Philly Cheesesteak Sandwich
Indulge in the iconic flavors of Philadelphia with our mouthwatering Philly Cheesesteak Sandwich recipe. Tender shaved beef, sautéed onions, and melted provolone cheese are piled high on toasted footlong rolls, creating a sandwich that’s as satisfying as it is delicious. Perfect for lunch, dinner, or game day gatherings, this classic Philly Cheesesteak is sure to please even the most discerning of palates.
Why Make Philly Cheesesteak Sandwich
Philly Cheesesteak Sandwich is a beloved classic known for its savory beef, flavorful onions, and gooey melted cheese. By following our simple recipe, you can recreate the authentic taste of Philadelphia right in your own kitchen. With its hearty ingredients and irresistible flavors, this sandwich is sure to become a family favorite for any occasion.
How to Make Philly Cheesesteak Sandwich
Note: In this section only generate the instructions.
- Prepare the Beef:
- Thinly shave partially frozen beef using a mandoline slicer or a sharp knife. Place the beef shavings in a bowl.
- Marinate the Beef:
- In a separate bowl, combine baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, water, and Worcestershire sauce to make the marinade. Pour the marinade over the beef shavings and let them sit for 20 minutes.
- Sautee the Onions:
- Preheat a griddle over high heat. Add 1 tablespoon of oil and sauté the diced onions until charred, about 1 minute. Leave some onion bits white for added texture. Remove the onions from the griddle and set aside.
- Toast the Bread Rolls:
- Slice the footlong bread rolls three-quarters of the way through and place them face down on the hot griddle. Toast for 15-30 seconds until golden brown, then remove from the griddle and set aside.
- Cook the Beef:
- Drain the beef from the marinade, reserving the marinade. Cook the beef in 3 tablespoons of oil on the hot griddle over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned, about 10 minutes.
- Melt the Cheese:
- Turn off the heat and divide the cooked beef into 6 portions on the griddle. Top each portion with provolone cheese and allow it to melt for 1-2 minutes.
- Assemble the Sandwiches:
- Scoop the melted cheese and beef mixture into the toasted bread rolls. Top with the sautéed onions.
- Serve:
- Serve the Philly Cheesesteak Sandwiches hot with ketchup or horseradish sauce on the side for dipping.
Serving Suggestions
Serve Philly Cheesesteak Sandwiches with a side of potato chips, french fries, or a crisp green salad for a satisfying meal. You can also pair them with your favorite dipping sauces such as barbecue sauce, aioli, or mustard for added flavor.
Storage Info
Philly Cheesesteak Sandwiches are best enjoyed fresh and hot from the griddle. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat the sandwiches in the oven or microwave until warmed through before serving.
Techniques or Tips
- Partially freezing the beef makes it easier to thinly shave.
- Be sure to drain the beef well before cooking to prevent excess moisture on the griddle.
- Adjust the amount of cheese and onions according to your taste preferences.
Variation
Experiment with different cheese varieties such as Monterey Jack, Pepper Jack, or a Mexican cheese blend for a unique twist on this classic sandwich. You can also customize the filling by adding mushrooms, bell peppers, or jalapeños for extra flavor and texture.
FAQs about Philly Cheesesteak Sandwich
Q: Can I use a different cut of beef for this recipe? A: While bottom round roast is traditional for Philly Cheesesteak, you can also use ribeye steak or sirloin steak for a more tender and flavorful sandwich.
Q: Can I make these sandwiches ahead of time? A: While it’s best to enjoy Philly Cheesesteak Sandwiches fresh, you can prepare the beef and onions in advance and assemble the sandwiches just before serving. Store the cooked beef and onions in separate containers in the refrigerator until ready to use, then reheat and assemble as directed.
Q: Can I freeze leftover Philly Cheesesteak Sandwiches? A: While you can freeze leftover sandwiches, keep in mind that the texture of the bread may become soggy when reheated. For best results, freeze the cooked beef and onions separately and assemble fresh sandwiches when ready to eat.
Recipe Card
Philly Cheesesteak Sandwich
Equipment
- Mandoline Slicer or Sharp Knife
- Griddle or Large Skillet
- Long Grill Spatula
- Large Tray
Ingredients
- 2 lbs beef (partially frozen bottom round roast)
- 1 onion
- 6 footlong bread rolls
- 10 slices provolone cheese
- 1/2 tbsp baking soda
- 2 tbsp vinegar
- 1 tbsp sugar
- 1 tbsp garlic salt
- 1/2 tbsp onion powder
- 2 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp Worcestershire sauce
Instructions
- Thinly shave partially frozen beef, using a mandoline slicer or a sharp knife. Add the beef marinade to the shavings and let it sit for 20 minutes.
- Meanwhile, preheat the griddle over high heat and dice the onions. Saute the onions in 1 Tbsp of oil just until it chars (about 1 minute). Remove onions with a long grill spatula and set aside.
- Slice the bread rolls 3/4 through and place face down onto the hot griddle. Toast for 15-30 seconds and set aside onto a large tray.
- Drain the beef from the marinade and cook in 3 Tbsp of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes).
- Turn off the heat and arrange the beef into 6 portions. Top with cheese and allow it to sit until the cheese melts (1-2 minutes).
- Scoop Philly cheesesteaks into the toasted bread rolls and top with the sautéed onions. Serve with ketchup or horseradish sauce.
