Philly Cheese Steak Sandwich with Mushrooms recipe

From the moment the sizzling sound of thinly sliced steak hits the griddle to the intoxicating aroma of caramelized onions and sautéed mushrooms filling the air, making a Philly Cheesesteak with Mushrooms at home is an experience that tantalizes all the senses. For years, my family and I have been on a quest for the perfect homemade cheesesteak, and let me tell you, adding mushrooms to the classic recipe has elevated it to a whole new level of deliciousness. The earthy, savory mushrooms complement the richness of the steak and cheese so beautifully, adding a depth of flavor that’s simply irresistible. Gone are the days of bland, one-dimensional sandwiches. This Philly Cheesesteak with Mushrooms is a symphony of textures and tastes, from the tender, juicy steak and soft, flavorful mushrooms to the gooey, melted cheese and the perfectly toasted roll. Whether it’s a casual weekend lunch or a fun weeknight dinner, this recipe has become a guaranteed crowd-pleaser in our house. Get ready to experience the ultimate comfort food – a truly authentic and incredibly tasty Philly Cheesesteak with Mushrooms that you can easily make in your own kitchen!

Ingredients: The Building Blocks of a Perfect Philly Cheesesteak with Mushrooms

To create an authentic and mouthwatering Philly Cheesesteak with Mushrooms, you need to start with the right ingredients. Quality and freshness are key to achieving that classic, crave-worthy flavor. Here’s a detailed breakdown of what you’ll need:

• For the Steak:
  • 1.5 pounds Ribeye Steak or Top Sirloin: This is the heart of the cheesesteak! Ribeye is traditionally preferred for its rich marbling and tenderness, which translates to incredibly juicy and flavorful steak when thinly sliced and cooked quickly. Top sirloin is a leaner and more budget-friendly option that still offers great flavor and texture. Look for steaks that are at least ¾ inch thick for easier slicing.
  • 2 tablespoons Olive Oil: For searing the steak and adding a touch of richness. Extra virgin olive oil is a good choice, but you can also use vegetable oil or canola oil if preferred.
  • 1 teaspoon Salt: Kosher salt or sea salt is recommended for seasoning the steak and enhancing its natural flavors.
  • ½ teaspoon Black Pepper: Freshly ground black pepper adds a pungent and aromatic element to the steak.
• For the Mushrooms and Onions:
  • 1 pound Cremini Mushrooms (Baby Bella Mushrooms): Cremini mushrooms, also known as Baby Bella mushrooms, offer a deeper, earthier flavor compared to white button mushrooms, making them an excellent choice for a Philly Cheesesteak with Mushrooms. You can also use a mix of wild mushrooms for a more gourmet flavor.
  • 1 large Yellow Onion: Yellow onions provide a classic savory sweetness when caramelized, forming a crucial flavor base for the cheesesteak. White onions can be used as a substitute, but yellow onions tend to caramelize better and offer a milder sweetness.
  • 2 tablespoons Butter: Unsalted butter adds richness and helps to sauté the mushrooms and onions to golden perfection. Butter also contributes to the overall savory flavor profile of the sandwich.
  • 1 clove Garlic (optional, minced): While not strictly traditional, a clove of minced garlic adds a subtle aromatic depth to the mushroom and onion mixture, enhancing the overall flavor.
• For the Cheese:
  • 8 slices Provolone Cheese or Cheese Whiz: This is where the cheesesteak debate truly begins! Provolone cheese is a classic choice, offering a mild, slightly sharp flavor and excellent melting properties. For a truly authentic “Whiz wit” (Cheesesteak with Cheese Whiz and onions) experience, Cheese Whiz (processed cheese sauce) is the quintessential choice. You can also use American cheese for a very melty and mild option, or even Monterey Jack or Pepper Jack for a bit of a kick. The choice is yours!
  • (Optional) Cheese Whiz for topping: If you’re using provolone slices, a drizzle of warm Cheese Whiz over the top at the end can add that extra layer of gooey, cheesy goodness that many cheesesteak aficionados crave.
• For the Rolls:
  • 4 Hoagie Rolls or Italian Rolls: The roll is just as important as the filling! You need sturdy yet soft hoagie rolls or Italian rolls that can hold the generous filling without falling apart. Look for rolls that are about 6-8 inches long with a slightly crusty exterior and a soft, airy interior. Amoroso rolls are considered the gold standard for authentic Philly Cheesesteaks, if you can find them.
  • 2 tablespoons Butter (melted, for toasting rolls): Brushing the rolls with melted butter and toasting them in a skillet or oven adds a delightful crispness to the exterior and enhances the overall flavor and texture of the sandwich.
• Optional Toppings and Seasonings:
  • Hot Sauce (like Frank’s RedHot or Tabasco): For those who like a bit of heat, hot sauce is a classic condiment for cheesesteaks.
  • Ketchup: A common condiment, especially for those who prefer a sweeter touch.
  • Mayonnaise: Some people enjoy mayonnaise on their cheesesteaks for added creaminess.
  • Banana Peppers or Cherry Peppers (pickled, sliced): For a tangy and slightly spicy kick.
  • Oregano or Italian Seasoning (pinch): Adding a pinch of oregano or Italian seasoning to the mushrooms and onions can enhance their savory flavor.

