Philly cheesesteak sandwich with beef and peppers Recipe
Philly cheesesteak is a famous sandwich from Philadelphia, filled with thinly sliced beef, onion, peppers and melted cheese. In the US it’s often bought from small stands as a quick, very filling lunch or dinner. The taste is a bit like a skillet bake crossed with a hot sandwich – lots of cheese, meat and soft bread.
The Philly cheesesteak sandwich is an icon of Philadelphia street food – soft, warmed rolls filled with thinly sliced, juicy beef, sautéed onions, peppers and melted cheese create something between a baked casserole and a hot grab-and-go bun. The secret lies in the super-thinly sliced meat and in melting the cheese directly on the hot beef, which binds all the ingredients into a stretchy, cheesy filling. It’s a dish that brings to mind NFL games watched with friends on the couch and spontaneous house parties when everyone wants “something substantial”.
Chef's tips
It’s really worth lightly freezing the beef – 20 minutes in the freezer makes a huge difference and lets you slice it almost paper-thin, so it cooks in a flash and stays tender. Don’t overcook the meat: as soon as it’s no longer pink, take it off the high heat, otherwise it will become dry and tough. Warm the rolls just before assembling the sandwiches, preferably in a dry pan or in the oven, so they’re slightly crisp on the outside and soft inside.
How to serve
Philly cheesesteak works perfectly as a hot, hearty weeknight dinner or as a main dish for a movie night with friends. Serve it with homemade oven fries, coleslaw or a simple salad with vinaigrette to refresh your palate between bites. To drink, classic cola, a light lager beer or homemade lemonade are all great matches, especially if you’re making a family-friendly version.
Ingredients
- beef - 500 g
- roll - 4 pieces
- onion large - 1 piece
- bell pepper - 1 piece
- cheese - 200 g
- vegetable oil - 2 tablespoons
- butter - 20 g
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- garlic - 1 clove
Preparation
- Place the beef in the freezer for 20 minutes so it firms up slightly – this will make it easier to slice it very thinly.
- Peel the onion and slice it into thin half-moons. Wash the pepper, remove the core and seeds, and cut it into thin strips.
- Cut the cheese into thin slices or grate it on the coarse side of a grater.
- Remove the beef from the freezer and, using a sharp knife, slice it into very thin slices, almost like carpaccio. Finely chop the garlic.
- Heat 1 tablespoon of oil and the butter in a large frying pan. Add the onion and pepper and fry for 5–7 minutes over medium heat, stirring, until they soften and are lightly browned at the edges. Transfer to a plate.
- In the same pan, heat the remaining oil. Add the garlic and fry for 30 seconds, then add the beef, spreading it out in a thin layer. Fry for 2–3 minutes, stirring often, until the meat turns brown but is not dried out.
- Season the meat with salt and pepper, add the onion and pepper back in, mix and fry for 1 more minute.
- Slice the rolls lengthwise, but not all the way through, to create a “pocket”. You can warm them slightly in the oven or in a dry pan so they are crisp on the outside.
- In the pan, shape the meat into four long portions, place cheese on each one and cover the pan with a lid for 1–2 minutes, until the cheese melts.
- Using a wide spatula, transfer the portions of meat with melted cheese into the rolls and serve immediately while the sandwiches are hot.
Storage
Nadzienie z mięsa i warzyw możesz przechowywać osobno w lodówce i podgrzać na patelni przed złożeniem świeżej kanapki. Gotowe kanapki najlepiej zjeść od razu, bo pieczywo mięknie od farszu.
