Philly-style cheesesteaks
A Philly style cheesesteak piles thinly sliced, browned steak with sweet onions and peppers under melted provolone, all in a soft roll. The secret is slicing the meat paper thin. A short stint in the freezer makes that easy. It is a hearty dinner in about 35 minutes.
- 35 minTotal time
- 2Servings
- 780kcal / serving
- 46 gProtein
The science: why this works
Why firm meat slices thin
Chilled meat is stiff, so the knife glides through without squishing or tearing it. Thin slices cook in minutes and stay tender because the muscle fibers are short. Fifteen minutes in the freezer is enough.
Learn: Why a sharp knife is safer →Slow onions turn sweet
Cooking onion and pepper in butter over medium heat slowly breaks down their sugars and drives off water. They soften, brown and taste sweet. Keep the heat moderate so they color without turning bitter, and stir now and then.
Learn: Why cooked onions turn sweet →High heat browns thin steak fast
A hot pan and a dry surface brown the steak through the Maillard reaction in 2 to 3 minutes. Thin pieces cook through before they toughen. Chop with a spatula so more surface touches the pan.
Learn: Sear with a dry, hot pan →Philly-style cheesesteaks
35 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 300 gsirloin steak
- 1onion, thinly sliced
- 1bell pepper, thinly sliced
- 4 slicesprovolone
- 2sub rolls
- 15 gbutter
- 1 tbspvegetable oil
- Salt
- Black pepper
Method
Tips for the best result
- Cook the steak in two batches if your pan is small, so it browns instead of steaming.
- Salt the steak just before it hits the pan.
- Cover the cheese for a minute so the steam melts it into the meat.
Swaps
- Swap the provolone for white American cheese for a creamier melt.
- Swap the sirloin for ribeye for a richer, fattier cheesesteak.
- Swap the bell pepper for sliced mushrooms for an earthier filling.
Storing and reheating
Keep cooked filling in the fridge for up to 3 days and reheat it to 165°F (74°C) in a pan. Serve it in a fresh roll. Freeze the filling without the cheese for up to 2 months.
Philly-style cheesesteaks: questions
What cut of steak is best for cheesesteak?
Sirloin works well because it is lean, flavorful and affordable. Ribeye is more traditional and richer. Whichever you use, slice it very thin against the grain.
Why freeze steak before slicing?
Partly frozen steak is firm enough to cut into paper-thin slices cleanly. A soft steak slides and tears under the knife. Fifteen minutes is enough, so it does not freeze solid.
What internal temperature should the steak reach?
The USDA guideline for steak is 145°F (63°C), and thin pieces cooked until no pink remains are well past it. Thin slices hit that in a couple of minutes. Do not overcook or they turn dry.
