Kitchen-made Philly Cheesesteaks, finished with Provolone Sauce
Kitchen-made Philly cheesesteaks are simple, savory, and versatile. You can cook them up for an after-school snack, for a game day party, or for a speedy weeknight meal. There are many different ways to make a cheese steak, but we happen to think this recipe – with sweet peppers and kitchen-made provolone sauce – is a favorite!
Did the Fresh Prince Ever Eat a Philly Cheesesteak?
When we were a kid, we would come home after a day at school, pull off our heavy backpack, head straight to the kitchen for a snack, and nestle in front of the TV, waiting to be mesmerized by tales of teen awkwardness.
One of our favorite shows was the Fresh Prince of Bel Air, in which a young Will Smith was transplanted from the streets of Philly to his Auntie & Uncle’s in Bel Air. As we were reminiscing about our after-school TV watching days, we got to thinking about Philly cheesesteaks.
Yeah, our mind works in weird ways.
We don’t ever remember Geoffrey fixing Will a Philly cheesesteak sandwich on the show. You would think a nice butler would make a kid living far away from home a traditional sandwich from his hometown. It just makes sense.
Well, in honor of the Fresh Prince and after-school snacks, we thought making kitchen-made Philly cheesesteaks seemed fitting.
Prep 20 minutesCook 20 minutesMakes 2 people
Ingredients
For the Philly cheesesteaks:
- 1 pound beef ribeye
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 1 small green pepper, sliced
- 1 cup small mini peppers, sliced into rounds
- salt and pepper to taste
- 2 pretzel rolls
For the provolone sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup provolone cheese, shredded
- salt and pepper to taste
Method
For the provolone sauce:
- In a small saucepan preheated to medium heat, add the butter. Let it melt and then whisk in flour. Keep whisking for a minute until you cook out all of that raw flour taste.
- Gradually add the milk. Stir often so the milk doesn't clump. After about five minutes the sauce should thicken. Then add the provolone and stir to melt. Add pinch of salt and pepper.
For the Philly cheesesteaks:
- Preheat a grill to medium-high heat. Salt and pepper both sides of the steak. Place steak on grill and cook the first side about 5 to 7 minutes. Flip, and continue cooking for another 4 minutes or until cooked to desired temperature. Let the steak rest before slicing thinly.
- In medium skillet preheated to medium-high heat, add olive oil, green pepper, onions, and a pinch of salt and pepper. Cook for about 7 to 8 minutes or until the veggies have softened. Set aside.
- To serve: take a pretzel bun and place half of the steak slices into the bun. top with green/onion mixture and provolone sauce. Garnish with sweet pepper rounds.
