Philly Cheesesteak (with Elective Primal Cheddar Cheese Sauce)

Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made historically with beefsteak, a hoagie roll, and oodles of melted cheese. We skipped the roll and redid the cheese sauce recipe for a Primal tackle this Pennsylvania native favourite! Not completely genuine, granted, however scrumptious nonetheless.

You actually can’t go flawed with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. Sear the thinly sliced steak for less than a minute, sauté the mushrooms and peppers till tender, and cook dinner the onions till brown and candy.

Pile all of it excessive on plate—Philly cheesesteak isn’t about dainty serving sizes—and luxuriate in!

What Cheese Is on Philly Cheesesteak?

Totally different cooks may put their very own spin on it, however cheesesteaks often characteristic American, provolone, and even Cheez Whiz. We made our sauce right here from sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. You’ll be able to neglect about making cheese sauce and simply soften a slice of actually good cheddar or aged provolone on high, or skip the cheese sauce should you don’t tolerate dairy.

The way to Make a Philly Cheesesteak

Serves: 8

Time within the Kitchen: 1 hour

Substances

Meat:

• 3 Tbsp Primal Kitchen Avocado Oil
• 1 Tbsp butter
• 1 onion, sliced
• 2 lbs. (900g) boneless ribeye steaks (see Notes)
• 8 oz. sliced mushrooms
• 3 bell peppers (any colour), sliced
• Salt and pepper
• Butter lettuce leaves, non-obligatory

Primal Cheese Sauce:

• ½ cup heavy cream or coconut milk
• 5 oz. shredded sharp cheddar cheese
• ½ Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
• Pinch of turmeric powder

Directions

Earlier than starting to cook dinner, place the steaks within the freezer for about half-hour. It will assist them agency up to allow them to be sliced.

Warmth the butter in a skillet over medium warmth. As soon as scorching, add the onions and peppers. Sauté for round 10 minutes or till they’re very gentle and the onions are starting to caramelize. Take away the veggies from the pan.

Take the steaks out of the freezer and thinly slice them towards the grain. Toss the slices in salt and pepper. Add 2 tablespoons of oil to the pan on the stovetop over medium-high warmth. As soon as scorching, add the steak to the pan and brown for about 30 to 45 seconds earlier than giving them a stir and browning once more on the opposite aspect. You need them to be cooked in a short time in order that they don’t overcook and get robust. It’s okay if the steak continues to be pink within the center! Take away the steak slices from the pan and put aside.

Add the remaining oil to the pan and add the mushrooms. Sauté till the mushrooms are gentle, then set the mushrooms apart. There’ll in all probability be a bit liquid within the pan after the mushrooms have cooked. Warmth the pan over medium warmth and scale back any liquid within the pan, then toss the steak slices again within the pan to heat them, and season with salt and pepper to style.

Place the steak and veggies on a plate or on butter lettuce leaves.

Cheese Sauce Recipe

To make the cheese sauce, pour the cream/milk right into a small saucepan over medium warmth. Stir continuously to assist it heat and to maintain it from burning on the backside of the pan. Let it bubble and cook dinner for a minute or so, then add the mustard and pinch of turmeric. Preserve stirring till the sauce thickens.

As soon as the sauce is bubbly and has thickened, flip off the warmth and shortly add within the shredded cheese a bit at a time as you proceed stirring. Proceed stirring till the cheese has totally melted. Drizzle the sauce over your steak and luxuriate in!

Notes:

• In order for you extra cheese sauce, double the sauce recipe. I discover a bit of it goes a great distance, however who doesn’t love extra cheese?
• If you happen to don’t have ribeye steaks, you should utilize one thing like high spherical or sirloin. Needless to say chances are you’ll want so as to add extra fats to the pan whereas cooking leaner cuts of meat to maintain the meat moist.

Diet Information (1/8 of meat and cheese sauce):

Energy: 532
Fats: 45 g
Saturated Fats: 21 g
Carbs: 6 g
Web Carbs: 5 g
Protein: 24 g

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In regards to the Writer

A meals blogger, recipe developer, and private chef primarily based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and observe her meals adventures on Instagram and Pinterest.

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