Philly Cheesesteaks with Homemade Rolls

• Stand mixer with dough hook (or large bowl + your hands)
• Digital scale (for the best rolls)
• Sheet pan + parchment paper
• Bench scraper or sharp knife
• Silicone pastry brush (for egg wash)
• Large flat-top/griddle or big cast-iron/steel skillet
• 2 sturdy spatulas for chopping steak
• Small saucepan or microwave-safe bowl for Cheez Whiz

This makes 4 big Philly-style cheesesteaks. The servings control scales the rolls, steak, veg, and cheese together so every sandwich still feels loaded.

• bread flour
• warm water (78-82°F)
• sugar
• instant yeast
• salt
• vegetable oil
• egg, beaten with water, for egg wash

• thinly sliced ribeye
• , thinly sliced
• , thinly sliced
• mushrooms, sliced
• oil or beef tallow (for the griddle)
• kosher salt, plus more to taste
• black pepper
• garlic powder
• Worcestershire sauce (optional, for a little extra depth)

• Cheez Whiz, warmed until pourable (about 1/3 cup per sandwich)
• Optional hot cherry peppers
• Optional provolone slices for a hybrid Whiz + provolone version

Scaling up or down will adjust the dough, steak, veg, and Cheez Whiz together. For very small batches, just whisk a whole egg and use what you need for egg wash.

• Produce: 1 large onion, 1 green bell pepper, 8 oz mushrooms, optional hot cherry peppers
• Meat: ~1 1/2 lb ribeye (or similar marbled steak you can shave thin)
• Baking & Dairy: Bread flour, 1 egg
• Pantry: Sugar, instant yeast, salt, vegetable oil, oil or beef tallow, garlic powder, Worcestershire
• Cheese & Sauce: Cheez Whiz, optional provolone slices

1. 1. Make the hoagie dough. In a mixing bowl, combine the warm water, sugar, and instant yeast. Let sit 5 minutes until lightly foamy. Add bread flour, salt, and vegetable oil, then mix until a shaggy dough forms. Knead 6-8 minutes in a mixer (or about 10 minutes by hand) until smooth and elastic.
2. 2. First rise. Place the dough in a lightly oiled bowl, cover, and let rise about 60 minutes, or until doubled in size.
3. 3. Divide and shape the rolls. Turn the dough onto a lightly floured surface. Divide into 4 equal pieces (roughly 220-230 g each). Shape each piece into a tight 8-9 inch log, pinching the seam to seal, and place seam-side down on a parchment-lined sheet pan, spaced apart.
4. 4. Proof and bake. Cover loosely and proof 30-40 minutes until puffy but not over-proofed. Preheat the oven to 385°F (196°C). Brush rolls with egg wash and bake 16-20 minutes, until deep golden and hollow-sounding when tapped. Cool at least 20 minutes before filling so they slice cleanly.
5. 5. Prep the steak and vegetables. While the dough rises, partially freeze the ribeye for 45-60 minutes to firm it up, then slice or shave it as thin as you can across the grain. Thinly slice the onion, pepper, and mushrooms so they cook fast on the flat-top.
6. 6. Saute the veg. Heat about 1 Tbsp oil or tallow on a griddle or large skillet over medium-high heat. Add onions and cook 5-6 minutes until softened and lightly golden. Add peppers and mushrooms with a pinch of salt and cook until everything is tender with a bit of color. Slide to one side of the griddle to keep warm.
7. 7. Cook the steak. Add the remaining oil or tallow to the hot surface. Spread the thin-sliced ribeye in a single layer. Season with salt, black pepper, and garlic powder. Let sear 60-90 seconds, then chop and flip with spatulas. Splash in Worcestershire if using. Cook just until the pink is gone but the meat is still juicy - don't dry it out. If your pan is small, cook in 2 batches so the steak sears instead of steaming.
8. 8. Combine steak and veg. Mix the steak together with the sauteed onions, peppers, and mushrooms on the griddle, chopping lightly so everything is well combined. Shape into 4 even piles roughly the length of your rolls.
9. 9. Warm the Cheez Whiz. Gently warm Cheez Whiz in a small saucepan or in the microwave in short bursts until just pourable. Keep it warm over low heat so it stays silky, not scorched, and warm it only once the steak is nearly done so it does not tighten up while waiting.
10. 10. Toast the rolls and assemble fast. Slice each roll about 3/4 of the way through, leaving a hinge. Lightly toast the cut sides on the griddle if you want extra crunch. Spoon a little Cheez Whiz into the bottom of each roll, then scoop a pile of the steak and veg mixture into each one. Drizzle more Cheez Whiz over the top and add hot cherry peppers or provolone slices if you like.
11. 11. Crush immediately. Serve right away while the rolls are still warm, the steak is juicy, and the cheese is molten and messy.

Store leftover steak and veg in an airtight container in the fridge for up to 3 days. Rolls can be kept at room temp, wrapped, for 1-2 days or frozen for longer. To reheat, warm the steak and veg gently in a skillet over medium heat with a splash of water or beef drippings, and refresh rolls in a 325°F oven for 5-8 minutes until soft and warm. Warm Cheez Whiz separately and assemble just before serving so everything tastes fresh.

These numbers are rough estimates based on 4 large sandwiches with Cheez Whiz and will shift if you change brands, portion sizes, or toppings. Use this as a general guide, not medical or diet advice.