All-American Cheesesteak with Horseradish Sauce
Making a great cheesesteak at home is easier than you think, and so much better than overpaying at a restaurant!
Servings: 4 servings
- 1 yellow onion, cut in half and sliced
- 8 oz cremini mushrooms, sliced
- 1/4 tsp dried thyme
- 3/4 - 1 lb boneless ribeye steak, sliced thinly and then chopped
- 6-8 slices provolone cheese
- 3 Tbsp butter, divided
- salt and pepper to taste
- 4 hoagie rolls
- 1/4 cup mayo
- 2 tsp prepared horseradish
- 3/4 tsp garlic, grated or pressed through garlic press
- 1/2 tsp granulated sugar
- 1/8 tsp salt, or more, to your tastes
- 1/8 tsp black pepper, or more, to your tastes
Combine all horseradish sauce ingredients in a small bowl and set aside in the refrigerator (covered).
Tear off 4 square sheets of foil and set aside with 4 hoagie rolls. Preheat oven to 250 degrees.
Add 1 1/2 Tbsp butter to large skillet over medium high heat. Add mushrooms and onions, season with dried thyme and saute and caramelize for 5-8 minutes. Season with salt and pepper. Remove to plate.
Add 1 1/2 Tbsp butter to same skillet, set heat to medium and add steak, seasoning with salt and pepper, cooking for 2-4 minutes.
Add mushrooms and onions back into pan and cook for 1-2 minutes. Divide meat mixture in half and top with slices of cheese. Cook for 1-2 minutes.
Mix up the cheese and meat mixture and add to hoagie rolls. Roll tightly in foil squares and place in oven for 10-15 minutes.
Green bell pepper, sweet/hot peppers, and banana peppers are all great additions to this cheesesteak recipe.
Replace provolone with Cheez-Whiz if you'd like.
Calories: 519kcal | Carbohydrates: 39g | Protein: 18g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 840mg | Potassium: 352mg | Fiber: 1g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 2.6mg | Calcium: 343mg | Iron: 11.2mg