Homemade Philly Cheesesteak Sandwich 'Izagotuje Style' - photo 1
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Homemade Philly Cheesesteak Sandwich 'Izagotuje Style'

Main Dishes Dinners 70 min Medium 2 wyświetleń ~39.98 PLN - (0)
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Description

Here is the essence of American street food in your kitchen! Homemade Philly Cheesesteak is not just an ordinary sandwich – it's a full-fledged, hearty dish that warms you up and satisfies the biggest hunger. Imagine a perfectly soft yet slightly crispy hoagie roll, filled to the brim with thin, juicy slices of fried beef that melt in your mouth. Add to that the sweetness of slowly caramelized onions, which perfectly balances the flavor of the meat, all wrapped in a velvety, gooey blanket of melted Provolone cheese. This dish is a true symphony of flavors and textures – from meaty umami, through the sweetness of onions, to the salty, creamy taste of cheese. Perfect for lunch, dinner, or a gathering with friends while watching a game. This recipe will show you how to achieve restaurant-quality at home step by step.

Ingredients (11)

Servings:
2
  • Beef roast 400 g
  • White onion 2.7 szt.
  • Provolone cheese slices 8 plaster
  • Long wheat roll (hoagie roll type) 2 szt.
  • Rapeseed oil 30 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Green bell pepper 0.6 szt.
  • Czosnek granulowany 2 łyżeczki
  • Worcestershire sauce 15 ml
💰 Szacowany koszt dania: ~39.98 PLN (19.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

The key to the perfect Philly Cheesesteak is thinly sliced meat. To achieve this, place a piece of ribeye in the freezer for about 30-45 minutes. The meat should be firm and frozen at the edges, but not rock solid in the center. This will make slicing easier. After removing it from the freezer, using a very sharp knife, slice the meat against the grain into paper-thin pieces. If the slices are too wide, cut them in half.

Ingredients: Beef roast
Use a long, sharp chef's knife. Slicing slightly frozen meat is a restaurant secret! If you don't feel confident, ask the butcher to cut the steak into very thin slices.
2

Prepare the vegetables. Peel the onions, cut them in half, and then slice them into thin feathers. If you are using optional green pepper, remove the seeds and cut it into thin strips of similar thickness to the onion.

Ingredients: White onion, Green bell pepper
Try to ensure that the onion feathers and pepper strips are of even thickness. This will ensure even frying.

Frying the filling

3

In a large skillet (preferably cast iron or stainless steel), heat 1 tablespoon (15ml) of canola oil and 1 tablespoon (15g) of butter over medium heat. When the butter melts and starts to foam, add the chopped onion (and bell pepper, if using). Sauté slowly, stirring every few minutes, for about 15-20 minutes. The onion should become soft, sweet, and take on a golden-brown color. At the end of cooking, season with a pinch of salt.

Ingredients: White onion, Green bell pepper, Rapeseed oil, Butter, Salt
The key to caramelization is patience and medium, not high, heat. Too high a temperature will burn the onion instead of caramelizing it. Once the onion is done, remove it from the pan and set it aside on a plate.
4

In the same pan, increase the heat to high. Add the remaining tablespoon (15ml) of oil. When the pan is very hot (the oil should be gently smoking), lay the thin slices of beef in a single layer. Do not overcrowd the pan - fry in batches if necessary. Fry for 1-2 minutes on each side, until the meat loses its raw color and is slightly browned. While frying, using two spatulas, you can gently 'shred' the meat into smaller pieces.

Ingredients: Beef roast, Rapeseed oil
It is very important for the pan to be well heated. This way, the meat will sear quickly instead of boiling, remaining juicy. Frying in batches prevents the temperature of the pan from dropping.
5

When all the meat is cooked, reduce the heat to the minimum. Add all the meat back to the pan, along with the previously sautéed onion. Season everything with salt and freshly ground pepper. Additionally, you can add garlic powder and Worcestershire sauce to enhance the flavor. Mix all the ingredients thoroughly with a spatula to combine the flavors. Sauté together for about 1 minute.

Ingredients: Salt, Pieprz czarny świeżo mielony, Czosnek granulowany, Worcestershire sauce
Now is the time for the final seasoning of the filling. Taste a piece and add more salt or pepper if needed.

Assembling the sandwich

6

On the skillet, shape the meat and onion into two elongated mounds, corresponding to the length of your buns. Place 4 slices of Provolone cheese on each mound. Cover the skillet with a lid for 1-2 minutes to allow the steam to help the cheese melt perfectly and cover the entire filling.

Ingredients: Provolone cheese slices
Covering the pan is the key to achieving perfectly melted, 'stretchy' cheese. You can also use any other dish to cover it, such as a large metal bowl.
7

In the meantime, prepare the rolls. Cut them lengthwise, but not all the way through, so they open like a book. Gently spread the remaining butter (about 1 tablespoon / 15g) inside each roll. You can toast them on a second, clean pan, in an oven preheated to 180°C, or in a toaster for 1-2 minutes until they become slightly golden and crispy inside.

Ingredients: Long wheat roll (hoagie roll type), Butter
Toasting the rolls prevents them from getting soggy from the juicy filling. Don't skip this step! It makes the sandwich crispy on the outside and soft on the inside.
8

Open the toasted bun and place it 'upside down' on one of the mounds of meat and cheese in the pan. Then, using a long, flat spatula, slide it under the entire filling and with one swift motion, flip the sandwich. The entire filling should land perfectly in the bun. Repeat the process with the second sandwich. Cut the sandwiches in half and serve immediately while they are hot.

The technique of 'placing the bun' on the filling is the easiest way to transfer it without a mess. Act quickly and decisively!

Fun Fact

💡

The Philly Cheesesteak was invented in the 1930s in Philadelphia by Pat and Harry Olivieri. Initially, it was a sandwich with chopped steak and onions sold at their hot dog stand. Cheese was added later, and Provolone became one of the most popular choices.

Best for

Szybki obiad Kolacja w amerykańskim stylu Spotkanie z przyjaciółmi Meczowy wieczór

Tips

🍽️ Serving

Serve the sandwich immediately after preparation, while it is hot and the cheese is perfectly stretchy. Traditionally, it is served wrapped in paper. It pairs wonderfully with fries, pickles, or a light coleslaw salad that balances the richness of the sandwich.

🥡 Storage

Philly Cheesesteak tastes best fresh. Storing the assembled sandwich is not recommended, as the bread will become soggy. However, you can store the cooked filling separately in the refrigerator for up to 2 days and reheat it in a pan just before serving, adding fresh cheese and assembling the sandwich again.

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