Thinly sliced beef cooked on a hot griddle with onions and melted cheese in a soft roll.
Philly Cheesesteak is thinly sliced beef cooked on a hot griddle with onions and melted cheese in a soft roll.
Make Philly Cheesesteak when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Chill the steak briefly so it can be sliced paper-thin across the grain.
Cook the onions on a hot griddle with a little oil until soft and browned.
Add the beef, spread it into a thin layer and cook quickly, chopping and turning as it browns.
Season, divide into two piles and melt the cheese over each pile.
Open the rolls over the beef piles, scoop everything into the bread and serve immediately.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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