Classic Philly Cheesesteak Sandwich

The ultimate Philly cheesesteak loaded with tender sliced beef, sautéed bell peppers and onions, rich melted cheese sauce, and gooey mozzarella inside a toasted crusty baguette.

Ingredients

• 400 g beef steak
• 1 red onion
• 2 green bell peppers
• 2 blocks butter
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 4 slices yellow cheese
• 1 cup shredded mozzarella cheese
• 2 baguettes
• 2 tbsp mayonnaise

Instructions

1. 1Slice the onions and bell peppers

   

   Place the red onion and green bell peppers on a wooden cutting board. Use a sharp chefs knife to slice them into thin strips, ensuring uniform pieces for even cooking.

   Tip: Chilling the onion beforehand can help reduce the tear-inducing vapors while slicing.
2. 2Heat oil and butter in the pan

   

   Place a frying pan on the stove over medium heat. Add a small amount of vegetable oil along with blocks of butter, allowing them to melt completely and coat the bottom of the pan.

   Tip: Adding vegetable oil to the butter prevents the butter solids from burning too quickly at higher temperatures.
3. 3Sauté the vegetables

   

   Add the sliced red onions and green bell peppers into the pan with the melted butter and oil. Stir-fry the vegetables continuously until they soften and turn tender.

   Tip: Sautéing the vegetables first builds a sweet, aromatic base before the meat is added.
4. 4Add the beef strips

   

   Push the sautéed vegetables to one side of the pan. Place the raw beef strips into the empty space and begin stir-frying them together with the vegetables until partially cooked.

   Tip: Cutting the steak while semi-frozen makes it much easier to achieve uniform, thin strips.
5. 5Season with salt and pepper

   

   Sprinkle salt and freshly ground black pepper evenly over the beef and vegetable mixture while it continues to cook in the pan. Toss everything together to distribute the seasonings.

   Tip: Seasoning midway ensures the spices adhere well to both the meat and the softening vegetables.
6. 6Melt cheese on the beef

   

   Shape the cooked beef and vegetable mixture into a rectangle inside the pan, then cover it with slices of soft yellow cheese. Place a lid on top to trap the heat and allow the residual warmth to melt the cheese completely.

   Tip: Keep the heat low or turned off while letting the cheese melt under the lid so the beef doesnt overcook.
7. 7Toast the baguette

   

   Add a little oil to a separate griddle pan and place the baguette sections cut-side down to toast them until golden and crispy.

   Tip: Toast on medium heat to get an even, crunchy crust without burning the bread.
8. 8Spread mayonnaise on bread

   

   Take the toasted baguette and squeeze mayonnaise directly onto the surface, spreading it evenly for later use.

   Tip: Apply the mayonnaise while the bread is still warm so it blends nicely into the surface.
9. 9Torch the melted cheese

   

   Use a kitchen torch directly on the melted cheese layer over the beef and vegetable mixture to give it a toasted, smoky, ritualistic finish.

   Tip: Keep the torch moving steadily across the surface to caramelize the cheese evenly without scorching it.
10. 10Add mozzarella to the baguette

    

    Sprinkle an extra layer of shredded mozzarella cheese directly onto the toasted baguette, or place it inside the beef layer.

    Tip: A generous layer of mozzarella adds a wonderful stretchy texture to every bite.

Storage & Reheating

Burn It Off

Frequently Asked Questions