Sandwiches · American
Philly Cheesesteak
Paper-thin seared beef folded into melted cheese and piled into a toasted roll.
- Hands-on
- 45 min
- Hands-off
- 1 h
- Total
- 1 h 45 min
- Makes
- 4 sandwiches
- Serves
- 4
The steak needs about 1 hour in the freezer so it can be sliced paper-thin; heat the oven and toast the rolls while it firms up. After that it's about 45 minutes hands-on: slicing, the optional onions (4 minutes), two batches of beef (6-7 minutes each) and 3-4 minutes to melt the cheese. Total is 1 hour 45 minutes because it includes the freezing time.
Oven 200 °C · 180 °C fan (400 °F)
- medium
- game-day
- sandwich
- classic
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? A 30 cm (12 in) skillet browns 454 g (1 lb) of beef per batch. For more sandwiches, cook more batches; a fuller pan steams the meat instead of browning it. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: rimmed baking sheet or large plate (fits in the freezer) · sharp chef's knife and cutting board · 30 cm (12 in) nonstick skillet · colander set over a bowl · heatproof spatula · baking sheet for the rolls · instant-read thermometer · oven mitts
Contains: milk · wheat
Method
Firm up the steak
Lay the 907 g (2 lb) skirt-steak strips on a rimmed baking sheet or plate in a single layer and freeze until very firm, about 1 hour.
Ready when: The strips are very firm all the way through but not rock-solid, so a sharp knife can still shave them.
Otto tried this firstOtto tries to shave the steak straight from the fridge. It squishes under the knife and comes out in thick, ragged chunks. An hour in the freezer makes thin slicing possible.Toast the rolls
While the steak firms up, heat the oven to 200°C (180°C fan, 400°F) with a rack in the middle. Open the 4 split rolls on a baking sheet and toast for 5 to 10 minutes.
Ready when: The cut sides are lightly browned and crisp at the edges.
Cook the onion (optional)
Heat the 2 tbsp olive oil in the skillet over medium heat. Add the sliced onion and cook, stirring, for about 4 minutes, then season with a pinch of salt and pepper. Move it to a plate and wipe out the pan.
Ready when: The onion is soft and golden.
Shave and chop the steak
Slice the frozen strips across the grain as thinly as you can. Pile the slices up and chop through them roughly 10 to 20 times.
Sear the first batch
Heat 1 tbsp vegetable oil in the skillet over high heat until it just starts to smoke. Spread half the beef (about 454 g / 1 lb) in an even layer and leave it alone for 4 to 5 minutes. Then stir and cook 1 to 2 minutes more. Tip it into the colander set over a bowl.
Ready when: Well browned underneath after the first 4-5 minutes; after stirring, no pink is left anywhere.
Sear the second batch
Wipe out the skillet with a paper towel (hold it with a mitt), then repeat with the other 1 tbsp oil and the rest of the beef. Add it to the colander.
Ready when: Same as the first batch: browned, with no pink left.
Bring the beef back together
Put the empty skillet over medium heat. Shake the colander to drain the beef, pour away the liquid in the bowl, and return the meat to the pan. Add the 1/2 tsp salt and 1/8 tsp pepper and stir constantly for 1 to 2 minutes.
Ready when: The beef is hot all the way through. Because it's been shaved and chopped, check it like ground beef: a thick clump reads at least 71°C (160°F).
Melt in the cheese
Turn the heat to low and sprinkle the 25 g (1/4 cup) Parmesan over the beef. Lay the 8 slices of American cheese on top and let them melt for about 2 minutes, then fold the cheese through the meat with the heatproof spatula.
Ready when: The slices have melted completely and coat the beef when you fold it.
Fill the rolls
Divide the cheesy beef among the 4 toasted rolls, top with the onion if you made it, and serve right away.
Swaps
- Instead of 907 g (2 lb) skirt steak: sirloin steak tips (flap meat), same weight Freeze, slice and cook them the same way.
- Instead of slicing your own steak: store-bought shaved beef Skip the freezing and slicing. Cook it until no pink is left and it's just starting to brown. Packs are often smaller, so you'll have less meat per sandwich.
Make ahead, store & reheat
- Storage
- Best eaten hot. Refrigerate any leftover filling within 2 hours and use it within 3 to 4 days.
- Reheat
- Reheat leftover filling in a skillet until it is steaming and reaches 74°C (165°F).
If something goes wrong
- Grey, watery beef instead of browned Why: Too much meat in the pan at once, or the pan wasn't hot enough.
Cook in two batches in very hot oil and leave the meat alone for the first 4 to 5 minutes. Drain the juices before the final heat-through. - Thick, chewy slices Why: The steak wasn't firm enough to slice thinly.
Freeze the strips until very firm, about 1 hour, and slice across the grain, then chop.
Good to know
- Melted American cheese binds the beef together; the Parmesan adds a savoury boost.
- Good toppings: chopped pickled hot peppers, sautéed peppers, sweet relish or hot sauce.
- Draining the meat between browning and the final heat-through keeps the rolls from going soggy.
Safety
- Slicing semi-frozen steak takes a sharp knife and a firm grip. An adult should do the slicing, with the board steadied on a damp towel.
- Oil heated until it smokes can catch fire. Turn on the extractor fan, never leave the pan, and keep a lid nearby; if it flames, turn off the heat and cover it. Never use water.
- Keep raw beef and its board away from the rolls and toppings, and wash hands and surfaces after handling it. Shaved, chopped beef should reach 71°C (160°F).
- Check labels: rolls can contain sesame, soy, milk or egg.