If you’ve been to the US you probably know this sandwich or even had one already – everybody else probably heard of it at least – the Philly Cheesesteak. Here in Germany, you can find them on many street food markets these days. If you have the opportunity you should try one of them. If there is no food market close by, you can always make them at home… with this recipe here. I think they will be pretty close to the original ones ;)
Unfortunately, I wasn’t able to visit Philadelphia so far. Luckily, you can get a good Philly Cheesesteak in many other cities in the US. I was in Washington and NY and in both cities, you could get really nice Philly Cheesesteaks as well. I guess people really like these sandwiches. Both restaurants claimed the sandwiches were “original” and “the best sandwiches in town” ;)
I will not tell you that my Philly Cheesesteak sandwiches here are the best in town, but I think they are definitely delicious. But that’s not that hard to achieve – steak, onions, some peppers, and cheese – it’s quite obvious that you will get something delicious with those ingredients ;) About those peppers… I read that there is a controversy – some say they belong into a Philly Cheesesteak, some say they are completely wrong in there ;) Well… I don’t mind – I like those sandwiches with or without. You can decide too if you want to add them or not.
By the way, I used Hoagie Rolls to make these sandwiches. This type of bread roll is hard to find here in Germany, so I decided to make it myself whenever I’m in the mood for a Philly Cheesesteak or similar sandwiches. Theoretically, you can also use baguette or ciabatta rolls – use whatever you have at hand ;)
Recipes for “original” Philly Cheesesteak sandwiches call for provolone cheese, by the way. This is an Italian cheese, which is perfect for sandwiches like this one here. You’ve probably seen this cheese in a supermarket or specialty store already. You can recognize it easily because of the special shape it has – most of the time they sell it in the shape of a small bundle with a string attached. Theoretically, you can also use another cheese, but if you have the opportunity, get the provolone – it’s really good.
INGREDIENTS / ZUTATEN
4 hoagie rolls
1-2 garlic cloves, pressed
2-3 tbsp. butter, softened
1 large red onion, diced
1 small red bell pepper, cut into strips
17 oz. (500g) Ribeye steak (or Entrecôte steak), thinly sliced
3-4 tbsp. olive oil
flaky sea salt, black pepper
8 slices provolone cheese
4 Hoagie Rolls (Sandwich Brötchen)
1-2 Knoblauchzehen, gepresst
2-3 EL weiche Butter
1 große rote Zwiebel, gewürfelt
1 kleine rote Paprika, in Streifen
500g Ribeye Steak (oder Entrecôte), in dünne Scheiben geschnitten
3-4 EL Olivenöl
Meersalzflocken, schwarzer Pfeffer
8 Scheiben Provolone Käse
DIRECTIONS / ZUBEREITUNG
2. Peel the onion and chop. Wash and dry the bell pepper, remove the insides, and then cut into strips. Use a very sharp knife and cut the steak(s) into very thin slices. It’s easier to cut the steak thinly if you place the meat in the freezer for 30 minutes before cutting.
3. Heat up a frying pan with some of the oil and fry the onions until soft and nicely browned. Add the sliced bell pepper and fry with the onions until slightly soft and browned in some spots. Take out of the pan and set aside. Add some more oil and then add the meat and cook over high heat until nicely browned (but not overcooked). Season with salt and pepper to your liking. Add the onion and bell pepper back to the pan, mix everything and remove from the heat.
4. Place the baking sheet with the hoagie rolls in the upper part of the oven right under the heating coil and let the rolls toast for 1-2 minutes or until nicely browned. Take out of the oven. Divide the meat mix into 4 equal portions and place on the bottom side of each hoagie roll. Top the meat on each roll with two slices of provolone cheese, place back in the oven, and toast until the cheese has melted. Take out, close the sandwiches and serve with some chips or fries.
2. Die Zwiebel schälen und grob würfeln. Die Paprika waschen, trocknen, entkernen und dann in Streifen schneiden. Das Fleisch mit einem sehr scharfen Messer in sehr dünne Streifen schneiden. Man bekommt die Streifen besonders dünn, wenn man das Fleisch vorab für etwa 30 Minuten ins Gefrierfach gelegt hat.
3. Eine Pfanne mit etwas Öl erhitzen und die Zwiebeln darin anschwitzen, bis sie weich sind und schön gebräunt sind. Paprika dazugeben und einige Minuten mit anbraten, bis die Paprika ebenfalls etwas weicher ist und hier und da Farbe bekommen hat. Aus der Pfanne nehmen und zur Seite stellen. Etwas Öl nachlegen und dann das Fleisch bei hoher Hitze anbraten – es sollte rundum schön gebräunt sein, aber nicht trocken sein. Nach Belieben mit Salz und Pfeffer würzen. Die Zwiebel-Paprika-Mischung zurück in die Pfanne geben, alles gut vermischen und vom Herd ziehen.
4. Das Backblech mit den Hoagie Rolls ins obere Drittel des Ofens direkt unter den Heizspiralen (Grill) einschieben und die Brötchen für 1-2 Minuten bzw. bis sie Farbe bekommen haben toasten. Aus dem Ofen holen und die Fleischmischung mit den Zwiebeln und Paprika in vier gleich große Portionen aufteilen und auf den Unterseiten der Brötchen verteilen. Jeweils zwei Scheiben Provolone auf das Fleisch legen und dann noch einmal in den Ofen schieben und so lange toasten/grillen, bis der Käse geschmolzen ist. Aus dem Ofen holen, die Sandwiches zusammenklappen und mit Pommes oder Chips servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Philly Cheesesteak
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Sandwiches
- Cuisine: America
Description
Delicious and easy to prepare – Philly Cheesesteak with juicy meat and melted cheese on homemade hoagie rolls. So good!
Ingredients
4 hoagie rolls
1–2 garlic cloves, pressed
2–3 tbsp. butter, softened
1 large red onion, diced
1 small red bell pepper, cut into strips
17 oz. (500g) Ribeye steak (or Entrecôte steak), thinly sliced
3–4 tbsp. olive oil
flaky sea salt, black pepper
8 slices provolone cheese
Instructions
1. Preheat the oven to 480°F (250°C). Line a baking sheet with baking parchment and set aside. Peel the garlic and press through a garlic press. Mix with the butter. Cut the hoagie rolls lengthwise in half, but not all the way through so the two halves stay connected on one side. Place on the prepared baking sheet and spread the garlic butter on the rolls. Set aside.
2. Peel the onion and chop. Wash and dry the bell pepper, remove the insides, and then cut into strips. Use a very sharp knife and cut the steak(s) into very thin slices. It’s easier to cut the steak thinly if you place the meat in the freezer for 30 minutes before cutting.
3. Heat up a frying pan with some of the oil and fry the onions until soft and nicely browned. Add the sliced bell pepper and fry with the onions until slightly soft and browned in some spots. Take out of the pan and set aside. Add some more oil and then add the meat and cook over high heat until nicely browned (but not overcooked). Season with salt and pepper to your liking. Add the onion and bell pepper back to the pan, mix everything and remove from the heat.
4. Place the baking sheet with the hoagie rolls in the upper part of the oven right under the heating coil and let the rolls toast for 1-2 minutes or until nicely browned. Take out of the oven. Divide the meat mix into 4 equal portions and place on the bottom side of each hoagie roll. Top the meat on each roll with two slices of provolone cheese, place back in the oven, and toast until the cheese has melted. Take out, close the sandwiches and serve with some chips or fries.
Notes
Enjoy cooking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