Ingredient Quality Matters:

• Steak: Investing in good quality steak is crucial. The better the steak, the better the flavor of your cheesesteak will be.
• Mushrooms: Fresh, firm mushrooms are essential. Avoid mushrooms that are slimy or have dark spots.
• Rolls: The right roll can make or break a cheesesteak. Choose rolls that are sturdy enough to hold the filling but soft enough to bite into easily.

Instructions: Crafting Your Ultimate Philly Cheesesteak with Mushrooms

Making a Philly Cheesesteak with Mushrooms at home is a relatively straightforward process, but attention to detail is key to achieving that authentic, mouthwatering result. Follow these step-by-step instructions to create sandwich perfection:

1. Prepare the Steak: Partially freeze the ribeye or top sirloin steak for about 30-45 minutes. This will make it much easier to slice thinly. You don’t want it fully frozen, just firm enough to slice easily. While the steak is chilling, prepare the mushrooms and onions.
2. Slice the Steak: Once the steak is partially frozen, remove it from the freezer and slice it as thinly as possible across the grain. Aim for slices about ⅛ inch thick. The thinner the slices, the more tender and flavorful the steak will be in the cheesesteak. Slicing against the grain ensures maximum tenderness. If you have a meat slicer, this is the perfect time to use it! If slicing by hand, a sharp chef’s knife is essential.
3. Prepare Mushrooms and Onions: Clean the cremini mushrooms by wiping them with a damp paper towel or gently brushing off any dirt. Slice the mushrooms. Peel and thinly slice the yellow onion. Mince the garlic clove (if using). Having all your vegetables prepped and ready to go will make the cooking process smoother and faster.
4. Sauté Mushrooms and Onions: Melt the butter in a large skillet or on a flat-top griddle over medium-high heat. Add the sliced onions and sauté for about 5-7 minutes, or until they are softened and beginning to caramelize, stirring occasionally. As the onions cook, they will become translucent and develop a sweet, savory flavor. Add the sliced mushrooms and minced garlic (if using) to the skillet with the onions. Continue to sauté for another 5-7 minutes, or until the mushrooms are softened, have released their moisture, and are lightly browned. Season the mushroom and onion mixture with a pinch of salt and pepper. Set the cooked mushroom and onion mixture aside in a bowl and keep warm.
5. Cook the Steak: Heat the olive oil in the same skillet or on the griddle over high heat. Once the oil is hot and shimmering, add the thinly sliced steak to the skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Season the steak with salt and pepper. Cook the steak for 1-2 minutes per side, or just until it is browned and cooked through. Since the steak is thinly sliced, it will cook very quickly. Avoid overcooking, as it can become tough. Use a spatula or tongs to toss and move the steak around as it cooks to ensure even cooking.
6. Combine Steak, Mushrooms, and Onions: Push the cooked steak to one side of the skillet or griddle. Add the sautéed mushroom and onion mixture back into the skillet and combine it with the steak. Toss everything together to combine the flavors and heat through.
7. Assemble the Cheesesteaks: If toasting the rolls, melt the butter in a separate skillet or on the griddle. Slice the hoagie rolls lengthwise, leaving one side hinged. Brush the cut sides of the rolls with melted butter. Place the rolls cut-side down in the skillet or on the griddle and toast for 1-2 minutes, or until lightly golden and crispy. Remove the toasted rolls from the skillet.
