Food,  Meat & Eggs

Philly Cheesesteak

This may not be an authentic cheesesteak, I’ve seen lots of arguments online with people defining what a REAL cheesesteak is, but this is how I like to have mine.  The best cut of meat to use for this recipe is trimmed flank steak and the tastiest cheese to use is Provolone.  It’s always a good idea to butter and toast the buns before loading them up with the juicy-cheesy deliciousness.



Philly Cheesesteak

Course: Main Course
Cuisine: American


  • 2 tbsp butter
  • 2 tbsp cooking oil
  • 1 small onion chopped
  • 1 yellow bell pepper chopped
  • salt to taste
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp red pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 12 oz trimmed flank steak
  • provolone cheese slices
  • Buns


  • In a wide pan heat to medium high and add 1 tbsp butter along with a splash of oil.  Add the onions and bell peppers and cook stirring frequently until just softened and then set aside.
  • In the same (now emptpan, add 1 tbsp of oil along with the meat , salt & pepper, red pepper, paprika and garlic powder
  • Cook for a few minutes until the steak just changes to a brown color (cook to desired donenesbut be careful not to overcook as it will become chewy.
  • Mix in the onions and bell pepper.
  • Reduce heat to low and lay the cheese on-top of the meat directly in the pan and let it melt.
  • Open the buns and toast in a buttered pan then scoop up the meat along with the cheese into the buns and serve immediately.