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.
Ingredients
- 1 (2.5 - 3 pound) eye of the round roast, seasoned with salt and pepper
- 2 medium sweet onions, sliced
- 1 tablespoon butter
- 12 slices provolone cheese
- 6 bakery hoagie rolls, not sliced through
Instructions
- Preheat oven to 350 degrees F. Roast eye of the round to a little less than desired doneness if cooking roast in advance of making sandwiches. If making sandwiches right away, cook to desired doneness. Thinly slice beef.
- In a large skillet saute onions in butter until translucent over medium heat. Add meat and heat through. In skillet, separate meat and onions into portions for sandwiches. Lower heat and place 2 slices of provolone on sandwiches portions and heat until cheese begins to melt. Using a spatula remove sandwich portions to split hoagie rolls. Repeat with other portions and serve sandwiches immediately.
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.
Appetizers and Sides
- Atomic Buffalo Turds by Wholistic Woman
- Avocado Egg Rolls by My Imperfect Kitchen
- Bacon Philly Cheesesteak Sliders by Daily Dish Recipes
- Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
- Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
- Cajun Okra Fries by Food Lust People Love
- Cheddar Sausage Balls by Tramplingrose
- Cheesy Crab Canapés by Meal Planning Magic
- Cheesy Sausage Dip by The Bitter Side of Sweet
- Chicken Fajita Nachos by Sweet Mornings
- Chipotle-Ranch Chicken Wings by Casa de Crews
- Corn Dog Muffins by Noshing With The Nolands
- Cowboy Caviar by Books n’ Cooks
- Crockpot Bean Dip by Confessions of a Cooking Diva
- Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
- Dill Pickle Dip by Seduction in the Kitchen
- Fish Taquitos by Jane’s Adventures in Dinner
- Game Day Cheese Board with Baguettes by Delaware Girl Eats
- Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
- Ham and cheese sliders by Feeding Big
- Healthy Guacamole Recipe by Real Food Real Deals
- Hogs in a blanket by Cooking on the Ranch
- Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
- Jalapeño Popper Mac and Cheese Egg Rolls by From Gate to Plate
- Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
- Pepperoni Pizza Bites by Family Foodie
- Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
- Rajas by Pook’s Pantry
- Roasted Broccoli Artichoke Dip by Cooking Chat
- Slow Cooker Thai Wings by Sew You Think You Can Cook
- Smoky Blender Salsa by What Smells So Good?
- Southwestern Eggroll Wonton Cups by A Gouda Life
- Southwestern Flatbread with a “Design Your Own Flatbread” Table by The Freshman Cook
- Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
- Stuffed Artichokes with Soppressata and Cheese by Mysavoryspoon
- Sweet and Spicy Hummus by Rants From My Crazy Kitchen
- Tex-Mex Egg Rolls by Cookin’ Mimi
- Thai Beef Taco Bites by Brunch-n-Bites
- Three Cheese Macaroni Bites by Tara’s Multicultural Table
- Waffle Fry Nachos by Cosmopolitan Cornbread
Main Dishes
- BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
- Big Game Chili by Our Good Life
- Buffalo Chicken Chili by Monica’s Table
- Buffalo Chickpea Spinach Pinwheels by Simply Healthy Family
- Cheeseburger Pizza Recipe by Life Tastes Good
- Cheesy Cheesesteaks by Family Around The Table
- Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
- Handy Beef Buns by Get the Good Stuff
- Lahmacun – Turkish flatbread by Caroline’s Cooking
- Mini Muffaletta Bites by MyGourmetConnection
- Mission Style Burritos by A Well Fed Life
- New Jersey Sloppy Joe by kimchi MOM
- Pizza Pasta Bake by A Day in the Life on the Farm
- Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
- Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
- Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
- Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
- Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake
Desserts and Drinks
- Chocolate Football Cookies by That Skinny Chick Can Bake
- Cinnamon Sugar Chex Mix by Pies and Plots
- Denver Bronco Brew and The Carolina Panther Colada by Beauty and the Beets
- Gluten Free Football Potato Candy by Gluten Free Crumbley
- S’more Poutine by Desserts Required
- Super Duper Peanut Butter Cup Popcorn by Only Taste Matters
- Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement
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