How To Cook Shaved Beef For Sandwiches?

What to make with shaved beef?

  • Directions Heat oil in skillet on medium heat. Slice onion, add to heated skillet. Add garlic when onions become soft. Stir fry about 1 minute. Add shaved beef and brown stirring onions and garlic through meat, about 10 minutes. When meat is browned, add gravy, cover and reduce heat to low. Simmer for about 10 minutes.

What is beef shaved steak used for?

What is Shaved Beef Steak Used for? Shaved beef steak is thinly sliced meat that can come from any part of the cow. It’s sometimes called “sandwich steak” because that’s one of its most popular uses. Shaved beef can be used in roast beef sandwiches, Chinese hot pot, beef broccoli stir fry, or the Philly cheesesteak.

How do you tenderize shaved steak?

How to tenderise beef – easily!

  1. Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.
  2. Toss with fingers, leave for 30 minutes.
  3. Rinse, pat off excess water.
  4. Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain.

What cut of meat do you use for Philly Cheesesteak?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

What cut of beef makes the best sandwiches?

Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.

How do you cook a frozen shaved steak?

TO COOK. Pour frozen or thawed contents of bag into a heated skillet with 1 TBSP of oil. Toss and cook over medium-heat until steak is cooked and vegetables are tender, about 10 minutes.

What are thin slices of beef called?

Carpaccio meat is typically sliced very, very thin.

How do you make beef soft and tender?

8 simple tips to make meat softer

  1. Utilize the meat tenderizer. A quick and easy method is the use of the meat tenderizer.
  2. Cover the meat with coarse salt.
  3. Acid marinade.
  4. Marinade with fruit puree.
  5. Slow cooking in a pan.
  6. Grilling.
  7. Add the coarse salt halfway through cooking.
  8. Use baking soda.

How do Chinese restaurants get their meat so tender?

Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat in cornstarch and egg white or bicarbonate of soda to give it a soft, slippery, velvety texture.

Can you use chuck steak for Philly cheesesteak?

When making Philly Cheesesteak Sandwiches choose a lean cut of meat with minimal marbled fat. A good choice of meat would be Chuck roast or sirloin steak. The darker and meatier the steak the better. Rib-eye, flank steak, and top round are also popular choices just make sure you cut against the grain.

What is on a real Philly cheesesteak?

A Philly cheesesteak consists of: hinly-sliced chopped ribeye steak. Topped with melted American cheese, provolone, or Cheez Whiz. Served on a hoagie roll with toppings like fried onions or peppers.

Does deli roast beef need to be cooked?

Now, the fortunate factor about deli roast beef is that it’s usually served cold or quickly reheated so there is no concern of overcooking when serving. In fact, a good deli roast beef should be lean but still tender. This is where we have an opportunity to take a cheaper cut of meat and make it taste expensive.

What comes on an Arby’s roast beef sandwich?

This is a sandwich you’ll always feel good about ordering. Build on your good mood by ordering Arby’s signature thinly sliced, oven roasted beef, piled high and topped with pepper bacon, a slice of cheddar cheese, fresh lettuce, ripe tomato, and onions on a split top roll.

What cut of meat is Arby’s roast beef?

Arby’s Roast Beef is cut from the round roast of beef. Roast beef sandwiches cost between $4 and $7 and contain 300 to 800 calories. While Arby’s does not sell roast beef by the pound, you can purchase their deli meat by the pound. The Classic Roast Beef Sandwich is one of the healthiest items on Arby’s menu.

Best Shaved Steak Sandwich Recipe

When it comes to making the ultimate Philly Cheesesteak sandwich, what is the secret? A hearty mound of melted cheese and gooey, stringy, drippy meat — all heaped high on a buttery, toasted french bread — with caramelized onions, Worcestershire sauce, and plenty of flavor owing to the Worcestershire sauce. The best thing is that it is essentially a one-pan supper that can be prepared in 30 minutes! Meals that can be prepared in 30 minutes or less are among of my favorites, and this Best Cheesesteak Recipe can be prepared in 30 minutes!

You should try these recipes: Honey Bourbon Chicken, Healthy Mongolian Beef, Penne alla Vodka, and these delectableHomemade Sloppy Joes, among others.

