Philly Cheesesteak Recipe
Introduction
The Philly cheesesteak is a classic American sandwich known for its tender, thinly sliced rib-eye steak paired with sautéed onions and peppers, all melted together with plenty of cheese. This recipe brings a satisfying mix of savory flavors wrapped in soft sub rolls, perfect for a hearty lunch or dinner.
Ingredients
- 2 x 150g rib-eye steaks
- 2 tbsp sunflower oil
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 tbsp white wine vinegar
- 8 cheese slices
- 50g grated mozzarella
- 4 soft white sub rolls
- American mustard and ketchup, to serve
Instructions
- Step 1: Trim away and discard the long piece of fat running down the side of each steak. Cut each steak in half, place the pieces on a baking tray, then transfer to the freezer and freeze for 40 minutes. This helps with slicing the meat thinly.
- Step 2: Heat the sunflower oil in a heavy-based pan or casserole dish over medium heat. Add the sliced onion and red and green peppers with a pinch of salt. Fry gently for about 20 minutes, stirring occasionally, until the onions are golden and sticky.
- Step 3: Add the white wine vinegar to the onion and pepper mixture, then cook for another 5 minutes. Season with salt and pepper to taste, then set aside.
- Step 4: Using a sharp knife, slice the partially frozen steak as thinly as possible. Divide the slices into four portions, one for each sandwich.
- Step 5: Heat a skillet over high heat until it is almost smoking. Place one portion of steak slices in the pan in a pile roughly the length of a sub roll. Cook for about 3 minutes, allowing some of the meat to cook through while some pink remains.
- Step 6: Top the steak with a quarter of the onion and pepper mixture, then add two cheese slices and a portion of grated mozzarella. Lower the heat to medium and cook undisturbed for 5 to 10 minutes until the meat edges are browned and crisp and the cheese has melted.
- Step 7: Split a sub roll open and carefully scoop the meat and cheese mixture inside. Repeat the cooking and assembling process for the remaining portions.
- Step 8: Serve each sandwich with American mustard and ketchup on the side for extra flavor.
Tips & Variations
- Freezing the steak slightly makes it easier to slice very thin, which is key to the texture of a great Philly cheesesteak.
- Try swapping mozzarella for provolone or Cheez Whiz for a more traditional taste.
- For a spicy kick, add sliced jalapeños to the onion and pepper mixture.
- Use crusty hoagie rolls if you prefer a firmer sandwich base.
Storage
Store any leftover steak and onion mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through. To preserve the roll’s texture, assemble sandwiches fresh just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, rib-eye is traditional for its marbling and tenderness, but sirloin or flank steak can also work well if sliced thinly.
Is it necessary to freeze the steak before slicing?
Freezing the steak slightly firms it up, making it easier to slice thinly and evenly, which helps achieve the classic Philly cheesesteak texture.
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Philly Cheesesteak Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A classic Philly cheesesteak recipe featuring tender rib-eye steak slices cooked with caramelized onions and sautéed peppers, topped with melted cheese and served in soft sub rolls for an authentic American sandwich experience.
Ingredients
Steak
- 2 x 150g rib-eye steaks
- 2 tbsp sunflower oil
- Salt, to taste
Vegetables
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 tbsp white wine vinegar
Cheese
- 8 cheese slices
- 50g grated mozzarella
Bread & Condiments
- 4 soft white sub rolls
- American mustard, to serve
- Ketchup, to serve
Instructions
- Prepare the steak: Trim away the long piece of fat running down the side of each rib-eye steak. Cut each steak in half, place on a baking tray, and freeze for 40 minutes. This firming step helps achieve thinner slices for cooking.
- Cook the vegetables: Heat sunflower oil in a heavy-based pan or casserole over medium heat. Add sliced onions and both red and green peppers along with a good pinch of salt. Fry gently for 20 minutes until onions are golden and sticky. Add white wine vinegar and cook for an additional 5 minutes to enhance flavor. Season to taste and set aside.
- Slice and cook the steak: Use a sharp knife to thinly slice the semi-frozen steak as finely as possible. Divide into four portions. Heat a skillet over high heat until almost smoking. Place one portion of steak slices in the pan in a long pile about the length of your sub roll. Fry for 3 minutes, ensuring some pink remains inside.
- Add toppings and melt cheese: Pile a quarter of the cooked onion and pepper mixture on top of the steak, followed by two cheese slices and a quarter of the grated mozzarella. Continue cooking undisturbed over medium heat for 5 to 10 minutes until the steak edges brown and crisp, and the cheese is melted and gooey.
- Assemble the sandwich: Split one sub roll open and carefully scoop the meat, cheese, and vegetable mixture into each roll. Repeat for all portions. Serve immediately with American mustard and ketchup on the side.
Notes
- Freezing the steak slightly before slicing helps achieve thin, uniform slices for the sandwich.
- Cooking the vegetables slowly develops their sweetness and gives great flavor.
- Do not stir the steak and cheese mixture during the melting stage to allow a crisp crust to form.
- Use soft white sub rolls for the authentic Philly cheesesteak experience.
- Adjust cheese type or quantity according to preference for more gooeyness or sharpness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Philly cheesesteak, rib-eye steak sandwich, American sandwich, melted cheese steak, caramelized onions, sautéed peppers
