What is Philly Cheese Cubed Steak? What’s like if a classic Philly cheesesteak and beef stroganoff had baby – cheesy, creamy, savory, and tangy? What are some of the best meaty Growing up, my mom would whip up something similar using ground beef, but I’ve elevated it by using it. What is the best way to cook When I made this, my husband said it was better than any other cheesesteak he’d ever had. I think he might be right. I’ve become a regular in our dinner rotation, especially when I need something comforting and good.Philly Cheese Cubed Steak: What are someWhat are some of the best recipes for a Chicken Recipe?

What is Philly Cheese Cubed Steak?

Philly Cheese Cubed Steak, in my humble opinion, is comfort food at its finest. Think of it as a deconstructed cheesesteak, where the flavors of tender steak, sauteed onions and peppers, and creamy cheese sauce come together in one glorious bowl. It’s essentially tender cubes of steak simmered in a rich, creamy cheese sauce with those classic Philly toppings. It’s way easier than making individual cheesesteaks, especially if you’re feeding a crowd. Plus, you can serve it over rice, pasta, or even mashed potatoes – talk about versatility! The name, obviously, comes from the inspiration: a classic Philly cheesesteak, but simplified and, dare I say, perfected for weeknight dinners.

Why you’ll love this recipe?

Seriously, where do I even begin? The flavor explosion is the first thing that comes to mind. The savory steak, sweet peppers, and sharp provolone cheese create a symphony of taste that will leave you wanting more. But beyond the incredible taste, this recipe is shockingly simple. It’s one of those meals that looks impressive but takes minimal effort. I always do this when I have unexpected company and want to impress them without spending hours in the kitchen. It’s also super cost-effective, using affordable cuts of steak and pantry staples. Trust me, you won’t be breaking the bank to make this. And finally, the versatility! As I mentioned before, you can serve this over just about anything – rice, pasta, mashed potatoes, even on toasted hoagie rolls for a more traditional experience.

What I love most about this is how adaptable it is to different tastes. My husband likes his spicy, so I add a pinch of red pepper flakes. The kids prefer it milder, so I leave those out for their portions. I’ve even experimented with different cheeses – pepper jack for a kick, or mozzarella for extra creaminess. Compare this to making individual sandwiches… so much faster and easier. Honestly, it’s the weeknight dinner hero you’ve been waiting for!

How do I make Philly Cheese Cubed Steak?

Quick Overview

Making this Philly Cheese Cubed Steak is surprisingly straightforward. First, you’ll sear the cubed steak to lock in the juices. Then, sauté your onions and peppers until they are nice and tender. Next, you’ll create the creamy cheese sauce, and finally, combine everything together and let it simmer until the flavors meld. The best part? It’s all done in one pan, which means fewer dishes to wash! This method is special because it builds layers of flavor as you go, resulting in a truly unforgettable meal.

Ingredients

For the Philly Cheese Cubed Steak: For a quick and easy meal

2 tablespoons olive oil. 1 tablespoon of salt.
1.5 pounds cubed steak (I prefer sirloin, but chuck works too – just cook it a little longer)
1 large onion, sliced thinly.
2 bell peppers (one red, one green), sliced.
2 cloves of garlic, minced.
1 teaspoon salt is a teaspoon.
12 teaspoon black pepper. 1 teaspoon salt.
1 cup beef broth. 1 tsp.
8 ounces Cream Cheese, softened.
4 ounces provolone cheese, shredded (or use mozzarella, or even a mix! I have been known to use all sorts.)
How much Worcestershire sauce should I use?
Fresh parsley, chopped, for garnish.

What are the steps to

Step 1: Sear the Steak

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Add the cubed steak in a single layer (work in batches if necessary to avoid overcrowding the pan). How long should you marinate steak? Remove the steak from the skillet and set aside. Don’t worry about cooking it all the way through at this point, you just want to get a nice crust on it.

Step 2: Sauté the Vegetables

How do you cook onion in a large skillet over medium heat? Stir in the minced garlic, and cook for another minute until fragrant. What is the best way to get onions and peppers soft and caramelized? Where does the flavor come from?

Step 3: Create the Sauce

How do I scrape up any browned bits from the bottom of a skillet? Bring to a simmer. Reduce the heat to low and stir in the Cream Cheese and shredded provolone cheese. What makes a cheese melted and Where does magic happen? What is the cream cheese? It adds a richness and tanginess that you can’t get any other way. I tested this with almond milk once out of necessity, and it actually made it even creamier! Who would have thought? Stir in Worcestershire sauce.

