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image of Philly cheesesteaks on a plate made from sliced beef, provolone cheese, and fried onions

Philly Cheesesteak

By: Alyona Demyanchuk
This Philly Cheesesteak recipe is true to the original sandwich and is made with tender shavings of beef, sauteed onions, and cheese! 
Prep Time: 10 minutes
Cook Time: 24 minutes
Marinade beef: 20 minutes
Total Time: 54 minutes
Servings: 6 long sandwiches
Course: Main Dish
Cuisine: American

Equipment

  • 1 mandoline slicer, (for shaving beef meat)
  • 1 large griddle, (22"x12" cooking surface)
  • 1 flat grill spatula, (meat and onion turner)

Ingredients

Ingredients:

  • 2 lbs beef, (partially frozen bottom round roast)
  • 1 onion
  • 6 footlong bread rolls 
  • 10 slices provolone cheese

Beef Marinade:

  • 1/2 Tbsp baking soda
  • 2 Tbsp vinegar
  • 1 Tbsp sugar
  • 1 Tbsp garlic salt
  • 1/2 Tbsp onion powder
  • 2 tsp black pepper
  • 1 tsp salt
  • 2 cups of water
  • 1 tbsp Worcestershire sauce

Instructions

How To Make Philly Cheesesteak:

  • Thinly shave partially frozen beef, using a mandoline slicer. You can use a sharp knife, but a meat slicer makes steak shavings that are incredibly thin!
    image of partially frozen beef being thinly sliced on a Mandoline slicer
  • Add the beef marinade to the shavings and let it sit for 20 minutes.
    image of marinated beef shavings in seasoning and a quick meat tenderizer for Philly Cheesesteak sandwiches
  • Meanwhile, preheat the griddle over high heat and dice the onions.
    image of diced onions for Philly CheeseSteak sandwiches
  • Sauté the onions in 1 Tbsp of oil just until they char (1 minute). I like to leave little bits of onion white for some texture. Remove onions with a long grill spatula and set aside.
    Image of how to cook and sauté onions for a Philly CheeseSteak using a large flat grill spatula
  • Slice the bread rolls 3/4 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.
    image of submarine bread (hero rolls) being toasted face down on a hot griddle for Philly CheeseSteaks
  • Drain the beef from the marinade (do not wash) and cook in 3 Tbsp of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes).
    image of cooked beef shavings on a hot griddle for Philly Cheesesteaks
  • 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). This can be done in batches on a low setting if needed.
    image of provolone cheese melting on top of cooked beef shavings on a hot griddle for Philly Cheesesteaks
  • Scoop Philly cheesesteaks into the toasted bread rolls and top with the onions. Serve with ketchup or horseradish sauce.
    image of Philly Cheesesteak filling being scooped inside a footlong bread roll with provolone cheese

Notes

For Easy Slicing: thaw frozen steak for 1-2 hours and start slicing, or if your beef is already thawed place it into the freezer and freeze for 30-40 minutes until semi-solid. 
Bread: I used my Homemade Subway Bread Recipe and omitted the Italian Herb and Cheese topping, to make plain submarine-style bread. You can use Hoagie rolls or any long baguette. 
Nutrition Facts
Philly Cheesesteak
Serving Size
 
1 Philly Cheesesteak
Amount per Serving
Calories
870
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
95
mg
32
%
Sodium
 
2790
mg
121
%
Potassium
 
637
mg
18
%
Carbohydrates
 
96
g
32
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
43
g
86
%
Vitamin A
 
193
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
394
mg
39
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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