Philly Cheesesteak Sandwich
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Paper-thin beef, onion and green pepper hit a hot pan for only a couple of minutes, then get melted provolone and a toasted hoagie roll.
Read more
That thinness starts in the freezer: 30 minutes firms the outside of the ribeye or top round enough to slice it without a struggle. Stacked slices won't cook in so short a sear, so each piece gets pulled apart before it goes in.
Ingredients
Instructions
- 1
Freeze the 250 g ribeye or top round for 30 minutes, just until the outside firms up.
Slice it across the grain as thinly as possible, then separate any pieces that stick together before cooking.
- 2
While the beef firms in the freezer, thinly slice the onion and green bell pepper.
Split the 2 hoagie rolls without cutting through the hinge, then toast the cut faces in a dry pan until lightly golden.
- 3
Heat a pan over medium heat and add 1 tablespoon neutral oil.
Cook the onion and bell pepper for about 5 minutes, stirring often, until softened, lightly sweet, and translucent at the edges.
- 4
Push the vegetables to one side and raise the heat to high.
Spread the beef in a thin layer, then season with 0.75 teaspoon salt and 0.5 teaspoon black pepper as it starts to sear.
- 5
Stir and loosen the beef quickly for only 2-3 minutes so it stays juicy and does not toughen.
When almost no red remains, mix in the vegetables and shape the filling into two long piles.
- 6
Place 2 slices of provolone over each beef pile, cover the pan, and steam for about 1 minute until the cheese melts.
Scoop each pile into a toasted roll and serve immediately before the juices soak through.
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