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Best Steak and Cheese Recipes

Best Steak and Cheese Recipes

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Top Rated Steak and Cheese Recipes

Philadelphia is known for its cheesesteaks, which is why Eagles fans can grab one whenever they head to Lincoln Financial Field for a game. They call it a tailgate because it's easily created out in the parking lot, but they hope you head inside for the real thing.

This week's Recipe SWAT Team theme, food on a stick, had me thinking long and hard. But with steak and cheese dancing on my mind this past week, I decided to marry my inutition with the culinary theme, creating food-festival-meets-carnival-esque bites, mini steak and cheeses on sticks. Messy? Yes. Delicious? Oh yes. Worth it? Do you even have to ask? Oh and P.S., it's pretty easy.Click here to see 6 Easy Recipes Worth Shaking a Stick At.

Recipe Summary

  • 6 tablespoons butter, softened
  • 2 ounces blue cheese
  • 1 (2 pound) beef top sirloin steak, cut into 4 equal pieces
  • salt and ground black pepper to taste
  • 12 drops liquid smoke flavoring (Optional)
  • 2 tablespoons minced garlic, or to taste

Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.

Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.

Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.

Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.

Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

Steak and cheese pie recipe

This type of pie is popular throughout Australia and New Zealand. Traditionally enjoyed with a dollop of tomato sauce and a cold beer.

Note that you'll need to marinade the beef in beer with herbs and onion for 24 hours before you start preparing the pie.


  • 1 kg stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 500 ml beer or stout (pick your favourite)
  • 500 ml good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 2.2 lbs stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 17.6 fl oz beer or stout (pick your favourite)
  • 17.6 fl oz good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 2.2 lbs stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 2.1 cups beer or stout (pick your favourite)
  • 2.1 cups good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 200 g plain flour
  • 1 tsp salt
  • 125 g chilled butter, cut into 1cm cubes
  • 50 ml sour cream
  • 7.1 oz plain flour
  • 1 tsp salt
  • 4.4 oz chilled butter, cut into 1cm cubes
  • 1.8 fl oz sour cream
  • 7.1 oz plain flour
  • 1 tsp salt
  • 4.4 oz chilled butter, cut into 1cm cubes
  • 0.2 cup sour cream
  • 1 beaten free range egg yolk
  • 1 beaten free range egg yolk
  • 1 beaten free range egg yolk


  • Cuisine: Australian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 200 mins
  • Serves: 4


  1. In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.
  2. Next day, take the beef out of the bowl, reserving the marinade. Pat the beef dry and season well. In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan) until brown all over.
  3. Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer and gently cook with the lid on for 2-3 hours or until very tender but not falling apart. Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
  4. Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.
  5. To make the pastry, place the flour and salt into a food processor, add the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix. Wrap the pastry in cling film and chill for at least one hour.
  6. When ready to assemble the pies, preheat the oven to 180C.
  7. Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
  8. Divide the pastry into 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry, seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.

This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.

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Philly Cheese Steak Pizza

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My take on a homemade Philly cheese steak pizza! I’m loading up my homemade pizza crust with a quick garlic white sauce, lots of sautéed peppers, onions, and mushrooms. So why order out on Friday Night when you can make it at home?

Homemade Pizza!

This is seriously it. The pizza to end all pizzas. This cheese steak pizza has so much goodness all loaded onto my homemade pizza crust. It’s beefy and cheesy but also has something for my veggie lovers — onions, peppers, mushrooms. It’ll satisfy the whole family all in one go.

And your MOUTH will thank you.

I don’t know how much convincing is necessary when we’re talking about canceling on your local pizza guy and instead making this beautiful pie as home. But really, let’s just take a minute and a virtual whiff of this melty, cheesy, garlicky steak pizza. Oh chyeah, totally forgot to mention the best-ish part about all of this! The homemade garlic white sauce.

In this house we have major adoration for all things garlic.

Here’s how we make this cheese steak pizza. It all starts with the pizza crust. Now you can certainly buy store-bought pizza dough and just whip that up but if you’ve got a little time over the weekend, I urge you to give my homemade pizza dough a try. And if you’re feeling particularly lazy, my no knead pizza dough is just delicious! It freezes well so you could just make a batch and freeze it to have on hand whenever you NEED this cheesesteak pizza in your life.

