Philly Cheesesteak
A home-style recipe for Philly Cheesesteak. Makes 4 sandwiches, ready in about 30 minutes.
Ingredients
- 400 g boneless beef (undercut is best)
- 2 tbsp oil
- 1 large onion, thinly sliced
- 1 capsicum, thinly sliced
- ½ tsp ginger-garlic paste
- 1 tsp salt
- 1 tsp black pepper
- 8 cheese slices / 1½ cups grated mozzarella or cheddar
- 4 long rolls (sub or hot dog rolls) / 8 slices bread
- Mayonnaise or chilli sauce, to serve (optional)
Missing something?
- No bread? Use roti or paratha as a wrap.
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No onion? Use spring onions, or a little onion powder (less depth).
- No capsicum? Use extra cabbage or onion.
- No cheese? Use skip it, or use cheese spread.
Method
- Slice the beef as thinly as you can, across the grain.
- Heat 1 tbsp oil in a large pan on medium-high heat. Fry the onion and capsicum for 6–8 minutes, until soft and lightly browned. Take them out.
- Turn the heat to high and add the rest of the oil. Add the beef and ginger-garlic paste and fry for 3–4 minutes, stirring, until browned. Season with the salt and pepper.
- Mix the onion and capsicum back in and divide into 4 heaps in the pan. Lay the cheese on top, cover and leave for 1 minute to melt.
- Split the rolls and toast them lightly. Slide each cheesy heap into a roll with a spatula.
Tip: Put the beef in the freezer for 30 minutes first and it slices very thin (not included in the time). Tougher cuts stay chewy cooked this fast.