This Cheesesteak Sandwich boasts succulent chopped ribeye, caramelized onions, golden mushrooms, all smothered in delicious provolone cheese, wrapped in a soft round roll, and slathered with a layer of creamy garlic horseradish sauce!
This is one of my go-to sandwich recipes, and once you try it, I’m sure you’ll want to master it too!
Do you have a go-to sandwich that you always crave? Whenever I find myself at a sandwich shop, I already know I’m going for the Cheesesteak.
The combination of juicy steak, caramelized onions, mushrooms, and melted cheese is simply irresistible!
While this may not be an authentic Philly Cheesesteak (please don’t laugh), it’s a version commonly found in Ohio, and it’s a favorite among my family and friends.
One thing that makes this sandwich so flavorful is the simple yet sensational creamy garlic horseradish sauce. No ordinary mayo or mustard here—it adds an irresistible extra layer of flavor!
This is just a glimpse; the full list of ingredients and steps are in the recipe card at the bottom of this post.
Making Cheesesteak: Step-by-Step
- Prepare the horseradish sauce. This can be done a day or two in advance.
- Cook the onions and mushrooms. To achieve a nice color, wait to season with salt and pepper until after they’ve cooked.
- Cook the steak. Stir occasionally to get a golden crispiness.
- Mix and add the cheese. Combine the onion and mushroom mixture with the steak, divide into portions, and sprinkle with cheese.
- Assemble the Cheesesteak. Add a generous amount of horseradish sauce and the Cheesesteak mixture, then roll it up in foil (or your choice of oven-safe material).
- Bake. This quick bake makes everything moist and tender.
The easiest way to cut ribeye steak is to freeze it first, about 20-30 minutes. This firms up the steak, making it easier to cut. It’s crucial to cut against the grain and at a 45-degree angle. I discuss this in more detail with step-by-step photos in my Mongolian Beef post.
These Cheesesteaks are crafted from juicy ribeye strips, caramelized onions, golden mushrooms, and topped with delicious provolone cheese. All these delicious components are wrapped in a soft round roll and slathered with a layer of creamy garlic horseradish sauce!
- Mushrooms: We love the meatiness of cremini (sometimes called baby bella) mushrooms, but regular white mushrooms work just as well.
- Peppers: If you enjoy adding peppers to your Cheesesteak, feel free to include them! Our favorites are green bell peppers, Cubanelle peppers, and banana peppers.
- Unbaked: If you’re short on time, you can skip the baking step. However, we absolutely prefer these Cheesesteaks baked.
- Rolls: You can use any small round rolls you like. We love picking up a pack of Perfect Deli Super Sub Rolls from the grocery store, but any small round roll/bun will do.
- No Horseradish: If you’re not a fan of horseradish, you can omit it and opt for regular mayo or a combination of mayo and mustard.
What is the best steak for Cheesesteak?
The holy grail for Cheesesteak is, of course, the steak itself. Through extensive testing, I’ve found that boneless ribeye works best for crafting Cheesesteak. The marbling brings exceptional flavor and tenderness. While steak can be pricey, the good news is you only need one steak to make four Cheesesteaks!
Is this an authentic Philly Cheesesteak?
No, this is just our version of a Cheesesteak that we love. Authentic Philly Cheesesteak includes a few different ingredients in the steak, uses different cheese (typically Cheez Whiz), and often features a very specific roll (Amoroso roll).
Preparing Cheesesteak in Advance
In testing, I found that making Cheesesteak ahead of time can result in the rolls becoming quite moist.
However, you can fully prepare the filling and horseradish sauce in advance, saving a significant amount of time!
You can also prep this meal in advance.
Cheesesteak Prep Ahead Method:
- Steak: Ribeye can be cut into small pieces and stored in the fridge for about a day.
- Onions: Onions can be sliced and stored in the fridge for about a day.
- Mushrooms: Mushrooms can be sliced and stored in the fridge for about a day.
- Sauce: The sauce can be made ahead and stored for several days.
Leftover Cheesesteak mixture should be stored in a sealed container, refrigerated for 4-5 days.
Reheat and then add to small round rolls, follow the baking instructions, and you’ll have a quick and easy dinner!
Whether you’re a Cheesesteak enthusiast or a newcomer, this recipe promises a symphony of flavors that will leave you craving more. Try it out, and I’m confident it’ll become a staple in your sandwich repertoire!