Real Recipes From Real Home Cooks ®

philly cheesesteak

Recipe by
Francine Lizotte
Surrey South, BC

Packed with flavor, this classic sandwich is so delicious and a great way to use up your leftover roast beef.

yield 4 sandwiches
prep time 15 Min
cook time 30 Min
method Saute

Ingredients For philly cheesesteak

  • 1/4 c
    low-sodium beef broth
  • 1/2 Tbsp
    worcestershire sauce
  • 1/2 Tbsp
    dijon mustard
  • 1 tsp
    cooking sherry
  • 1 lg
    clove garlic, pressed
  • 1/2 tsp
    herbes de provence
  • 1/4 tsp
    smoked paprika
  • 1 lb
    eye of round roast, cooked and thinly sliced
  • 4
    hoagie buns
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 2 c
    white onions, thinly sliced (lyonnaise cut)
  • 1 1/2 tsp
    ground himalayan sea salt, divided
  • 1 1/2 c
    red peppers, thinly sliced
  • 1 1/2 c
    green peppers (substitute poblano), thinly sliced
  • 2 c
    button mushrooms, washed and thinly sliced
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 8 slice
    gouda cheese (substitute provolone cheese)

How To Make philly cheesesteak

  • 1
    In a bowl, add beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, garlic, Herbes de Provence and smoked paprika. Whisk until well combined.
  • 2
    Place roast beef slices in a large re-sealable plastic bag and pour on the marinade. Close the bag and shake it around to coat the beef.
  • 3
    Place the bag in a pie plate and chill for 2 hours.
  • 4
    A couple hours later, slice the buns like a hot dog (not completely) and place them on a baking sheet. Transfer under the broiler for 2 minutes.
  • 5
    Remove the buns from the heat and let them cool off.
  • 6
    Take the marinated beef out of the fridge and let it get back to room temperature.
  • 7
    In a large skillet over medium heat, add olive oil and butter.
  • 8
    When hot, add onions and 1 tsp. ground sea salt. Stir well, reduce the heat to medium-low and cook slowly for 10 to 12 minutes or until caramelized and soft, stirring often.
  • 9
    Stir in the peppers and sauté for 4 minutes.
  • 10
    Add the mushrooms and season generously with freshly ground black pepper; stir well.
  • 11
    Increase the heat to medium and cover with the lid; cook the veggies for 4 minutes. Halfway through cooking, give another good stir.
  • 12
    Using a slotted spoon, transfer the veggies to a bowl and set aside.
  • 13
    Add the beef including the marinade and evenly spread the slices out. Cover and warm up the meat, about 2 to 3 minutes.
  • 14
    To assemble the sandwiches, place slices of beef to cover the bottom portion of the bread. Top with a nice layer of vegetable mixture and add a couple slices of cheese per sandwich.
  • 15
    Place them on a baking sheet open-face and transfer the buns under the broiler until the cheese is melted, about 3 minutes. Serve immediately.
  • 16
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