Bobby Flay Philly Cheesesteak Recipe

This Bobby Flay Philly Cheesesteak Recipe is a loaded and gooey recipe, which is made with thinly sliced strip loin and a homemade provolone cheese sauce. It’s the ultimate game day food, ready in about 1 hour.

Bobby Flay Philly Cheesesteak Recipe Ingredients

The Steak:

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open

Provolone Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, heated
• 1 cup grated aged provolone cheese
• 1/4 cup grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Sauteed Mushrooms:

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

Caramelized Onions:

• 2 tablespoons unsalted butter
• 1 tablespoons canola oil
• 3 large Spanish onions, peeled, halved and thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon 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

How To Make Bobby Flay Philly Cheesesteak Recipe

1. Prep the steak: Place the strip loin in the freezer for 30 to 45 minutes. This firms up the meat, making it possible to slice it paper-thin. Remove from the freezer and slice against the grain as thinly as you possibly can.
2. Caramelize the onions: Heat butter and canola oil in a large sauté pan over medium heat. Add the sliced onions, season with salt and pepper, and cook slowly. Stir occasionally for about 30 to 40 minutes until the onions are soft, sweet, and deep golden brown.
3. Sauté the mushrooms: In another large pan over high heat, melt the butter with olive oil. Add the chopped mushrooms and cook until they release their liquid and turn golden brown. Stir in fresh parsley and season with salt and pepper. Set aside.
4. Sauté the peppers: Heat olive oil in a medium pan over high heat. Add the sliced poblano and Cubano peppers. Cook until they are soft and slightly blistered. Season with salt and pepper. Set aside.
5. Make the provolone sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Slowly pour in the warm milk while whisking constantly to prevent lumps. Cook for 4-5 minutes until thickened. Remove from heat and whisk in the grated provolone and Parmigiano-Reggiano until smooth. Season with salt and pepper.
6. Cook the steak: Heat a griddle or cast-iron skillet over high heat until smoking. Brush the steak slices with olive oil and season with salt and pepper. Cook in batches for just 45 to 60 seconds per side until seared and cooked through.
7. Assemble the sandwich: Open the hoagie rolls. Pile a generous amount of steak on the bottom half. Spoon the warm provolone sauce over the meat. Top liberally with the caramelized onions, sautéed mushrooms, and peppers.

Recipe Tips

• Why freeze the steak: Slicing raw meat thinly is difficult because it moves around under the knife. Freezing it briefly firms up the fat and muscle fibers, allowing for those classic, waif-thin cheesesteak slices.
• Don’t use pre-shredded cheese: For the sauce, grate your own provolone. Pre-shredded cheese has anti-caking agents that will make your cheese sauce grainy instead of silky smooth.
• Bread matters: A true Philly cheesesteak needs a roll that is soft on the inside but has enough structure to hold the heavy fillings without dissolving. A sturdy Italian roll or a high-quality hoagie roll is best.
• Cooking the steak: Do not overcrowd the pan when cooking the steak. If you add too much meat at once, it will steam instead of sear, and you’ll lose that delicious crust.

What To Serve With Bobby Flay Philly Cheesesteak

This sandwich is a massive meal, so keep sides simple and classic.

• French fries or onion rings
• Coleslaw or potato salad
• Pickled peppers or cherry peppers
• A cold beer or soda

How To Store Bobby Flay Philly Cheesesteak Recipe

• Refrigerate: Store the components (steak, sauce, veggies) in separate airtight containers in the refrigerator for up to 3 days. Do not store assembled sandwiches as the bread will get soggy.
• Reheat: Reheat the meat and veggies in a skillet over medium heat. Gently warm the cheese sauce in a saucepan, adding a splash of milk if it has thickened too much.
• Freeze: You can freeze the cooked steak and caramelized onions for up to 2 months. The cheese sauce does not freeze well.

Bobby Flay Philly Cheesesteak Recipe Nutrition Facts

• Calories: 850
• Total Fat: 45g
• Saturated Fat: 20g
• Cholesterol: 140mg
• Sodium: 1600mg
• Total Carbohydrates: 55g
• Dietary Fiber: 4g
• Sugar: 8g
• Protein: 50g

Nutrition information is estimated per fully loaded sandwich.

FAQs

Try More Recipes:

• Bobby Flay Grilled Tuna Steak Recipe
• Bobby Flay Chicken Fried Steak Recipe
• Bobby Flay Flat Iron Steak Marinade