Philly Cheesesteak Sandwich
This Philly Cheesesteak Sandwich is a classic favorite featuring thinly shaved beef marinated in a flavorful mixture of baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, and water, then cooked until tender and browned, topped with melted provolone cheese, sautéed onions, and served in toasted footlong bread rolls.
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.
Notes
This Philly Cheesesteak Sandwich is a hearty and satisfying meal, perfect for lunch or dinner. The marinated beef, melted provolone cheese, and charred onions combine to create a deliciously savory flavor that's hard to resist.