Philly Cheesesteak Cali style

I'm from Cali not from Philly, so I don't entirely understand the cheese whiz argument versus melted cheese.

So....I invented my own Cali version

I say, use both cheeses, only instead of cheese whiz I make a quick cheddar cheese sauce.

Everyone loves this, because really you can't have too much cheese! This is super kid friendly as well, the peppers are sauteed first, so they get a sweetness from the sugars caramelizing while cooking, and then of course the cheese!

When I make these I like to pull out a lot of the bread on the roll. In my opinion if you don't it's just not the right bread to meat and cheese ratio!

Rib eye is the meat of choice here. It needs to be cut thin, either have the butcher do that for you, or freeze it for about 20 minutes and you can slice it thin yourself.

By the way, did you know even if your market doesn't have a butcher counter, there is a butcher who can slice the meat for you. Just go to the door by the meat counter and ask them for help.

Big flavors, gooey cheese and crusty bread, the things dreams are made of!


Philly cheese steak Cali style

Serves 6

Prep 30 Min + 30 minutes for steak to marinate

3 lbs of rib eye sliced thin

6 Ciabatta rolls buttered and toasted under the broiler

6 slices of provolone cheese


juice of 1 lemon

2 Tb Worcestershire sauce

1 Tb dried onion flakes

1 tsp dried oregano

3 garlic cloves minced

1/4 cup olive oil


1 large red bell pepper sliced into strips

1 large onion sliced thin

1 Poblano pepper sliced into strips

4 garlic cloves (I prefer them sliced here but minced is fine as well)

2 Tb olive oil

2 Tb butter

Cheese Sauce

2 tsp butter

2 tsp flour

1 tsp mustard powder

1/2 cup milk

1 cup sharp cheddar cheese

Put all marinade in a large plastic bag and add meat, marinate for at least 30 minutes or up to 8 hours.

In a large skillet over medium heat add butter and oil to the pan. When butter has melted add the peppers and onions to the pan. Let cook until onion just begins to become translucent. Now at this point add your garlic and continue cooking for another 3-5 minutes.

Butter and toast your rolls and set aside.

In a small saucepan, add butter and flour over medium low heat, cook stirring until just starting to turn golden. Add the milk and the dry mustard, stir until smooth. Add cheese and stir occasionally until cheese is melted. Turn heat down to simmer and let the cheese hold until meat is ready. Be sure to give a stir every so often so sauce doesn't burn.

Drain the marinade and pat the meat dry. Grill or pan sauté the meat, until desired doneness. Meat will cook very quickly about 5 minutes.

To build your sandwich, put a slice of provolone on the bottom, and add desired amount of meat. Top with peppers and spoon over the cheese sauce and put on the top bun.

Grab lots of extra napkins and dig in!

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