Classic Philly Cheesesteak

Experience the ultimate Philadelphia street food at home. This recipe uses thinly sliced hot pot beef, caramelized onions, and gooey melted cheese on a toasted roll.

Ingredients

• 2 long bread rolls or baguettes
• 200 g thinly sliced hot pot beef
• 1 white onion
• 100 g button mushrooms
• 4 slices yellow cheese
• 2 tbsp butter
• 1 tbsp cooking oil
• to taste salt
• to taste black pepper

Instructions

1. 1Prepare the bread

   

   Slice open a baguette or a long bread roll and cut it to an appropriate size to serve as the base for your Philly Cheesesteak.

   Tip: Use a serrated bread knife to get a clean cut without crushing the soft center of the roll.
2. 2Slice the onions

   

   Take a peeled white onion and slice it into thin rounds. These will be caramelized later to provide sweetness to the sandwich.

   Tip: Keep the slices consistent in thickness so they cook evenly in the pan.
3. 3Prepare the mushrooms

   

   Remove the stems from the mushrooms and slice them. Feel free to add more if you enjoy the earthy flavor they bring to the dish.

   Tip: Wipe the mushrooms with a damp cloth instead of washing them to prevent them from becoming waterlogged.
4. 4Prepare the skillet

   

   Melt a generous knob of butter in a flat pan, using a spatula to spread it evenly across the surface.

   Tip: Use medium heat to prevent the butter from burning before you add the bread.
5. 5Toast the bread

   

   Place the cut side of the bread facing down into the melted butter in the pan. Toast until it turns golden brown and crispy.

   Tip: Press down gently on the bread to ensure even contact with the butter for consistent toasting.
6. 6Sauté the onions

   

   Without washing the pan, add a little oil and toss in the sliced onions. Stir-fry them over medium heat until they soften and change color, becoming translucent and sweet.

   Tip: Stir frequently to ensure the onions caramelize evenly without sticking to the pan.
7. 7Add the mushrooms

   

   Once the onions begin to soften and change color, add the sliced mushrooms to the pan. Toss them together to combine, allowing the mushrooms to soak up the buttery, oniony flavors while they cook.

   Tip: Feel free to adjust the amount of mushrooms to your liking. Cooking them with the onions builds a deep, savory base for the cheesesteak.
8. 8Add the beef slices

   

   Place the thinly sliced hot pot beef directly over the sauteed onions and mushrooms in the pan. The residual heat and steam will start cooking the beef immediately.

   Tip: Using hot pot beef slices is a great shortcut, as their thinness mimics traditional shaved steak and ensures they cook quickly and evenly.
9. 9Toss and cook the beef

   

   Toss the beef, onions, and mushrooms together continuously. Ensure both sides of the beef are heated through, but be careful not to overcook—aim for a tender medium-well.

   Tip: Keep the mixture moving in the pan so the beef cooks evenly without drying out.
10. 10Season the beef and vegetables

    

    With the beef and vegetables cooking together in the pan, grind fresh salt and black pepper directly over the mixture to enhance the savory flavors of the meat and onions. Stir briefly to ensure the seasoning is evenly distributed while the ingredients continue to cook to a medium-well doneness.

    Tip: Freshly ground pepper provides a much more aromatic and vibrant flavor than pre-ground.
11. 11Add the cheese

    

    Arrange the cooked beef and vegetable mixture compactly in the center of the pan. Lay two slices of cheese directly on top of the hot mixture.

    Tip: Grouping the meat and vegetables together ensures the cheese melts evenly over the entire portion, making it easier to transfer to the bread later.
12. 12Melt the cheese

    

    Once the beef and vegetables are cooked, arrange the mixture in the pan and place two slices of cheese directly on top. Cover the pan with a lid for a short time to allow the trapped steam to melt the cheese until it creates a thick, gooey blanket over the beef and onions.

    Tip: If the cheese isnt melting fast enough, add a teaspoon of water to the edge of the pan before covering to create more steam.
13. 13Assemble the Philly Cheesesteak

    

    Using a spatula, carefully scoop the generous portion of cheesy beef and onion mixture from the pan. Transfer it directly onto the pre-prepared butter-toasted baguette halves, ensuring the filling is evenly spread. Serve immediately for the best texture and flavor.

    Tip: Press down gently with the spatula after placing the mixture to help the cheese and beef adhere to the toasted bread.

Storage & Reheating

Burn It Off

Frequently Asked Questions