Ultimate Cheesesteak Recipe
These cheesesteaks are made with juicy chopped strips of ribeye, caramelized onions, golden brown mushrooms, and are smothered in gooey provolone cheese.
Servings: 4 servings
Calories: 923kcal
Ingredients
Horseradish sauce
- 1/2 cup mayonnaise
- 1 Tbsp + 1 tsp prepared horseradish or to taste
- 2 cloves garlic grated or very finely minced
- 1/4 - 1/2 tsp granulated sugar optional
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Cheesesteaks
- 1 medium yellow onion peeled, cut in half, then thinly sliced
- 8 oz cremini mushrooms sliced
- 1/4 tsp dried thyme
- 3/4 - 1 lb boneless ribeye steak sliced thinly against the grain, then roughly chopped
- 4 slices provolone cheese
- 2 Tbsp unsalted butter divided
- 2 Tbsp vegetable oil divided
- 1 tsp kosher salt divided
- 1 tsp black pepper divided
- 4 hoagie rolls
Instructions
Prepare
- Things move quickly in this recipe, so make sure you have everything chopped and measured.
- Preheat oven to 250°F and lay out 4 square sheets of aluminum foil (or other oven-safe material of your choosing).
Make horseradish sauce
- Add all horseradish mayo ingredients to a small bowl and whisk to combine. Cover and chill.
Cook onions and mushrooms
- Heat a large skillet (12” is great if you have it, if not, use your largest), over MED HIGH heat. Add 1 Tbsp butter and 1 Tbsp oil, then add sliced onions and mushrooms.
- Season with dried thyme, and cook, stirring just occasionally, for 5-8 minutes. After cooking, season with 1/2 tsp of salt and 1/2 tsp pepper.
- Remove onions and mushrooms to a plate.
Cook steak
- Add remaining 1 Tbsp butter and 1 Tbsp oil to the same skillet and keep heating over MED HIGH heat.
- Add chopped steak, season with remaining 1/2 tsp salt and 1/2 tsp pepper, and cook, stirring just occasionally, for 2-3 minutes.
Combine and add cheese
- Return onions and mushrooms to the skillet, stirring well to combine, cooking for about a minute.
- Divide the meat mixture in half and move each half to opposite sides of the skillet.
- Divide each half into two sections, then add a slice of cheese on top of each of the four sections.
- Let the mixture cook another minute, until cheese is melty. Stir around so the cheese gets incorporated into the meat mixture.
Assemble cheesesteaks
- Spread a generous amount of horseradish mayo to each hoagie roll.
- Add each section of meat mixture to a hoagie roll, then roll up somewhat tightly in the foil sheets (or other oven-safe material).
Bake
- Add foil wrapped hoagies to preheated oven and bake for 10 minutes or so.
Video
Notes
- Green bell pepper, sweet/hot peppers, and banana peppers are all great additions to this cheesesteak recipe.
- Replace provolone with Cheez-Whiz or another cheese if you'd like.
- Calorie information shared is an estimate, and will vary greatly depending on the ingredients used.
- If you were a fan of the original recipe, all that's changed here is the horseradish sauce has been doubled (so you can have more on the cheesesteaks), and instead of all butter, things are sautéed in a mixture of butter and oil (to prevent the butter from burning).
Nutrition
Calories: 923kcal | Carbohydrates: 40g | Protein: 52g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 1460mg | Potassium: 884mg | Fiber: 2g | Sugar: 7g | Vitamin A: 397IU | Vitamin C: 3mg | Calcium: 194mg | Iron: 15mg
