Philly Cheesesteak
A sandwich! It’s probably the most convenient finger food there is. It can be enjoyed for lunch as well as dinner along with a salad, fries or simply by itself. There are so many different ways to prepare them like with meat, poultry, seafood, fish, or just with tomatoes, eggs, and so on.
The United States has a few delicious ones. I think of a Pimento Cheese Sandwich they serve at Augusta, the New Orleans’ Shrimp Po` Boy or Muffaletta Sandwich, Lobster Rolls from Maine, the famous Reuben Sandwich from New York, the Denver Omelet or this one… Philly Cheesesteak!
David and I enjoy this American classic a lot. It’s made with eye of round roast – ribeye can be another alternative -, caramelized onions and sautéed peppers & mushrooms then topped with melted cheese on a hoagie bun. This is totally an OMG!
In the video, I have my thin slices of beef but normally, I have them paper thin. The best way to really have them super thin is to cover the piece of meat with plastic wrap or foil and freeze it for 45 minutes. This will make the task easier unless you have a good butcher that you can ask to slice it for you.
I like to marinate the meat just to revive it. Soaking the meat in a herb & spice mixture with beef broth helps to re-tenderize the meat. It brings back the moisture and adds more flavor to the beef. When it’s time to warm up the beef slices, I also pour the marinade in the skillet and cover so it creates lots of steam just like when I make my Leftover Steak Fajitas. When you bite into your Philly Cheesesteak sandwich, you won’t believe how moist and tender the meat is.
When I make my French Onion Soup Gratinée, it takes forever to caramelize the onions. Here we’re making a sandwich so by starting on medium heat, coating them nicely with the oil and clarified butter then reducing the heat down to medium-low, it expedites the process as long as we stir them often so they get soft without browning.
Let’s talk about the cheese. I know that the “traditional” recipe calls for provolone. It melts nicely… that’s all I have to say. On the other hand, I’m all about flavors and in my opinion, this cheese doesn’t do justice to my taste buds therefore I prefer using Gouda. Like I mention often, recipes can be modified to your liking and this is exactly what I do by not using provolone.
With moist and tender thinly sliced roast beef, caramelized onions and sautéed vegetables along with melted Gouda, this Philly Cheesesteak is a great comfort food at its best! It’s a delicious way to use up your leftover meat. Enjoy this classic American sandwich anytime.
Bon Appétit!
Check out these other delicious sandwich recipes…
– Nacho Cheese Sandwich
– Chicken Gyros
– Grilled Fish Tacos
– Tuna Melt
– Calzone
– Moo Shu Pork Tortillas
and for even more beef recipes, click on this link… Recipe Category • Beef
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Philly Cheesesteak
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Ingredients
MARINADE
- 1/4 cup low-sodium beef broth
- 1/2 tbsp. Worcestershire sauce
- 1/2 tbsp. Dijon mustard
- 1 tsp. cooking sherry
- 1 large clove garlic, pressed
- 1/2 tsp. Herbes de Provence tips & tricks
- 1/4 tsp. smoked paprika
- 1 lb. eye of round roast, cooked and thinly sliced
SANDWICH
- 4 hoagie buns
- 1 tbsp. olive oil
- 1 tbsp. clarified butter
- 2 cups white onions, thinly sliced (Lyonnaise cut) tips & tricks
- 1 1/2 tsp. ground Himalayan sea salt, divided
- 1 1/2 cups red peppers, thinly sliced
- 1 1/2 cups green peppers (substitute poblano), thinly sliced
- 2 cups button mushrooms, washed and thinly sliced
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 8 slices Gouda cheese (substitute Provolone cheese)
Directions
- In a bowl, add beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, garlic, Herbes de Provence and smoked paprika. Whisk until well combined.
- Place roast beef slices in a large re-sealable plastic bag and pour on the marinade. Close the bag and shake it around to coat the beef.
- Place the bag in a pie plate and chill for 2 hours.
- A couple hours later, slice the buns like a hot dog (not completely) and place them on a baking sheet. Transfer under the broiler for 2 minutes.
- Remove the buns from the heat and let them cool off.
- Take the marinated beef out of the fridge and let it get back to room temperature.
- In a large skillet over medium heat, add olive oil and butter.
- When hot, add onions and 1 tsp. ground sea salt. Stir well, reduce the heat to medium-low and cook slowly for 10 to 12 minutes or until caramelized and soft, stirring often.
- Stir in the peppers and sauté for 4 minutes.
- Add the mushrooms and season generously with freshly ground black pepper; stir well.
- Increase the heat to medium and cover with the lid; cook the veggies for 4 minutes. Halfway through cooking, give another good stir.
- Using a slotted spoon, transfer the veggies to a bowl and set aside.
- Add the beef including the marinade and evenly spread the slices out. Cover and warm up the meat, about 2 to 3 minutes.
- To assemble the sandwiches, place slices of beef to cover the bottom portion of the bread. Top with a nice layer of vegetable mixture and add a couple slices of cheese per sandwich.
- Place them on a baking sheet open-face and transfer the buns under the broiler until the cheese is melted, about 3 minutes. Serve immediately.
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