Philly cheesesteak is a delicious steak sandwich loaded with sautéed onions, bell peppers, and gooey, melted provolone cheese.
So, what is a Philly cheesesteak?
Basically, it's a steak sandwich with caramelised onions and provolone cheese all crammed into a huge hoagie roll. It’s so quick and easy to make at home, you can skip the trip to Philadelphia!
Classic Philly Cheesesteak is made with very thinly sliced steak, usually ribeye.
Oh, this is one yummy sandwich! 😋
Sometimes it's 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 I'd want it anyway, so I'll give that a miss!
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 pleased with the outcome - a thick, soft-crusted baguette that was exactly what I wanted. Happy days! 😊
So, armed with my 12-inch hoagie (ish) roll, I was off to make a cheesesteak. I'm not quite sure my American friends would approve of my attempt, but hey ho!
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, although ALDI sells 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 - choose any cut of steak you like and any cheese that suits your taste. Own your Philly cheesesteak!
For the full recipe, see the recipe card below 😉
Cut the roll in half lengthwise. Take 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.
Sauté the onions with a pinch of salt until they start to caramelise. Add the peppers, cook until softened, then take them out of 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.
Ensure everything is thoroughly heated, then turn off the pan's heat and lay the cheese slices on 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's if you're planning on sharing!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Philly Cheesesteak Sandwich Recipe
Makes 1 large 30cm (12 inches) long roll which will easily serve two when cut in half. Serve with fries and you have a fairly huge meal!
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 the steak tightly and freeze it for 45 minutes; this makes slicing it thinly much easier.
- While the steak is cooking, melt 15g of butter in a large frying pan and add the onions with a pinch of salt. Stir occasionally and gently fry them for around 10-12 minutes..
- Add the peppers and keep cooking until the onions caramelise and the peppers become soft and tender. Take your time, or the onions and peppers might turn out hard and unpleasant. Once ready, remove them and set aside. No need to wash the pan, as you'll be using it again later.
- Slice the roll lengthwise, being careful not to cut all the way through. Combine 30g of softened butter with minced garlic and spread the garlic butter generously on both cut sides of the roll.
- Heat the frying pan again, place the roll with the buttered side facing down, and toast it until it's golden but not overly done. Remove from the pan and set it aside.
- Take the steak out of the freezer and carefully slice it as thinly as possible using a sharp knife.
- If you're using ribeye, skip the oil since it's already quite fatty. Otherwise, add a splash of oil to your pan, heat it until hot, then add the steak and cook while stirring, being careful not to overcook it.
- Return the onions and peppers to the pan, seasoning with a pinch of salt and a generous amount of pepper. Ensure everything is heated through, then turn off the heat and lay the cheese slices on top to melt.
- Spread the buttered side of your rolls with mayonnaise. Scoop the steak and cheese mixture into the roll, and cut it in half if you're planning on sharing!
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Jan