- 1 hour before
cooking, place steak in the freezer.
- When you’re
ready to start cooking, pre-heat your oven to 400
- Melt 1
tablespoon butter in a large skillet over medium heat.
Cook veggies until tender.
- While the
veggies are cooking, remove the steak from the freezer
and use a very sharp knife to slice the meat as thinly
as possible against the grain.
- When the
veggies are done cooking, heat 1 tablespoon canola oil
over medium high heat.
- Place 4
hoagie rolls in the oven for 5-7 minutes or until nice
and warm, but not crunchy.
- Add half the
meat to the pan and season with a bit of salt and
pepper. Cook for a few minutes until it is cooked
through. Set aside.
- Heat a bit
more oil if needed and cook the other half of the meat,
seasoning with salt and pepper. Return the first batch
of meat to the pan, stir in veggies if yo wish, and top
with cheese. Use 8 pepper jack cheese slices for a spicy
version, or 8 white American cheese slices for a classic
version. Place the cheese over the meat and when it
starts to melt, stir the cheese into the meat and veggie
- Divide the
meat among the 4 hoagie rolls.
- If using
chipotle mayo, combine all ingredients in a blender
(mayo, chipotle pepper, chipotle sauce, lime juice, salt
and pepper) and slather desired amount on each roll.
Otherwise spread a thin layer of regular mayo on the
- Cut in half
and serve immediately.
I bought about 1 and 1/4
pounds of top sirloin, froze it, and then used a very sharp
knife to thinly slice it against the grain. The thinner you
can get it, the better. Take your time doing this step. It
took me a full 10 minutes to thinly slice the steak.
comes the veggies. Or not. I love onions, peppers, and
mushrooms on my cheesesteak, but Ryan likes his with just
meat and cheese. If you want veggies, slice up one very
small yellow onion, half a green pepper, and about 4-6
ounces of mushrooms for 4 sandwiches.
Have you heard of Jersey
Mike’s before? It’s a sub shop that has a delicious Chipotle
Cheesesteak sandwich that I just love! If you’re in the mood
for the spicy chipotle version, you’ll want some thinly
sliced pepper-jack cheese on hand. For the more classic
version, I went with white American cheese and I’ll tell you
why. While provolone or even cheese whiz would be a more
traditional route to take, I love the way white American
cheese melts with the cheesesteak. It’s creamy, and cheesy,
and yummy, and melts better than provolone cheese!
Another important and
necessary ingredient for a Philly Cheesesteak is the roll.
Unfortunately I couldn’t get my hands on Amoroso rolls, so I
went with a soft hoagie roll from the bakery department at
my grocery store.
If you want veggies on your
sandwich, you’ll start by sautéing them in a little butter
until they’re tender. Then remove the veggies from the pan.
Next it’ll be time to cook the meat. Because it is sliced so
thinly, it’ll cook quickly! I cooked the meat in two
separate batches so that the pan wasn’t overcrowded and the
meat was able to crisp up a little. I recommend you do the
Start by heating a little
canola or vegetable oil in a large skillet. When the oil is
nice and hot, add half the meat and cook for a few minutes,
until it is cooked through. You’ll season it with a little
salt and pepper.
Next comes the cheese,
which in my book, is the most important part! If you want
the Chipotle Cheesesteak, place slices of pepper jack cheese
over the meat. For the classic version, arrange white
American cheese slices over the meat. Other options include
provolone or even *gasp* cheese wiz, but I love the way
American cheese melts into this sandwich. Stir up the meat
and cheese, and add veggies back in if you wish.
While the meat is cooking,
you’ll want to heat the rolls in the oven. I heated them for
about 5-7 minutes so that they were just heated through. I
pulled the bread out before it started to get crispy and
crunchy. Next, scoop the steak and cheesy mixture into the
rolls. The very last step is to add mayo if you wish. For
the classic sandwich, use plain mayo. For the spicy chipotle
version, you will use a chipotle mayo that you can easily
make at home in just a few minutes. I originally used it on
Chipotle Chicken Club Sandwiches.
Lastly, take a bite into
this melt in your mouth Philly Cheesesteak Sandwich and
savor every. last. bite!