• Ribeye Cheesesteaks with Peppers & Mushrooms


The Best Way to Make a Cheesesteak At Home

By Andrew Zimmern

If we’re talking about cheesesteaks, then I know someone’s going to ask where I head as soon as I touch down in the City of Brotherly Love, so let’s get that out of the way first. Without question, it’s John’s Roast Pork, an iconic South Philly cheesesteak and roast pork purveyor, might make the best sandwich in America. Their cheesesteaks are always at the top of any “best of” list, with sliced ribeye piled high on a crusty Italian loaf with your choice of provolone or American. And while a classic Philly cheesesteak doesn’t really need any improvements, I do have a few tricks to help you up your cheesesteak game at home.

First, buy a rolled and tied boneless ribeye. Get extra, it’s easier to slice, and you won’t be sorry to have an additional prime rib meal with the leftovers. Second, put it in the freezer for 30 minutes to an hour before you plan to slice and cook it. The chilled meat will be much easier to slice really thin, especially with the right slicing knife. Third, cook each of your vegetable toppings separately in preheated pans. Peppers, onions and mushrooms all benefit from a blast of high heat to develop a nice char while keeping the integrity of the vegetables intact. And of course, I top it all with provolone and American cheese before I broil it. I can’t think of a more craveable sandwich.


Knives Used:

Classic Hollow Ground Brisket Knife

Shun Brisket Knife

The Shun Classic Hollow Ground Brisket Knife is the perfect tool for a barbeque or family feast. It’s ideal for trimming and slicing larger cuts of meat, including brisket, ham, turkey, and roasts. The Shun Classic Hollow Ground Brisket Knife’s long, narrow blade makes it easy to cut slices in a single pass to ensure more of the juices—and flavor—stay inside the meat.

Ribeye Cheesesteaks with Peppers & Mushrooms


  • 2-3 pounds boneless tied and trimmed beef ribeye
  • Olive oil
  • Salt and pepper
  • 2 yellow onions, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 bell peppers, sliced
  • 1 teaspoon dried oregano
  • Calabrian hot chile paste, or chile condiment of your choice
  • American cheese slices
  • Provolone cheese slices
  • Two 12-inch sections of your favorite hero loaves


Place the beef in the freezer, unwrapped for 30 minutes. This will make it easier to slice very thin.

Preheat a large skillet over high heat. Add a tablespoon of olive oil and your onions. Season with salt and pepper. Cook until slightly caramelized and sweet, about 5 minutes. Reserve. Next, caramelize the mushrooms in another tablespoon or so of oil. Season with salt and pepper. Reserve. Scorch the peppers in the same pan and sprinkle with the oregano, adding a drizzle of oil as needed and reserve.

Smear some chile paste on the bread.

Remove the beef from the freezer. Slice a pound or so of the beef very thinly. More if you like. Reserve the rest of the beef for your next grill out or prime rib meal.

Andrew Zimmern Slices Ribeye

Add a tablespoon of oil to the pan and add the sliced beef when hot. Cook without disturbing until the meat is nice and brown, then stir and flip the beef until it’s browned all over. Load your beef on to the sandwich loaves, cover with the veg, and a few slices of each of the cheeses. Broil or torch to melt.

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