night and they were so good. I can’t wait to try your version!

  4. #
    4
    brandi — April 4, 2013 at 10:02 am

    why haven’t i made these at home yet?! we have half a cow in our freezer and a griddle just waiting to be fired up. my husband would love these! putting them on the menu soon, for sure

  5. #
    5
    Mr. & Mrs. P — April 4, 2013 at 10:29 am

    Do you deliver? lol These looks delicious!!! Its only 10:30 am and we are ready for lunch!!!!!

  6. #
    6
    Fran — April 4, 2013 at 11:16 am

    Yup. Making these tonight!

  7. #
    7
    Kim @ Soliloquy Of Food & Such — April 4, 2013 at 3:04 pm

    Ya’ killin’ me!
    My hubs travels a lot for work; he tried one time to bring me an authentic cheesesteak home from Philly – TSA confiscated it – always tryin’ to keep the fat man down! (his words, not mine). I think he just ate it…

    • simplyscratch replied: — April 4th, 2013 @ 3:15 pm

      Oh Kim… you crack me up! Seriously he probably did!… I know mine would of!

  8. #
    8
    Lauren @ Climbing Grier Mountain — April 4, 2013 at 3:41 pm

    Um, I”ll take a large cheesesteak with an extra large beer, please!! Holy deliciousness!! I know what’s for dinner tonight!

  9. #
    9
    Sarah @ An Apple A Day — April 4, 2013 at 3:52 pm

    These look so good.

  10. #
    10
    Kelli H (Made in Sonoma) — April 4, 2013 at 6:17 pm

    I am so ridiculously hungry now.

  11. #
    11
    Aly Mashrah — April 4, 2013 at 9:20 pm

    My older brother is a huge fan of steak, so I’m totally making this for him the next time he visits from Indiana! Thanks for sharing this!! (:

  12. #
    12
    carrian — April 5, 2013 at 12:24 am

    I need that. Yesterday. Oh my goodness!

  13. #
    13
    Nisa Homey — April 5, 2013 at 12:42 am

    Hi, I am a silent follower and commenting first time….this was what my husband was talking about on Easter Sunday……well, this Sunday would defiantly be his :)….thanks for this wonderful recipe and I am pinning it too.

  14. #
    14
    Chung-Ah | Damn Delicious — April 7, 2013 at 3:47 am

    There’s really no sandwich better than a philly cheesesteak! It’s 1 AM and now I’m all I’m craving is this!

  15. #
    15
    Bev @ Bev Cooks — April 7, 2013 at 10:04 am

    YESYEYSYSEYSYESYES. Dear God yes.

  16. #
    16
    Rosemary — April 8, 2013 at 7:12 am

    These look SO delicious! I’m low carbing so I’ll have to pass on the French bread for now but maybe I can wrap them in lettuce or just EAT! :)

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    17
    Keeley @ My Life on a Plate — April 24, 2013 at 12:33 pm

    I live in the Philly suburbs and I think we take our chessesteaks for granted. We can purchase thinly sliced beef (or chicken) at any grocery store and we can always find authentic steak rolls baked daily in every corner market. And yes, we do LOVE our cheesesteaks and we eat them about once a week! We even carry our own into Phillies games in the summer.

    I prefer mine with chicken, white American cheese, peppers and onions. Sometimes we mix things up and add roasted red peppers and broccoli rabe.

    I always wondered what people who don’t live in this area do when they want to make a steak. I guess French bread is as close as you can get to an Amoroso’s roll. Pretty good interpretation of a cheesesteak, if I do say so myself. We normally don’t add any seasoning beyond salt and pepper and we stick to the traditional cheeses (provolone, American or that yucky Cheese Wiz stuff that I don’t like).

    You should come to Philly sometime and try the real thing!

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