A Super Sandwich: Philly Cheesesteak Recipe

7 months ago

philly cheesesteak

Did you know that Philadelphia’s iconic sandwich originated from Pat’s King of Steaks? Brothers Pat and Harry Olivieri used to sell hotdogs until they started focusing on the Philly cheesesteak, which became famous after one of their employees added cheese to their fried steak sandwich. This scrumptious sandwich is a big hit with kids and adults.


Philly Cheesesteak
Makes 4 sandwiches


800g Rib eye steak

2 Tbsls Vegetable oil

¼ tsp Salt

⅛ tsp Pepper

  • Ciabatta bread


  1. Freeze steak until firm but not rock hard. Slice steak as thinly as possible against grain (or use sukiyaki cut rib eye – Ed). Divide into two portions. Leave out until it comes to room temperature.
  2. Heat 1 tablespoon oil in a 12” nonstick pan over high heat until smoking. Add one portion of the steak and evenly distribute on the pan. Do not stir until it is brown on one side. Then stir and leave until meat is cooked. Transfer meat to colander and drain all excess liquid and oil. Repeat procedure with the second batch of sliced meat.
  3. Warm drained meat on the pan and season with salt and pepper. Divide meat evenly among toasted bread and top with vegetables and cheese sauce. Serve immediately.



2 Tbsps Butter

3 Tbsps All-purpose flour

2 cups Milk

2 cups Grated American cheese

  • Salt, to taste


  1. In a saucepot, heat butter over medium-high heat until foaming. Add flour and cook until the mixture becomes fragrant and develops a little color, about 1 minute.
  2. Gradually whisk in milk. Bring mixture to a gentle boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.
  3. Turn off the heat, then whisk in the cheese. Season with pepper and mix just until smooth and well-combined.



1 Tbsp Butter

2 Tbsps Oil

6 Large white onions, sliced into half moons

2 Large bell peppers, sliced into thin strips

In a heavy bottomed medium pan, melt butter with oil over medium high heat. Add the sliced onions and peppers and season lightly with salt, mixing thoroughly. Cover the pan, lower the heat to medium and cook undisturbed for 10 minutes. Remove the cover and lower the heat to medium low and continue to gently cook the vegetables, mixing from time to time, until nicely caramelized and most of the moisture has evaporated. Season with salt and pepper.


Recipe by Chef David Pardo de Ayala
Photographed by Zac Moran


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