Recipe

Few dishes capture the bold, savory essence of American comfort food like a Philly Cheesesteak. This iconic sandwich, hailing from Philadelphia, combines tender beef, caramelized onions, and gooey melted cheese, all nestled in a soft hoagie roll. With the Geedel Rotary Cheese Grater, shredding the perfect cheese topping is quick, safe, and effortless, thanks to its sharp premium blades and stable suction base. Whether you’re whipping up a quick lunch or feeding a crowd at a game-day gathering, this recipe will satisfy every craving. Let’s get cooking!

Ingredients

Ribeye steak: 1 lb, thinly sliced (tip: freeze for 20 minutes for easier slicing)

Provolone cheese: 1 ½ cups, shredded

Parmesan cheese: ¼ cup, extra finely shredded (optional, for a topping)

Yellow onion: 1 large, thinly sliced

Green bell pepper: 1, thinly sliced (optional, for traditional style)

Hoagie rolls: 4, split lengthwise

Olive oil: 2 tablespoons

Butter: 1 tablespoon, for toasting rolls

Salt and pepper: To taste

Garlic powder: ½ teaspoon (optional, for extra flavor)

Mayonnaise: 2 tablespoons (optional, for spreading on rolls)

Instructions

Prep the Steak : Slice the ribeye steak as thinly as possible (freezing briefly helps). Season with salt, pepper, and garlic powder (if using). Set aside.

Grate the Cheese : Using the cheese grater hand crank with the Fine Shredding Blade from the 2-Blade Set, shred the provolone cheese for a smooth, melty texture. The stable suction base keeps the grater firmly in place, making shredding quick and hassle-free. For an extra flavor boost, use the Extra Fine Shredding Blade from the 5-Blade Set to grate Parmesan as a finishing touch.

Cook the Vegetables : Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers (if using). Cook, stirring occasionally, until the onions are caramelized and soft, about 8-10 minutes. Remove from the skillet and set aside.

Cook the Steak : In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced steak in a single layer, cooking in batches if needed. Cook over medium-high heat for 2-3 minutes per side until browned and just cooked through. Avoid overcooking to keep the steak tender. Mix the caramelized onions and peppers back into the skillet with the steak.

Toast the Rolls : Spread a thin layer of butter (or mayonnaise for extra richness) on the cut sides of the hoagie rolls. Place them cut-side down in a separate skillet or griddle over medium heat until lightly toasted and golden.

Assemble the Cheesesteak : Divide the steak and vegetable mixture evenly among the toasted hoagie rolls. Sprinkle the shredded provolone cheese generously over the hot steak mixture, allowing it to melt naturally. For an extra cheesy kick, sprinkle a pinch of extra-fine Parmesan on top.

Serve : Serve the Philly Cheesesteaks hot, with optional sides like fries or pickles. Enjoy the melty, savory goodness immediately!

Tips and Variations

Make it Festive: The cheese slicer is a versatile tool—try using the Crushing Blade from the 5-Blade Set to grind nuts for a unique dessert topping if you’re serving these at a gathering.

Customization: Swap provolone for Cheez Whiz or American cheese for a different authentic Philly experience. Add mushrooms or hot peppers for extra flavor.

Spicy Twist: Add a dash of hot sauce or chili flakes to the steak mixture for a fiery kick.

Conclusion

This Philly Cheesesteak recipe brings the iconic flavors of Philadelphia to your kitchen with ease. The tender steak, caramelized onions, and gooey cheese come together in a sandwich that’s perfect for any occasion. With the cheese shredder, prepping the cheese is fast and fun, letting you focus on enjoying this hearty classic. Grab your grater, fire up the skillet, and savor the cheesy deliciousness!