Philadelphia Cheesesteak Sandwiches With Au Jus | CookOS

Philadelphia Cheesesteak Sandwiches With Au Jus

Name: Philadelphia Cheesesteak Sandwiches With Au Jus
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ribeye, cut into ⅛" thick slices; 1 red pepper, cut into ¼"wide slices; 1 green pepper, cut into ¼"wide slices; 1 yellow onion, cut into ¼"wide rounds; 1 tsp kosher salt, divided; 1 tsp fresh ground pepper, divided; 1 tsp garlic powder, divided; 1 tbsp olive oil, divided; 8 slices provolone cheese; 4 hoagie rolls, 8" each, sliced in half lengthwise, warmed

This Philadelphia cheesesteak features tender sliced ribeye, caramelized peppers and onions, melted provolone, and a rich au jus made from meat drippings. The key to authentic flavor is thin-slicing the beef and building the jus directly from the pan fond.

🌍American 🏷️Philadelphia 🏷️Philly 🏷️Cheesesteak 🏷️Ribeye Provolone

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Ingredients

1 lb ribeye, cut into ⅛" thick slices
1 red pepper, cut into ¼"wide slices
1 green pepper, cut into ¼"wide slices
1 yellow onion, cut into ¼"wide rounds
1 tsp kosher salt, divided
1 tsp fresh ground pepper, divided
1 tsp garlic powder, divided
1 tbsp olive oil, divided
8 slices provolone cheese
4 hoagie rolls, 8" each, sliced in half lengthwise, warmed

10 Ingredients

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Instructions

1
In a medium bowl, combine sliced ribeye, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil. Transfer mixture to Suvie pan, top with cheese slices, and load into Suvie.
2
In another medium bowl, combine sliced vegetables, ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tbsp olive oil with a spatula. Add mixture to a second Suvie pan, and load into your Suvie.
3
Set Bottom Zone to Slow Cook High for 1 hour.
4
After the cook, remove pans from Suvie. To serve, divide meat and pepper mix between hoagies. Pour juice from meat pan into a bowl for dipping and serve on the side.

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Tips & Notes

Pro tips

Freeze ribeye for 15–20 minutes before slicing to make thin, even cuts easier with a sharp knife or meat slicer.
Cook beef and vegetables separately, then combine: this prevents overcrowding, ensures proper browning, and lets you control doneness.
Build au jus in the same pan used for the meat to capture all the flavorful fond; deglaze with broth and reduce by half for concentrated taste.
Toast or warm hoagie rolls before assembly to add texture and prevent sogginess from moisture.

Substitutions

Ribeye → Sirloin or flank steak (leaner; slice thinner and avoid overcooking)
Provolone → American cheese or Cheez Whiz (more traditional Philly style; no slicing needed)
Hoagie rolls → Sub rolls or ciabatta (adjust size proportionally; avoid soft white bread)

Storage & make-ahead

Store cooked sandwiches wrapped in foil for up to 2 days; reheat in a 350°F oven for 10 minutes. Au jus keeps refrigerated for 3 days and reheats gently on the stovetop.

Common Questions

Can I use a different cut of beef for cheesesteak?

Ribeye works best for its marbling and tenderness, but you can substitute sirloin or flank steak. Avoid tough cuts and always slice thin (⅛ inch) against the grain.

What cheese is best for a Philadelphia cheesesteak?

Provolone is traditional and recommended. Alternatively, use Cheez Whiz, American cheese, or mozzarella, though each changes the authentic flavor profile.

How do I make au jus from the meat drippings?

After sautéing the beef and vegetables, deglaze the pan with beef broth, scraping up browned bits. Simmer briefly to concentrate flavors, then season to taste.