The Philly Cheese Steak Stacker from IHOP features tender slices of seasoned steak, sauteed onions, and melted cheese layered between golden, toasted sandwich buns, delivering a savory and satisfying handheld meal with a hearty, melty texture.
Equipments
- Grill or griddle
- Chef's knife
- Cutting board
- Spatula
- Sauté pan or skillet
- Cheese slicer or shredder
- Sandwich press or panini press (optional)
- Bread knife
- Tongs
- Serving plates
Ingredients
- 1 lb (450g) thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 large yellow onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices provolone cheese
- 4 sandwich buns (hoagie rolls or hamburger buns)
- 2 tablespoons unsalted butter
When preparing the Philly Cheese Steak Stacker, use thinly sliced ribeye steak to ensure tender, flavorful bites that cook quickly and evenly. Saute the yellow onions until caramelized to bring out their natural sweetness, balancing the savory steak and cheese. Opt for provolone cheese slices to achieve the classic melty texture and signature flavor of the sandwich. Toast the sandwich buns lightly with unsalted butter to add a rich, crispy contrast to the tender filling. Your homemade Philly Cheese Steak Stacker from an IHOP copycat menu will closely replicate the restaurant's savory, satisfying handheld meal.
Instructions
- Preheat grill or griddle to medium-high heat.
- Slice onion thinly using chef's knife and cutting board.
- Heat sauté pan or skillet over medium heat; add olive oil.
- Sauté onions until golden and caramelized; set aside.
- Season ribeye steak slices with salt and pepper.
- Cook steak on grill or skillet until browned and cooked through; use spatula or tongs.
- Layer cooked steak and sautéed onions on bottom halves of sandwich buns.
- Top meat and onion mixture with provolone cheese slices.
- Optional: Use sandwich or panini press to melt cheese further.
- Spread butter on sandwich bun tops; toast on grill or skillet until golden.
- Assemble sandwiches with top buns.
- Slice using bread knife if desired.
- Serve on plates.
Substitution
The Philly Cheese Steak Stacker from IHOP copycat menu can be easily customized depending on your ingredient availability or dietary preferences. If ribeye steak is unavailable, thinly sliced sirloin or flank steak work well as flavorful substitutes. When provolone cheese is not on hand, mozzarella or American cheese can provide a similar melt and creaminess. You can use a cast iron skillet or regular frying pan instead of a griddle to saute the onions and cook the steak evenly. Warming the sandwich buns in a toaster or oven before assembling enhances the texture if you don't have a sandwich press.
Tips
Make sure to slice the ribeye steak as thin as possible for even cooking and tender texture, using a sharp chef's knife on a sturdy cutting board. Caramelize the onions slowly over medium heat in olive oil to bring out their natural sweetness and avoid burning. When grilling the steak, maintain medium-high heat to sear the meats while keeping them juicy, and use tongs or a spatula to flip without piercing the meat. Toast the buttered sandwich buns on the grill just until golden to add crunch without making them soggy, ensuring your Philly Cheese Steak Stacker stays flavorful and satisfying.
Nutritions
The Philly Cheese Steak Stacker provides a rich source of protein from the ribeye steak, essential for muscle repair and growth. Onions add dietary fiber and antioxidants, supporting digestive health and immune function. Provolone cheese contributes calcium and vitamin D, promoting strong bones. Your meal also includes healthy fats from olive oil and butter, enhancing nutrient absorption and flavor.
Storage
Store your Philly Cheese Steak Stacker in an airtight container or tightly wrap it in aluminum foil to maintain its savory flavors and melty cheese texture. Keep it refrigerated at or below 40degF (4degC) and consume it within 2-3 days for optimal freshness and safety. Reheat gently on a grill or skillet to restore the steak's tenderness and cheese's meltiness before enjoying.
Variation or Alternatives
You can substitute ribeye steak with thinly sliced sirloin or flank steak for a leaner option while maintaining rich flavor. Use sauteed bell peppers or mushrooms alongside onions to add a sweet, earthy dimension. Swap provolone cheese with mozzarella, American, or Swiss cheese for varied melty textures. Butter can be replaced with garlic-infused olive oil to enhance the crispy toasted buns with subtle garlic notes.
Allergies
The Philly Cheese Steak Stacker contains common allergens such as dairy from provolone cheese and butter, as well as wheat in the sandwich buns. The ribeye steak and onion are less likely to cause allergic reactions but could affect those with specific meat or onion sensitivities. If you have allergies to dairy, gluten, or specific ingredients, it's important to review these components before enjoying your sandwich.
Why this recipe?
IHOP's Philly Cheese Steak Stacker menu appeals to people because it combines tender, seasoned steak with melted cheese and sauteed onions, all stacked on a toasted bun for a satisfying texture and flavor. The fresh ingredients and balanced seasoning replicate the authentic Philadelphia cheesesteak experience, making it a favorite for sandwich lovers. You'll find it worth trying the copycat recipe because it allows you to recreate this iconic taste at home using quality ingredients and customizable toppings. Mastering this recipe adds a delicious, hearty option to your meal rotation without needing to visit the restaurant.