Bobby Flay Philly Cheesesteak

Bobby Flay’s Philly Cheesesteak is made with strip loin, provolone cheese, whole milk, mushrooms, onions, poblano peppers, Cubano peppers, and soft hoagie rolls. This hearty Philly Cheesesteak recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 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 Philly Cheesesteak?

1. Prepare the Steak: Place the steak in the freezer for 30 to 45 minutes to make slicing easier. Remove from the freezer and slice very thinly. Heat a griddle or grill pan over high heat. Brush steak slices with olive oil, season with salt and pepper, and cook for 45 to 60 seconds per side.
2. Make the Provolone Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, cooking while whisking constantly until the sauce thickens (about 4 to 5 minutes). Remove from heat and whisk in the provolone and Parmigiano-Reggiano until combined. Season with salt and pepper.
3. Sauté the Mushrooms: Heat olive oil and butter in a large sauté pan over high heat. Add the mushrooms and cook until golden brown. Stir in parsley and season with salt and pepper.
4. Caramelize the Onions: Heat butter and canola oil in a large sauté pan over medium heat. Add onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally for about 30 to 40 minutes.
5. Sauté the Peppers: Heat olive oil in a medium sauté pan over high heat. Add poblano and Cubano peppers, and cook until soft. Season with salt and pepper.
6. Assemble the Sandwich: Place several slices of steak on the bottom half of the hoagie roll. Spoon some Provolone sauce over the steak. Top with sautéed mushrooms, caramelized onions, and sautéed peppers.

Recipe Tips:

• Freeze the steak for easier cutting: Put the steak in the freezer for 30-45 minutes before slicing. This helps you slice it very thin, which is important for a good cheesesteak.
• Use fresh provolone cheese for the sauce: Freshly grated provolone melts smoother and gives the sauce a better texture than pre-shredded cheese.
• Take your time caramelizing onions: Cook the onions slowly on medium heat. Don’t rush—slow cooking makes them sweet and adds great flavor.
• Cook the steak and veggies separately: Sauté the steak and vegetables on their own so they cook perfectly without overcooking anything.
• Warm the rolls before building the sandwich: Heat the hoagie rolls in the oven for a few minutes before you put everything together. This keeps the bread soft and slightly crispy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Philly Cheesesteak cool to room temperature. Once cooled, place the cheesesteak components (meat, vegetables, and cheese) in an airtight container. Refrigerate for up to 3 days.
• Freeze: After the Philly Cheesesteak cools, wrap the meat and vegetables in freezer-safe bags or containers. It’s not recommended to freeze the bread as it may become too soggy when thawed. Freeze the fillings for up to 3 months. To thaw, place the container in the refrigerator overnight.
• Reheat: Heat a skillet over medium heat. Add the steak and vegetables, stirring occasionally until warmed through, about 3-5 minutes. Avoid overheating to keep the meat tender.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 1313
• Total Fat: 100 g
• Saturated Fat: 38 g
• Carbohydrates: 34 g
• Dietary Fiber: 7 g
• Sugar: 17 g
• Protein: 74 g
• Cholesterol: 281 mg
• Sodium: 1948 mg

Try More Bobby Flay Recipe:

• Bobby Flay Hanger Steak Recipe
• Bobby Flay’s Salisbury Steak Recipe
• Bobby Flay Scallops With Avocado Corn Relish
• Bobby Flay Vegetable Meatloaf