Recipe
Classic Philly Cheesesteak
Make a classic Philly cheesesteak at home with thinly sliced steak, sweet onions and melted American cheese tucked into toasted sub rolls for a quick, deeply savoury sandwich.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Slice the steak as thinly as possible, then season it with the salt and black pepper. Keep the sliced onion, cheese and rolls ready beside the hob.
Heat a large frying pan over medium-high heat. Add the oil and cook the onion for 4–5 minutes, stirring, until soft and lightly golden.
Push the onion to one side, add the steak and turn the heat to high. Stir-fry for 2–3 minutes until just cooked and browned at the edges.
Mix the onion through the steak, divide the filling into two portions and cover each with two cheese slices. Lower the heat, cover briefly and let the cheese melt.
Toast the sub rolls cut-side down in the pan or under the grill until warm and lightly crisp. Fill with the cheesy steak mixture and serve immediately.
Notes
Slice the steak very thinly and keep the pan hot; this gives the beef browned edges without overcooking it. Toast the rolls just before serving so they hold the juicy filling.
About this recipe
This classic Philly cheesesteak keeps the focus on thinly sliced steak, soft golden onions and gooey American cheese, all piled into warm sub rolls. It is a fast, satisfying sandwich with plenty of savoury flavour.
Cook the filling in one hot pan so the beef stays tender and the onions pick up the meaty juices. Add the cheese at the end, then serve straight away while the rolls are crisp and the filling is molten.
