Ultimate Cheesesteaks

Main Dish
Written By Janie E.

These homemade cheesesteaks have a kick from a homemade horseradish sauce!

I’ve been slacking on posting as January is the busiest time of the year for me at work. I have 4 posts that are sitting in drafts that I’ll have to backdate and post when I get the opportunity. Thankfully, the busiest part is pretty much done and that means I will be able to breathe and do some of my hobbies! I kind of miss all of it when I don’t get to do any of it. Anyways, these cheesesteaks are a fantastic recipe that are quick to make! Perfect for a busy weeknight meal. My family can be haters at times, so I’m the only one who ate the horseradish sauce, but nonetheless, these are great!

What You Need:

For the Horseradish Sauce:

  • 1/2 cup mayonnaise

  • 1 Tbsp + 1 tsp. prepared horseradish

  • 2 cloves minced garlic

  • 1/4 tsp. granulated sugar

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

For the Cheesesteaks:

  • 1 medium onion, cut in half and thinly sliced

  • 1/4 tsp. dried thyme

  • 1 lb. boneless ribeye steak, thinly sliced (then chopped if you’re patient enough)

  • 4 slices provolone cheese

  • 2 Tbsp. unsalted butter, divided

  • 2 Tbsp. vegetable oil, divided

  • 1 tsp. salt, divided

  • 1 tsp. black pepper, divided

  • 4 hoagie rolls

Directions:

  1. Prep all ingredients so you are ready to move quickly once you begin - this is a quick recipe!

  2. Preheat oven to 250 degrees and get 4 squares of aluminum foil laid out and ready to use.

  3. For the Horseradish sauce: In a small bowl, whisk together all ingredients. Cover and chill while prepping the sandwiches.

  4. In a large skillet, add 1 Tbsp. butter and 1 Tbsp. vegetable oil over medium high heat. Add sliced onions.

  5. Season with thyme and cook for 5 to 8 minutes until softened. Then season with 1/2 tsp. each of salt and pepper.

  6. Remove onions to a plate and add remaining 1 Tbsp. butter and 1 Tbsp. vegetable oil.

  7. Add steak and season with 1/2 tsp. each salt and pepper. Stir occasionally for 2 to 3 minutes until mostly browned.

  8. Add onions to skillet and stir well. Cook for an additional minute.

  9. Separate the meat in half in the skillet and then each half in half so you have 4 equal portions.

  10. Top each portion with cheese and let cook for an additional minute to melt the cheese some.

  11. Stir each portion slightly to incorporate cheese.

  12. For the Cheesesteaks: Spread a generous amount of horseradish sauce on each hoagie.

  13. Add a portion of meat and cheese to each hoagie and roll up in foil square.

  14. Bake in preheated oven for 10 minutes.

Recipe slightly adapted from The Chunky Chef

Janie E.
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