8. Add Cheese and Melt: Divide the steak and mushroom mixture evenly among the toasted rolls, piling it into the bottom halves of the rolls. Top each cheesesteak with 2 slices of provolone cheese (or your cheese of choice), arranging the cheese slices to cover the steak and mushroom mixture. If using Cheese Whiz, you can drizzle it generously over the steak at this point, or wait until after the provolone is melted.
9. Melt the Cheese: Place the cheesesteaks back under the broiler for 1-2 minutes, or until the provolone cheese is melted and gooey. Alternatively, you can cover the skillet with a lid for a minute or two to trap the heat and melt the cheese. Watch closely to prevent the rolls from burning under the broiler. If using Cheese Whiz and haven’t added it yet, drizzle it over the melted provolone at this stage.
10. Serve Immediately: Remove the cheesesteaks from the broiler or skillet. Close the rolls and serve immediately while they are hot, cheesy, and delicious. Offer your favorite toppings and condiments on the side, such as hot sauce, ketchup, mayonnaise, or pickled peppers. Enjoy your homemade Philly Cheesesteak with Mushrooms!

Tips for Perfect Instructions:

• Thinly Sliced Steak is Key: Emphasize the importance of thinly sliced steak for tenderness.
• Don’t Overcook Steak: Stress the quick cooking time for the steak to prevent toughness.
• Caramelize Onions Properly: Highlight the importance of sautéing onions until they are softened and caramelized for optimal flavor.
• Toast the Rolls: Don’t skip toasting the rolls – it adds crucial texture and prevents sogginess.
• Melt Cheese to Gooey Perfection: Ensure the cheese is fully melted and gooey for the classic cheesesteak experience.

Nutrition Facts: A Satisfying and Flavorful Meal

A Philly Cheesesteak with Mushrooms is undeniably a hearty and satisfying meal. Here’s a general overview of the nutrition facts per serving (estimated, and can vary based on specific ingredients, cheese choice, roll size, and serving size):

• Servings: This recipe typically makes 4 generous Philly Cheesesteak sandwiches.
• Calories per Serving (estimated for 1 sandwich): Approximately 700-900 calories per sandwich. This can vary significantly based on the type of cheese, steak cut, and size of the roll.

Key Nutritional Highlights (per estimated serving):

• High in Protein: Beef ribeye or top sirloin is an excellent source of high-quality protein, essential for muscle building, repair, and satiety. A single cheesesteak can provide a significant portion of your daily protein needs.
• Source of Iron: Beef is a good source of heme iron, which is more easily absorbed by the body than non-heme iron found in plant-based foods. Iron is crucial for carrying oxygen in the blood and preventing iron deficiency.
• Vitamins and Minerals: Beef provides various vitamins and minerals, including B vitamins (especially B12, important for nerve function and red blood cell formation), zinc (important for immune function and wound healing), and selenium (an antioxidant).
• Mushrooms Provide Nutrients: Cremini mushrooms contribute B vitamins, selenium, copper, and potassium, as well as some dietary fiber.
• Carbohydrates from Roll: The hoagie roll provides carbohydrates for energy. Choosing whole wheat rolls can increase the fiber content.

