Philly Cheesesteak Recipe

Name: Philly Cheesesteak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) flank steak, trimmed; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 (5-inch) portobello mushroom caps; 2 teaspoons extra-virgin olive oil, divided; 1 cup thinly sliced onion; 1 1/2 cups thinly sliced green bell pepper; 2 teaspoons minced garlic; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon lower-sodium soy sauce; 2 teaspoons all-purpose flour; 1/2 cup 1% low-fat milk; 1 ounce provolone cheese, torn into small pieces; 2 tablespoons grated Parmigiano-Reggiano cheese; 1/4 teaspoon dry mustard; 4 (3-ounce) hoagie rolls, toasted

Servings: persons

1 (12-ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

1
Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
2
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; saute 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; saute 3 minutes. Add mushrooms, bell pepper, and garlic; saute 6 minutes. Return beef to pan; saute 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
3
Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
4
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (12-ounce) flank steak, trimmed, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 2 (5-inch) portobello mushroom caps, and more.

Yes, Philly Cheesesteak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Philly Cheesesteak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions