This Philly cheesesteak features thinly sliced ribeye steak, caramelized onions, and a creamy homemade cheese sauce made from sharp cheddar and American cheese. The standout is the from-scratch cheese sauce that delivers authentic flavor without processed cheese whiz.
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For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
Cook for 2-4 minutes or until lightly browned and cooked throughout.
Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
Serve hot.
Store assembled cheesesteaks wrapped in foil in the refrigerator for up to 2 days; reheat in a 350°F oven for 8-10 minutes. Cheese sauce and cooked steak can be stored separately for up to 3 days and reassembled when ready to serve.
Ribeye is ideal for its tenderness and marbling. Sirloin or flank steak work as alternatives, though ribeye's fat content keeps the meat juicier during cooking.
Aim for 1/8-inch thickness or thinner. Partially freeze the ribeye for 1-2 hours before slicing to make it easier to cut uniform, thin pieces.
This usually happens from overheating. Keep the heat low to medium, stir constantly, and add evaporated milk slowly. If it breaks, whisk in a tablespoon of cold milk to smooth it out.
Yes, make it up to 2 hours ahead and store in an airtight container in the refrigerator. Reheat gently over low heat, stirring constantly and adding a splash of milk if needed.
Clarified butter has a higher smoke point and won't brown as quickly, giving you better control when cooking the steak and onions. Regular butter works but may burn slightly.
