Deluxe Philly Cheese Steak

Well, yes, I do usually make my Philly cheese steak sandwiches with thin-sliced rib eye steak. But I came upon some nicely-priced beef tenderloin, and since I had some odd-shaped pieces left after trimming it to make filet mignon, I decided to cook up this crazy good deluxe Philly cheese steak. It’s like the classic, but with a really fancy twist. Super tender, super flavorful.
I love the addition of garlic salt to this deluxe Philly cheese steak. It adds a nice different flavor beyond just salt and black pepper. Don’t go crazy with the garlic salt, but make sure to add enough to taste it.

For a twist, grill your Philly cheese steak!

Deluxe Philly Cheese Steak
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 1/2 tablespoon olive oil
  • 1 large onion, sliced thin
  • 1 green bell pepper, seeded, sliced thin
  • 1 red bell pepper, seeded, sliced thin
  • 1/2 teaspoon garlic salt
  • Pinch of freshly ground black pepper
  • 1 pound beef tenderloin, sliced very thin
  • 4 slices (or more) Mozzarella cheese
  • 1 large loaf French bread or 4 separate Italian soft rolls, split
Instructions
  1. Add the oil to a large skillet over medium heat.
  2. Add in the onion, bell peppers, garlic salt and pepper and saute until just tender. Remove to a bowl or plate and set aside.
  3. Add the steak to the skillet and fry until browned.
  4. Add the onion and pepper mixture back in and stir.
  5. Cover meat with the cheese.
  6. Spoon mixture onto bread and serve.

Grilled Philly Cheese Steak

Wow, is about all I can say about this grilled Philly cheese steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. It’s darned good. And I think it’s even better when done outside on the grill. I fired up my ancient Weber Silver B gas grill with a griddle insert. If you don’t have a griddle insert for your grill get one. Weber makes them for just about every size grill they sell (and I have one for pretty much every grill I have).

Grilled Philly Cheese SteakThe key to this great sandwich is the super-thinly sliced ribeye steak. So tender, meaty tasty. It was really perfect. If you want to up your cheese steak even more try my deluxe version, made with beef tenderloin.

Grilled Philly Cheese Steak
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 1 20-24" loaf French bread, cut horizontally (don't cut all the way through the bread)
  • 1 8-10 ounce ribeye steak
  • 1 tablespoon butter
  • 2 teaspoons dry mustard
  • 1/2 sweet onion, sliced
  • 1/2 green bell pepper, sliced
  • 4 ounces mushrooms, sliced
  • 2 teaspoons Montreal Steak seasoning (I used our homemade mix)
  • Kosher salt and freshly ground black pepper
  • Mozzarella cheese
Instructions
  1. Note: You can make these great sandwiches on the grill using a griddle like I did, or just use a skillet on the stovetop.
  2. Place the steak into the freezer for 30 minutes or so until firm. Slice super thin (I used a meat slicer on the thinnest setting).
  3. Heat your grill or skillet over medium heat.
  4. Add the butter and melt. Stir in the dry mustard.
  5. Add the onion, pepper and mushrooms. Saute until tender.
  6. Season the beef well with the steak seasoning and add to the griddle or skillet.
  7. Cook until the desired doneness is achieved (about 1 minute - do not overcook!), tossing once or twice.
  8. Place the French bread onto a large piece of foil.
  9. Layer the sandwich with steak, veggies and as much cheese as you want.
  10. Wrap up the sandwich and place back onto the grill or into the oven under the broiler for 2-3 minutes or until the cheese has melted.
  11. Cut into desired portions and serve.