🥖 Philly cheesesteak
The Philly cheesesteak is a hot sandwich of thinly sliced beef cooked on a griddle with onions, often bell peppers, and melted provolone, piled into a long, soft hoagie roll. The meat is tender and juicy, the onions sweet, and the cheese binds everything into a rich, gooey filling. It is eaten hot, straight from the grill.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g beef ribeye, very thinly sliced
- 2 onions, sliced
- 1 green bell pepper, sliced
- 8 slices provolone
- 4 hoagie rolls
- 2 tbsp oil
- Salt and pepper
Method
- Heat 1 tbsp oil on a griddle or large pan and cook the onions and pepper until soft and lightly browned; set aside.
- Add the remaining oil and sear the beef over high heat for 2–3 minutes, chopping it with a spatula; season.
- Mix the vegetables back in, divide into 4 portions and lay provolone on top to melt.
- Slide each portion into a split roll and serve hot.
How to make it lighter
- Use a lean cut such as sirloin and trim visible fat.
- One slice of provolone per sandwich instead of two noticeably reduces fat.
- Add extra peppers and onions and pull out some of the soft bread from the roll.
History
The cheesesteak is usually credited to Pat and Harry Olivieri, who are said to have sold a steak sandwich from their Philadelphia hot-dog stand in the 1930s; cheese was added later. It has since become the city's best-known food, and rival shops still argue over the best version.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →