Kevin’s Homemade Philly Cheesesteaks

Today, I’m excited to share a collaborated post with none other than my very own roomie/boyfriend-turned-fiance, Kevin Burk!

I had a conference in Indianapolis last month and Kev’s fight or flight genes kicked in full-blast. He was not only going to cook dinner without me but he was going to own the hell out of it by making homemade Philly cheesesteaks!



Serving size: 2 Philly Cheesesteak sandwiches

  • 1 lb top sirloin steaks – the thinner and less-fatty the cut, the better
  • Salt and pepper (I used my beloved Himalayan pink salt)
  • McCormick Grill Mates – Montreal Steak (optional)
  • Provolone or American cheese – dealer’s choice
  • 2 soft Italian rolls
  • 1/2 cup diced onion
  • 1/2 cup diced mixed peppers
  • Vegetable oil

The Prep

The prep is actually really simple, it’s just a little bit of slicing up meat and veggies.

If you don’t plan on eating the steaks immediately (or even if you do) put them in the freezer right when you get home. The top sirloins are so much easier to slice if they are a little bit frozen because the meat is more solid and less, well, raw meat-feeling. Kudos to Kev for looking into it and finding that great tip!

Once your meat and veggies are cubed and diced, get that cast iron (or regular) griddle out and coat it with a healthy amount of vegetable oil, enough to cover the surface without skimping. I used a basting brush to smooth mine around but a spatula will work too; do this as the griddle is warming up on a low heat (not too high or the oil might start to spatter).


Once your vegetable oil is covering the whole surface you’ll add your veggies.

Personally, I like mine with just onions. To be fair, I didn’t try the sandwich with peppers, but I am pretty particular and know my palette, so I opted to go onions only. Kev swears by the peppers though, so I do recommend giving them a try. Do as I say, not as I do, right? 🙂


Give the veggies a 5-10 minute head start on a low heat, then get ready to add the meat.


Right when you add the meat to the griddle, season it with salt and pepper (and in my house, McCormick Grill Mates Montreal Steak seasoning) to your taste.

PSA: If you/your family are red meat eaters, I highly recommend giving the Montreal Steak seasoning a try. It’s great for burgers, steaks, anything red meat. I discovered it through Kev, who was cooking with it as a bachelor back in the day. Even before me the man had good taste 😉

From here it’s just a matter of cooking the meat thoroughly and beyond to your liking. Kev really charred his first batch which tasted UH-mazing! If charred meat is your thing, I suggest rolling with it here. Occasionally flip the meat and veggies around to cook evenly.


Once your steak is just about ready, add your cheese to the griddle. The first go at it we used the traditional provolone, which was phenomenal, but on the second (pictured) time cooking them we used white American (simply because we had no provolone home) and I think it tasted even better! Like I said, dealer’s choice here.

Give the cheese 1-2 minutes on the meat pile, melting it to your taste (I recommend just melted enough to be gooey but not tough so it binds the steak). Scoop up the meat/cheese/veggie combo with a spatula, place on the toasted Italian rolls and you’re ready to eat!


We served our sandwiches with chipotle mayo and a side of salt and vinegar kettle chips. No need for anything more zesty, the sandwiches speak for themselves.


Cheesesteaks are a hot topic among the die-hards. How do you eat yours? Will you make any adjustments? I’m always curious about how else a recipe can be done – let us know!



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