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

Now I am not claiming this is a PHILLY cheesesteak HOWEVER I know this is gooooood! I love a steak sandwich but I really love a CHEESY steak sandwich. This recipe has sharp provolone and cheese whiz. If you are not a sharp cheese fan I recommend a regular lovely provolone. 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. 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.

Alright enough chitchat, lets 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, brie cheese, cheesesteak, 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 regular or sharp most people prefer regular
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
1/4 tsp dried garlic flakes
1/4 tsp garlic powder
1/2 tsp fresh thyme, minced or dried
1 tsp cooking sherry
1 tbsp. Worcestershire sauce
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.
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 skillet on medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
After it has melted add in the onions.
Season with 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of thyme. 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.
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 garlic 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 griddle 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.
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!