Philly Cheesesteak

By: Deborah

Easy Philly cheesesteak packed with tender beef, melted cheese and fried onions in a toasted roll. A quick and indulgent fakeaway sandwich recipe.

PREP: 10

Freezer time: 30

COOK: 12

TOTAL: 52

Servings: 2 people

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Equipment

Cast iron skillet

Ingredients

20 g (0.7 oz) unsalted butter
1 medium onion (approx. 120g) diced
salt and freshly ground black pepper
1 ribeye steak (227g) thinly sliced (see Notes)
4 cheese slices (see Notes)
butter for the sub rolls (see Notes)
2 hoagie or sub rolls (see Notes), sliced in half but not separated

To serve (optional):

Instructions

Melt half of the unsalted butter in a skillet pan over a medium or medium to low heat. Then, add the diced onions and season with salt and freshly ground black pepper. Cook slowly until the onions turn translucent (approx. 5 minutes). Remember to stir occasionally so as not to burn the onions. Remove them from the pan and set aside.
Season the steak with salt and freshly ground black pepper. Add the other half of the unsalted butter to the pan and add steak slices to the pan once the butter melts. Keep the heat to medium and cook for 2 to 4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Heat the grill to high.
Return the onions to the pan and stir them in with the steak. Divide the steak and onion mixture into 2 long piles (approx. the length of the sub rolls) on each side of the pan. Place 2 cheese slices on top of each steak and onion pile and let them melt (approx. 1 to 2 minutes).
Spread the insides of the sub rolls with the butter or oil of your choice and toast under the hot grill for about 1.5 minutes. Spoon the steak, onion and cheese mixture into your freshly toasted sub rolls.
Serve your Philly cheesesteak sandwich immediately and enjoy…on its own or with some chunky oven chips or dirty fries on the side!

Notes

To achieve the best results with the ribeye steak, you need to make sure that the meat is sliced thinly. One way to do this is to freeze the steak for 30 minutes before slicing it. This allows you to easily slice through the steak as thinly as possible. Of course, you’ll also need a sharp knife that can do the hard work for you.
The traditional recipe uses hoagie rolls, which are difficult to source in our local supermarkets. Sub rolls are a good substitute.
Cheez Whiz is the traditional cheese used in a Philly cheesesteak - but we don't get this in the UK. Good substitutes are slices of provolone or American cheese slices (cheese slices/cheese singles in the UK).
You can also use garlic butter or vegetable oil for the sub rolls, if you prefer.
Optional variations:
- Add diced peppers at the same time as the onions, for extra flavour.
- Chicken cheesesteak - replace the steak with strips of chicken.
- Spicy jalapeño version - add finely chopped jalapeños to the onions.
- Mushroom cheesesteak - replace the steak with sliced portobello or chestnut mushrooms.
- Loaded cheesesteak fries - top chunky oven chips with the steak, onion and cheese mixture.
This Philly cheesesteak recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS American sandwich recipes, cheesesteak sandwich, comfort food recipes, fakeaway recipes UK, loaded sandwich recipes, Philly cheesesteak, Philly cheesesteak recipe, quick beef dinners, steak sandwich recipe

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