A bit of a story from long ago. The denizens of the lair descended on their regular dinner in Queens, NY, and as always, they ordered a round of Phillies, meaning Phillidelpia Rye Whiskey. The waitress, being new, delivered a round of Philly Cheese Steaks. So, we had cheese steak for dinner. I can’t go back and have that meal again with those people, but I can put together a decent Philly Cheese Steak.

The key(s) will be two things, slicing the ribeye thingly enough and cooking the onions and peppers until they start to take color and sweeten. The prep will be essential; veggies and steak must be wafer thin, or they will only be useful to re-sole my combat boots.

SOME “PERSONS” would reach for a processed cheese spread or a processed cheese block to melt; we shall be somewhat more civilized in creating our cheese sauce. (You know the products, I won’t name them.) And NO, I will not get into the Philly Cheese Sauce debate; you cook your sauce for your steaks, I’ll cook mine for mine.

This is a relatively quick and filling meal, suitable for a hot lunch or just after 22:00 when you know, you’ll need food to sleep through the night.

From Wikipedia:

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.


Meaty, cheesy, loaded with caramelized onions, tender-crisp bell peppers, and that special roguechef kick
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Sandwich, Sauce
Cuisine American
Servings 2
Calories 955 kcal



  • 1/2 cup Cheddar Cheese Sharp, shredded
  • 1/2 cup American Cheese Shredded
  • 1/2 tsp Corn Starch
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Mustard
  • 3/4 cup Evaporated Milk
  • Salt To taste


  • 1 ea Onion Sweet, peeled, sliced wafer thin
  • 1 lb Ribeye Steak Sliced wafer thin
  • 1 ea Bell pepper Washed, seeded, sliced wafer thin
  • 2 ea Jalapeno Peppers Washed, seeded, sliced wafer thin
  • 2 tbsp Butter
  • 2-4 ea Hoagie Rolls 6"



  • Add all of the ingredients to a medium-sized pot and cook over low heat, stirring often until hot and thick. Keep warm.


  • Add one tablespoon of clarified butter to a large frying pan over medium-high heat and cook the onions, and peppers until lightly browned and soft, about 10 minutes. Set to the side.
  • Add the remaining tablespoon of clarified butter to the pan and add in the sliced steak.
  • Cook for 2-4 minutes or until lightly browned and cooked throughout.
  • Add half of the cooked onions and peppers to the top of the beef, season with salt and pepper, and mix together until combined.


  • Toast the buns
  • Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining peppers and onions and cheese sauce.


To slice the ribeye thinly, freeze for 30 minutes or until stiff but cuttable.  Use a heavy SHARP knife.


Calories: 955kcalCarbohydrates: 13gProtein: 66gFat: 72gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 260mgSodium: 1099mgPotassium: 986mgFiber: 0.2gSugar: 11gVitamin A: 1254IUVitamin C: 4mgCalcium: 838mgIron: 4mg
Keyword Cheese, Steak
Tried this recipe?Let us know how it was!

  Filed under: American, Basics, Cast Iron, Cook For One, Pub Food, Quick

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