Homemade Philly Cheesesteaks with Provolone Sauce
There are many different ways to make a cheesesteak, but I happen to think this recipe - with sweet peppers and homemade provolone sauce - is the best!
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
Instructions
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.
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