Ultimate Philly

Jun 26

You think you know, but maybe there is more to know about about the iconic philly cheesesteak sandwich. Our version is punched up with extra veggies and pepperoncinis and a homemade cheese sauce that won’t leave you with a mystery ingredient hangover. Join us for all the secret tricks to making the cheesesteak of your dreams. You’ll be making this more than once, we promise!

Cheesesteak Hoagies with Pepper Jack Béchamel

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Print the Recipe

Ingredients

For the Cheesesteak
- 1 lb thinly sliced steak (ribeye or sirloin)
- 2 bell peppers, thinly sliced
- 2 cups kale, thinly sliced (ribs removed)
- Banana peppers, to taste
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 whole-grain hoagie rolls
For the Béchamel Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded pepper jack cheese
- Salt and pepper, to taste

Instructions

Make the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux. Gradually whisk in milk and cook until thickened. Remove from heat and stir in pepper jack cheese until smooth. Season with salt and pepper.
Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onions and bell peppers until softened and slightly caramelized, about 5–7 minutes. Add kale and cook 3–5 minutes until wilted. Stir in garlic and cook for 1 minute. Remove from pan.
Cook steak: In the same skillet, heat remaining olive oil. Add steak and cook to desired doneness. Season with salt and pepper.
Assemble sandwiches: Preheat broiler. Split hoagie rolls and place on a baking sheet. Layer with cooked vegetables and steak, then drizzle generously with cheese sauce.
Broil and serve: Broil for 2–3 minutes until bubbly and lightly golden. Top with banana peppers if desired, close sandwiches, and serve warm.