Superbowl Update: Sunday Cheesesteak Sandwiches
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty rib-eye steaks, melty provolone, and sauteed peppers and onions make these sandwiches a perfect Sunday meal. Homemade cheese sauce takes it to the next level!
Ingredients
- 6 tbsp Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 cups (237 ml) Mushrooms
- 1 Large Onion
- 2 tbsp Fresh Oregano
- 0.5 tsp Kosher Salt
- 1.5 lbs (680 g) Rib-eye Steak
- 4 Crusty Hoagie Rolls
- 1 tbsp Unsalted Butter
- 0.5 lbs (227 g) Provolone Cheese
- 2 Large Egg Yolks
- 1 tbsp All-Purpose Flour
- 1.5 cups (355 ml) Whole Milk
Instructions
- Preheat oven to 250°F (121°C).
- Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of olive oil.
- Add peppers and mushrooms; sauté until slightly softened, about 3 minutes.
- Add onion and sauté to desired tenderness.
- Transfer peppers, mushrooms, and onion to an ovenproof platter; place in oven to keep warm.
- Heat remaining olive oil in the skillet over medium-high heat.
- Add oregano, salt, and pepper to taste; sauté quickly.
- As soon as seasonings are hot, sauté steak for 5–6 minutes.
- Turn steak and cook for another 5–6 minutes for medium-rare.
- Remove steak from pan, place on a cutting board, and let rest for 5 minutes.
- Thinly slice steak.
- Divide steak among hoagie rolls using tongs and top with onion mixture.
- Spoon cheese sauce over meat and vegetables, cover with top of roll, and serve.
- Homemade Provolone Sauce:
- Half-fill the bottom of a double boiler with water and place over medium heat.
- Melt butter in the top of the double boiler.
- Add cheese and let soften slowly, stirring.
- Meanwhile, in a medium bowl, whisk together egg yolks, flour, and milk.
- When cheese has melted, pour egg mixture into the top of the double boiler and whisk until sauce is warm and begins to thicken.
- Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste.
- When sauce is thick, turn heat to low to keep warm while assembling sandwiches.
- Cover and refrigerate any leftover sauce.
Notes
- For richer flavor, marinate the rib-eye in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
- If you don’t have hoagie rolls, substitute with other crusty bread rolls or even sub rolls.
- Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 45
- Saturated Fat: 18
- Unsaturated Fat: 22
- Carbohydrates: 40
- Fiber: 5
- Protein: 45
- Cholesterol: 150
Frequently Asked Questions
What cut of beef does Cat Cora use for these cheesesteaks?
Ribeye is the traditional choice for cheesesteaks and gives you the right balance of fat and tenderness. Slicing it very thin, ideally partially frozen, makes it easier to cook quickly on a hot griddle.
What cheese works best for a football Sunday cheesesteak?
Provolone melts smoothly and is a classic option, though white American cheese gives you that iconic gooey, creamy melt. Whiz-style cheese sauce is also traditional if you want to go full Philly-style. 
How do I get the onions and peppers soft enough without burning them?
Cook the onions and peppers over medium heat with a little oil for 10 to 15 minutes before adding the beef. Starting them first gives them time to soften and caramelize while keeping the beef from overcooking.
