Philly Cheese Steak Recipe
Beef, peppers, onions, mushrooms, mozza cheese, with sliced red wine demi
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Ingredients
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Steak and Vegetables
Cheese & Rolls
Red Wine Demi-Glace (Sliced demi for finishing)
Method
Steak and Vegetables
- 1
Prepare steak
If not pre-sliced, partially freeze the steak for 20–30 minutes until firm, then slice very thinly across the grain into ~1/8-inch strips. Season the slices with 1/2 tsp kosher salt and 1/4 tsp black pepper; set aside.
- 2
- 3
Cook vegetables
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once butter is foaming, add the sliced onions and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, about 4–6 minutes. Add the bell peppers and mushrooms and continue to cook until vegetables are tender and nicely caramelized, 5–7 more minutes. Transfer vegetables to a bowl and keep warm.
- 4
Cook steak
Return the pan to high heat and add a tiny swipe of oil if the pan is dry. Add the thinly sliced steak in a single even layer (work in two batches if necessary to avoid steaming). Allow strips to sear without moving for 30–45 seconds, then toss and spread again so they sear quickly — total cook time per batch about 2–3 minutes until browned but still moist. Season remaining 1/2 tsp kosher salt and 1/4 tsp black pepper during cooking. Once cooked, combine the steak with the cooked vegetables in the pan and toss to warm for 30 seconds.
Red Wine Demi-Glace (Sliced demi for finishing)
- 5
Reduce wine and aromatics
While vegetables are cooking (or after), heat a small saucepan over medium heat. Add a teaspoon of olive oil, then the minced shallot and garlic. Cook for 1–2 minutes until softened but not browned. Pour in 1/2 cup red wine and bring to a simmer. Reduce wine by about half, 3–5 minutes, scraping any browned bits from the pan.
- 6
Add stock and herbs
Add 1 cup beef stock and fresh thyme. Bring to a gentle simmer and reduce until the sauce coats the back of a spoon, about 8–10 minutes, stirring occasionally. If you need the sauce thicker sooner, whisk together the 1/2 tsp cornstarch with 1 tbsp water and add a little at a time, simmering 1–2 minutes until thickened. Season with 1/4 tsp salt and 1/8 tsp black pepper.
- 7
Finish with butter
Remove from heat and swirl in 1 tablespoon cold unsalted butter to give the demi a glossy finish. Taste and adjust seasoning. Keep warm. (Reserve a few tablespoons of the demi to ‘slice’ lightly over the assembled sandwiches.)
Assemble & Melt Cheese
- 8
- 9
Combine with cheese
With the steak and vegetables back in the pan and hot, distribute the shredded mozzarella evenly over the mixture. Reduce heat to low, cover the pan for 1–2 minutes until cheese is melted and gooey. Alternatively, spoon the hot steak-veggie mix into the toasted rolls and top with cheese, then place under a hot broiler for 1–2 minutes until cheese melts (watch closely).
- 10
Slice demi and finish
Lightly spoon a tablespoon or two of the red wine demi onto a small warmed spoon. While assembling, drizzle or 'slice' a thin stream of demi across the melted cheese and meat in each sandwich (about 1–2 tbsp per sandwich) for a pronounced red-wine flavor. Serve immediately.