Tender Philly Cheesesteaks
These Tender Philly Cheesesteaks feature shaved beef, sautéed onions, and melted provolone cheese in toasted rolls, creating a delicious classic sandwich.
Equipment
- mandoline slicer
- griddle
- long grill spatula
Ingredients
Beef and Bread
- 2 lbs beef partially frozen bottom round roast
- 1 onion
- 6 footlong bread rolls
- 10 slices provolone cheese
Beef Marinade
- 0.5 tablespoon baking soda
- 2 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon garlic salt
- 0.5 tablespoon onion powder
- 2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups water
- 1 tablespoon Worcestershire sauce
Instructions
Preparation
- Thinly shave partially frozen beef, using a mandoline slicer.
- Add the beef marinade to the shavings and let it sit for 20 minutes.
- Meanwhile, preheat the griddle over high heat and dice the onions.
- Sauté the onions in 1 tablespoon of oil just until they char (1 minute). Remove onions with a long grill spatula and set aside.
- Slice the bread rolls ¾ through and place face down onto the same hot griddle. Toast for 15-30 seconds and set the toasted bread aside onto a large tray.
- Drain the beef from the marinade (do not wash) and cook in 3 tablespoon of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes).
- Turn off the heat and arrange the beef into six portions. Top with cheese and allow it to sit until the cheeses melt (1-2 minutes).
- Scoop Philly cheesesteaks into the toasted bread rolls and top with the onions. Serve with ketchup or horseradish sauce.
Notes
For easy slicing, thaw frozen steak for 1-2 hours before slicing or freeze thawed beef for 30-40 minutes until semi-solid. Use hoagie rolls or any long baguette for the bread.
Nutrition
Serving: 1sandwichCalories: 870kcalCarbohydrates: 96gProtein: 43gFat: 34g
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