Description
A classic Philly cheesesteak recipe featuring thinly sliced rib-eye steak cooked with caramelized onions and colorful peppers, topped with melted cheese, and served in soft sub rolls with American mustard and ketchup.
Ingredients
Scale
Meat
- 2 x 150g rib-eye steaks
Vegetables
- 1 onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
Other Ingredients
- 2 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 8 cheese slices
- 50g grated mozzarella
- 4 soft white sub rolls
- American mustard and ketchup, to serve
Instructions
- Prepare the steak: Trim away and discard the long piece of fat running down the side of the rib-eye steaks. Cut each steak in half and lay them on a baking tray. Place the tray in the freezer for 40 minutes to slightly firm up the meat, making it easier to slice thinly.
- Cook the onions and peppers: Heat 2 tablespoons of sunflower oil in a heavy-based pan or casserole dish over medium heat. Add the sliced onion, red pepper, and green pepper along with a good pinch of salt. Fry the vegetables gently for 20 minutes, stirring occasionally, until the onions are golden and sticky.
- Add vinegar and season: Pour in 2 tablespoons of white wine vinegar and cook the mixture for an additional 5 minutes to impart a tangy flavor. Season the cooked vegetables to taste with salt and pepper, then set aside.
- Slice the steaks thinly: Using a sharp knife, slice the partially frozen steaks as thinly as possible to create tender strips.
- Cook the steak and melt cheese: Heat a skillet over high heat until nearly smoking. Place a quarter of the steak slices in the pan in a pile roughly the length of the sub rolls. Fry for 3 minutes on high heat until the steak is partially cooked but still pink inside. Then add a quarter of the onion and pepper mixture on top, followed by two cheese slices and a quarter of the grated mozzarella. Reduce the heat to medium and cook undisturbed for 5-10 minutes until the meat is browned and crispy around the edges and the cheese has fully melted.
- Assemble the sandwiches: Split each soft white sub roll open and carefully scoop a portion of the cheesy steak and onion mixture inside. Repeat this process for the remaining portions.
- Serve: Serve the Philly cheesesteak sandwiches hot with American mustard and ketchup on the side to your preference.
Notes
- Freezing the steak before slicing helps in achieving very thin slices for authentic texture and quick cooking.
- Cook onions and peppers slowly to bring out natural sweetness and develop rich flavor.
- The combination of cheese slices and mozzarella ensures a gooey and melty cheese texture.
- The sandwich is best enjoyed fresh and hot for the optimal experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Keywords: Philly cheesesteak, rib-eye steak sandwich, American sandwich, cheese steak
