Philly Cheese Steak Sandwich

Instead of heating the cheese with the beef directly on the griddle, you can try another style: Cook the beef-onion-and-garlic mixture on the pan then spoon this on top of a warm bun. Top with cheese and bake in the oven or toaster until cheese melts.


Serves 4 Prep Time 12 minutes Cooking Time 10 minutes

2 fresh sandwich rolls or mini baguettes, split in half crosswise
1 white onion, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 kilo rib-eye steak, very, very thinly sliced
1 cup thinly grated white American cheese or Provolone cheese (option: 1/2 cup melted processed cheese spread)
ketchup and Italian pickled peppers (optional)


1  Preheat the oven to 250ºF.

2  Heat a cast-iron skillet or griddle over medium-high heat. When hot, add the oil and onions. Cook, stirring until caramelized, about 6 minutes.

3  Add the garlic, salt, and pepper, and cook, stirring for 30 seconds. Push off to one side of the griddle.

4  Add the beef to the hot pan and cook about 2 minutes, or until almost cooked through. Mix in the sautéed ingredients and gather together in pan. Top with cheese slices and let the heat melt the cheeses. Spoon the cheesy meat mixture on top of warm buns and serve immediately open-faced, with ketchup and pickled peppers if desired.


Photography by David Hanson | Styling by Sharlene Tan