Easy, Cheesy Philly Cheesesteaks. This easy and delicious weeknight meal is sure to be a hit with the whole family! Earlier this month, I shared Chicken Philly Cheesesteaks that you all LOVED, so I knew I had to bring a classic version to the blog.
DISCLAIMER: This recipe was inspired by my recent partnership with @RicosProducts on Instagram, where I shared how to use their product. While this blog post is not sponsored, please note that some links may be affiliate links, meaning I may earn a small commission if you make a purchase through them. I’m excited to share this delicious recipe with you!
Tender ribeye is seared to perfection with caramelized peppers and onions, then topped with provolone cheese until it’s melty and bubbly. All of this is sandwiched between a buttery roll and drizzled with Ricos Cheese Sauce. This is what cheesy sandwich dreams are made of! Best of all, it comes together in just 30 minutes, making it the perfect weeknight meal. I’m telling you the family will be asking for this on repeat.
Over on Instagram, I partnered with Ricos to showcase their Condensed Cheese sauce. So of course I had to share the recipe here.
What’s Condensed Cheese Sauce?
is a concentrated, thick cheese sauce that usually comes in a canned or jarred form. It is made by cooking down cheese with other ingredients like milk or cream until it reaches a rich, thick consistency. This concentrated version can be thinned out with liquids like water, broth, milk, salsa, or broth before serving.
The perfect condiment for these philly cheesesteaks.
Check out where to find Ricos Products HERE
What you’ll need
Here’s what you’ll need to make these Cheesy Philly Cheesesteaks:
- Hoagie roll: I got this from the bakery section of my local grocery store.
- Ribeye: or you can use sirloin, thinly sliced.
- Bell Peppers: green. But feel free to add red.
- Onions: yellow onion, thinley sliced
- Provolone Cheese: sliced.
- Ricos Condensed Cheese Sauce: mixed with chicken broth.
- Ricos jalapeños: not traditional, but perfect if you like a little heat.
- Unsalted butter
- Neutral Oil
How to Make Philly Cheesesteaks?
You can cook this Philly Cheesesteak in a skillet but I suggest making this on a griddle or cast iron for a more authentic feel.
What to serve these cheesesteaks with?
- side salad
- french fries
- pickled jalapeños
- More cheese sauce
- chips
Recipe variations:
these cheesy Philly Cheesesteaks are completely customizable. Feel free to add your own twist to it.
- Hawaiian hot dog buns: Pair this Philly Cheesesteaks for a sweet and savory contrast that takes this meal to the next level.
- Add Mushrooms
- Veggie Philly Cheesesteak: Use sautéed vegetables like bell peppers, mushrooms, onions, and spinach instead of meat. Top with provolone or a vegan cheese alternative.
More recipes to enjoy
- How to Make Tostones (Fried Plantains)
- Blackened chicken sandwich
- Air Fried Hennessy Wings
- Creamy Salmon and Broccoli Pasta Bake
If you try these Cheesy Philly Cheesesteaks, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see you
Cheesy Philly Cheesesteaks
Equipment
- griddle or cast iron
Ingredients
- 1 lbs Ribeye
- 1/2 yellow onion
- 1/2 green bell pepper
- 3 slices Provolone cheese
- Hoagie roll
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt + pepper to taste
- 1/2 tsp cajun seasoning
- 1 tbsp avocado oil
- 1 tbsp unsalted butter
For cheese sauce
- Ricos condensed cheese sauce
- 3/4 cup chicken broth
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder optional
Instructions
For the cheese sauce
- In a saucepan, add Ricos Condensed Cheese Sauce. Gradually stir in 3/4 cup of chicken broth until you achieve a cheesy, slightly runny consistency. Adjust the texture by adding more broth or water as needed.
For Philly Cheesesteaks
- Prep your vegetables by thinly slicing the bell peppers, onions, and ribeye against the grain.
- Heat a griddle over medium-high heat and add a drizzle of avocado oil. Add the onions, seasoning them with a sprinkle of salt. Cook for about 3 minutes before adding the bell peppers. Sauté until they reach your desired doneness; I prefer mine with a slight crunch.
- Move the veggies to one side of the griddle. Add the ribeye, spreading it out to ensure even searing. Season lightly with onion powder, garlic powder, salt, pepper, and Cajun seasoning. After 2 minutes, flip the pieces and continue cooking until they reach your preferred doneness.
- Once the beef is nearly cooked, toss the peppers and onions together with the ribeye. Top with provolone cheese and add a splash of water. Cover to allow the steam to melt the cheese.
- Move the meat and veggies to one side of the griddle. Butter the inside of a hoagie roll and place it face down on the griddle. Toast until golden brown.
- Stuff the toasted roll with the steak and cheese mixture, then top generously with the cheesy sauce. Enjoy!
Did you make it?
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