Cheesesteak Sandwiches - Dinner with the Rollos

These homemade cheesesteak sandwiches are sure to be a hit with your family. Everybody loves a good steak. The problem is if you’re trying to feed a family it can get quite expensive to have steaks for dinner. So to get the most bang for your buck sometimes you have to get a little creative, and learn how to stretch ingredients.

This recipe only calls for one steak and since we only have to buy one lets go all out and make it a ribeye.

This recipe will serve around 4 people, unless those people are like my brothers and I then figure on around 2.

Sandwich ingredients

1 Lb Ribeye Steak
Bread (choose whatever you like we used French bread rolls)
1 Sweet Onion
1 Bell Pepper (I love the red ones here)
4 oz Sliced Mushrooms
2 Tbsp Worcestershire sauce
Mayonnaise
½ Tbsp Salt
½ Tbsp Pepper
1 Tsp Garlic powder

Cheese Sauce (adapted from Bobby Flays recipe – he doesn’t use enough cheese IMO)

1 Tbsp Butter
1 Tbsp Flour
2 Cups heated milk (I just put in in the microwave for 45 seconds)
¼ cup grated Parmesan
1 ½ cups grated Provolone

Cooking instructions

Steak and Veggies

Slice the ribeye as thin as you can (it works best if you partially freeze beforehand). Do the same with the onion and bell pepper.

Cook the onions, mushrooms, and bell peppers in a pan with a ½ tbsp. of butter on medium heat for about 10-15 minutes. (I sautéed the peppers separately as my wife despises them)

Cook the steak in a separate pan with the remaining butter on medium-high for about 3-7 minutes depending on how well done you like your steak. If you have a cast iron pan for this go ahead and use it as the high heat will help give the meat crispy edges. If not use a regular pan and it will still be great.

Cheese sauce instructions

Pre-heat the milk in a microwave safe container for about 30-40 seconds.

Melt the butter in a saucepan then whisk in the flour and cook for one minute. Slowly add the milk and keep whisking for 4-5 minutes until it thickens. Remove the pan from the heat and start adding the cheese a little at a time until you’ve reached your desired consistency. I used provolone and parmesan here but honestly any cheese will work.

Heat your rolls or bread in a 350 degree oven until warmed through then give them a light coat of mayonnaise (it helps keep the bread from getting soggy).