Philly Cheese Steak Dinner

My husband suggested this dinner, although I’ve ordered it in restaurants before, I hadn’t ever made it. I decided to look around online and came across Bobby Flay’s version. He was thinking of this as an easy meal for the pre-Christmas rush, but I did end up using 5 different pans so it isn’t easy on the dishes. Also, although it said it serves 4, I served it with a Caesar salad and had enough for us (includes 2 teenage boys) and plenty of leftovers.

I modified the recipe to be easier to follow along as it works best to start the onions right after you put the steak in the freezer and then start on the mushrooms and peppers.


While they sautéed, I made the cheese sauce, sliced the meat, and then quickly seared the steak so that everything was ready at once. In the meantime my husband made the salad.IMG_3053IMG_3054

It was delicious…IMG_3055

Then, I did have plenty of leftovers to make a grilled pizza on the 26th. I really enjoy grilled pizza, the crust is thin and crispy and it’s easy to manage. With the cold weather here, I did slide it under the broiler for about a minute to brown the cheese.


Philly Cheese Steak Sandwiches
Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 6-8 servings


  • ~2 lbs. strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls, split ¾ open

Caramelized Onions:

  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 2 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Sauteed Mushrooms:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1½ pounds mushrooms (cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Sauteed Peppers:

  • 2 tablespoons olive oil
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper

Provolone Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 8-12 ounces grated aged provolone cheese
  • ¼-⅓ cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat.

Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Heat oil and butter in a second large sauté pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Philly Cheese Steak Pizza
Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 4 servings (2 pizzas)


  • 1 lb. pizza dough, split
  • Olive oil
  • Provolone Sauce
  • ~½-1 lb. seared steak
  • sautéed mushrooms
  • sautéed peppers
  • caramelized onions
  • 8 ounces mozzarella, shredded

Roll or press each half of the dough into an approximate circle, ~12″ wide and about ¼” thick (don’t worry if it’s not exact; irregular shapes are fine). Oil two 12-inch squares of wax paper and place one dough round on each.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Place the dough on the cooking grate with the paper side facing up. Grill over direct medium heat, with the lid closed as much as possible, until the dough is well marked and firm on the underside, 2 to 4 minutes, rotating as needed for even cooking (don’t worry if the dough bubbles). Remove and discard the paper.

Turn the dough over and spread provolone sauce evenly over the dough, to within 1/2 inch of the edge. Top with meat, mushrooms, peppers, and onions. Finally top with mozzarella.

*NOTE: All ingredients should be room temperature or slighted warmed before making the pizza. When reheating the provolone sauce for pizza, you may need to add milk to make it spreadable.


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