Beef Cheesesteaks: A Classic Sandwich Made for Sharing

Our Beef Cheesesteaks recipe puts a Culinary Works spin on this classic favorite, giving everyone the chance to customize their sandwich with their favorite toppings.

Building the Perfect Cheesesteak

The key to a good cheesesteak starts with the beef. The recipe calls for skirt steak, rib eye, or flank steak, trimmed and sliced very thinly against the grain. One helpful trick is to place the meat in the freezer until it is slightly hardened. This makes it much easier to achieve those thin slices that cook quickly and evenly.

The sandwich is built on soft, bakery-fresh hoagie rolls with American cheese. From there, the toppings make it your own. The recipe includes three flavorful options: golden sautéed mushrooms, slowly caramelized onions, and sautéed poblano and Cubano peppers.

The mushrooms are cooked over high heat until golden brown, while the onions are cooked slowly for more than 20 minutes until deeply caramelized. The peppers are simply sautéed until tender. These vegetables can even be prepared ahead of time, making this recipe especially convenient when entertaining.

From Griddle to Table

For the best experience, the cheesesteaks are ideally prepared on a hot griddle. Toast the rolls just before assembling the sandwiches, then add the thinly sliced beef to the hot cooking surface. The meat cooks quickly, so a sharp spatula or bench scraper can be used to break it into smaller pieces.

Add your choice of vegetables, season lightly with salt and pepper, and finish with American cheese. Once the cheese has melted, everything goes directly into the toasted roll.

The result is a warm, hearty sandwich that is perfect for a casual gathering, a hands-on cooking experience, or simply a delicious meal shared around the table.