The next thing we need is the garlic sauce. It starts off just like any other white sauce. We begin by whisking together a little butter and flour in a small saucepan once the room smells like cooked pie dough, we stream in the milk. Remember, always use COLD MILK when making a white sauce, you’ll never get lumps that way. While the milk heat up, we’ll add in 1-3 cloves of pressed garlic. And when the sauce reaches a simmer, we’ll add in the final touches. A little salt, pepper, a pinch of nutmeg, and ¼ cup of grated parmesan cheese.

And the steak. Leftover cooked ribeye, skirt or flank steaks are all perfect for this recipe. You’ll need a total of 6 ounces of cooked steak for 1 pizza. I keep the seasonings pretty simple on the steak since our white sauce is LOADED with garlicky goodness.

For the veggies, I loaded on lots of onions, green peppers, and sliced mushrooms. We have a divided household when it comes to the best kind of pizza. I root hard for the veggies and the hubby is all about the meat. But i’m sure this comes as no surprise as this is probably the case in most households. You can sauté the onions, mushrooms, and peppers a little before adding them on to the steak pizza or just add them raw. I find that mushrooms tend to get a little watery when added raw so I almost always give them a quick sauté. Also, you can caramelize the onions completely if you want a little more of that sweet depth of flavor. You really can’t go wrong with this one, use the veggies how ever you like.

And friends, there’s no such thing as too much cheese on your pizza. We like shredded mozzarella but provolone, or even an Italian cheese blend would be delicious. Use whatever you like!

And there you have it! Golden crust, bubbly cheese, sweet onions, and steak all loaded onto this Philly cheese steak pizza.

Fruit and Salsa Toppings

You don't have to rely on butter for your topper. Salsas work great. Don't use a typical store-bought tomato salsa. A good salsa for steak should be chunky, fresh, and relatively dry. It should not be pourable but should be scoopable with a spoon. With any steak topper, you want to spoon it over the steak, not pour it on. It isn't a sauce. To put together a salsa for your steak, start by picking a base. You can always go with tomatoes, or simply pick any variety of fruit from apples to mango. Fruit adds a sweet flavor that really stands out on a steak. To your base add an herb like ​some cilantro, ​Italian parsley, basil or something else. This gives a nice green color and loads of flavor. To this combination, add garlic, onion, herbs, and spices. If you want to throw in some ​lime juice or similar liquid, do so sparingly.


Peppers and Onions

Step 1

Heat oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25–30 minutes.

Step 2

Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.

Step 3

Do Ahead: Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches.

Steak and Assembly

Step 4

Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45–60 minutes.

Step 5

Cut short ribs in half crosswise, then lengthwise into very thin slices. (It’s better to have thinner, less-regular slices than thick, even slices. Either way, don’t stress whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.

Step 6

Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium—a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 1 lb.) on griddle season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion–bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.

Step 7

Do Ahead: Meat can be sliced 1 day ahead (it will start to oxidize after that) cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead immediately wrap in parchment paper, then foil.

Add salt and pepper to the shaved steak. Cook in a sauté pan on high heat until browned, flip and finish cooking on the other side of the steak.

Remove the steak from the pan and add the sliced onions. Lower the heat and cook until soft and browned, about 5 minutes. Add the onion to the steak and add a dash of Worcestershire sauce.

Dice 1 tablespoon of butter. Whisk together the eggs until the yolks and whites are just combined. Gently stir in the tiny cubes of butter and the salt and pepper.

Add the rest of the butter to a large frying pan. Let the butter heat on medium-high heat until the butter starts foaming and is just about to turn brown.

Add the egg mixture to the hot pan. Swirl gently or use a fork to gently mix the top of the eggs (not scraping the bottom of the pan) to fully coat the pan and let the runny egg touch the pan.

Continue to swirl or to lift the edges of the omelet with a rubber spatula to allow the runny egg to cook. Once the omelet is set and custardy looking add the steak, onion, and shredded cheese to the center of the omelet and then immediately start tilting the pan to roll the omelet. Continue to tilt the pan and roll the omelet onto a warm plate. You can also just fold the omelet when you are rolling and then flip it onto a plate by holding the plate over the top of the pan and then flipping. If you wait to start rolling the omelet until it is no longer soft looking it will be dry and overcooked. The rolling continues to cook the inside of the omelet.