The warm, delectable, rich and savory sandwich, with juices running down my chin and stringy cheese being bitten into mouthful after bite, is something I look forward to even in the sweltering heat of July.

What’s the difference between a Philly Cheesesteak and a Cheesesteak?

Great topic, I’m a Colorado gal who grew up on the west coast, and while I’ve been to Philadelphia, I haven’t had many Philly Cheesesteak Sandwiches (which I regret). A little digging was required, and by digging, I mean perusing the internet to get the information.

  • It’s called a Philly Cheesesteak because a long, crusty Italian roll holds thinly sliced, sautéed ribeye steak that is pouring with meat fluids and covered with melted cheese that looks like a disaster. It’s a big piece of equipment. It’s a straightforward process. And, oh, my, is it delectably delicious. When making authentic Philly Cheesesteaks, Cheez Whiz is the cheese of choice
  • However, American and Provolone are frequent substitutes. (Source)
  • As a result, anything that modifies the flavor, whether it’s cheese, other ingredients, or seasonings, turns it into a plain(but still flavorful and delicious)SteakCheese Sandwich
  • However, this is not the case. Several Philadelphians have informed me that no self-respecting Philly native would ever order their Philly Cheesesteak with Cheez Whiz (that’s for tourists), and that it is instead served with White American cheese.

Authentic Philly Cheesesteak?

According to Philadelphians, it is impossible to prepare a genuine Philadelphia Cheese Steak sandwich without using an actual Philadelphia roll as a bread roll. They must be long and thin, neither fluffy or soft, but neither too firm nor too soft either. In addition, they claim that if you are more than an hour away from South Philadelphia, you will be unable to produce a genuine sandwich. Source Because this recipe is not legitimate, I have dubbed it simply “theBEST Cheesesteak recipe,” which is a misnomer because it truly is the best!

The original recipe comes from my wonderful and talented friend, Norine at Norine’s Nest, who you should definitely follow because not only is she a fantastic cook, but she’s also hilarious!

What Goes on a Traditional Philly Cheesesteak Sandwich?

  • Sliced ribeye steak
  • White American cheese (tourists often ask for Cheez Whiz, but provolone is also a welcome substitute)
  • Shaved ribeye steak
  • Shaved ribeye Season with salt and pepper and add pan juices. It is available with or without sautéed onions.
  • Ingredients for a cheesesteak
  • In a medium-sized pan, saute the onions in the butter until they are translucent. Before you cook the steak, season it with salt and pepper. Remove the onions and cook the steak in batches.


  • Seasoning salt
  • Shredded beef, steak, or thinly sliced cube or round steak
  • Butter (don’t criticize it, it adds a ton of flavor)
  • Caramelized onions (swoon-worthy)
  • Worcestershire sauce (LeaPerrins is gluten free)
  • Hot sauce (optional)
  • Cheese (our family is divided
  • One person does not eat cheese, two people like pepper Jack, and I eat Provolone)
  • Toasted sub buns

What Cut of Meat is the Best for Cheesesteak

The first time I attempted to make this dish, I was unable to get cube steak, so I substituted round steak, sliced as thinly as possible, and it turned out delicious anyway. In recent years, though, I’ve found Trader Joe’s sliced beef! It’s paper-thin, sensitive, and absolutely delectable. When using cube or round steak, roll it up and cover it in plastic wrap, then freeze it for 20 to 30 minutes. Then, using a sharpknife, slice it very thinly, trying to “chip” away at the steak with your fingers.

  • If necessary, cook the steak in batches to expedite the process. Optional: add a few shakes of spicy sauce to taste. Stir in Worcestershire sauce until well combined, then bring the onions back in. Place appropriate quantity of cheese on top and melt it.

