Philly Cheese Steak, Part II

When I posted my first Philly Cheese Steak recipe on, I knew I’d get a hailstorm of protests from cheese steak purists and Philly natives. Where’s the cheese? The meat isn’t chopped right! Why did you put peppers in there?? You’re doing it all wrong!!! Calm down, guys. I know. It’s cool. I’ll make it up to you, I promise.

See? I sliced a whole bunch of prime rib into thin sheets, fried it up with some onions, stuffed everything into a toasted hoagie roll and poured on creamy, gooey, drippy Provolone cheese sauce. I couldn’t bring myself to go with Cheese Whiz. Honestly, I’m not even positive where to find it in the grocery store. Oh, and I didn’t have mushrooms on hand, so I didn’t put that in either. But you will love everything about this sandwich, I promise. It’s adapted from Bobby Flay’s recipe, and that man knows a thing or two about meat and cheese. Mmm mmm mmmmmmm.

With this delicious sandwich resting happily in our bellies, my roast is down to 2lbs. And, shockingly, we’re not sick of the stuff yet! So, keep your eyes peeled for more prime rib-based recipes this week. Up next: Pizza Steak Sandwiches.

Philly Cheese Steak, Part II (Adapted from Bobby Flay’s recipe)

– 1 lb prime rib, sliced thinly (I cut slices from the raw-ish center of my cooked roast)
– 1 tbsp olive oil
– Salt and pepper
– 1 large hoagie rolls, split 3/4 open
– 1/2 yellow onion, sliced thinly
– 1 tbsp butter
– 1 tbsp flour
– 1-1/2 cups milk
– 2 slices or 1 cup grated provolone cheese
– 1/2 cup grated Parmigiano-Reggiano

(1) Heat griddle or grill pan over medium-high heat. Saute onions in olive oil until soft and browned.
(2) Add meat, and fry until brown. Season with salt/pepper to taste.
(3) Stuff beef and onion mixture into the slit in your hoagie roll. Set aside and quickly start making your cheese sauce.
(4) Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
(5) Slowly whisk in the milk, and cook, whisking constantly until thickened, about 4 to 5 minutes.
(6) Remove the mixture from the heat and whisk in the provolone and Parmesan until smooth. Season with the salt and pepper to taste.
(7) Spoon cheese sauce generously over the meat in your sandwich.
(8) Cut sandwich in half, and dig in! Make sure you have a lot of napkins handy.


    • justputzing says

      Haha, I’m glad you noticed. Dan told me Yuengling is made in PA, so I thought it would be appropriate to pour a glass…

  1. Renee says

    Made this tonight and loved it. I added a poblano pepper with the onion and a little dry oregano to the cheese sauce and it was so tasty. I used a thin steak that I bought at the store this evening. All together it didn’t even take a half hour to make. Super Delicious!! Thank you!!

    • justputzing says

      I’m glad you liked it! Your tweaks to the sauce sound delicious – I’ll have to give that a try some time!

  2. Carrie says

    I made this tonight and it was delish. I used Round Steak that was already sliced super thin and cut it into strips. The cheese sauce was super yummy!! My entire family loved it! My daughter, who normally just picks at everything, ate an entire sub. Thank you!!

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