Hamdi Saidani Bobby Flay Philly Cheesesteak is made with tender strip loin, sautéed mushrooms, caramelized onions, and sautéed peppers, all topped with creamy provolone cheese sauce, served in soft hoagie rolls. This recipe takes approximately 1 hour and serves 4.
More Bobby Flay Recipe:
- Bobby Flay Hanger Steak Recipe
- Bobby Flay’s Salisbury Steak Recipe
- Bobby Flay Scallops With Avocado Corn Relish
🧡 Why You’ll Love This Philly Cheesesteak Recipe:
- Flavorful Spices: Aromatic spices like cumin and coriander make each bite burst with flavor.
- Juicy Texture: The lamb keeps the meatballs moist and succulent.
- Simple and Quick: Easy to prepare with common ingredients.
❓ What Is Bobby Flay Philly Cheesesteak?
Bobby Flay Philly Cheesesteak is a sandwich made with thinly sliced steak, provolone cheese sauce, sautéed mushrooms, caramelized onions, and peppers, served on soft hoagie rolls.
🍖 Bobby Flay Philly Cheesesteak Ingredients
- 2 to 2 1/2 pound strip loin, trimmed
- Olive oil
- Salt and freshly ground black pepper
- Soft hoagie rolls, split 3/4 open
- Provolone Sauce, recipe follows
- Sauteed Mushrooms, recipe follows
- Caramelized Onions, recipe follows
- Sauteed Peppers, recipe follows
Provolone Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk, heated
- 1 cup grated aged provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sauteed Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
- 3 tablespoons finely chopped fresh parsley leaves
- Salt and freshly ground black pepper
Caramelized Onions:
- 2 tablespoons unsalted butter
- 1 tablespoons canola oil
- 3 large Spanish onions, peeled, halved and thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sauteed Peppers:
- 2 tablespoons olive oil
- 2 poblano peppers, thinly sliced
- 2 Cubano peppers, thinly sliced
- Salt and freshly ground black pepper
🌭 How To Make Bobby Flay Philly Cheesesteak
- Place the steak in the freezer for 30 to 45 minutes to make it easier to slice thinly. After freezing, slice the steak into very thin strips.
- Heat a griddle or grill pan over high heat. Brush the steak slices with oil and season with salt and pepper.
- Cook the slices for 45 to 60 seconds on each side.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add warm milk, whisking until the sauce thickens (about 4 to 5 minutes).
- Remove from heat and stir in provolone and Parmesan cheese. Season with salt and pepper.
- Heat oil and butter in a large pan over high heat. Add mushrooms and cook until golden brown. Stir in parsley and season with salt and pepper.
- Heat butter and oil in a large pan over medium heat. Add onions and season with salt and pepper.
- Cook slowly, stirring occasionally, until the onions are golden brown and caramelized (about 30 to 40 minutes).
- Heat oil in a medium pan over high heat. Add peppers and cook until soft. Season with salt and pepper.
- Place several slices of the cooked steak on the bottom half of each roll. Spoon some provolone cheese sauce over the steak.
- Top the steak and cheese with the sautéed mushrooms, caramelized onions, and sautéed peppers. Close the rolls and serve.
💭 Recipe Tips
- Slice Thinly: Slice the steak into very thin strips to get that classic Philly Cheesesteak texture.
- High Heat Cooking: Use high heat for the griddle or grill pan to quickly sear the steak slices, keeping them juicy and tender.
- Toast the Rolls: Lightly toast the hoagie rolls to prevent them from getting soggy when filled with the juicy steak and toppings.
🥗What To Serve With Philly Cheesesteak?
Serve Philly Cheesesteak with Onion Rings, Pickled Onions, Scalloped Potatoes, French Fries, Twice Baked Sweet Potatoes, or Mashed Potato.
🎚 How To Store Leftovers Philly Cheesesteak?
- In the Fridge: Store leftovers in an airtight container for up to 3 days.
- In the Freezer: Store leftovers philly cheesesteak in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers Philly Cheesesteak?
- In the Oven: Reheat leftovers philly cheesesteak for 10-15 minutes at 350°F.
- In the Microwave: Heat leftovers philly cheesesteak on high for 2-3 minutes, checking frequently.
- On the Stove: Reheat leftovers philly cheesesteak in a pan over medium heat for 5-7 minutes.
- In the Air-Fryer: Reheat leftovers philly cheesesteak for 5-7 minutes at 350°F.
FAQ’S:
How Is The Provolone Cheese Sauce Thickened?
The provolone cheese sauce is thickened by cooking a mixture of unsalted butter and all-purpose flour to create a roux, then slowly adding warm milk and whisking until the sauce reaches the desired thickness.
How Can You Ensure The Provolone Sauce Is Smooth?
To ensure the provolone sauce is smooth, gradually add the grated provolone and Parmigiano-Reggiano to the warm milk mixture, whisking continuously. This helps prevent clumps and ensures a creamy texture.
What Kind Of Steak Is Used For Philly Cheesesteak?
The recipe uses strip loin steak, which is trimmed and then sliced very thinly to achieve the tender and flavorful result typical of a Philly Cheesesteak.
How Do You Prevent The Hoagie Rolls From Getting Soggy?
To prevent the hoagie rolls from getting soggy, toast them lightly before adding the fillings. Additionally, avoid overloading the rolls with sauces and toppings.
More Bobby Flay Recipe:
Bobby Flay Philly Cheesesteak Nutrition Facts
- Calories: 860
- Total Fat: 46g
- Saturated Fat: 17g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 9.6g
- Monounsaturated Fat: 16g
- Cholesterol: 112mg
- Sodium: 1072mg
- Total Carbohydrates: 63g
- Dietary Fiber: 4.7g
- Sugars: 5.9g
- Protein: 49g
- Potassium: 643.7mg
Bobby Flay Philly Cheesesteak
Description
Bobby Flay Philly Cheesesteak is made with tender strip loin, sautéed mushrooms, caramelized onions, and sautéed peppers, all topped with creamy provolone cheese sauce, served in soft hoagie rolls. This recipe takes approximately 1 hour and serves 4.
Ingredients
Provolone Sauce:
Sauteed Mushrooms:
Caramelized Onions:
Sauteed Peppers:
Instructions
- Place the steak in the freezer for 30 to 45 minutes to make it easier to slice thinly. After freezing, slice the steak into very thin strips.
- Heat a griddle or grill pan over high heat. Brush the steak slices with oil and season with salt and pepper.
- Cook the slices for 45 to 60 seconds on each side.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add warm milk, whisking until the sauce thickens (about 4 to 5 minutes).
- Remove from heat and stir in provolone and Parmesan cheese. Season with salt and pepper.
- Heat oil and butter in a large pan over high heat. Add mushrooms and cook until golden brown. Stir in parsley and season with salt and pepper.
- Heat butter and oil in a large pan over medium heat. Add onions and season with salt and pepper.
- Heat oil in a medium pan over high heat. Add peppers and cook until soft. Season with salt and pepper.
- Place several slices of the cooked steak on the bottom half of each roll. Spoon some provolone cheese sauce over the steak.
- Top the steak and cheese with the sautéed mushrooms, caramelized onions, and sautéed peppers. Close the rolls and serve.
Notes
- Slice Thinly: Slice the steak into very thin strips to get that classic Philly Cheesesteak texture.
High Heat Cooking: Use high heat for the griddle or grill pan to quickly sear the steak slices, keeping them juicy and tender.
Toast the Rolls: Lightly toast the hoagie rolls to prevent them from getting soggy when filled with the juicy steak and toppings.