Sponsored By:

Beef It's What's For Dinner



Ultimate Philly

You think you know, but maybe there is more to know about about the iconic philly cheesesteak sandwich. Our version is punched up with extra veggies and pepperoncinis and a homemade cheese sauce that won’t leave you with a mystery ingredient hangover. Join us for all the secret tricks to making the cheesesteak of your dreams. You’ll be making this more than once, we promise!


This recipe combines tender steak, vibrant veggies, and a rich béchamel cheese sauce for a delightful flavor experience.

Serving: 4



  • 1 lb thinly sliced steak (such as ribeye or sirloin)
  • 2 bell peppers (any color), thinly sliced
  • 2 cups thinly sliced kale, ribs removed
  • Banana peppers
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 4 whole-grain hoagie rolls

Béchamel Cheese Sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1 cup shredded pepper jack cheese
  • Salt and pepper, to taste


  1. Prepare the Cheese Sauce: In a saucepan, melt the butter over medium heat.Add the flour and whisk continuously for about 2 minutes to create a smooth roux. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the sauce, whisking, until it thickens and coats the back of a spoon. Remove from heat and stir in the shredded pepper jack cheese until melted and smooth. Season with salt and pepper. Set aside.
  2. Sauté the Veggies: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers. Sauté until they start to soften and caramelize, about 5-7 minutes. Add julienned kale and sauté for 3-5 minutes. Add minced garlic and sauté for another minute. Remove the veggies from the skillet and set aside.
  3. Cook the Steak: In the same skillet, add the remaining tablespoon of olive oil. Add the thinly sliced steak and cook until it’s cooked to your desired level of doneness. Season with salt and pepper to taste.
  4. Assemble the Cheesesteaks: Preheat your oven’s broiler. Split the hoagie rolls lengthwise and place them on a baking sheet. Layer each roll with the sautéed veggies and cooked steak. Drizzle the béchamel cheese sauce generously over the filling.
  5. Broil and Serve: Place the assembled hoagies under the broiler for 2-3 minutes, until the cheese sauce is bubbly and slightly golden. Remove from the oven and add any optional veggies or toppings of your choice. Close the hoagies and serve warm.