Pub-style Steak Sandwich
A mouthwatering steak sandwich that's quick and easy to make without travelling to Philadelphia!
Read on to find out how to make Philly Cheesesteak.
What is a Philly cheesesteak?
Basically, it's a steak sandwich with caramelised onions, and provolone cheese all crammed into a huge hoagie roll. Classic Philly Cheesesteak is made with very thinly sliced steak, usually, ribeye.
Easy to make and delicious!
Sometimes also topped with Cheez Whiz. I'm adding green peppers to my cheesesteak, but you can leave them out if you prefer.
Yes indeedy, cheez whiz, something that we can't get here in the UK unless you fancy paying £17 for a jar over on Amazon!
Personally, I'm not too sure about cheez whiz. 😐
The best cut of beef for cheesesteaks
Ribeye is traditional but I used sirloin, you can use whichever cut of steak you prefer.
Hoagie rolls
Depending on where you're from these rolls are called a variety of names. Subs, Submarines, Hero, Grinders, Italian Sandwich or Torpedos to name a few.
For the life of me, I couldn't get a true hoagie roll here in the UK, so I made my own version!
I am no baker as you all know, so I made the dough in the breadmaker and used a baguette pan to prove the dough.
Anyway, I was happy with the result, a kind of fat, soft-crusted baguette and that is what I was after. Happy days!
So, armed with my 12-inch long hoagie (ish) roll, I was off to make a cheesesteak. Not too sure if my American friends would approve of my attempt but hey ho!
Equipment
Philly cheesesteak ingredients
- 15g plus 30g softened unsalted butter
- a splash of vegetable oil - only if NOT using ribeye as it's already quite fatty
- 1 x 250g sirloin or ribeye steak
- 1 x large or 2 medium-sized brown onions - peeled and diced
- 1 x green bell pepper - deseeded and thinly sliced
- 1 x fat clove of garlic - peeled and minced
- 1 long hoagie roll or soft crust baguette - mine was 12 inches long
- sea salt and black pepper to season
- 6 x Provolone cheese slices (I got mine from Ocado but ALDI sell them too)
- mayonnaise - optional, but it is a THING!
Recipe Top Tips!
- The secret to slicing steak thinly is in the temperature of the meat. Putting it in the freezer before slicing it makes it firmer and therefore easier to cut.
- Don't rush cooking the onions and peppers or they will be hard and horrid.
- Remember, it's YOUR sandwich, use whichever cut of steak you prefer, and use whichever cheese you prefer. Own your Philly cheesesteak!
For the full recipe see the recipe card below
Cut the roll in half lengthways taking care to avoid cutting all the way through. Mix together 30g of softened butter and minced garlic.
Slather the garlic butter on both of the cut sides of the roll.
Heat the frying pan again put the roll butter side down into the hot pan and toast until golden but not burnt, remove and set aside.
Fry the onions along with a pinch of salt, when they start to caramelise add the peppers and cook until soft then remove from the pan and set aside.
Wipe the pan and cook the steak.
Add the onions and peppers back in and season with a little salt and a good amount of pepper.
Make sure it's all nice and hot then turn the heat off of the pan and place the cheese slices over the top to melt.
Spread the buttered side of your rolls with mayonnaise and scoop the steak and cheese mixture into the roll, cut in half, that is if you're planning on sharing!
You might also like this recipe for another easy and delicious American dish, Salisbury Steaks.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
How to make Philly cheesesteak
Ingredients
- 15g plus 30g softened unsalted butter
- a splash of vegetable oil - only if NOT using ribeye as it's already quite fatty
- 1 x 250g sirloin or ribeye steak
- 1 x large or 2 medium-sized brown onions - peeled and diced
- 1 x green bell pepper - deseeded and thinly sliced
- 1 x fat clove of garlic - peeled and minced
- 1 long hoagie roll or soft crust baguette - mine was 12 inches long
- sea salt and black pepper to season
- 6 x Provolone cheese slices
- mayonnaise
Instructions
- Wrap and freeze the steak for 45 minutes, making it much easier to slice thinly.
- While you're waiting for the steak, heat 15g of butter in a large frying pan and add the onions along with a pinch of salt. Gently fry them stirring now and then for about 10-12 minutes.
- Now add the peppers and continue to cook until the onions start to caramelise and the peppers are nice and soft. Don't rush or your onions and peppers will be hard and horrid. Once done, remove and set aside - no need to wash the pan as you'll need it again in a bit.
- Cut the roll in half lengthways taking care not to cut all the way through. Mix 30g of softened butter and minced garlic together. Slather the garlic butter on both of the cut sides of the roll.
- Heat the frying pan again put the roll butter side down into the hot pan and toast until golden but not burnt, remove and set aside.
- Remove the steak from the freezer and, using a sharp knife slice it as thin as you can.
- If you are using ribeye don't add any oil as it is quite fatty. Otherwise, add a splash of oil to your pan and heat until it's really hot then add the steak and cook whilst stirring, taking care not to overcook it.
- Add the onions and peppers back in and season with a little salt and a good amount of pepper. Make sure it's all nice and hot, then turn the heat off of the pan and place the cheese slices over the top to melt.
- Spread the buttered side of your rolls with mayonnaise and scoop the steak and cheese mixture into the roll, cut in half if you're planning on sharing!
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Jan