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Philly Cheesesteak Recipe with Provolone Cheese Sauce

Total Time: 35 minutes
Servings: 4 sandwiches
Author: Shinee
Super quick and easy Philly cheesesteak recipe with indulgent provolone cheese sauce! Let me show you how to make practically fail-proof cheese sauce, so you too can make weeknight dinner a little more special.
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For provolone sauce:

  • 2 tablespoons bacon fat or butter (Note 1)
  • 3 tablespoons all purpose flour
  • 2 cups milk Note 2
  • ½ cup 4oz grated Provolone cheese
  • Salt and pepper to taste

For sandwiches:

  • 4 hoagie rolls
  • 4 tablespoons butter or mayo
  • 2 tablespoons olive oil or avocado oil, divided
  • ½ white onion chopped, optional, (Note 3)
  • ½ green bell pepper diced, optional
  • ½ red bell pepper diced, optional
  • 1.5 lbs 675gr thinly sliced ribeye steak, or top sirloin steak (Note 4)
  • 1 garlic clove pressed
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon black pepper
  • 8 slices Provolone cheese


  • To make provolone sauce, melt bacon fat (or butter) in a medium saucepan over medium heat. (If using butter, let the butter to cook for 30 seconds or so to evaporate water. It should bubble up, but don’t let the butter brown.)
  • Add flour and cook the flour, stirring continuously, for no more than 2 minutes, or until flour turns slightly golden color. (This’s called white roux, which will thicken the cheese sauce and make it nice and smooth.)
  • Slowly pour in milk into the roux, while whisking the mixture continuously. Once all the milk is added, cook it for another 2-3 minutes, or until the mixture comes to a boil.
  • Remove from heat and stir in cheese. Whisk until cheese is fully melted. Season with salt and pepper to taste.
  • To prepare the rolls, slice hoagie rolls ¾ way and smear 1 tablespoon of butter, or mayo inside of each roll.
  • Heat a large skillet over medium high heat.
  • Place the rolls cut-side down on hot skillet and toast until nice and golden. Remove from heat and set aside.
  • To cook the vegetables, heat 1 tablespoon of oil in the same skillet you toasted the roll. When oil is hot, add the diced onion and bell peppers and cook until nice and soft, about 3 minutes. Transfer onto a small plate.
  • To cook the meat, heat the remaining 1 tablespoon of oil in the same skillet over medium high heat. Add the sliced steaks, garlic, salt and pepper. Cook, stirring frequently, until meat is fully cooked, no more than 2 minutes.
  • Remove from heat and divide the meat into 4 equal parts in the skillet. Place 2 slices of provolone cheese over each steak piles. Let it melt for a minute or so. Then place toasted hoagie roll on each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time.
  • Serve immediately with provolone cheese sauce.


Note 1: You can use any kind of fat/oil here. You can read more about how to make a roux here to find out other fat options.
Note 2: I recommend whole milk for rich flavor and texture, but 2% milk will work too.
Note 3: Vegetables (onions and peppers) are optional and you can also use frozen ones, if you had some in the freezer as your meal prep routine.
Note 4: To get super thin meat slices, freeze the steak for 30-45 minutes, or until mostly firm. Using a sharp knife, shave off thin slices against the grain. Be careful when you are cooking! Thinly sliced meat cooks in minutes. Here’s a great guide on how to slice meat thinly.
Make-Ahead Tip: Wrap the assembled sandwich in foil without the cheese sauce and refrigerate. When ready to serve, place the wrapped sandwich in the oven at 350F for 10-15 minutes, or until fully heated through and cheese is melted. It’s a great grab and go for a quick meal!