Classic Homemade Philly Cheesesteak
Recreate the iconic Philadelphia street food at home with thinly sliced Angus ribeye, caramelized onions, sautéed mushrooms, and gooey melted mozzarella.
The Philly cheesesteak is an early 20th-century Philadelphia classic that has won hearts worldwide. This home version elevates the traditional sandwich experience by utilizing premium Australian grain-fed Angus M3 ribeye, ensuring a perfectly tender texture and rich, beefy aroma in every bite.
Ingredients
- 500 g Australian Angus M3 ribeye steak
- 1 whole white onion
- 200 g button mushrooms
- 2 tbsp butter
- 2 whole long bread rolls
- 200 g shredded mozzarella cheese
- to taste salt and black pepper
- optional ketchup, for serving
- optional mayonnaise, for serving
Instructions
- 1Slice the Ribeye
Place the defrosted Australian grain-fed Angus M3 ribeye on a cutting board and slice it into thin, even strips. This cut provides the perfect texture and a rich beefy aroma essential for a classic Philly cheesesteak.
Tip: Slicing against the grain can help ensure the meat is tender once cooked. - 2Prepare the Onions
Take a fresh white onion and slice it into thin, uniform strips. These will become the sweet, caramelized base for the cheesesteak mixture.
Tip: Keep your knife sharp to make clean cuts and reduce eye irritation while slicing. - 3Prepare the Mushrooms
Clean the button mushrooms by trimming off the roots, then slice them thinly. Adding mushrooms will enhance the overall aroma of the dish.
Tip: Wipe the mushrooms with a damp cloth instead of soaking them to keep them firm. - 4Caramelize the Onions
Melt butter in a pan over medium heat. Add the sliced white onions and sauté them until they reach a beautiful, caramelized golden brown color.
Tip: Take your time with the onions; low and slow heat brings out their natural sweetness. - 5Cook the Mushrooms
Add the sliced button mushrooms to the pan with the caramelized onions. Stir-fry the mixture continuously until the mushrooms have released their moisture and it has fully evaporated.
Tip: Make sure all the liquid evaporates so the sandwich doesnt become soggy. - 6Cook the Beef
Push the vegetable mixture to the side of the pan. Add the sliced ribeye strips to the center and season everything with salt and black pepper. Cook until the meat is browned and flavorful.
Tip: Cook the meat over high heat for a nice sear without overcooking it. - 7Prepare the Bread
Take a piece of long bread and carefully slice it down the middle, creating an opening to hold your filling. This provides the perfect vessel for the cheesesteak mixture.
Tip: Be careful not to slice all the way through to keep the sandwich base intact. - 8Assemble the Sandwich
Once the beef, caramelized onions, and mushrooms are fully cooked, use a spoon or spatula to scoop the savory mixture directly into the center of the sliced bread.
Tip: Pack the filling evenly so you get a bit of meat, onion, and mushroom in every bite. - 9Add Cheese and Bake
Top the meat and vegetable filling generously with shredded mozzarella cheese. Place the assembled sandwich into an oven preheated to 200°C, baking until the cheese is perfectly melted and bubbly.
Tip: Dont skimp on the mozzarella — the more cheese, the happier the final result.
