Philly Cheesesteaks With Garlic Cream Cheese Sauce

Philadelphia’s beloved cheesesteak is iconic and a cultural obsession.  Most argue the cheesesteak is rarely duplicated successfully outside of Philadelphia.  What they do agree on is that the cheesesteak consists of a crusty hoagie roll filled with thinly sliced sautéed beef and melted cheese.

I am not a cheesesteak aficionado but I did create a darn good version here.  This starts with sautéed tri-color of bell peppers, onions and mushrooms.  Add to that thinly sliced marinated sirlion laid out on a hoagie bun with melted provolone cheese, broiled to perfection and slathered with a garlic cream cheese sauce.  Oh yah—this sounds A LOT like game day food to me.

Tip:  Freeze sirloin for 30-45 minutes before slicing.  It’s much easier to get thin slices this way.

Philly Cheesesteaks With Garlic Cream Cheese Sauce

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• Author: Tonja Engen

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Ingredients

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• For steak and vegetables:
• 2 pounds sirloin steak, sliced thin
• 1 tablespoon Montreal Steak Seasoning
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons olive oil
• 1 onion, sliced
• 1 each red, yellow, and orange bell pepper, cut into thin strips
• 8 ounces mushrooms, sliced
• 6 slices provolone cheese
• For the cream cheese sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 8-oz package of cream cheese
• 1 tsp. garlic powder
• 2 teaspoons Worcestershire sauce
• salt and pepper to taste
• 6 hoagie rolls

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Instructions

1. For the meat and vegetables:
2. In a large skillet over medium heat, add oil. Then add onions, peppers, and mushrooms and cook until all the vegetables are soft and golden, and the liquid is evaporated, about 10 minutes, stirring occasionally. In the meantime, slice the partially frozen meat into very thin slices. Add meat to a bowl and then add the steak seasoning, chili powder, salt and pepper. toss to coast.
3. For the cream cheese sauce:
4. In a small saucepan, melt the butter on low heat. Once melted, gradually add the flour, stirring constantly 1 minute. Pour milk in slowly to the roux and cook over low heat. Stir until it thickens, about 2-3 minutes.
5. Cube the cream cheese and add to mixture along with worchestshire and garlic powder, cook stirring frequently, until you have a smooth cheese sauce, about 5 minutes. Keep warm.
6. Preheat the broiler to high.
7. Remove the vegetables to a plate and add remaining 2 tablespoons of oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Turn off heat.
8. Split open the hoagie rolls, butter each side and place on a baking sheet. Divide the beef mixture among the rolls and top with the provolone cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Remove from oven and pile vegetables on top of melted cheese. Finally spoon garlic cream cheese sauce over vegetables.
9. Cut hoagies in half and serve.

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