Philly cheesesteak sandwich (Printable Version)
Classic Philly sandwich featuring thinly shaved beef, caramelized onions, and melted provolone cheese.
# Everything You’ll Need:
→ Beef and Marinade
01 -
2 lbs partially frozen bottom round roast beef
02 -
1/2 tablespoon baking soda
03 -
2 tablespoons vinegar
04 -
1 tablespoon sugar
05 -
1 tablespoon garlic salt
06 -
1/2 tablespoon onion powder
07 -
2 teaspoons black pepper
08 -
1 teaspoon salt
09 -
2 cups water
10 -
1 tablespoon Worcestershire sauce
11 -
3 tablespoons vegetable oil (for cooking beef)
→ Vegetables
12 -
1 medium onion
13 -
1 tablespoon vegetable oil (for sautéing onions)
→ Bread and Cheese
14 -
6 footlong sub rolls
15 -
10 slices provolone cheese
# Steps to Cook:
01 -
Using a mandoline slicer, shave the partially frozen beef into thin slices. If unavailable, use a sharp knife ensuring slices are very thin.
02 -
Combine baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, water, and Worcestershire sauce in a bowl. Add the beef slices and let marinate for 20 minutes.
03 -
While beef marinates, dice the onion. Preheat a large griddle over high heat and sauté the onions in 1 tablespoon of vegetable oil until lightly charred, about 1 minute. Remove and set aside.
04 -
Slice each sub roll 3/4 through and place cut side down on the hot griddle. Toast for 15 to 30 seconds until lightly browned. Remove and set aside.
05 -
Drain beef from marinade without rinsing. Heat 3 tablespoons of vegetable oil on the griddle over high heat. Cook beef shavings until foam dissipates and meat is browned and cooked through, approximately 10 minutes.
06 -
Turn off the heat. Divide the cooked beef into six portions directly on the griddle. Top each portion with slices of provolone cheese and allow to sit until cheese melts, 1 to 2 minutes.
07 -
Scoop the beef and melted cheese into each toasted bread roll. Top with the sautéed onions. Serve immediately, optionally with ketchup or horseradish sauce.
# Extra Suggestions:
01 -
For easier slicing, partially thaw the beef for 1 to 2 hours or refreeze thawed beef for 30 to 40 minutes to firm it before slicing.
02 -
Substitute hoagie rolls or any long baguette if footlong sub rolls are unavailable.