Indulge in a mouthwatering American classic! Tender rib-eye slices drenched in gooey cheese sauce, nestled in a hoagie-style roll. A savory sensation that’s unbeatable!
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 1
From Saturday Kitchen
Ingredients
For the cheesesteak
- 1 rib-eye steak (about 450g/1lb)
- 2 tbsp vegetable oil
- ½ onion, thinly sliced
- ½ red pepper, cut into 1cm/½in strips
- ½ green pepper, cut into 1cm/½in strips
- handful button mushrooms, thinly sliced
- paprika, chilli powder, garlic or herb mix
- 2 slices Monterey Jack cheese
- 2 slices American cheese or burger cheese
- 30cm/12in sub roll or hoagie-style roll
For the cheese sauce
- 125g/4½oz unsalted butter
- ¾ tbsp plain flour
- 500ml/18fl oz semi-skimmed milk
- 75g/2¾oz Parmesan, grated
- 150g/5½oz mature cheddar, grated
- 75g/2¾oz mozzarella, grated
- paprika, chilli powder, garlic or herb mix
Method
For the Philly cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine.
Heat the oil in a frying pan or a griddle and season the onion, peppers and mushrooms with a mix of paprika, chilli powder and dried herbs. Add the peppers and onions to the pan and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 20 minutes, or until the onion and peppers are caramelised.
Preheat a griddle until very hot and cook the steak on one side. Season the steak, flip it over, and fry for a further few minutes.
To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes, and cook out to a paste. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste.
To serve, mix the vegetables with the steak. Place in the roll and add the cheese sauce on top.