Philly Cheesesteak Recipe
Grilled shaved steak, onions, peppers and melted american cheese, with a side of french fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Philly Sandwich
French Fries (Side)
Method
Philly Sandwich
- 1
Prep steak and vegetables
If your steak is not already shaved, partially freeze 1 lb steak for 30–45 minutes until firm, then thinly slice against the grain into very thin strips. Season meat with 1 tsp salt and 1/2 tsp black pepper and toss lightly. Peel and thinly slice 1 large yellow onion. Core, seed and thinly slice 1 green and 1/2 red bell pepper. Mince 1 garlic clove.
- 2
Cook vegetables
Heat a large heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the sliced onions and bell peppers in a single even layer. Cook, stirring occasionally, 6–8 minutes until softened and edges begin to brown. Push vegetables to the side of the pan or remove to a plate. Wipe skillet if necessary.
- 3
Cook steak
Add remaining 1 tablespoon vegetable oil to the hot skillet. Add the seasoned shaved steak in an even layer; let it sear without crowding for 1–2 minutes, then stir and spread to cook evenly another 1–2 minutes until just browned. Add the minced garlic and 1 tsp Worcestershire sauce, stirring to combine and cooking 30 seconds more. Return the cooked onions and peppers to the meat and toss to combine; remove skillet from heat.
- 4
Assemble and melt cheese
Split 2 hoagie rolls and butter cut sides with 2 tablespoons softened butter. Option A: Toast buttered rolls cut-side down on a hot skillet until golden (about 1–2 minutes). Option B: Broil cut-side up 1–2 minutes until lightly browned. Divide the meat-vegetable mixture evenly between the two rolls, piling into the bottom half of each. Top each portion of meat with 3 slices of American cheese, overlapping. Cover the skillet with a lid (or use a sheet pan inverted) and return to medium-low heat for 1–2 minutes until the cheese is melted and gooey. Close sandwiches and hold briefly before serving.
French Fries (Side)
- 5
Prep potatoes
Peel (optional) and cut 2 large russet potatoes into 1/3–1/2-inch sticks for fries. Rinse under cold water until the water runs clear to remove surface starch. Soak the cut fries in cold water for at least 30 minutes (up to 2 hours) to remove more starch; this yields crisper fries. Drain and pat completely dry with kitchen towels.
- 6
Fry (two-step method for crispier fries)
In a deep pot or fryer, heat vegetable oil to 325°F (about 160°C). Working in batches, blanch the dried fries for 3–4 minutes until they are tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (about 190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper, and keep warm in a low oven until ready to serve.
- 7
Quick oven-baked alternative
For a no-fry option: toss the cut potatoes with 1–2 tablespoons oil, spread in a single layer on a baking sheet, and bake in a preheated 425°F (220°C) oven for 25–35 minutes, turning once, until golden and crisp. Season with salt and pepper.