← Back to Search Results
sauteeing American
Philly Cheese Steak Recipe-15923

Photo by: Joseph De Leo
Comments: 0


As much as any food can be associated with a city, Philadelphia is the provenance of cheese steaks. In countless eateries around the city you can order a hoagie of thinly sliced meat, gloriously gooey cheese, and a variety of other ingredients including onions, sweet and hot peppers, and tomato sauce. Cheese steaks aren’t all that refined, but they are great, greasy fun. When I crave a cheese steak, I take it to a new level, using prime aged beef, imported Italian cheese, and an artisan-baked loaf of bread. If you like, you can flavor the beef’s cooking oil by adding a whole, peeled garlic clove to the oil and browning it for a minute or two while cooking the beef.

Yield: Makes 4 sandwiches


  • 1 pound shell, sirloin, or rib steak, well trimmed and boneless
  • About ¼ cup extra virgin olive oil
  • 1 Vidalia or other sweet onion, halved and thinly sliced
  • Fine sea salt
  • Freshly ground black pepper
  • 4 to 6 Italian frying peppers, halved and stemmed, seeds discarded
  • 4 soft hero breads or hoagie rolls, halved lengthwise
  • Balsamic vinegar
  • ¼ pound imported  or sharp, aged provolone cheese, thinly sliced


1. Slice the beef thinly on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef log in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly, use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten the slices using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.

2. Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.

3. In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, and adding more oil if necessary.

4. Pull out a little of the doughy insides of each loaf, then drizzle lightly with oil, a splash of vinegar; and a pinch of salt and pepper. Put one-quarter of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.


Nightly Specials

Use thinly sliced chicken breast instead of beef.

Use fresh mozzarella instead of fontina or provolone.

Add some sliced red and yellow peppers to the frying peppers.

If you like it spicier, add some pickled jalapeno slices.

© 2004 Michael Lomonaco and Andrew Friedman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

555kcal (28%)
325mg (33%)
100mg (166%)
88mcg RAE (3%)
73mg (24%)
919mg (38%)
11g (56%)
26g (39%)
4mg (24%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-explorations Baked Explorations
by Matt Lewis
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
lidias-italy Lidia's Italy
by Lidia Bastianich
raos-cookbook Rao's Cookbook
by Frank Pellegrino

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?