Big Philly Cheesesteak Dipper Recipe

Slice the steak very thinly across the grain. If not pre-sliced, partially freeze the steak 30–45 minutes to make slicing easier. Place the slices in a bowl.

Add soy sauce, Worcestershire, olive oil, minced garlic, black pepper and kosher salt. Toss to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

When ready to cook, heat a large heavy skillet or griddle over medium-high heat until hot.

Cook the steak in a single layer (work in batches if necessary) for about 1–2 minutes per side until just browned. Remove steak to a plate and keep warm; juices will be used in au jus.

Thinly slice the large yellow onion and separate rings/slivers. Melt 1 tablespoon butter in a skillet over medium heat. Add the onion and a 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook onions low and slow, stirring occasionally, until softened and browned, about 12–18 minutes, scraping up fond. In the last 4–5 minutes add the red and green bell peppers and continue to cook until peppers are softened but still have some texture.

Reserve 1/2 cup of the cooked sweet onion mixture to fold into the au jus. Keep remainder warm for assembly.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface.

In a bowl whisk together flour, cornstarch, baking powder and 1/2 teaspoon salt. Gradually whisk in cold sparkling water until a smooth batter forms; it should be thin but coat the back of a spoon.

Working in small batches, dip the onion rings into the batter, shake off excess, and carefully lower into hot oil. Fry until golden and crisp, 2–3 minutes per batch. Remove to a wire rack or paper towel-lined tray and lightly season with salt.

When steak and vegetables are hot and assembled, sprinkle the Italian cheese blend over the steak in the skillet or on the rolls, cover briefly (with a lid or foil) for 1–2 minutes just until cheese melts.

In a small bowl combine mayonnaise, smoky BBQ sauce, smoked paprika, lemon juice and black pepper. Taste and adjust with extra BBQ sauce or smoked paprika for more heat/smoke. Refrigerate until ready to use.

In a small saucepan combine beef broth, brown sugar, soy sauce and the reserved 1/2 cup cooked sweet onions plus any resting steak juices from the plate. Bring to a gentle simmer over medium heat.

If you want a slightly thicker au jus, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and whisk into the simmering broth. Cook 1–2 minutes until slightly thickened. Stir in 1 teaspoon butter for sheen and taste; adjust salt if necessary.

Keep the au jus warm until serving.

Split rolls and lightly butter cut sides. Toast cut sides in a skillet or under a broiler until golden, about 1–2 minutes.

Pile warm sliced steak onto each roll, top with a generous spoonful of braised onions and peppers, then scatter the melted Italian cheese blend over the top. Add 2–3 crispy onion rings on each sandwich for crunch.

Drizzle or spread smoky BBQ mayo over the toppings or serve it on the side for dipping.

Pour a small ramekin of warm sweet onion au jus alongside each sandwich for dipping. Garnish with chopped parsley if desired and serve immediately.