Important Notes:

• High in Fat and Saturated Fat: Philly Cheesesteaks, especially made with ribeye and provolone or Cheese Whiz, are relatively high in fat and saturated fat. Consider using top sirloin for a leaner option and being mindful of portion sizes.
• Sodium Content: Cheese, processed cheese sauces like Cheese Whiz, and added salt contribute to the sodium content of this dish. If you are watching your sodium intake, choose lower-sodium cheese options and be mindful of added salt.
• Calorie Variation: The calorie count can vary significantly depending on the ingredients used. Using leaner steak, less cheese, and smaller rolls will reduce the calorie count. Using Cheese Whiz will generally increase the calorie and fat content compared to provolone.
• Not a Low-Carb Meal: Due to the bread roll and onions, this is not a low-carbohydrate meal.

Enjoy in Moderation:

Philly Cheesesteak with Mushrooms is a delicious and satisfying indulgence. Like many comfort foods, it’s best enjoyed in moderation as part of a balanced diet. Consider pairing it with a large side salad to add vegetables and fiber to your meal.

Preparation Time: From Prep to Plate in Under an Hour

One of the appeals of Philly Cheesesteaks is their relatively quick preparation time, making them a great option for a satisfying meal without spending hours in the kitchen.

• Prep Time: Approximately 20-25 minutes. This includes:
  • Partially freezing steak (30-45 minutes, concurrent with other prep)
  • Slicing steak
  • Slicing mushrooms and onions
  • Mincing garlic (optional)
  • Gathering and measuring ingredients
• Cook Time: Approximately 15-20 minutes. This includes:
  • Sautéing mushrooms and onions (10-14 minutes)
  • Cooking steak (4-6 minutes)
  • Toasting rolls (2-4 minutes)
  • Melting cheese (1-2 minutes)
• Total Time: Approximately 35-45 minutes (excluding steak chilling time, which is passive). From start to finish, you can have delicious homemade Philly Cheesesteak with Mushrooms ready to enjoy in under an hour.

Time-Saving Tips:

• Prep Vegetables Ahead: You can slice the mushrooms and onions and mince the garlic earlier in the day or even the day before and store them in airtight containers in the refrigerator.
• Use Pre-Sliced Steak (Less Authentic): While not ideal for the most authentic texture, you could potentially find pre-sliced steak at some butcher shops or grocery stores to save slicing time. However, freshly sliced is highly recommended.
• Efficient Workflow: While the steak is partially freezing, you can prep the vegetables. While the mushrooms and onions are sautéing, you can prepare the rolls and get the cheese ready. Streamlining your workflow will help to minimize the total preparation time.

This recipe is designed to be relatively quick and efficient, making it a perfect choice for a weeknight dinner or a weekend treat when you want something delicious and satisfying without a lengthy cooking process.

How to Serve: Complete Your Philly Cheesesteak Feast

Philly Cheesesteak with Mushrooms is a star on its own, but serving it with complementary sides and drinks can elevate your meal into a truly satisfying feast. Here are some serving suggestions to consider:

