This is Philly Cheesesteak sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.
These crazy tender, flavorful Philly Cheesesteak Sandwiches will be some of the best you’ve ever had right in the comfort of your own home! They make a fabulous game day food, guest food, or just a fun dinner any night of the week. The incredible marinated steak and spiced mayo set these worlds above other recipes and you won’t believe how easy they are. You haven’t tried Philly Cheesesteak Sandwiches until you try these!
I’ve mentioned my obsession with Philly Cheesesteaks here before. I crave them almost more than any other food. Thus my Alfredo Philly Cheesesteak Pizza (one of my first posts, terrible pics but SO GOOD) and my Philly Cheesesteak Egg Rolls and I’ve already photographed a Philly Cheesesteak Soup to share with you. I love Cheesesteak so much that our authentic hole in the wall Philly Cheesesteak Sandwich shop was my requested Valentines destination. True love.
So while I can’t claim to have ever been to Pat’s or Geno’s, I’ve dined at my fair share of transplanted authentic Philly Cheesesteak shops to know what makes a good cheesesteak. And to know what makes a bad one – no dry filling, bland meat or plain buns here! And while these Cheesesteaks are not 100% authentic (I use provolone with sharp cheese (sorry purists), they are some pretty unbelievably delicious Philly Cheesesteak Sandwiches brimming with juicy chopped steak, peppers, poblanos and onions smothered in melty cheese.
There are a few things that make a really good Philly Cheesesteak such as the cut of meat. Ribeye is the traditional cut of beef and if we weren’t marinating the beef, I would highly recommend only that for its fat/marbling which keeps the meat moist and flavorful BUT because we are marinating the beef, feel free to substitute a less pricey cut such as top sirloin or skirt steak and wait for the seasoned Dijon, balsamic, Worcestershire marinade to work its magical tenderizing powers.
Next, what makes amazing marinated steak more amazing is slicing it as thinly as possible before you marinate it. You can also ask your butcher to do this for you on their meat slicer or the easiest way to do it yourself is to freeze your steak for 30 minutes or so before slicing it. You can also tenderize and pound your steak even thinner after you slice it if you want to get a little crazy about it. What we do for love.
After you saute your steak, onions and peppers (I use a combo of poblano pepper and bell peppers for more flavor), more magic begins with the addition of a little seasoned mayonnaise (a simple mixture of mayo with some reserved marinade), sharp cheddar cheese and pimientos.
Stir it all together for some creamy cheesy meatiness…
And we’re ready to pile our cheesesteak filling into our seasoned mayo slathered buns. And you better pile quickly because I could not stop eating the filling – and we haven’t even added the extra cheese yet!
Next, one of the most important parts, the crowning of our filling with more cheeeeese! I used Sargento® Provolone because its zestier than a younger Provolone, melts amazingly well and is 100% real cheese! Sargento® Pepper Jack would also be delicious, or maybe a combo, either way you can’t go wrong with Sargento® ( Facebook, Instagram) because all their Sargento® Sliced Cheese are always 100% real, natural cheese whereas Pasteurized Process Cheese Food, (sometimes known as American singles), is only required to contain 51% real cheese. And I like real cheese.
Finally, bake your cheesesteaks for 5 minutes or so for the cheese to become ooey gooey melty swoon worthy and the buns to crisp up with the seasoned mayonnaise…
And dig into a melty, meaty, cheesy dreamy Philly Cheesesteak heaven.
The taste of true love.
Want to try these Philly Cheesesteak Sandwiches?
Pin them to your GAME DAY, MEAT or DINNER Board to SAVE for later!
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