    1. 1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
    2. 2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
    3. 3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
    4. 4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
    5. 5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
    6. 6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

    YO ADRIAN . I was born and raised in Philly. Grew up in a small rowhouse in West Philly not far from Overbrook, it was a real bad neighborhood. I read my books, went to school, went to church, got a good job, moved across the "river" near the Atco Drag strip, still near Philly and now I'm retired in Florida. One thing I gotta say to you's guys LOL. Authentic Philly cheesesteaks don't have bell peppers. Some people put Hot cherry peppers uncooked in them but bell peppers, NAH . I will admit that the recipe sounds good here and maybe one day I'll try it. . but you can't say it's Philly style if you got a bell pepper "init". Let me tell you how Jim's Steaks has been doing it for more than 50 years. First, you see, you take a marinated ribeye that's been soaking in juices all through the night. You shave that down in micro thin slices on a "cutta". Then you take you shavings and throw them on the griddle and all you hear is. "Ssssssss . " Aw, there's nuttin betta. Then you had a boatload of thinly sliced Vidalia onions to the sizzlins. Ohhhh yes, then you cut an Amoroso roll in half and put it on top of the meat and onions on the griddle. Grab your roll and lay some cheese slices in there then place all of the meat sizzlins on top of the cheese to melt it throughout the bun. MMMMMM . If youɽ like, some people put lettuce, tomatoes and raw onion on the finished product and call it an "oven grinder". I found that many Greek shops would do that. It's good that way too. But there you have it. No condiments, no bell peppers, just good ole cheesy goodness. Even tho I didn't cook this. I still gave it a 4 out of 4 cuz the picture was nice. Top places for a "REAL" Philly cheesesteak. 1) DelAssandro's- Roxborough. The best by far. 2) Jim's Steaks -Downtown. OMG, unbelievable. 3) Tony Luke's -Various places. Very good and definately the most meat.

    Had to chuckle at all the zero fork reviews from folks from Philly, as I must agree with the author that the 'real" Philly cheese steak is an abomination (fat laden gristle meat capped by processed cheese whiz on a flaccid flavorless bun, eaten dipped in ketchup). The 'real" Philly cheese steak is ok when strongly inebriated, but sort of gross when sober. My wife is from Pennsylvanian and I have visited Philly many times. The author recommends a better cut of meat and more veggies than is traditional, both an improvement. My only change from the recipe given would be to toast the bread lightly under the broiler and then after you build the sandwich again briefly return it to the broiler to cheese on top to just start bubbling (the soggy bread thing not for me). Also a bit Worcestershire sauce on the meat while you fry it is always good. Finally the bun. need to find the right bun. or all else is for not.

    I just made this tonight. I purchased a pre-sliced medley of peppers and onions, so this came together in a jiff! My husband loved them. We’ll be eating these again soon!

    Just made this tonight. I used a mixture red onion sand Mayan onions to carmelize. When nearly done, I added one thinly sliced red pepper and continued cooking until it was soft. Then I used a sharp cutting tool to chop the mixture to dice sized and then removed to a separate bowl. I used store bought shaved steak and seasoned with sea salt, pepper, and Aussie steak season on both sides. I sautéed meat until no pink and mostly cooked throughout. Then I used the same chopping tool (or you could use large butcher knife and fork) to chop into even thinner strips until it resembled what we Pennsylvanians identify as steak in a true Philly steak sandwich. At this point I reintroduced the onion/pepper mixture. Spread the mixture evenly in the skillet and placed provolone cheese slices over the entire top. I toasted the hot dog rolls and then used the spatula to carefully cut sections of the mixture and slid it longways into the bun. The family raved. Very Philly cheesesteak and the seasoning added to the flavor. Meat very tender and not chewy. Great recipe!

    I added salt, pepper and garlic powder. then put A1 sauce on them, they were really good, I used ribeye steak sliced thin..

    I used red onion and green bell pepper which cooked down a lot. for the beef I used a chuck roast which I flattened out and sliced very thin. once I got all the ingredients in the skillet, I added garlic powder, thyme, steak seasoning, and I was generous with the salt and pepper. for the cheese I used a kraft Italian blend with five cheeses. I thought it turned out awesome.

    I bit bland, and I don't know how to fix it.

    This was okay, growing up in Wilm. DE, I was looking forward to an authentic Philly Cheesesteak. I found this sandwich to be kind of dry and lacking in flavor. I will check out the patskingofsteaks website, also I agree that the peppers should be hot or pickled, not bell.

