Cheesesteak Sandwich

What’s better way to celebrate National Cheesesteak Day than having Cheesesteak Sandwich for dinner later?

Or maybe this Cheesesteak Tortilla Sandwich?

All this time, I thought the process of making a cheesesteak sandwich is complicated. Since our trip to Global Village, I couldn’t stop thinking about anything cheesesteak. I saw how it was made and I thought to myself, “Okay, it looks effortless.”.

I Googled and I found out that to make a perfect cheesesteak sandwich is to use a good cut of beef. As to the cheese, there are so several kinds of cheese used but I see provolone is often used.

IS IT REALLY EASY TO MAKE A CHEESESTEAK SANDWICH?

For me, the answer is YES. If you are going to make a cheese sauce like what I made here, you need about 10 minutes to do that. Otherwise, you can use just cheese slices; that would be perfect, too.

The cheesesteak sandwich filling, as well, didn’t take a lot of time to be done. The onion and green bell pepper took about 5 minutes to be slightly caramelized. The sliced steak took 2 minutes. Each bread just took me a minute to brown the sliced part. I prepared 2 breads so that’s 2 minutes.

After that, all you have to do is assemble.

However, if you are using cheese slices, please check the notes below.

I really loved how this turned out. My cheese sauce looks pale, but still amazingly good. The beef is so tender, the slightly caramelized onion and green bell pepper is just wow! For me, the slightly caramelized onion and green bell pepper really bring the sandwiches to another level of deliciousness.

NOTES:

• I used a ribeye steak.
• Don’t overcook the beef. For me, it took me two minutes to cook the beef.
• Slightly caramelize the onion and bell pepper – so good!
• You don’t have to trouble yourself with making the cheese sauce; that is completely optional. You can use cheese slices instead – maybe provolone if you have, but if I’ll use cheese slices, I’d go for both mozzarella and cheddar in one sandwich.
• If you are using cheese slices: after mixing the veggies and beef, divide them in 3-4 portions and add each cheese slices on top of each, and just let the cheese melt. You can later take each portion to your buttered bread rolls.
• If making the cheese sauce, the one I made is more than enough for 4 sandwiches. You can cut the recipe into half.
• The beef may produce water while cooking. If there’s water after your beef is cooked, you can discard the water.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I am sharing this at Angie’s Fiesta Friday #373. Thanks to our co-host this week, Diann @ Of Goats & Greens.

Also sharing this at Full Plate Thursday,529 |

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Cheesesteak Sandwich

The beef is so tender, the slightly caramelized onion and green bell pepper is just wow! For me, the slightly caramelized onion and green bell pepper really bring the sandwiches to another level of deliciousness.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Author Jhuls @ The Not So Creative Cook

Ingredients

For the cheese sauce (optional):

• 2 tbsp (26 g) butter
• 1 tbsp (8 g) all-purpose flour
• 1 cup (250 ml) fresh milk
• 1 ¼ cup (140 g) grated cheddar cheese (I used a mixture of regular cheddar and mild cheddar; you can use 100% mild cheddar.)
• Salt & chili powder to taste

Others:

• Cooking oil
• ½ cup sliced green bell peppers
• ½ cup sliced white onion
• 300 g beef (preferably ribeye or any good cut) thinly sliced
• Salt & pepper to taste
• Hotdog bread rolls
• butter for bread rolls

Instructions

For the cheese sauce (optional, if not making the cheese sauce, please see notes below):

1. In a saucepan over low heat, melt butter.
2. Add flour while whisking. Continue whisking until bubbly, about 30 seconds.
3. Slowly add fresh milk; whisk until thick.
4. Add grated cheddar cheese in batches, whisking after each addition. Continue whisking until all cheese has melted. If the mixture looks thick, you can add milk 1 tbsp at a time.
5. Season with salt & chili power.
6. If you are satisfied with the consistency, turn off the heat and set aside.

For the cheesesteak filling & bread:

1. In a pan over medium-high heat, add cooking oil. When the oil is hot enough, add sliced onion and green bell pepper. Cook for 5 minutes or until slightly caramelized. Make sure to keep checking and mixing to avoid burning the veggies. When done, remove from the pan and transfer to a plate.

2. Using the same pan, add more oil. When the oil is hot enough, add sliced beef. Cook the beef until no longer pink. The beef may produce water while cooking. If there’s water after your beef is cooked, you can discard the water. Cooking the beef took only 2 minutes from me. Season with salt & pepper.
3. Add the cooked veggies to the pan with the beef. Mix them together, remove from the pan and transfer to the same plate you used for the veggies.
4. Sliced your bread rolls and butter the sliced part. Using the same pan (or different pan), now over low-medium heat, add the buttered bread (buttered side down) and just let it brown. Remove from the pan and turn off the heat.

Assembly:

1. Fill the bread with the cooked steak and veggies. Add cheese sauce on top (again, if not using cheese sauce, please see the notes below). Enjoy!

Recipe Notes

• I used a ribeye steak.
• Don’t overcook the beef. For me, it took me two minutes to cook the beef.
• Slightly caramelize the onion and bell pepper – so good!
• You don’t have to trouble yourself with making the cheese sauce; that is completely optional. You can use cheese slices instead – maybe provolone if you have, but if I’ll use cheese slices, I’d go for both mozzarella and cheddar in one sandwich.
• If you are using cheese slices: after mixing the veggies and beef, divide them in 3-4 portions and add each cheese slices on top of each, and just let the cheese melt. You can later take each portion to your buttered bread rolls.
• If making the cheese sauce, the one I made is more than enough for 4 sandwiches. You can cut the recipe into half.
• The beef may produce water while cooking. If there’s water after your beef is cooked, you can discard the water.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

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