Beer Cheese Cheesesteak Recipe

Grill a boneless rib-eye to desired perfection before slicing and tossing with charred onions and peppers, stuffing it into a hoagie, and smothering it in warm, melty beer cheese in Farideh’s take on the Philly classic.
Photo by Farideh Sadeghin

Makes: 2 sandwiches
Prep time: 15 minutes
Total time: 35 minutes


1 (1-pound|450-gram) boneless ribeye 
kosher salt, to taste
1 green bell pepper
1 medium yellow onion, peeled and cut into ½-inch rounds
6 tablespoons|90 ml olive oil
½ cup|70 grams seeded and roughly chopped hot cherry peppers
2 sesame seed hoagie rolls
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon garlic powder
½ cup|125 ml whole milk
6 tablespoons|90 ml beer, preferably IPA
½ teaspoon Dijon mustard
3 ounces|90 grams sharp cheddar or American cheese, grated (alternatively, use cubes of Velveeta)
3 ounces|90 grams low-moisture mozzarella cheese, grated
3 ounces|90 grams sliced provolone cheese (about 4 slices), torn into small pieces
mayonnaise, for serving



  1. Light a charcoal grill. Season the ribeye aggressively all over with salt. Let sit at room temperature for at least 15 minutes while the grill heats up.
  2. Grill the steak, flipping once, until medium-rare, about 8 minutes depending on the thickness of your ribeye. Alternatively, cook in a large cast-iron skillet with 2 tablespoons oil over medium-high. Transfer to a cutting board to rest for 10 minutes before thinly slicing against the grain.
  3. Cut the sides off of the bell pepper, discarding the stems and seeds. Brush the pepper and onion with 2 tablespoons of the oil and grill, flipping, until the bell pepper and onion are charred and soft, about 11 minutes for the bell pepper and 9 minutes for the onion. Transfer to a cutting board and thinly slice.
  4. Throw a cast-iron skillet on the grill with 2 tablespoons oil. Add the sliced beef, pepper, onion, and cherry peppers and cook, tossing, until heated through and combined. Keep warm while you toast the bread.
  5. Brush the remaining oil on the inside of both rolls (protip: use mayo instead of oil) and grill until charred, 1 to 2 minutes. 
  6. Melt the butter in a small saucepan over medium or on the grill. Add the flour and garlic powder and cook for 1 to 2 minutes, then add the milk, beer, and mustard, whisking until smooth and thick. Stir in the cheeses and remove from the heat. Whisk until the cheese has melted and the sauce is smooth. WARNING! Using the cheddar results in a cheese sauce that might break, so be sure to use immediately. (If using Velveeta or American cheese, it will hold much nicer, just sayin’.)
  7. To serve, slather the insides of the bread with the mayo, then top with the steak, pepper, and onion mixture. Drizzle some cheese sauce all over, then dig in before you make a huge fucking mess of yourself.

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