    Here is the real recipe:

    Followed this recipe to a tee. Found it rather bland. Don't know if it's something I did wrong but I certainly hope the cheese steaks in Philly have more flavour than this one.

    What a great recipe for a rushed evening dinner.

    Used London Broil that the butcher sliced extra thin on the meat slicer. The whole family thought they were excellent sandwiches.

    yummy. i used to make the croissant steak sandwich with caramelised onions in this site all the time, but i might just change that now! delicous and simple to make. i served it with huge potato chips and it was a wonderfully simple meal for me and my boy.

    Having grown up in Philly (Norwood to be exact) I love this recipe, and Ive been looking for a recipe to make this. Thanks so much.

    I've been to some local philly cheesesteak places and some of the locals swear by this one place that serves cheezewhiz on the sandwich. They made me get one and it was surprisingly very good. Note: added 6/22/04 - for a real local philly cheesesteak shop with recipes and history check out:

    Great - my husband and son loved it. I sliced both the peppers (2 red bell, not 4) and the red onion thin. I think the thick - thin becomes personal preference. We had fontina cheese since it was left over from New Year's. Simple and good.

    YO, GUYS! I am a proud Philadelphian who is sick and tired of the cheesesteak debate! Everytime I take a visiting friend to one of the Top 3 places to indulge in our signature sandwich, they are so intimidated that they can't even mumble with or without when placing their order.I want Philadelphia to be known as the "City that loves you back" not the City who Boos Santa Clause. So enjoy whatever cheese, peppers etc. that you prefer. But please, hold the Mayo!

    I agree with the cook from Philly. When you go to philly to get one you never see the bell peppers. The bell peppers just masks the flavor of the meat that you choose to use. In stead of Using a jullienne beef try a deli slice. it seems to retain more of the flavor. I prefer to use a vadilla onion thick slice and provolone cheese. I have never heard of American or cheese whiz. That sounds like and Arby's sandwich. I lived half of mylife in Chicago and they put the bell peppers on and man you can really tell the difference. I run this sandwich on my menu and it is one of my best sellers. I also serve a little aujus on the side.

    I am from Philly, South Philly to be exact. We don't ever, ever, ever put bell peppers on a cheese steak sandwich. Hot cherry peppers is the way to go. The cheese to me is a personal preference. I prefer provolone. Tony Luke's is the place to go for a Chicken Italiano sandwich Geno's is the place to go for a steak sandwich.

    As a corporate cook and assistant chef I like the way this recipe prepares its meat to cook. That is its chief quality. Usually flank steak or round steak is used in most steak sandwiches commercially. This seems to give a better form to cook thin meat to temp than any I have heard of. Otherwise, the bread, the mushrooms and onions and peppers, the cheese, and all the rest has been explored in endless variety by now! Take your pick as to your fave.

    Reviews about a recipe's "authenticity" really urk me. Truly, authenticity is in the mouth of the eater. This recipe makes no claims to be authentic, merely "famous."

    would add velveeta with the provolone.

    To correct Jeni Crocker. In Pat's recipe, Velveeta is not mentioned. Cheez Whiz is the "cheese" of choice with provolone and american as optional choices. I know this and I'm from Minnesota.

    I liked it i had it for dinner with my family and my daughter said it was good and thats saying a lot because she doesn't like that many kind of philly cheese Steak sandwhiches.

    For a *real* Philly steak go to Tony Luke's at Front and Oregon. Pat's and Geno's? - tourists traps. Velveeta? Cheez Wiz? American? Amateurs! It's got to be provolone!


    • NEVER (I repeat, NEVER) have green peppers on them. That is something that probably started at a chain restaurant. (I’m looking at you Chili’s.) Seriously though, if you order a cheesesteak and it has bell peppers on it, eat something else. Not Legit.
    • …are always on good bread. The bread matters. You need to find a soft hoagie roll that is light and airy on the inside and just very slightly crusty on the outside. We are not talking about baguette crusty at all. The king of cheesesteak rolls in Philly is Amorosos.
    • do not havemayonnaiseon them.
    • cook the meat and onions in oil. Usually soybean or canola oil. I upped the game and used Avocado oil. But, NEVER butter.


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    Calories per serving: 102

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    Watch the video: How To Make Classic Philly Cheesesteak Sandwich (May 2022).