Howdy folks, and thanks for stopping by the website! You’ve arrived at what is now the home of the world’s most delicious Philly cheesesteak recipe. Throw out the jar of cheese and the sliced roast beef. This sandwich is going to blow your mind. There’s a cheese sauce with a Cowboy twist and we’re using Certified Angus Beef Ribeye, sliced into ribbons and grilled on a flat top right there with the onions and peppers. You won’t need to go out to get a good Philly cheesesteak ever again.
Homemade Cheez Whiz Sauce
Mix together a little spice blend to start. About a teaspoon of each: corn starch, garlic powder, ground mustard, and our Original Seasoning (salt and pepper works, too). Set aside.
Grab a saucepan and pour in some milk. Add the cream cheese and the spice blend and put on the heat.
Tip: When heating milk or cream, stir constantly to prevent scorching.
Set the cheese sauce aside someplace slightly warmer than room temperature. If the cheese sauce starts to thicken up too much, add a dab of milk or cream and stir until you get the desired texture.
Philly Cheesesteak Veggies
Dice up a yellow onion and green bell pepper. Get the skillet or flat top hot, add some Avocado oil, and sautee until the vegetables are soft and just a little brown. Mix the two together and set aside. When the meat is done we’re going to mix all of this together to incorporate all of the flavors.
Cowboy Up the Philly with Ribeye
Get a good rib-eye and slice very thin or into ribbons. The thinner the slices the closer to what you’ll traditionally get in a cheesesteak.
Tip: Freeze the ribeye for about 45 minutes before slicing. This will make slicing thin much easier.
Once sliced, cook the ribeye on the same surface as the onions and peppers, mixing the two together. When the meat is almost completely done, season with Original Seasoning or the seasoning blend of your choice.
Finally, lay Provolone over the top of the steak and onions to melt. Using your spatula, mix the melted cheese all over the meat mixture, then load on to a grilled hoagie roll. Top with the cheese sauce, and dig in!
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Philly Cheesesteak with a Cowboy Twist
Homemade Cheez Whiz Sauce
- 1 cup milk or cream
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 4 ounces cream cheese
- 2 cups shredded cheddar cheese
- 3 tablespoons chopped Hatch green chiles
- 5 tablespoons avocado oil
- 2 14 oz Ribeye steaks
- 1 yellow onion chopped
- 1 bell pepper chopped
- Salt and pepper to taste
- 2 hoagie buns
- 6 slices provolone cheese
- To begin, freeze the steaks for about 45 minutes before slicing.
- In a medium saucepan, add the milk or cream over medium-low heat. Whisk in the cornstarch, salt, garlic powder and ground mustard. When the milk has warmed through, stir in the cream cheese. Continue cooking, stirring occasionally until smooth. Stir in the cheddar cheese until melted. Stir in the green chiles. Set aside in a warm place.
- On a flat top griddle or large cast iron skillet, heat 4 tablespoons of avocado oil over medium heat. Add the onion and bell pepper. Cook for about 5 minutes, or until the onions are slightly browned and tender. Move the vegetables to the warm side of the griddle or remove from the skillet and set in a warm place.
- Thinly slice the steak into ribbons. Add 1 tablespoon of avocado oil to the griddle or skillet and warm over medium heat. Add the steak and cook for about 4 minutes, or until the meat has browned, stirring occasionally. Season with salt and pepper, to taste. Alternatively, you can also chop the meat while it’s cooking.
- Stir the onion and bell pepper in with the meat and let cook for 1 to 2 minutes.
- Evenly divide the meat into two portions. Top each portion with 3 slices of provolone cheese. Allow the cheese to begin melting, then stir in with the meat, until melted.
- Toast the undersides of the rolls.
- Generously pour some of the cheese sauce and spread on the toasted side of the rolls. Place the roll upside down on top of the meat mixture. Let cook for about 1 minute to let the flavor soak into the buns. Use a spatula to scrape the beef mixture into your bun as you flip it over. Note: if the cheese sauce thickens too much, add a little milk to achieve the desired consistency,
- Spoon more cheese sauce on top. Serve warm.