I still remember the first time I tried a Philly cheesesteak inspired by Gordon Ramsay. It wasn’t just a sandwich; it was a juicy, sizzling masterpiece packed with flavor that made me rethink every cheesesteak I’d had before. Ramsay’s version isn’t about piling on meat and cheese haphazardly. It’s about precision, balance and bold flavors that sing together perfectly.
Unlike the classic greasy cheesesteak, Gordon’s take is refined but still incredibly indulgent. He focuses on quality cuts of beef, caramelized onions and melting cheese that blends smoothly into every bite. The bread is soft but sturdy, holding all the juicy ingredients without falling apart.
What makes it special is Ramsay’s technique-searing the meat just right, layering flavors with caramelized onions and peppers and choosing the perfect cheese that melts into a creamy, gooey texture. It’s comfort food elevated to something memorable.
Gordon Ramsay Philly Cheesesteak Recipe
Ingredients Needed
When I first got the list of ingredients, I was surprised at how simple yet high-quality everything was. Here’s what you need to recreate this beauty:
- Ribeye steak (thinly sliced). tender, juicy and flavorful
- Hoagie rolls or soft Italian rolls. fresh and slightly crusty outside
- Onions. sweet yellow onions for caramelizing
- Bell peppers (optional) – red or green, sliced thin
- Cheese – Provolone or American cheese for that smooth melt
- Olive oil or vegetable oil. for searing and caramelizing
- Salt and pepper. simple seasoning but crucial
- Garlic (optional) – for a slight aromatic kick
- Butter – to toast the rolls and add richness
The beauty of this recipe is in simplicity and quality.Each ingredient plays a role.
Equipment Needed
I’ve made cheesesteaks with everything from a fancy grill to a simple pan but here’s what I found works best to get close to Ramsay’s perfect cheesesteak:
- Large skillet or cast iron pan. for even heat and great searing
- Sharp chef’s knife. to slice the steak and vegetables thinly
- Cutting board – sturdy and spacious
- Spatula or tongs – to flip the meat and stir onions
- Baking sheet or pan. for warming rolls before assembly
- Small bowl. to season the steak easily
You don’t need a ton of gadgets but having a heavy pan really makes a difference in that perfect sear.
Ingredient Science Spotlight
Here’s where things get fun. The magic behind Ramsay’s cheesesteak isn’t just in the recipe but in how the ingredients react together:
- Ribeye steak – The marbling (fat within the meat) melts during cooking. This keeps the meat juicy and flavorful. Overcooking dries it out, so quick searing is key.
- Onions – When caramelized slowly, onions turn sweet and rich. This happens because their natural sugars break down under low heat over time. It adds a depth of flavor that cuts through the richness of the steak.
- Cheese – Provolone or American melts evenly because they have a smooth fat content and moisture balance. This creates that gooey, stretchy texture that coats every bite.
- Bread – The hoagie roll’s slight crust is perfect for holding juices without getting soggy, thanks to its dense crumb. Toasting it with butter seals the exterior and adds flavor.
Understanding these little details lets you tweak the recipe for your own kitchen, making each bite perfect.
Instructions To Make Gordon Ramsay’s Philly Cheesesteak
Here’s my step-by-step guide, like I’m telling you while we cook together:
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Prep Your Ingredients
- Slice ribeye steak thin against the grain for tenderness
- Slice onions and peppers thinly for quick caramelizing
- Preheat your skillet on medium-high
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Caramelize Onions (and Peppers If Using)
- Add oil to pan, then onions (and peppers)
- Cook low and slow, stirring often, about 10-15 minutes until golden and sweet
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Sear The Steak
- Push onions aside, add a bit more oil if needed
- Add ribeye slices in a single layer, season with salt and pepper
- Sear quickly, about 1-2 minutes per side until browned but still juicy
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Melt The Cheese
- Lower heat, layer cheese over the meat and onions in the pan
- Cover with a lid or foil for a minute until cheese melts perfectly
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Toast The Rolls
- Butter the insides, toast on a separate pan or in the oven until golden
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Assemble The Sandwich
- Load the cheesy meat and onion mixture into the toasted roll
- Serve immediately and enjoy every bite
Common Mistakes & Fixes
I’ve seen many friends make this mistake when trying to copy Ramsay’s cheesesteak:
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Mistake: Overcooking the steak. results in dry, tough meat.
Fix: Slice thin and sear quickly over high heat. Meat should be browned but still tender inside.
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Mistake: Skipping caramelized onions. sandwich tastes flat.
Fix: Take time to caramelize onions low and slow; it adds crucial sweetness.
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Mistake: Using the wrong cheese. no good melt or flavor.
Fix: Stick to Provolone or American cheese for that creamy melt.
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Mistake: Using soggy or stale bread.
Fix: Use fresh rolls and toast them with butter for texture and flavor.
Smart Substitutions
Sometimes you want to tweak ingredients or make it more accessible. Here are some smart swaps:
- Beef – Use sirloin or flank steak if ribeye is too pricey. Just slice thin and don’t overcook.
- Cheese – Cheddar or mozzarella can work but adjust melt times and flavors.
- Bread – French baguette or even ciabatta rolls can substitute hoagies. Toast well!
- Peppers – Omit or swap for sautéed mushrooms for an earthier flavor.
- Oil – Use butter instead of oil for a richer caramelization of onions.
FAQs
What Kind Of Cheese Does Gordon Ramsay Use In His Philly Cheesesteak?
He usually goes for provolone or American cheese to get that perfect melt and creamy texture.
How Does Gordon Ramsay Prepare The Steak For His Philly Cheesesteak?
He slices the steak thin and cooks it quickly on high heat to keep it juicy and tender.
Does Gordon Ramsay Add Any Special Ingredients To His Philly Cheesesteak?
Yes, he adds caramelized onions and sometimes peppers to boost flavor and give it a nice touch.