My husband is a Philadelphia native. I knew when I developed this recipe that it would never compare to the cheesesteaks from his hometown. I actually wasn’t trying to compete. How could I, since I’ve never had a Philly cheesesteak? Authentic Philly cheesesteaks use thinly sliced ribeye beef that has been sautéed combined with melted cheese. Depending on who you talk to that cheese can be Cheese Whiz, American or Provolone. Other toppings can include sautéed green bell peppers, onions, mushrooms, and hot or sweet peppers. We like pretty basic cheesesteaks so I made ours with just beef, onions and Provolone. Lots of Provolone. We like cheese.
I start by sautéing the onions in a small amount of butter. You could just sweat them in a pan to save calories but the butter adds flavor. For the beef I use thinly sliced eye of the round that I season and roast and then pan sauté to keep it hot. I will often roast the eye of the round on the weekend then reheat it for a quick weeknight meal. I like the onions thickly sliced but they take a little longer to cook that way. My favorite hoagie rolls come from the bakery in my supermarket, Publix. When making the sandwich don’t slice the rolls all the way through. You want the roll to hold the filling. It’s best to buy them from your grocery store bakery. Many of the hoagie rolls you find in the bread section are pre-sliced. These cheesy cheesesteaks are perfect for a weekend lunch, quick weeknight dinner or game day party food. You could prepare the individual ingredients ahead and saute to reheat. Assemble the sandwiches and serve with chips or fries, slaw and beans to complete the meal.
Add ins: If you fancy, slice 1 green bell pepper and 1 red bell pepper, saute with onions. If you like mushrooms, when onions and peppers are soft, add 1 cup sliced mushrooms and saute until soft.