Take the steaks out of the freezer and thinly slice them against the grain. Sauté for around 10 minutes or until they are very soft and the onions are beginning to caramelize. Heat the butter in a skillet over medium heat. This will help them firm up so they can be sliced. ½ Tbsp Primal Kitchen Dijon Mustard (or Spicy Mustard)īefore beginning to cook, place the steaks in the freezer for about 30 minutes.(900g) boneless ribeye steaks (see Notes) You can forget about making cheese sauce and just melt a slice of really good cheddar or aged provolone on top, or skip the cheese sauce if you don’t tolerate dairy. We made our sauce here from sharp cheddar cheese, Primal Kitchen Dijon Mustard, and heavy cream.
Pile it all high on plate- Philly cheesesteak isn’t about dainty serving sizes-and enjoy!ĭifferent chefs might put their own spin on it, but cheesesteaks usually feature American, provolone, or even Cheez Whiz. Sear the thinly sliced steak for only a minute, sauté the mushrooms and peppers until tender, and cook the onions until brown and sweet. You really can’t go wrong with thinly sliced steak topped with caramelized onions, sautéed mushrooms, and peppers. We skipped the roll and redid the cheese sauce recipe for a Primal take on this Pennsylvania local favorite! Not totally authentic, granted, but delicious nonetheless. Savory, smokey, and dripping with creamy cheese, the Philly cheesesteak is an iconic loaded sandwich made traditionally with beefsteak, a hoagie roll, and oodles of melted cheese.