Philly Cheesesteak Sandwich Recipe
Introduction
The Philly cheesesteak is a classic American sandwich known for its tender, thinly sliced rib-eye steak, sautéed onions and peppers, and gooey melted cheese. This recipe brings those iconic flavors to your kitchen with a simple and delicious method that is perfect for any meal.
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 the rib-eye steaks. Cut each steak in half and place on a baking tray, then transfer to the freezer and freeze for 40 minutes to firm up for easier slicing.
- Step 2: Heat the sunflower oil in a heavy-based pan or casserole dish over medium heat. Add the sliced onion and peppers along with a good pinch of salt, then fry gently for 20 minutes until the onions are golden and sticky.
- Step 3: Add the white wine vinegar to the pan with the onions and peppers, then cook for another 5 minutes to develop the flavor. Season with salt and pepper to taste and set aside.
- Step 4: Using a sharp knife, slice the partially frozen steaks as thinly as possible. Divide the slices into four portions.
- Step 5: Heat a skillet over high heat until almost smoking. Place one portion of the steak slices in the pan, forming a pile about the length of your sub rolls. Fry for 3 minutes, allowing some of the steak to cook through while keeping some pieces pink.
- Step 6: Top the steak with a quarter of the onion and pepper mixture, then add two cheese slices and a quarter of the grated mozzarella on top. Continue to cook over medium heat without stirring for 5 to 10 minutes, until the meat is browned and crisp at the edges and the cheese has melted.
- Step 7: Split the sub rolls open carefully and scoop the steak and cheese mixture into them. Repeat the process with the remaining steak, vegetables, cheese, and rolls.
- Step 8: Serve the Philly cheesesteaks hot with American mustard and ketchup as desired.
Tips & Variations
- Freeze the steaks before slicing to make very thin slices easier and safer to cut.
- Use provolone cheese instead of American slices for a more traditional flavor.
- Add mushrooms to the onion and pepper mixture for extra depth.
- Toast the sub rolls lightly before assembling for added texture.
Storage
Store any leftover filling and rolls separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently in a skillet over medium heat until warmed through, then assemble fresh sandwiches to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Rib-eye is ideal for its marbling and tenderness, but sirloin or strip steak can also work well if sliced very thinly.
What’s the best way to slice the steak thinly?
Partially freezing the steak for about 40 minutes firms it up, making it easier to cut thin, even slices with a sharp knife.
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Philly Cheesesteak Sandwich Recipe
- Total Time: 55 minutes
- Yield: 4 sandwiches 1x
Description
This classic Philly cheesesteak recipe features thinly sliced rib-eye steak cooked with caramelized onions and peppers, topped with melted cheeses, and served on soft sub rolls. A perfect combination of savory, tender meat and flavorful veggies makes this sandwich a beloved American favorite.
Ingredients
Meat
- 2 x 150g rib-eye steaks
Vegetables & Seasonings
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 tbsp white wine vinegar
- 2 tbsp sunflower oil
- Salt, to taste
Cheese & Bread
- 8 cheese slices (such as American cheese)
- 50g grated mozzarella
- 4 soft white sub rolls
Condiments
- American mustard, to serve
- Ketchup, to serve
Instructions
- Prepare the Steak: Trim away and discard the long piece of fat running down the side of each rib-eye steak. Cut each steak in half and lay the pieces on a baking tray. Transfer the tray to the freezer and freeze the steak for 40 minutes; this makes it easier to slice thinly.
- Cook the Vegetables: Heat the sunflower oil in a heavy-based pan or casserole dish over medium heat. Add the sliced onions and peppers along with a good pinch of salt. Fry gently for about 20 minutes until the onions are golden and sticky. Add the white wine vinegar and continue cooking for another 5 minutes. Season to taste and set aside.
- Slice the Steak Thinly: Using a sharp knife, slice the partially frozen steak as thinly as possible. Divide the steak slices into four equal portions.
- Cook the Steak with Cheese: Heat a skillet over high heat until it nearly smokes. Add one portion of steak slices in a pile roughly the length of your sub rolls. Fry for 3 minutes over high heat until some steak is cooked through but pink bits remain. Pile a quarter of the cooked onion and pepper mixture on top, then add a quarter of the cheese slices and mozzarella. Lower heat to medium and cook undisturbed for 5-10 minutes until the meat is browned and crisp at the edges and the cheese has melted.
- Assemble the Sandwiches: Split the soft sub rolls open carefully and scoop the steak, onion, pepper, and cheese mixture into each roll. Repeat for the remaining portions. Serve with American mustard and ketchup as desired.
Notes
- Freezing the steak before slicing helps achieve the very thin slices characteristic of an authentic Philly cheesesteak.
- Use a heavy skillet or cast-iron pan to get a nice sear and caramelization on the steak.
- Customize the cheese to your preference—provolone or Cheez Whiz are traditional alternatives.
- Feel free to add hot peppers or mushrooms for additional flavor.
- Serve immediately to enjoy the sandwich while the cheese is melty and the bread is soft.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Philly cheesesteak, rib-eye steak sandwich, American sandwich, melted cheese steak, caramelized onions and peppers
