Philly Cheesesteak

A Philadelphia Cheesesteak is a popular beefsteak sandwich made with sliced steak, onions, cheese and bread. It’s origin is on the East Coast of America. The original Philly Cheesesteak didn’t even have any cheese! Meanwhile there are plenty of different add-ins like mushrooms or bell peppers. The ingredients are simple. But the quality of the ingredients will determine how good your Philly Cheesesteak really comes out to be.

This is an everything Philly Cheesesteak with very European touch. Don’t hang, drown and quarter me. You have to be creative when the original ingredients are not available.


Philly Cheesesteak

Recipe: Philly Cheesesteak

Amount: 6 servings

Ingredients

900 g beef steak, e.g. ribeye
2 green bell peppers, thinly sliced
2 onions, thinly sliced
6 long flat rolls
500 g fresh mushrooms, thinly sliced
6 slices mild flavored cheese, e.g. Provolone, mild cheddar cheese
Oil
Butter
Mayonnaise

Beef Marinade:
1/2 tbsp baking soda
1 1/2 tbsp vinegar
2 tbsp sugar
1 tbsp garlic, minced
2 tsp black pepper
1 tsp salt
400 ml water
2 tsp Worcestershire sauce

Preparation

  • Originally you season the steak slices with salt and pepper.
  • Then you fry them and add in the cooked onions and bell peppers. Afterwards you reduce the heat to low and top the chopped steak and veggies with the cheese. Let the cheese melt. Then transfer all to the roll. Serve immediately.

I like the following alternative better. We just do not have the beef and bread rolls in Denmark that do the trick. Therefore I assemble my Philly Cheesesteaks. No shooting please. Like I already mentioned: You have to be creative.

  • At first prepare the beef marinade for the Philly Cheesesteak in a big bowl.
  • Then slice the beef in very thin slices. Cut the beef against the grain. Afterwards put the thinly sliced beef in the bowl with the marinate. Mix gently the beef and the marinate. Make sure the beef is well coated with the marinate. Marinade the beef for 20 minutes to tenderize the meat.
  • Meanwhile slice the onions, mushrooms and peppers thinly.
  • Drain the beef from the marinade after 20 minutes.
  • Heat up the oven to 200C.
  • Meanwhile fry the steak in oil over high heat until browned. Use a griddle, skillet to fry the steak. Set aside when done but keep warm.
  • Next melt the butter and fry the onions for about 5 minutes. Then add the onions and peppers and cook the vegetables until they are tender. Remove and keep warm for later.
  • Use a baking sheet and toast the rolls in the oven. Then thinly spread mayo on each half of the bread.
  • Afterwards add the chopped steak, peppers, onions and mushrooms on the bread. Top with cheese. Bake the sandwich 2-3 more minutes until the cheese melts. Serve immediately.

Notes

If you’re struggling to shave the meat thin enough, partially freeze it first! Then you can use a mandoline to slice it thinly.

Use single-use gloves for mixing the beef and marinade. Your fingers won’t stink of the marinade later.

Hoagie rolls, that are originally used, are hard to find in Europe. Hotdogs rolls are to small in my opinion to make a Philly Cheesesteak. Burger buns or Brioche buns, yeah they can be used but that’s a beef burger then, no? That’s the reason why I prefer sandwich toast for a Philly Cheesesteak.

Other Add-Ins and Toppings: Pickled Jalapeno slices, hot cherry peppers, long hot peppers, lettuce and tomatoes, mustard, tobbasco sauce

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