Philly cheesesteak

Name: Philly cheesesteak
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 400 g beef sirloin or ribeye, sliced very thinly (easier if frozen); 2 tbsp oil; 1 large onion, thinly sliced; 1 green bell pepper, cut into strips; 100 g mushrooms, sliced (optional); 2 long, soft sandwich rolls or baguettes; 150 g provolone or white American cheese (or a creamy processed cheese); salt, pepper

Time: 35 min2 servingsapprox. 700 kcal / serving (estimated)approx. 48 g protein / serving

The Philly cheesesteak is Philadelphia's iconic sandwich, dating back to 1930. Paper-thin beef, melted cheese and a soft roll are simply perfect; the secret lies in slicing the meat thinly and cooking it very quickly over high heat.

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Ingredients

400 g beef sirloin or ribeye, sliced very thinly (easier if frozen)
2 tbsp oil
1 large onion, thinly sliced
1 green bell pepper, cut into strips
100 g mushrooms, sliced (optional)
2 long, soft sandwich rolls or baguettes
150 g provolone or white American cheese (or a creamy processed cheese)
salt, pepper

Method

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Put the meat in the freezer for at least 30 minutes so it's firm and can be sliced paper-thin with a knife.
In a large frying pan, cook the onion, pepper and mushrooms in 1 tablespoon of oil over medium heat for 10-12 minutes until soft and golden; remove.
Turn the heat to high and, in the remaining oil, sear the meat for 2-3 minutes, chopping it up with a spatula, and season with salt and pepper.
Return the vegetables, mix, and push everything into two piles.
Lay cheese on the piles and cover with a lid for 1 minute to melt it.
Split the rolls lengthways, warm them slightly and slide the cheesy meat into them with the spatula; serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Partly freezing the meat is essential for thin slicing; half an hour in the freezer is enough.
Cook the meat quickly, or it turns tough and dry.
Instead of the real "cheez whiz", a creamy processed cheese is fine if you have no provolone.
Don't over-toast the roll: you want a soft, slightly spongy inside.

Frequently asked questions

What's the best meat for it?

Traditionally ribeye or sirloin, but chuck also works if you slice it thinly.

Can it be made without vegetables?

Yes, in Philadelphia you can order it "wit" (with onions) or "wit-out".

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