Step 4: Combine and Simmer

Return the seared steak to the skillet. Stir to combine with the cheese sauce and vegetables. What is the best way to cook steak? Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until the steak is tender. Is the sauce thickened? Is this the step where all the flavors come together? If the sauce gets too thick, just add a splash of beef broth.

Step 5: Serve

Garnish with fresh parsley and serve hot over rice, pasta, mashed potatoes, or toasted hoagie rolls. I always like to have extra cheese on hand for sprinkling on top. What are some good side salads to serve with your meal?

What should I serve it with?

What is Philly Cheese Cubed Steak? I love serving it with different sides depending on the occasion.What is a good weeknight dinner?Serve it over a bed of fluffy white rice or egg noodles. What is a good side salad with vinaigrette dressing?For a weekend gathering:What are some good cheesesteak recipes to serve on toasted hoagie rolls? What are some good side dishes to serve with crispy french fries?For a lighter option:Serve over mashed cauliflower or zucchini noodles for a low-carb meal. A side of roasted asparagus or broccoli adds some extra nutrients. My family tradition is to serve it with crusty bread for soaking up all that delicious sauce. What’s a good side dish with sour cream? I’ve tried it in baked potatoes and it was an absolute delight.

What are some tips for perfecting Philly Cheese Cubed Steak?

I’ve made this recipe so many times, I have picked up a few tricks along the way.What is the best steakI prefer sirloin for its tenderness, you can use chuck steak if you’re on a budget. If you are going to cook a steak for 3-4 hours, be sure to let it rest for at least 2 minutes. Don’t be afraid to experiment with different cuts of steak to find what you like best.Vegetable PrepHow do you slice onions and peppers so they cook evenly? I like to use a mandoline for this, but I also like using sharp knives. What are some good ways to add other vegetables to your meal?Cheese Choice:What is the best Philly cheesesteak recipe? What are some good substitutes for mozzarella, pepper jack, or a blend? I’ve even used cheddar in a pinch, and it was still delicious! Make sure to use cheese that melts well.Sauce Consistency:If the sauce is too thick, add a splash of beef broth. If it’s too thin, simmer it for a few minutes without the lid. What is the best way to make cornstarch slurry? Is it possible to thicken a film quicklyFlavor Boost: Add a pinch of red pepper flakes for a little heat. Or, stir in a tablespoon of Dijon mustard for a tangy kick. You can also add a splash of hot sauce or a dash of smoked paprika for extra flavor.

Resting Time: Let the steak rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. I learned this trick the hard way after years of making it and wondering why sometimes the steak was chewier than others. Now I always let it rest, and it makes a huge difference.

Storing and Reheating Tips

This Philly Cheese Cubed Steak is great for meal prepping because it stores and reheats so well.

Room Temperature: I wouldn’t recommend leaving it at room temperature for more than 2 hours. Cover it tightly to prevent it from drying out.

Refrigerator Storage: Store it in an airtight container in the refrigerator for up to 3-4 days. It’s even better the next day, as the flavors have had time to meld together.

Freezer Instructions: Freeze it in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. I like to portion it out into individual containers for easy lunches or dinners.

Reheating: Reheat it in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it. Add a splash of beef broth or milk if the sauce has thickened too much.

Glaze Timing Advice: If you’re planning to freeze it, it’s best to add the fresh parsley garnish after reheating, as it can get mushy during freezing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just serve it over rice, mashed cauliflower, or zucchini noodles instead of pasta or bread. Make sure to use a gluten-free beef broth and Worcestershire sauce. The texture will be slightly different without the gluten, but the flavor will still be amazing.

Do I need to peel the onions?

Yes, you definitely want to peel the onions before slicing them. You don’t want to eat the papery outer layer. The same goes for the garlic – remove the papery skin before mincing it.

Can I make this in a slow cooker?

Yes, you can! Sear the steak and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker. Add the beef broth and Worcestershire sauce. Cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream cheese and provolone cheese during the last 30 minutes of cooking.

How can I make this spicier?

Add a pinch of red pepper flakes to the sauce. Or, stir in a tablespoon of chopped jalapenos or a dash of hot sauce. You can also use pepper jack cheese for extra heat.

What can I use instead of provolone cheese?

Mozzarella, pepper jack, or even a blend of cheeses will work well. Just be sure to use a cheese that melts well.

Final Thoughts

So there you have it – my go-to Philly Cheese Cubed Steak recipe! It’s quick, easy, and packed with flavor. It’s a guaranteed crowd-pleaser, and I know you’ll love it as much as my family does. What makes this recipe special is the combination of simplicity and deliciousness. It’s the perfect weeknight meal, but it’s also fancy enough to serve to guests. If you enjoyed this recipe, be sure to check out my other easy dinner recipes. I have a few more steak recipes coming up that you might love. I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Happy cooking!