Philly Cheesesteak with Garlic Butter Toasted Bread
Tender, flavorful steak with melted cheese and sautéed peppers on garlic butter toasted bread. A hearty, indulgent sandwich that’s perfect for lunch, dinner, or any craving for classic Philly flavors.
Servings: 4
Ingredients
- For the Cheesesteak Filling:
- 1 lb shaved ribeye steak or steakums
- 1 large yellow onion thinly sliced
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Garlic powder and onion powder to taste
- 1 tablespoon Worcestershire sauce
- 6 slices Cooper Sharp cheese or American cheese
- For the Garlic Butter:
- 4 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 teaspoon chopped parsley optional
- For the Bread:
- 2 –4 hoagie rolls
- Mayonnaise optional
Instructions
- Heat 1 tablespoon butter or oil in a skillet over medium heat. Add sliced onions and season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook for 12–15 minutes, stirring occasionally, until golden and soft. Remove and set aside.
- In the same skillet, increase heat to high. Add a little oil or butter, then add the shaved ribeye. Let sear undisturbed for 1–2 minutes to develop a crust. Break up and continue cooking until no pink remains. Season with salt and pepper.
- Return the caramelized onions to the skillet. Stir to combine and cook together for another 2–3 minutes.
- Layer slices of Cooper Sharp cheese over the hot meat mixture. Cover with a lid or foil for 1–2 minutes to melt. Stir gently to mix.
- In a small bowl, combine melted butter, garlic, and parsley. Brush onto the inside of each roll. Toast cut side down in a skillet until golden and crisp.
- Spread mayonnaise on rolls if using. Pile in the cheesy steak and onion mixture. Serve immediately.
Notes
Store leftover steak mixture in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave.
You can freeze the steak-onion-cheese mix for up to 2 months.