Crunchy crusty bread with a garlic spread, perfectly seasoned beef, and melty cheese. This is what makes a good cheese steak sando!

Now I am not claiming this is a PHILLY cheesesteak HOWEVER I know this is gooooood! I love steak sandwiches, but I really love CHEESY steak sandwiches. This recipe has provolone and cheese whiz. If you are not a whiz fan just leave that part out as my husband does. (He is not a fan of wiz) As far as bread is concerned, a fluffy hoagie roll is essential. I like to get my bread from the bakery at the grocery store. You can usually find bags of fresh made hoagie rolls straight from the oven. Or whatever kind you like. As far as meat goes, I like to use thinly sliced rib eye. Just check out this looker.

You can serve these with many side options. I like to grab a bag of red robins steak fries from the freezer section and air fry them. They cook quickly and are ready by the time you assemble the cheesesteaks.

***If you are using a griddle/Blackstone, use the same ingredients but obviously on the griddle. Make sure to have one side of the grill med-low to cook the onions on or they will burn. I use a dome/cover that Blackstone sells to cover the onions with. When they are about done start the steak on med high. Cook to liking, mix the onions in and top with the cheese. Cover again with the dome until the cheese melts. Toast up the bread and serve!

Alright enough chitchat let’s get started!

Print Recipe

5 from 1 vote

Cheesesteaks!

Perfectly seasoned beef with caramelized onions, toasty bread, provolone and cheese whiz! A BANGER of a sandwich!

Prep Time20

Cook Time20

Total Time40

Cuisine: American

Keyword: best steaks, Blackstone, Blackstone recipes, brie cheese, cheesesteak, Grills, philly, philly cheesesteak, rib eyes, sandos, sandwhich, steaks, trending, yum

Servings: 4 servings

Ingredients

3 rib eye steaks, trimmed of fat and thinly sliced I mean super thin.
6-8 slices provolone cheese
1 jar Kraft cheese whiz Kraft brand is essential
4 hoagie rolls I buy mine fresh from the grocery store bakery
1 stick Butter I like to use Kerrygold for this recipe
2 tbsp. olive oil
1 medium yellow onion, thinly sliced
1/2 cup mayonnaise

onion seasonings

1 tsp cooking sherry
1/2 tsp fresh thyme, minced or dried
1/2 tsp salt
1/2 tsp pepper

steak seasoning

1/4 tsp dried onion flakes
1/4 tsp garlic powder
1 tbsp. Worcestershire sauce
1/2 each salt and pepper

Instructions

This part is optional but I find it helps to cut the meat into thin slices better.
I trim the meat of fat and wrap in plastic wrap then place in the freezer while I prep the onions.
To start we are going to mix together 1/2 cup mayo, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Set in the fridge until ready to use.
Now lets get the onions caramelized. Mix all the onion seasonings together, but not the sherry. Sherry pours on later.
Slice the onions and then chop into smaller pieces. They will break down while cooking but we want them in small bite size pieces.
Heat a large cast iron or grill on medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
After it has melted add in the onions.
Season. Stir well cover with a lid, and turn the pan to med-low heat.
Let the onions cook for 5-8 minutes then remove the lid. Stir well and keep an eye on them. They should start turning golden. We want to let them sweat out a bit. After they are becoming golden pour in 1 tsp of sherry. Mix well and let the sherry burn off. They should be caramelized and mushy.
Scoop the onions onto a small plate and set them aside for now. Or turn to low and slide all the way to the side of the griddle.
Moving onto the steak.
Slice into very thin pieces.
In the same pan we cooked the onions in, add 2 tbsp of butter over medium heat.
Season the meat with 1 tsp of salt, 1/2 tsp of pepper, 1/4 tsp of onion flakes, and 1 tbsp of Worcestershire sauce.
While cooking I like to take a spatula and "chop" the pieces smaller while the meat starts to get tender. This is totally optional,
Cook the meat until it is done to your desire. I like mine to not be pink but juicy and tender. Best way is to taste test along the way.
When the meat is where you want it add the onions back to the pan. Mix well and add the provolone slices on top, put a lid on the pan so the cheese will melt.
Turn off the pan and move off the burner so it won't cook any further.
Lets get the bread crunchy!
On a grill or large pan, add the rest of the butter and put the heat on high.
Slice the bread and lay it face down (inside of the bread) into the butter and let it cook and get golden.
Do this with each hoagie. Set aside and get ready to assemble.
Heat the cheese whiz. I like to add a small amount of water to get it a little silkier. You can simply pop it in the microwave. Cheez wiz optional. Some people like it some don't.
OK! Let's assemble this beauty.
Start with good swipe of the spread on the bottom piece of bread.
Scoop on the cheesy steak
A nice pour of cheese whiz and BOOM!
It's ready.
ENJOY!