Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made historically with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal tackle this Pennsylvania native favourite! Not completely genuine, granted, however scrumptious nonetheless.
You actually can’t go unsuitable with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced steak for under a minute, sauté the mushrooms and peppers till tender, and cook dinner the onions till brown and candy.
Pile all of it excessive on plate—Philly cheesesteak isn’t about dainty serving sizes—and revel in!
What Cheese Is on Philly Cheesesteak?
Completely different cooks may put their very own spin on it, however cheesesteaks normally characteristic American, provolone, and even Cheez Whiz. We made our sauce right here from sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. You’ll be able to neglect about making cheese sauce and simply soften a slice of actually good cheddar or aged provolone on prime, or skip the cheese sauce if you happen to don’t tolerate dairy.
How you can Make a Philly Cheesesteak
Time within the Kitchen: 1 hour
- 3 Tbsp Primal Kitchen Avocado Oil
- 1 Tbsp butter
- 1 onion, sliced
- 2 lbs. (900g) boneless ribeye steaks (see Notes)
- 8 oz. sliced mushrooms
- 3 bell peppers (any colour), sliced
- Salt and pepper
- Butter lettuce leaves, non-obligatory
Primal Cheese Sauce:
- ½ cup heavy cream or coconut milk
- 5 oz. shredded sharp cheddar cheese
- ½ Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
- Pinch of turmeric powder
Earlier than starting to cook dinner, place the steaks within the freezer for about half-hour. This can assist them agency up to allow them to be sliced.
Warmth the butter in a skillet over medium warmth. As soon as scorching, add the onions and peppers. Sauté for round 10 minutes or till they’re very mushy and the onions are starting to caramelize. Take away the veggies from the pan.
Take the steaks out of the freezer and thinly slice them towards the grain. Toss the slices in salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high warmth. As soon as scorching, add the steak to the pan and brown for about 30 to 45 seconds earlier than giving them a stir and browning once more on the opposite facet. You need them to be cooked in a short time so that they don’t overcook and get robust. It’s okay if the steak remains to be pink within the center! Take away the steak slices from the pan and put aside.
Add the remaining oil to the pan and add the mushrooms. Sauté till the mushrooms are mushy, then set the mushrooms apart. There’ll most likely be a bit of liquid within the pan after the mushrooms have cooked. Warmth the pan over medium warmth and cut back any liquid within the pan, then toss the steak slices again within the pan to heat them, and season with salt and pepper to style.
Place the steak and veggies on a plate or on butter lettuce leaves.
Cheese Sauce Recipe
To make the cheese sauce, pour the cream/milk right into a small saucepan over medium warmth. Stir steadily to assist it heat and to maintain it from burning on the backside of the pan. Let it bubble and cook dinner for a minute or so, then add the mustard and pinch of turmeric. Hold stirring till the sauce thickens.
As soon as the sauce is bubbly and has thickened, flip off the warmth and shortly add within the shredded cheese a bit at a time as you proceed stirring. Proceed stirring till the cheese has totally melted. Drizzle the sauce over your steak and revel in!
- If you would like extra cheese sauce, double the sauce recipe. I discover a bit of of it goes a good distance, however who doesn’t love extra cheese?
- For those who don’t have ribeye steaks, you need to use one thing like prime spherical or sirloin. Remember the fact that you could want so as to add extra fats to the pan whereas cooking leaner cuts of meat to maintain the meat moist.
Diet Information (1/8 of meat and cheese sauce):
Fats: 45 g
Saturated Fats: 21 g
Carbs: 6 g
Web Carbs: 5 g
Protein: 24 g