Bobby Flay’s Philly Cheesesteak Recipe

Bobby Flay’s Philly Cheesesteak is his delicious take on one of America’s most iconic sandwiches. Packed with thinly sliced steak, caramelized onions, and gooey melted cheese inside a soft roll, this sandwich delivers pure comfort in every bite. With his chef’s touch, Bobby Flay brings balance — rich flavor from perfectly seared beef, sweetness from sautéed onions, and creaminess from the cheese.

It’s a quick, hearty meal that satisfies every craving for something savory, cheesy, and irresistible.

What is Bobby Flay’s Philly Cheesesteak?

A Philly cheesesteak is a classic sandwich from Philadelphia made with thinly sliced ribeye steak, melted cheese, and onions served on a hoagie roll. Bobby Flay’s version stays true to the original but focuses on high-quality ingredients, precise searing, and just the right amount of cheese for a creamy finish. His version can be made with provolone, Cheez Whiz, or white American cheese — depending on your taste.

Other Popular Bobby Flay Steak Recipes

• Bobby Flay Salisbury Steak
• Bobby Flay Grilled Marinated Flank Steak
• Bobby Flay’s Pan-Seared Filet Mignon
• Bobby Flay’s Coffee-Rubbed Flank Steak
• Bobby Flay Hanger Steak

Why You Love This Recipe

• Classic comfort food – Juicy steak and melted cheese in every bite.
• Quick to prepare – Ready in under 30 minutes.
• Customizable – Add peppers, mushrooms, or your favorite cheese.
• Authentic flavor – True to the Philadelphia-style sandwich.
• Perfect for weeknights – Simple yet satisfying meal for all ages.

Ingredients Needed to Make Bobby Flay Philly Cheesesteak

• 1 lb ribeye steak, thinly sliced (freeze 30 minutes before slicing)
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 green bell pepper, sliced (optional)
• 4 slices provolone cheese (or Cheez Whiz or white American cheese)
• Salt and black pepper, to taste
• 2 tablespoons butter
• 2 soft hoagie rolls

Instructions to Prepare Bobby Flay Philly Cheesesteak

• Prep the steak – Place ribeye in the freezer for 30 minutes before slicing for thinner cuts. Season with salt and pepper.
• Cook the onions (and peppers) – Heat olive oil in a large skillet over medium heat. Add onions and cook until golden and caramelized, about 6–8 minutes. Add bell peppers if using and cook for another 3 minutes. Remove and set aside.
• Sear the steak – Increase heat to high, add the sliced ribeye to the same pan, and cook for 2–3 minutes, stirring occasionally until browned.
• Combine and melt – Reduce the heat to low, return the onions and peppers to the pan, and mix well. Place provolone slices over the steak mixture and let them melt for 1–2 minutes.
• Toast the rolls – Spread butter on hoagie rolls and toast lightly in a separate pan or under a broiler until golden.
• Assemble the sandwich – Spoon the steak and cheese mixture into the rolls, pressing gently to hold everything together. Serve immediately while warm and melty.

What Goes Well With Bobby Flay Philly Cheesesteak

• French fries – Crispy and classic pairing.
• Coleslaw – Refreshing crunch to balance richness.
• Potato chips – Easy and convenient side option.
• Pickles – Adds a tangy bite alongside the sandwich.
• Sweet potato fries – Slightly sweet twist that complements the savory steak.

Pro Tips to Make Perfect Bobby Flay Philly Cheesesteak

• Use ribeye – Its marbling ensures tender, juicy meat.
• Slice thinly – Thinner steak cooks quickly and evenly.
• Don’t overcook – Steak should be browned but still tender.
• Melt cheese on the steak – This keeps the filling cohesive and creamy.
• Toast rolls lightly – A crisp roll prevents sogginess.
• Choose your cheese – Provolone for mild creaminess, American for extra melt, or Cheez Whiz for authentic Philly flavor.

Variations of Bobby Flay’s Philly Cheesesteak

• Mushroom cheesesteak – Add sautéed mushrooms for extra flavor.
• Spicy version – Mix in jalapeños or hot sauce.
• Garlic butter – Brush rolls with garlic butter for more depth.
• Cheese blend – Combine provolone and mozzarella for a stretchier texture.
• Mini sliders – Use small rolls for party-sized sandwiches.

Storage Guidelines for Bobby Flay Philly Cheesesteak

• Refrigerate – Store leftovers in an airtight container for up to 2 days.
• Freeze – Wrap filling separately and freeze for up to 1 month.
• Store rolls separately – To prevent sogginess, add filling fresh when reheating.

Reheating Tips for Bobby Flay Philly Cheesesteak

• Skillet method – Reheat steak filling over low heat until warm.
• Oven method – Warm assembled sandwich at 350°F (175°C) for 10 minutes.
• Microwave – Heat in 30-second intervals, covering to retain moisture.
• Add cheese before serving – A fresh layer of melted cheese improves texture.

Nutritional Value (per serving)

• Calories: ~480
• Protein: 38g
• Carbohydrates: 26g
• Fat: 25g
• Fiber: 2g
• Iron: 15% of daily needs
• Calcium: 18% of daily needs

FAQs

What cut of meat does Bobby Flay use for Philly cheesesteak?

Bobby Flay uses thinly sliced ribeye steak for his Philly cheesesteak. Ribeye has the perfect balance of tenderness and marbling, giving the sandwich rich flavor and juicy texture.

How do you slice steak thinly for Philly cheesesteak?

Freeze the steak for about 30 minutes before slicing. This firms up the meat, making it easier to cut into paper-thin slices that cook quickly and stay tender.

What kind of cheese is best for a Philly cheesesteak?

Provolone cheese is the most traditional choice, but you can also use white American cheese or Cheez Whiz for a creamier, more authentic Philadelphia-style sandwich.

How do you prevent a Philly cheesesteak from being soggy?

Lightly toast the hoagie rolls before assembling the sandwich. This creates a barrier that prevents moisture from the steak and cheese from soaking into the bread.

Final Words

Bobby Flay’s Philly Cheesesteak brings classic American comfort to your kitchen. The juicy, thinly sliced ribeye and melted cheese wrapped in a warm hoagie roll create a sandwich that’s simple yet unforgettable. It’s perfect for busy nights, family dinners, or anyone craving the rich flavors of Philadelphia’s most famous bite.

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