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Philly Cheesesteak

Philly Cheesesteak

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Philly Cheesesteak
14th September, 2020

This recipe is another nostalgia trip into Americana and it's 100% worth it because very rarely do you manage to find a sandwich that makes you feel a tad guilty about eating it; yet still want more. Just look at it! It's packed full of sweated down onions and peppers, lightly charred steak and oozing with unctious melted cheese. You know it's not a healthy option, but oooh my giddy aunt; doesn't it look magnificent!

Normally this is served in a sub roll but I've found that a nicley toasted ciabatta roll is perfect with it as well.


  • 250g steak, fat trimmed off and thinly sliced
  • Sunflower oil, enough to fry
  • 25g butter
  • 1 Onion, sliced
  • 1 Red pepper, sliced
  • 1 Yellow pepper, sliced
  • 2 Tbsp white wine vinegar
  • 4 slices Monterray Jack Cheese
  • 100g Mozerella, sliced
  • 4 Ciabatta or Sub Rolls


    The first task is to trim as much fat off the steak as you can or else it'll be rubbery. Once you've done this, leave the steak to air and get rid of any packaging smells as well as allowing it to cook properly when we fry it.

    Some people like to pop the steak into the freezer for a half hour as it's slightly easier to thinly slice up later on but if you're confident with the knife then you don't have to.

    In a frying pan, add a glug of sunflower oil and the butter and melt over a medium heat. When ready, add in the onions and peppers and slowly fry them for about 20 minutes until soft and a touch golden.

    When the onions and peppers have reached that texture and colour; add in the white wine vinegar and cook until the vinegar has been absorbed (about 2-3 minutes.) Remove the onion/peppers mix from the frying pan and leave to one side.

    Thinly slice the steak now. The rule of thumb here is that the thinner the slice, the better but don't risk your thumbs so cut as thinly as you're confident of doing!

    Add a small glug of oil back to the same frying pan and bring it back up to a medium heat as it's time to fry the steak.

    When the oil is hot enough, throw in the steak and let it char for about 2 minutes; it's not a rare steak recipe. Give the beef a quick stir and cook for another minute before loading on the onion and pepper mix and placing the Monterray Jack slices on top and then piling the sliced Mozeralla on top of that.

    Cook until the cheese is just about melting and then seperate the beef, onion/pepper and cheese mix between 4 rolls.

    Eat straight away; feel a tad of guilt and plan your next batch.

    An added ingredient you could also add - just to make this even more amazing is sauted sliced mushrooms.