• Classic Side Dishes:
  • French Fries or Potato Chips: The quintessential pairing for a cheesesteak! Crispy French fries or salty potato chips are a must-have side for many. Consider offering different fry styles like classic fries, waffle fries, or seasoned fries.
  • Onion Rings: Another classic fried side that complements the savory flavors of the cheesesteak. Crispy onion rings add a satisfying crunch.
  • Cole Slaw: A creamy or vinegar-based cole slaw provides a refreshing and cool contrast to the rich, warm cheesesteak.
  • Pickles: Dill pickles or pickle spears offer a tangy and crunchy counterpoint to the richness of the sandwich.
  • Macaroni Salad or Potato Salad: Classic picnic-style salads that are always welcome alongside sandwiches.
• Lighter Side Options:
  • Green Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing provides a refreshing and healthy balance to the richness of the cheesesteak.
  • Caesar Salad: A more substantial salad option that still offers a refreshing contrast, with the creamy Caesar dressing adding another layer of flavor.
  • Tomato Salad or Cucumber Salad: Fresh, simple salads featuring tomatoes or cucumbers dressed with vinaigrette or a light dressing.
  • Steamed or Roasted Vegetables: Steamed broccoli, green beans, or roasted asparagus or bell peppers offer healthier side options.
• Beverages:
  • Soda (Cola, Root Beer, etc.): Classic American soda pairings like cola or root beer are always popular with cheesesteaks.
  • Iced Tea: Unsweetened iced tea or sweet tea are refreshing and versatile beverage choices.
  • Beer: A cold beer, especially a light lager or pale ale, is a classic adult beverage pairing for cheesesteaks.
  • Lemonade: Freshly squeezed lemonade offers a tangy and refreshing counterpoint to the savory sandwich.
• Condiments and Toppings (Beyond Cheese):
  • Hot Sauce (Frank’s RedHot, Tabasco, etc.): For adding a spicy kick.
  • Ketchup: A classic condiment for many sandwich lovers.
  • Mayonnaise: For extra creaminess.
  • Mustard (Yellow Mustard, Dijon Mustard): For a tangy and sharp flavor.
  • Pickled Banana Peppers or Cherry Peppers: For tanginess and a mild spice.
  • Sautéed Bell Peppers (Green or Red): For a “Pizza Steak” variation, add sautéed bell peppers to the mushroom and onion mixture.
  • Marinara Sauce: For a “Pizza Steak” variation, serve with warm marinara sauce for dipping or topping.
• Serving Style:
  • Casual and Relaxed: Philly Cheesesteaks are inherently casual food. Serve them on plates or in baskets lined with paper for a relaxed and enjoyable meal.
  • Build-Your-Own Cheesesteak Bar: For a fun and interactive experience, set up a cheesesteak bar with all the components (cooked steak, mushrooms and onions, cheese, rolls, and various toppings and condiments) and let everyone assemble their own perfect cheesesteak.

By considering these serving suggestions, you can create a complete and satisfying Philly Cheesesteak with Mushrooms meal that everyone will love!

Additional Tips: Elevating Your Philly Cheesesteak Game

Want to take your homemade Philly Cheesesteak with Mushrooms from good to absolutely amazing? Here are five additional tips to help you achieve cheesesteak perfection:

1. Use a Flat-Top Griddle If Possible: While a large skillet works perfectly well, cooking cheesesteaks on a flat-top griddle (like Blackstone or similar) is ideal for achieving that authentic restaurant-style result. A griddle provides even heat distribution and plenty of surface area to cook the steak, mushrooms, and onions simultaneously and efficiently. If you make cheesesteaks often, a griddle is a worthwhile investment.
2. “Chop” the Steak on the Griddle: Once the thinly sliced steak is cooking on the griddle, use two spatulas to “chop” it into smaller, more bite-sized pieces as it cooks. This technique is characteristic of authentic Philly Cheesesteak preparation and helps to create a more tender and cohesive filling that’s easier to eat in a sandwich. Chopping also helps the steak cook more quickly and evenly.
3. Caramelize Onions Slowly for Deeper Flavor: While sautéing onions quickly is convenient, caramelizing them slowly over lower heat for a longer period (around 20-30 minutes) will result in a much deeper, sweeter, and more complex flavor. Slow caramelization draws out the natural sugars in the onions and creates a richer flavor base for your cheesesteak. If you have the time, slow-caramelized onions are definitely worth the extra effort.
4. Warm the Cheese Whiz for Easier Drizzling (If Using): If you opt for Cheese Whiz, warming it slightly before drizzling it over the cheesesteaks will make it much easier to pour and distribute evenly. You can gently warm Cheese Whiz in a saucepan over low heat, stirring constantly, or microwave it briefly in a microwave-safe bowl in short intervals, stirring in between, until it is smooth and pourable. Avoid overheating, which can cause it to separate.
5. Experiment with Different Cheese Combinations: While provolone and Cheese Whiz are classic choices, don’t be afraid to experiment with other cheese combinations to find your personal favorite. Consider using a blend of provolone and white American cheese for a balance of flavor and meltiness. Monterey Jack or Pepper Jack can add a spicy kick. Even a mild cheddar or Gruyere can be delicious. Cheese is a matter of personal preference, so try different combinations to discover what you love best.

