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Homemade (inset your state) Loaded Cheese Steak

a sandwich containing chopped steak, melted cheese, peppers and onions"

The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's is whether the steak should be topped with Provolone or American cheese, or even canned cheese whiz. Canned cheese whiz! No No No No and No!My loaded cheese steak recipe is topped with a melted Provolone sauce, onions and several types of peppers. Some add mushrooms, I do not. It’s an Art of Love <3

Now I have to admit, getting the cheese sauce right is everything so, although I state the basics here, beside the recipe, I added a few extra seasonings that I always have on hand.

I thank God Kroger has started to sell shaved beef steak with NO fillers! For so many years we home cooks have been trying to make a good steak & cheese however, getting just the right thinness has been the challenge. Too thick and it’s a wrap, just put it on a plate and add a potato but now we have a real option without the hassle. It’s not expensive at all and one pack can feed an average family.

I cooked 3 packs and my 3- 6ft+ teen Nephews had 2 sammies and enough left over for their ‘I’m home from school!!!’ snack.


  • 2 to 2 1/2 pound strip loin, trimmed

  • Olive oil

  • Salt and freshly ground black pepper

  • Soft hoagie rolls, split 3/4 open

  • Provolone Sauce, recipe follows

  • Caramelized Onions, recipe follows

  • Sauteed Peppers, recipe follows

Provolone Sauce:

  • 1 tablespoon unsalted butter

  • 1 tablespoon all-purpose flour

  • 2 cups whole milk, stove top heated not boiled

  • 1 cup grated aged or fresh sliced provolone cheese

  • 1/4 cup grated Parmigiano-Reggiano or other white cheese of your choice

  • 1 teaspoon kosher or sea salt

  • 1/4 teaspoon freshly ground black pepper (old Bay,Garlic granules)

Caramelized Onions:

  • 2 tablespoons unsalted butter

  • 1 tablespoons canola oil

  • 3 large Vidalia sweet onions, peeled, halved and thinly sliced

  • 1 teaspoon Kosher or Sea salt

  • Freshly ground black pepper to taste

Sauteed Peppers:

  • 2 tablespoons olive or canola oil

  • 1 Green pepper, thinly sliced

  • 1 Red pepper, thinly sliced

  • 8-10 Pepperoncini peppers, sliced

  • 1 or 2 Jalapeno pepper -depending on your level of SPICEE! for mild, remove the seeds under cold water using kitchen gloves

  • Salt and freshly ground black pepper


Heat griddle or pan over high heat. Brush griddle with oil and season meat with salt and pepper. Cook for 45 to 60 seconds per side.Toast your buns! I cook on a cast iron griddle so I toast my buns on it as well however you can toast yous’s in a skillet or under the oven broiler.Place the meat with the onions, and peppers mixture on the bottom half of the roll, ladled the cheese sauce over the meat (I use mayo on my toasted bread).

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Caramelized Onions:

Heat butter and oil on your griddle or in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.Sauteed Peppers:Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Now grab a glass of any (because they are all absolutely awesome) chilled Stella Rosa wine (my Homemade Punch for the kids) Now go eat and....

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