I've taken guidance from Honest Food Talks to make as traditional a Philly cheesesteak as I can with the ingredients available in the UK. Please excuse the substitutes that I've had to make!
I've kept it simple...steak, onions and melted cheese in a sub roll...and it's delicious. The steak is 'melt in the mouth' tender and full of flavour mixed with the sautéed onions, and the melted cheese tops it all off perfectly.
Tips
- To achieve the best results with the ribeye steak, you need to make sure that the meat is sliced thinly. One way to do this is by freezing the steak for about 30 minutes before slicing it. This allows you to easily slice through the steak as thinly as possible. Of course, you’ll also need a sharp knife that can do the hard work for you.
- The traditional recipe uses hoagie rolls, which are difficult to source in our local supermarkets. Sub rolls are a good substitute.
- Cheez Whiz is the traditional cheese used in a Philly cheesesteak…something we don’t get in the UK. Good substitutes are slices of provolone or American cheese slices (cheese slices/cheese singles in the UK).
- You can also use garlic butter or vegetable oil for the sub rolls, if you prefer.
- This Philly cheesesteak recipe is easily adapted if you’re cooking for less or more people.
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How to make this Philly Cheesesteak
Ingredients
- 1 ribeye steak (227g), thinly sliced (see Tips)
- 1 medium onion, diced
- salt and freshly ground black pepper
- 20g unsalted butter
- 4 cheese slices (see Tips)
- 2 sub rolls (see Tips), sliced in half but not separated
- butter, for the sub rolls (see Tips)
To serve (optional):
Instructions
- Melt half of the unsalted butter in a skillet pan over a medium or medium to low heat. Then, add the diced onions and season with salt and freshly ground black pepper. Cook slowly until the onions turn translucent (approx. 5 minutes). Remember to stir occasionally so as not to burn the onions. Remove them from the pan and set aside.
- Season the thinly-sliced ribeye steak with salt and freshly ground black pepper. Add the other half of the unsalted butter to the pan and add steak slices to the pan once the butter melts. Keep the heat to medium and cook for 2 to 4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Heat the grill to high.
- Return the onions to the pan and stir with the steak. Divide the steak and onion mixture into 2 long piles (approx. the length of the sub rolls) on each side of the pan. Place 2 cheese slices on top of each steak and onion pile and let them melt (approx. 1 to 2 minutes).
- Butter the insides of the sub rolls with the butter of your choice and toast under the hot grill for about 1.5 minutes. Spoon the mixture into your freshly toasted sub rolls. Serve your Philly cheesesteak sandwich immediately and enjoy…on its own or with some chunky oven chips or dirty fries on the side!
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Philly Cheesesteak
Melt in the mouth tender steak mixed with sautéed onions, and topped with melted cheese...perfect!
Equipment
Ingredients
- 1 ribeye steak (227g), thinly sliced (see Notes)
- 1 medium onion diced
- salt and freshly ground black pepper
- 20 g (0.7 oz) unsalted butter
- 4 cheese slices (see Notes)
- 2 sub rolls (see Notes), sliced in half but not separated
- butter for the sub rolls (see Notes)
To serve (optional):
Instructions
- Melt half of the unsalted butter in a skillet pan over a medium or medium to low heat. Then, add the diced onions and season with salt and freshly ground black pepper. Cook slowly until the onions turn translucent (approx. 5 minutes). Remember to stir occasionally so as not to burn the onions. Remove them from the pan and set aside.
- Season the thinly-sliced ribeye steak with salt and freshly ground black pepper. Add the other half of the unsalted butter to the pan and add steak slices to the pan once the butter melts. Keep the heat to medium and cook for 2 to 4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Heat the grill to high.
- Return the onions to the pan and stir with the steak. Divide the steak and onion mixture into 2 long piles (approx. the length of the sub rolls) on each side of the pan. Place 2 cheese slices on top of each steak and onion pile and let them melt (approx. 1 to 2 minutes).
- Butter the insides of the sub rolls with the butter of your choice and toast under the hot grill for about 1.5 minutes. Spoon the mixture into your freshly toasted sub rolls. Serve your Philly cheesesteak sandwich immediately and enjoy…on its own or with some chunky oven chips or dirty fries on the side!
Notes
- To achieve the best results with the ribeye steak, you need to make sure that the meat is sliced thinly. One way to do this is by freezing the steak for about 30 minutes before slicing it. This allows you to easily slice through the steak as thinly as possible. Of course, you’ll also need a sharp knife that can do the hard work for you.
- The traditional recipe uses hoagie rolls, which are difficult to source in our local supermarkets. Sub rolls are a good substitute.
- Cheez Whiz is the traditional cheese used in a philly cheesesteak…something we don’t get in the UK. Good substitutes are slices of provolone or American cheese slices (cheese slices/cheese singles in the UK).
- You can also use garlic butter or vegetable oil for the sub rolls, if you prefer.
- This philly cheesesteak recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 659kcal | Carbohydrates: 39g | Protein: 37g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1076mg | Potassium: 442mg | Fiber: 2g | Sugar: 8g | Vitamin A: 665IU | Vitamin C: 4mg | Calcium: 468mg | Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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