Serve up an iconic American Philly cheesesteak for a delicious lunch or fast dinner. Loaded with steak, cheese and onions, it’s a guaranteed crowd-pleaser!
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Combine the steak and garlic powder in a medium bowl. Season.
Heat a large lightly oiled frying pan over high heat. Arrange half the beef in a single layer over the base of the pan. Cook for 2 mins or until well browned on the bottom. Stir the beef and cook for 30 secs or until seared all over, but not cooked through. Transfer to a warm plate. Repeat with remaining beef.
Place the pan over a medium heat. Add the oil and onion and cook, stirring, for 5 mins or until soft. Add the capsicum and cook, stirring occasionally, for 3-4 mins or until starting to soften. Return the beef to the pan and stir-fry for 2 mins or until hot. Add the cheese and stir to combine. Cook, covered, for 1 min or until cheese melts.
Divide the lettuce among rolls and top with steak and cheese mixture.
Provolone cheese is often the traditional choice in this sandwich, but you can use any of your favourite sliced cheese. Havarti, gouda or Swiss styles would all work well.
Although not traditional, we’ve added zingy rocket leaves for a touch of freshness.
COOK. STORE. SAVE
Clever storage: If you’re making this recipe in bulk, you can keep Philly cheesesteaks in the freezer for up to 3 months. Wrap tightly in a layer of greaseproof paper and then a layer of foil. When ready to eat, reheat in a frying pan and assemble with the fresh ingredients and bread rolls.
For the ultimate beloved American sandwich, you can’t look past a classic Philly cheesesteak. Hailing from Philadelphia in the United States, a Philadelphia cheesesteak or Philly for short, is an iconic steak sandwich that is said to have been born in the 1930s when two brothers running a hotdog stand wanted to introduce a new sandwich on the menu. In keeping with tradition, our version features thinly sliced seasoned beef and plenty of gooey cheese served on long bread rolls. Serve up this cheesesteak recipe for an easy lunch, a no-fuss dinner on the couch or at your next barbecue. As the name suggests, two of the most important components of making this sandwich are the cheese for a Philly cheesesteak and the beef.
When it comes to the best cheese for a Philly cheesesteak, our recipe calls for either provolone or mozzarella cheese, however, you are free to use a combination of both. While not traditional, you can also use havarti, gouda or Swiss cheese, as they all melt well.
So, what cut of beef to use for a Philly cheesesteak? We recommend beef scotch fillet. It has a rich and tender flavour that pairs perfectly with cheese and the other ingredients, making it the best beef cut for a Philly cheesesteak. Other beef cuts can include ribeye or flank steak. Use a sharp knife and a smooth motion to thinly slice your scotch fillet against the grain. If you’re having trouble slicing, you can place the steak in the freezer for 15-20 minutes, or until slightly firm, to help slice your meat paper-thin.
Onion and capsicum also play a major role in creating the perfect at-home Philly cheesesteak. Choose bright, firm veggies and slice thinly for an even cook time, and sauté until soft and caramelised.
For the best bread for a Philly cheesesteak, choose long bread rolls, such as soft hot dog rolls or crunchy Vietnamese baguettes to complement the textures of the scotch fillet.
Building the ultimate Philly cheesesteak sandwich is easy once you have all your ingredients prepared. Follow these tips:
Sear the thinly sliced beef in a frying pan to develop a slight crispy, brown crust while locking in the juices.
Take the beef off the heat before it’s fully cooked to prevent it from becoming overcooked and chewy when it’s returned to the pan to turn them into cheesesteaks.
Although it’s not completely traditional, we’ve added zesty rocket leaves for freshness.
To take things one step further, you can butter and toast your bread rolls in the frying pan for added crunch.