This post contains an affiliate like for Amazon. If you make a purchase using the link, I will receive a few cents in commission. It does not impact your cost.
Making cheesesteaks at home has always meant buying frozen thin sheets of a processed “steak” or a “breakfast steak” that is not really suitable to use as a steak sandwich. However, I decided to up my homemade cheesesteak game a few months ago. I am now able to say that I can make restaurant quality cheesesteaks in my kitchen.
Being unable to visit family or dine out was definitely a catalyst for my cheesesteak improvement. However, my main motivation was to provide my husband an authentic tasting version of one of his favorite comfort foods for his birthday.
First, I found a boneless rib roast on sale. Second, I decided to purchase a meat slicer to make thinly slicing the ribeye easier. (I have use my meat slicer much more than I imagined and for a variety of things). Third, I put the roast in my freezer. Partially frozen (or frozen) meat slices easier. Finally, I bought three different brands of hoagie/sub rolls in hopes of getting something close to what he liked.
You DO NOT have to buy boneless rib roast. You can buy a ribeye steak instead. You DO NOT have to have a meat slicer. You can slice the meat fairly thinly by hand. However, you DO NEED to put the into the freezer for at least 20 or 30 minutes to get it very cold/partially frozen. You will need the meat firm to be able to safely cut it across the grain. Also, you DO NEED good hoagie/steak/sub rolls. We like Martin’s brand that is sold here in the middle and south East. While the bread is important, it is also a personal preference and certainly must vary depending on where you are.
Homemade Cheesesteaks
Ingredients
- 1 1/2 lb. rib roast or ribeye steak, boneless and partially frozen or very firmly cold
- 1 Tbsp. butter
- 1 sweet or yellow onion
- 1 tsp. powdered sugar or brown sugar
- mushrooms, sliced (optional)
- bell pepper, sliced into strips (optional)
- pepper, to taste
- salt, to taste
- 8 mild provolone cheese slices (2 per sandwich)
- 4 hoagie rolls
Instructions
- Cut the onion in half from slicing from top to root and peel.
- Melt butter in a skillet (cast iron preferably) on med.-high heat.
- Add onions and stir in 1/2 tsp. salt.
- Sprinkle with sugar and cover and reduce heat to medium-low. Cook for a few minutes.
- Remove cover and continue cooking onions, stirring occasionally, until soft and semi-caramelized.
- Remove onions from skillet and set aside.
- If using mushrooms and/or bell peppers, add them to the skillet and return the heat to med.-high. Cook until the mushrooms release their moister and are browned and the bell peppers are softened.
- Remove mushrooms and/or peppers from the skillet and set aside.
- Very thinly slice rib roast or ribeye steak across the grain (this would ideally be across the top/bottom of the width of the steak). It is okay if it looks like chip-chop steak.
- Place enough steak for 1 or 2 sandwiches in the heated cast-iron skillet.
- Chop up the steak as it cooks using stainless steel turner/spatula.
- Add onions.
- If using, add mushrooms and peppers.
- Cook until steak is cooked through and vegetables are warm.
- If appropriate, divide the steak mixture into two elongated piles.
- EITHER place 2 cheese slices on each of the piles, reduce heat to low, and cover skillet to melt the cheese. Then place in hoagie rolls.
- OR Place the steak mixture from the skillet on hoagie rolls then top with cheese slices, place the open sandwiches on a baking sheet, and place on the oven rack closest to the broiler with the broiler set to low until the cheese melts.
Notes
You can use other cheese instead of provolone. Cheez Whiz and cheddar cheese are commonly used.
Over the years, my husband has influenced my way of eating cheesesteaks because I now add ketchup to mine. I used to eat mine either plain or with mayo. You can also top the cheese steaks with shredded lettuce and tomato. Whatever condiments you choose, just make sure to eat the cheesesteaks warm.
Thinly cutting the steak is very possible with a sharp knife and firmly cold steak. If you want to make the investment and purchase a meat slicer for slicing the steak, other meat, cheese, bread, etc. There is a wide price range for both the home and commercial models. The one I own is not available, but this one has a similar build (albeit unfortunately black) and a similar price point.
