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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).