The Savory Slow-Roasted Philly Cheesesteak with Fiery Citrus Heat
A Master-Level Philly Cheesesteak Recipe with a Rich, Spicy & Tangy Glow
What makes this the best Philly cheesesteak? The secret to a tender, street-food style sandwich is the frozen-slice technique and high-heat cast iron sear combined with Blazing Citrus Hot. Unlike thick, rubbery steak, our method involves partially freezing the ribeye so it can be shaved paper-thin for maximum juiciness. By drizzling our vinegar-free Blazing Citrus Hot over the beef just before melting the provolone, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that cuts through the heavy fats of the ribeye with a searing, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 620
Protein: 45g
Carbs: 38g
Fat: 34g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lb (680 g) ribeye steak, very thinly sliced
2 tbsp (30 ml) olive oil
1 large onion, thinly sliced
1 large green capsicum (bell pepper), thinly sliced
1/2 tsp (2.5 ml) garlic salt
1/2 tsp (2.5 ml) black pepper
8 slices provolone cheese
4 long hoagie rolls
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot
Ingredient Spotlight: Ribeye Steak
Ribeye is the gold standard for a cheesesteak because of its high degree of marbling. This intramuscular fat melts during the quick sear, essentially basting the meat in its own juices. This ensures that even when cooked to a well-done state—which is traditional for cheesesteaks—the meat remains tender and succulent rather than dry and chewy.
Heat It Up with Eleven Eleven Sauce: To elevate the savory profile of the beef, incorporate a fiery and handcrafted small batch hot sauce into the mix. Drizzling the Blazing Citrus Hot over the steak just before adding the cheese allows the heat to meld with the fats. This organic citrus infused hot sauce adds a bright, sharp finish that transforms a heavy sandwich into a multi-dimensional gourmet meal.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Place the ribeye in the freezer for 30–45 minutes before slicing. Pro-Tip: Partially freezing the meat firms it up, allowing you to achieve the paper-thin shavings necessary for a tender sandwich.
Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the onions and green capsicum (bell pepper) and sauté until softened and slightly charred.
Move the vegetables to the side of the skillet and add the remaining oil. Add the thinly sliced beef in a single layer.
Season the meat with garlic salt and pepper. Cook for 2-3 minutes until browned, then use a spatula to "chop" and toss the meat with the vegetables.
Once the meat is fully cooked, divide it into four portions within the skillet. Pro-Tip: Shaping the meat into the approximate length of your rolls ensures even cheese distribution and easier assembly.
Drizzle the Blazing Citrus Hot over the meat portions, then layer two slices of provolone over each pile. Cover the skillet for 30 seconds to melt the cheese completely.
Split the hoagie rolls and place them face-down over the cheesy meat piles to steam the bread slightly before scooping the entire mixture into the roll.
Tips & Variations
Achieve the Perfect Sear: For the best flavor, ensure your skillet is screaming hot before the meat hits the pan. High heat creates the Maillard reaction, developing a deep brown crust on the edges of the shaved beef that provides a savory depth you won't get from a crowded, lukewarm pan.
Regional Swap (Italian-style): Swap the green peppers for roasted red peppers and sautéed aubergine (eggplant). Use fresh mozzarella instead of provolone and finish with a sprinkle of dried oregano and a drizzle of balsamic glaze to give the sandwich a Mediterranean-inspired flair.
Choice of Cheese: While provolone is standard, you can mix in white American cheese for a meltier, "saucy" consistency. The American cheese acts as an emulsifier, helping the provolone bind more closely to the steak fibers for a unified filling.
Bread Matters: Always use a soft, slightly chewy roll. A crusty baguette is often too hard and will cause the meat to squeeze out the back of the sandwich. Steaming the roll over the meat in the pan for the last minute of cooking softens the interior perfectly.
Other Users Suggest
Replacing: Ribeye steak. New Measurement: 1.5 lb (680 g) of top round or flank steak. Why: These leaner cuts are more budget-friendly and work well if sliced extremely thin and marinated briefly in oil.
Replacing: Provolone cheese. New Measurement: 1/2 cup (120 ml) of melted cheddar cheese sauce. Why: Some users prefer a "cheesy-style" liquid sauce for a more nostalgic street-food texture that coats every piece of beef.
Storage, Reheat & Freeze
Storage: Store the meat and vegetable mixture in an airtight container for up to 3 days; store rolls separately at room temperature.
Reheat: Warm the meat in a skillet with a tablespoon of water or beef broth to prevent drying out.
Freeze: Freeze the cooked steak and onion mixture in a freezer bag for up to 2 months; reheat in a pan after thawing.
People Also Ask
What is the best cut of meat for a Philly cheesesteak? Ribeye is the undisputed gold standard for a cheesesteak. Its high degree of intramuscular fat (marbling) melts during the quick, high-heat sear, essentially basting the meat in its own juices. This ensures that even when the meat is chopped and cooked through, it remains succulent and tender rather than dry and chewy.
How do I slice the beef thin enough at home? The "pro-tip" for home cooks is to place your ribeye in the freezer for about 30–45 minutes before you plan to cook. Partially freezing the meat firms it up, making it significantly easier to achieve those paper-thin, shaved slices that define an authentic Philly sandwich. Always slice against the grain to ensure the shortest possible muscle fibers for a "melt-in-your-mouth" texture.
Should I use hot sauce on a cheesesteak? Traditional vinegar-based hot sauces can be too sharp and metallic when paired with the rich fats of ribeye and provolone. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice for acidity. This adds a "Rich, Spicy & Tangy" complexity that lifts the savory profile of the beef without the harsh chemical bite of preservatives.
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