Philly cheesesteak
Thinly sliced beef, sweet caramelised onions and melted provolone in a toasted sub roll — messy, indulgent and utterly moreish.
This Philly cheesesteak keeps things gloriously simple: thinly sliced ribeye, sweet caramelised onions, peppers and gooey provolone in a butter-toasted roll. Perfect for a weekend treat or a convivial midweek feast when you want something comforting and a bit naughty.
The trick is razor-thin steak and good heat — you want quick sear and melting cheese, not a stew. Make it exactly as messy as you like; it’s not meant to be neat.
Ingredients
- 600 g beef ribeye steak
- 4 soft white sub rolls — about 80–100g each
- 120 g provolone cheese — sliced, about 30g per sandwich
- 1 brown onion — large
- 1 green pepper — medium
- 30 ml vegetable oil
- 20 g unsalted butter
- 5 ml sea salt
- 5 ml black pepper — freshly ground
Equipment
- tongs
- spatula
- grill or toaster grill
Instructions
Firm the steak in the freezer for 30 minutes — this makes it much easier to slice thinly across the grain.
Remove the steak from the freezer and, using a sharp knife, slice it as thinly as you can across the grain. Leave the slices loosely piled so they separate easily when cooked.
Peel and halve the brown onion, slice into thin half-moons. Core and de-seed the green pepper, then slice thinly. Have the provolone ready to hand.
Heat a large frying pan over medium-high heat. Add half the vegetable oil (15 ml) then add the sliced onion and green pepper with a pinch of sea salt. Cook, stirring every 2 minutes, until soft and golden—about 12 minutes.
Push the cooked veg to one side of the pan. Add the remaining vegetable oil and increase the heat to high. Spread half the sliced steak in a single layer, season with a little black pepper and a pinch of sea salt, and let it sear undisturbed for 60–90 seconds. Flip and sear the other side — total browning time about 2–3 minutes. Cook the remaining steak in a second batch if needed (do not overcrowd the pan).
Mix the seared steak with the caramelised onions and peppers in the pan and stir for 1 minute to combine and warm through.
Turn the heat to medium. Lay the provolone slices evenly over the meat and veg and cover the pan with a lid or foil for 1–2 minutes so the cheese melts thoroughly.
While the cheese melts, split the soft white sub rolls and spread the cut sides with unsalted butter. Toast under a hot grill or in a clean pan for 1–2 minutes until the butter is golden and the edges are crisp.
Spoon the cheesy steak and veg into the warm rolls, fold closed and serve immediately while still melting and messy.
Tips
- Freeze the steak for about 30 minutes before slicing — it firms the meat and makes very thin, even slices possible without special equipment.
- Do not overcrowd the pan when searing the beef. Work in batches so each slice browns quickly for best flavour and texture.
- If you like extra goo, tear the provolone into smaller pieces and cover the pan to trap steam and create an even melt.
- Toast the rolls just before assembling so they stay crisp; butter them lightly for flavour and crunch.
- Make-ahead: cook the onions and peppers up to 24 hours ahead and reheat briefly before combining with freshly seared steak.
Substitutions
beef ribeye steak → rump steak, same quantity (600 g)
Stays closeprovolone cheese → mature cheddar, same quantity (120 g)
Noticeably differentsoft white sub rolls → ciabatta rolls, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 820
- Calories
- 46 g
- Protein
- 50 g
- Carbs
- 43 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I use a different cut of beef?
Yes — rump or sirloin work well and are typically leaner and cheaper than ribeye. Aim for tender, thin slices and short, high-heat cooking.
How can I get very thin slices without a meat slicer?
Partially freeze the steak for about 30 minutes until firm but not solid; then slice across the grain with a very sharp knife into 2–3 mm slices.
Can I make these ahead for a party?
Cook the onions and peppers up to 24 hours ahead and reheat. Cook the steak just before serving and assemble to keep the rolls crisp and the cheese melty.
What's the best way to reheat leftovers?
Reheat gently in a pan over medium heat or under a grill until warmed through; the oven will dry the meat out. Add a slice of cheese and cover briefly to remelt.
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