Today, I’m excited to share a collaborated post with none other than my very own roomie turned hubs, Kevin Burk! I had a conference in Indianapolis last month and Kev’s fight or flight instincts kicked in full-blast. He was not only going to cook dinner without me but he was going to own the hell out of it by making homemade Philly Cheesesteak sandwiches!
Philly Cheesesteak Sandwich Ingredients
Serving size: Two Philly Cheesesteak sandwiches
- 1 lb top sirloin steaks, thinner and less-fatty is better
- Salt and pepper (I used Himalayan pink salt)
- McCormick Grill Mates Montreal Steak seasoning (optional)
- Provolone or American cheese, dealer’s choice
- 2 soft Italian rolls
- 1/2 cup diced onion
- 1/2 cup diced mixed peppers
- Cooking oil of your choice
Preparing to Cook Your Cheesesteaks
Prep is really simple, it’s just a bit of slicing up meat and veggies.
Pro Tip: Even if you plan on making the sandwiches right away, put the steaks in the freezer for about 10-15 minutes right before cooking. The top sirloins are so much easier to slice if they’re a little bit stiffer. Don’t let them actually freeze though, that’ll be pain. Kudos to Kev for finding that great tip!
Once your meat and veggies are cut, get your cast iron griddle (we’re using one very similar to this) out and coat it with a healthy amount of cooking oil. It should cover the surface without skimping. We prefer cast iron for the way its seasoned and chars the meats, but you can use a regular griddle, too. Use a basting brush or spatula to spread the cooking oil across every inch of the griddle. Do this as the griddle is warming up on a low heat (not too high or the oil might start to spatter).
Grilling the Meat and Vegetables
Next, add your veggies. Personally, I like mine with onions only. Kev swears by the peppers and they traditionally come on a Philly Cheesesteak though, so I do recommend giving them a try. Do as I say, not as I do, right?
Give the veggies a 5-10 minute head start on a low heat. Then, right when you add the meat to the griddle, season it with salt and pepper (and in my house, McCormick Grill Mates Montreal Steak seasoning) to your taste.
PSA: If you/your family are red meat eaters, I highly recommend giving the Montreal Steak seasoning a try. It’s great for burgers, steaks or any red meat. Kev introduced me to it, who was cooking with it as a bachelor back in the day. Even before me the man had good taste!
From here it’s just a matter of cooking the meat to your liking. Kev really charred his first batch which tasted UH-mazing! Occasionally flip the meat and veggies around to cook evenly.
Serving Your Philly Cheesesteak Sandwiches
Once your steak is almost ready, add your cheese to the meat and veggies. The first time we used traditional provolone, which was phenomenal, but the second time cooking them we used white American (because we had no provolone home) and I think it tasted even better! Like I said, dealer’s choice.
Give the cheese 1-2 minutes to melt. I recommend melting it just enough to be gooey but not tough so it binds the steak. Scoop up the meat/cheese/veggie combos and place on the toasted Italian rolls.
We served our sandwiches with chipotle mayo and a side of salt and vinegar kettle chips. No need for anything more zesty, the sandwiches speak for themselves.
Philly Cheesesteak sandwiches are a hot topic among the die-hards. How do you eat yours? Will you make any adjustments? I’m always curious about how else a recipe can be done. Let Kev and I know in the comments below!
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