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This Philly Cheesesteak sandwich takes all the classic flavors of the original and brings them perfectly together with tender shavings of beef, sautéed onions, and melted provolone cheese on toasted footlong rolls. It’s a satisfying meal that hits all the right notes from tender meat to melty cheese and just the right bite of bread.
I first made this recipe for a casual get-together, and it quickly became a favorite. Now it’s a go-to for family dinners and game day gatherings alike.
Ingredients
- Beef bottom round roast: Two pounds, partially frozen to make slicing easier for super thin shavings perfect for tender cheesesteaks
- Onion: One for sweetness and a bit of bite, yellow onions are a great choice here
- Footlong bread rolls: Six rolls that hold all the filling without falling apart, submarine rolls or hoagie rolls work best
- Provolone cheese: Ten slices, melts beautifully and complements the beef without overpowering it
- Beef marinade: Baking soda to tenderize the meat naturally, vinegar to brighten the flavor, garlic salt and onion powder for a savory punch, Worcestershire sauce for umami, plus sugar and pepper to balance everything, fresh black pepper will give the best aroma
Step-by-Step Instructions
- Slicing the Beef:
- Use a mandoline slicer or very sharp knife to shave your partially frozen beef into paper-thin strips. Thin slices cook quickly and stay tender inside the sandwich.
- Marinating the Meat:
- Mix baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, water, and Worcestershire sauce. Pour over sliced beef and let sit for 20 minutes. This tenderizes the meat and amps up flavor.
- Prepping the Onions and Bread:
- Dice the onion and preheat your griddle over high heat. Sauté onions in a tablespoon of oil for about one minute until they char slightly but still have some white bits left for a crunchy texture. Remove and set aside. Slice the bread rolls three quarters through and place face down on the hot griddle to toast for about 15 to 30 seconds until slightly crisp but still soft inside.
- Cooking the Beef:
- Drain the beef shavings from the marinade without rinsing. Heat three tablespoons of oil on high, add beef and cook for roughly ten minutes until the excess foam disappears and the beef is cooked through and nicely browned.
- Melting the Cheese:
- Turn off the heat. Divide the beef into six portions, top each with provolone slices, and let the residual heat melt the cheese for one to two minutes. If needed, do this in batches on a low heat setting.
- Assembling the Sandwich:
- Scoop the cheesy beef into the toasted rolls and top with the sautéed onions. Serve with ketchup or horseradish sauce for an extra kick.
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Storage tips
Store leftover beef and onions in an airtight container in the refrigerator for up to three days. Toast the bread fresh before assembling for best texture. You can freeze the beef and onions separately for up to two months if packaged well.
Ingredient substitutions
If you cannot find bottom round roast, sirloin or ribeye trimmed thin would also work but may be a bit pricier. You can substitute provolone with American or mozzarella cheese for different melty profiles. For bread, any sturdy long roll that can hold the filling without soaking through works well.
Serving suggestions
Serve with a side of crispy fries or a simple green salad dressed lightly to balance the richness of the cheesesteak. Pickles or banana peppers also make a great tangy condiment.
Cultural context
The Philly cheesesteak originated in Philadelphia in the 1930s and quickly became a beloved street food classic. It’s all about quality ingredients sliced thin and cooked simply to let the flavors shine through.
Pro Tips
- Make sure your beef is partially frozen before slicing for the best thinness and tenderness.
- Don’t skip toasting the bread on the griddle, it gives necessary texture and warmth to the sandwich.
- Watch the onions closely when sautéing so they get a little char but don’t burn, the contrast in texture adds depth.
Recipe FAQs
- → How do you get the beef slices so thin?
Partially freezing the beef makes it easier to shave thin slices using a mandoline or sharp knife, ensuring tender, quick-cooking shavings.
- → What cut of beef is best for this sandwich?
Bottom round roast works well as it can be sliced thinly and has a lean texture that cooks evenly on the griddle.
- → How should the onions be cooked for the best flavor?
Sauté the diced onions on high heat just until they develop a light char while keeping some texture for depth and sweetness.
- → Can I use other cheeses besides provolone?
Provolone melts smoothly and complements the beef, but mild cheddar or American cheese can also be used based on preference.
- → What bread type works best for this sandwich?
Long hoagie or submarine rolls that toast lightly and hold up to fillings without becoming soggy are ideal for assembling.