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2 tablespoons unsalted butter Healthy Delicious
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2 cups good‑quality beef stock / broth (low‑sodium if possible) Healthy Delicious+1
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1 tablespoon Worcestershire sauce (adds savory, umami depth) Healthy Delicious+1
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Optional: 2 tablespoons red wine (or sherry) for richness (omit for non‑alcohol version) Healthy Delicious+1
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Pinch of freshly ground black pepper (to taste) Healthy Delicious
Instructions
1. Prep the Ingredients
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If your steak isn’t pre‑sliced, briefly freeze it (~20 min) so it’s easier to slice super-thin against the grain — this ensures tender bites. The Toasty Kitchen+1
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Slice onion and bell pepper thinly.
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Preheat a large skillet over medium‑high heat; add 1 tbsp butter (or butter + oil).
2. Sauté Veggies
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Add onions (and bell peppers / mushrooms if using) to skillet. Sauté until softened and lightly caramelized (about 4–5 min). Transfer to a plate.
3. Cook the Steak
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Add remaining butter to skillet. Once melted and hot, add thin‑sliced steak. Season with salt and pepper. Sear for ~2–4 minutes, stirring occasionally, until just browned. The Toasty Kitchen+1
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Reduce heat. Add back the veggies to the skillet, stir to combine.
4. Add Cheese & Melt
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Layer the cheese over the steak‑veggie mixture in the skillet. Turn off heat and allow residual heat to melt the cheese (~1 minute).
5. Toast & Assemble Rolls
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Meanwhile, split hoagie rolls and optionally butter the insides; toast lightly under broiler or in oven until golden. Budget Bytes+1
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Fill each roll generously with the steak, veggies, and melted cheese mixture.
Creamy Au Jus — How to Make It
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In a small saucepan, melt 2 tbsp butter over medium heat. Healthy Delicious
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Stir in beef stock, Worcestershire sauce, and (if using) red wine.
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Bring to a gentle simmer and let cook 5–7 minutes to blend flavors. Season with a pinch of black pepper. If you like a deeper taste, simmer a bit longer to reduce slightly. Healthy Delicious+1
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For a creamier twist: you can optionally swirl in a small splash (~1 tbsp) of heavy cream just before serving (this is non‑traditional, but delicious).
Serving Suggestions
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Serve each sandwich hot — with a small ramekin of creamy au jus on the side for dipping. The au jus adds juiciness and deep beef flavor that pairs flawlessly with the sharp, melty cheese and savory steak.
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Pair with crispy fries, onion rings, or a simple side salad to cut through the richness.
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Add pickled jalapeños or hot peppers for a spicy kick.
Tips for the Best Cheesesteak + Au Jus
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Thin-sliced beef is key: prevents toughness and ensures each bite stays tender. Ribeye is most traditional, but shaved steak is a great shortcut. The Toasty Kitchen+1
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Don’t overcrowd the pan: cook steak in batches if needed — overcrowding leads to steaming instead of searing.
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Cheese melt matters: provolone or white American melts fabulously; avoid super hard cheeses for best gooeyness. Wikipédia+1
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Quality beef stock = better au jus: use a flavorful, preferably low‑sodium broth — it makes all the difference. The Modern Proper+1
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Serve immediately: Cheesesteak tastes best hot. Sandwich + dipping jus + fresh roll = best experience.
Quick FAQ
Q: Can I use pre‑shaved deli steak?
A: Yes — pre‑shaved deli or “shaved steak” works great for convenience. Just season properly and sear. Budget Bytes+1
Q: Is the au jus mandatory?
A: No — but it transforms the sandwich into a rich, dipping sandwich experience, similar to a French dip + cheesesteak hybrid. Great for extra flavor and moisture.
Q: Can I skip the bell pepper / onion?
A: You can — traditional Philly style sometimes goes simple with just steak and cheese. Vegetables are optional but add flavor and volume. Wikipédia+1
Q: Can this be made gluten‑free?
A: Yes — use gluten‑free rolls or bread, and ensure beef stock and other ingredients are gluten‑free.
Why This Combination Works
The classic Philly Cheesesteak relies on thin‑sliced steak, melted cheese, and a soft roll — delivering rich, savory comfort. Wikipédia+1
Adding a creamy au jus elevates it: the dipping sauce adds moisture, depth, and a slightly buttery‑beefy brothiness that amplifies every bite. The result feels indulgent, “gourmet‑diner” quality — yet is easy enough to make at home in under 40 minutes.