By incorporating these additional tips, you can elevate your homemade Philly Cheesesteak with Mushrooms to restaurant quality and impress your family and friends with your cheesesteak mastery!

FAQ: Your Philly Cheesesteak with Mushrooms Questions Answered

Got questions about making Philly Cheesesteak with Mushrooms? Here are answers to five frequently asked questions to help you confidently create this iconic sandwich:

Q1: Can I use a different cut of steak besides ribeye or top sirloin?

A: While ribeye and top sirloin are highly recommended for their flavor and tenderness, you can use other cuts of steak if needed. Flank steak or skirt steak, thinly sliced against the grain, can be used as more budget-friendly options. Sirloin steak (not top sirloin) is another possibility, but it can be less tender than ribeye or top sirloin. Avoid tougher cuts of steak like chuck or round steak, as they will require longer cooking times and may not be as tender in a cheesesteak. The key is to slice any cut of steak very thinly against the grain for maximum tenderness.

Q2: I can’t find hoagie rolls. What are good substitutes?

A: If you can’t find hoagie rolls, Italian rolls are the next best substitute. Look for rolls that are similar in shape and size to hoagie rolls – about 6-8 inches long, sturdy enough to hold fillings, and with a slightly crusty exterior and soft interior. French rolls or even sturdy sub rolls can also work in a pinch. Avoid using soft hamburger buns or hot dog buns, as they are too small and flimsy to hold the generous cheesesteak filling. The roll should be able to support the filling without getting soggy or falling apart.

Q3: Can I add bell peppers to my Philly Cheesesteak with Mushrooms?

A: Yes, absolutely! Adding sautéed bell peppers is a popular variation of the Philly Cheesesteak, often referred to as a “Pizza Steak” if combined with marinara sauce. If you want to add bell peppers, slice them into strips and sauté them along with the onions and mushrooms. Green bell peppers are most traditional, but red or yellow bell peppers can also be used for added sweetness and color. Sauté the bell peppers until they are softened and slightly caramelized, just like the onions and mushrooms.

Q4: Can I make Philly Cheesesteaks with Mushrooms ahead of time?

A: Philly Cheesesteaks are best enjoyed fresh and hot, right off the griddle. However, you can prep some components ahead of time to save time on the day of cooking. You can slice the steak and store it in the refrigerator for up to a day. You can also sauté the mushrooms and onions ahead of time and reheat them when you are ready to assemble the cheesesteaks. Avoid fully assembling the cheesesteaks ahead of time and reheating them, as the rolls can become soggy and the steak may dry out. It’s best to cook the steak and assemble the cheesesteaks just before serving for the best quality and texture.

Q5: How do I keep my cheesesteaks warm if I’m making them for a party?

A: If you are making Philly Cheesesteaks for a party and need to keep them warm, you can wrap each assembled cheesesteak in foil and place them in a preheated oven set to a very low temperature (around 200°F or 95°C). This will help to keep them warm without drying them out too much. Alternatively, you can use a warming tray or chafing dish to keep the assembled cheesesteaks warm for a short period. However, for the best quality, it’s still recommended to assemble and serve them as close to cooking time as possible.

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