Delicious, creamy and dripping with cream cheese, the Philly cheesesteak is an iconic burger traditionally made with beef steak, a hoagie roll and oodles of melted cheese. We skipped the roll and remade the cheese sauce recipe for this local Pennsylvania favorite Primal! However, not quite authentic, but still delicious.
You really can’t go wrong with a thinly sliced steak topped with onions, sautéed mushrooms, and chili peppers. Slice steak in just a minute, sauté mushrooms and peppers until tender, and cook onions until browned and sweet.
Pile it all up on the high plate—Philly cheese isn’t about pretty serving sizes-and enjoy!
What is cheese on Philly Cheesesteak?
Different chefs may craft their own, but cheese dishes often feature American, provolone, or even Cheez Whiz dishes. We make the sauce here from crisp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream. You can forget about making the cheese sauce and just melt a slice of really good cheddar or provolone cheese on top, or skip the cheese sauce if you can’t stand dairy.
How to Make Philly Cheese
Serve: 8
Time in the kitchen: 1 hour
Ingredient
Meat:
- 3 tablespoons original kitchen avocado oil
- 1 tablespoon butter
- 1 onion, thinly sliced
- 2 lbs. (900g) boneless ribeye steak (see Notes)
- 8 oz. sliced mushrooms
- 3 bell peppers (any color), sliced
- Salt and pepper
- Avocado lettuce leaves, optional
Primal Cheese Sauce:
- ½ cup cream or coconut milk
- 5 oz. shredded cheddar cheese
- ½ tablespoon Primal Kitchen Dijon Mustard (or Spicy Mustard)
- pinch of turmeric powder
Tutorial
Before starting to cook, place the steaks in the freezer for about 30 minutes. This will help them harden so they can be sliced thin.
Heat butter in a saucepan over medium heat. While still hot, add the onions and peppers. Sauté for about 10 minutes or until they are very tender and the onions are starting to caramelize. Remove the vegetables from the pan.
Remove the steak from the freezer and slice thinly in the direction of the grain. Season the slices with salt and pepper. Put 2 tablespoons of oil in a pan on the stove over medium to high heat. Once hot, place the steak in the pan and cook for about 30 to 45 seconds before flipping and browning on the other side. You want them to cook quickly so they don’t get overcooked and chewy. It’s okay if the piece of meat is still pink in the middle! Remove the steaks from the pan and set aside.
Add the remaining oil to the pan and add the mushrooms. Stir fry until mushrooms are soft, then set aside. There may be some liquid in the pan after the mushrooms are cooked. Heat a pan over medium heat and reduce the liquid in the pan, then drop the steaks into the pan to warm, and season with salt and pepper to taste.
Arrange steak and vegetables on a plate or on a avocado coleslaw.
Cheese sauce recipe
To make the cheese sauce, pour the cream/milk into a small saucepan over medium heat. Stir frequently to warm and not burn the bottom of the pan. Let it foam and cook for about a minute, then add the mustard and a dash of turmeric. Continue stirring until the sauce thickens.
When the sauce is bubbly and thickened, turn off the heat and quickly add the shredded cheese little by little as you continue to stir. Continue stirring until cheese is completely melted. Drizzle sauce over your steak and enjoy!
Note:
- If you want more cheese sauce, double the sauce recipe. I see a little of it goes a long way, but who doesn’t love cheese more?
- If you don’t have a ribeye steak, you can use something like round meat or loin. Keep in mind that you may need to add more fat to the pan while cooking leaner cuts of meat to keep the meat moist.
Nutrition Facts (1/8 of meat and cheese sauce):
Calories: 532
Fat: 45 g
Saturated fat: 21 g
Carbs: 6 g
Net carbs: 5 g
Protein: 24 g
Description
Delicious, creamy and dripping with cream cheese, the Philly cheesesteak is an iconic burger traditionally made with beef steak, a hoagie roll and oodles of melted cheese. We skipped the roll and remade the cheese sauce recipe for this local Pennsylvania favorite Primal!
Meat:
- 3 tablespoons Original kitchen butter
- 1 tablespoon butter
- first onion slices
- 2 lbs. (900g) boneless ribeye steak
- 8 oz. sliced mushrooms
- 3 bell pepper (any color), sliced
- Salt and pepper
- Avocado lettuce leaves, optional
Primal Cheese Sauce:
- cup cream or coconut milk
- 5 oz. shredded cheddar cheese
- tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)
- pinch of turmeric powder
Before starting to cook, place the steaks in the freezer for about 30 minutes. This will help them harden so they can be sliced thin.
Heat butter in a saucepan over medium heat. While still hot, add the onions and peppers. Sauté for about 10 minutes or until they are very tender and the onions are starting to caramelize. Remove the vegetables from the pan.
Remove the steak from the freezer and slice thinly in the direction of the grain. Season the slices with salt and pepper. Put 2 tablespoons of oil in a pan on the stove over medium to high heat. Once hot, place the steak in the skillet and cook for about 30-45 seconds before flipping and browning on the other side. You want them to cook quickly so they don’t get overcooked and chewy. It’s okay if the piece of meat is still pink in the middle! Remove the steaks from the pan and set aside.
Add the remaining oil to the pan and add the mushrooms. Stir fry until mushrooms are soft, then set aside. There may be some liquid in the pan after the mushrooms are cooked. Heat the pan over medium heat and reduce the liquid in the pan, then drop the steaks into the pan and season with salt and pepper to taste.
Arrange steak and vegetables on a plate or on a avocado coleslaw.
To make the cheese sauce, pour the cream/milk into a small saucepan over medium heat. Stir frequently to warm and not burn the bottom of the pan. Let it foam and cook for about a minute, then add the mustard and a dash of turmeric. Continue stirring until the sauce thickens. When the sauce is bubbly and thickened, turn off the heat and quickly add the shredded cheese little by little as you continue to stir. Continue stirring until cheese is completely melted. Drizzle sauce over your steak and enjoy!
Note
If you want more cheese sauce, double the sauce recipe. I see a little of it goes a long way, but who doesn’t love cheese more?
If you don’t have a ribeye steak, you can use something like round meat or loin. Keep in mind that you may need to add more fat to the pan while cooking leaner cuts of meat to keep the meat moist.
- Preparation time: 10 minutes
- Cooking time: 45 minutes
Nutrition
- Serving size: 1/8 recipe
- Calories: 532
- Road: 3 g
- Sodium: 199 g
- Fat: 45 g
- Saturated fat: 21 g
- Trans fats: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 103 mg
- Net carbs: 5 g
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