How to Make a Steak and Cheese Sandwich

  1. Cut the onion in half and then finely slice it
  2. A big skillet over medium heat (this is my favorite skillet!) should be preheated. Melt the butter in a saucepan until it becomes bubbling. Toss in the onions and cook until soft and caramel-colored, about 10 minutes. During this time period, season the shaved beef with seasoning salt
  3. Once the onions have caramelized, transfer them to a dish. Add another pat or two of butter to the pan and raise the heat to medium-high
  4. If feasible, arrange the beef in a single layer
  5. If this is not possible, work in batches. It’s a rapid sauté to brown the beef, and because the steak is thin, it cooks in a short amount of time. After a minute or two, turn around. As soon as the beef is browned, add the onions back to the pan and toss in the Worcestershire sauce and spicy sauce (if using). Place cheese on top of the meat and cover with a lid to allow the cheese to melt
  6. Grill or griddle the rolls until they are golden brown (and by desired I mean that you should do this part, after all this isn’t diet food!)
  7. Remove from heat and set aside. Serve on top of browned suborhoagierolls
  8. I’ve also used whole wheat suborhoagierolls to give myself the impression that it’s a little more nutritious. You can’t fault a girl for attempting

Can I Make ahead of time


This is a fantastic dish to offer on game day, when tailgating, or at a party. Prepare ahead of time as suggested above; place in a slow cooker and set to “warm” or bake in an oven set to 150-200 degrees for 15 to 20 minutes. Toss with toasted sub, hoagie, or slider buns before serving.

PhillySteak Sandwich Add-Ins

  • When caramelizing onions, add sliced red, green, yellow, or orange peppers and sauté until soft and slightly browned. Sauté sliced mushrooms in butter
  • Lighthouse Cotija Cilantro dressing, Ranch dressing, and Garlic Aioli are some of Norine’s favorite dressings to offer with her chicken. We eat ours “naked,” so to speak, because they are so juicy, tasty, satisfying, and savory

What’s the Difference between a Hoagie and a Sub Sandwich?

The difference in this case is that aHoagieuses is a tougher, stiffer roll, and instead of slicing it all the way through, it is stuffed with pork, cheese, and other ingredients. A sub sandwich, on the other hand, is often a soft roll that has been sliced all the way through. Then there are the grinders, the poor boy’s, and the heroes! Because I was born and reared on the west coast, they were all unfamiliar names to me when I first saw them when traveling to the east coast and the southern United States for the very first time.

So why let semantics get in the way of having a delectable meal?

You, too, will like these homemade Philly Cheesesteaks and they will become a family favorite!

  • Famous Flank Steak Marinade
  • Easy Cheese Enchiladas
  • Shawarma Chicken Bowls
  • Copycat Chipotle Chicken
  • Caprese BLT Sandwich
  • Famous Flank Steak Marinade

Don’t forget to PIN this recipe to your favorite Pinterest30 Minute Meals Board! Do you enjoy this recipe? Don’t forget to rate it by clicking on the star icon in the recipe below! Preparation time: ten minutes Preparation time: 15 minutes 25 minutes is the total time allotted. Tender, shaved beef steak sandwich recipe with caramelized onions, lots of flavor thanks to Worcestershire Sauce and oodles of gooey, stringy, drippy cheese – piled on top of a buttery, toasted french roll. The best thing is that it is essentially a one-pan supper that can be prepared in 30 minutes!


  • 2 cups flour
  • 4 tablespoons butter
  • 1 medium-sized onion, thinly sliced

Cheesesteak Sandwiches

  • 12 cup Worcestershire sauce (LeaPerrin’s is gluten free)
  • 2-3 pounds shaved beef (see notes for other alternatives)
  • 1-2 tablespoons butter
  • 2 teaspoons olive oil or avocado oil
  • 2-3 pounds sliced beef (see comments for other options)
  • A seasoning salt (such as Lawry’s), hot sauce (if desired), and other ingredients Cheese: 6-8 slices provolone, white cheddar, or pepper jack cheese
  • 6 full French or Italian breads
  • 2 tablespoons melted butter


  1. Toss sliced onions into a large skillet over medium heat, melt butter, and cook, stirring constantly, until soft and caramel colored, approximately 6-7 minutes total. Remove the pan from the heat and set it aside. Steak should be cut as thinly as possible (see notes) and season with seasoning salt, not too much, just a little sprinkle all over
  2. If steak has not been already sliced Then, in the same skillet over medium-high heat, add the butter and oil and cook the steak in as much of a single layer as possible, if it gets too crowded, cook it in two or three batches until done. Cook for 1-2 minutes on one side, then turn and cook on the other side for 1-2 minutes on the other side, which won’t take long
  3. Pour in Worcestershire sauce and, if desired, a few dashes of spicy sauce (we prefer Cholula), and simmer until the meat is browned (I slightly undercook it because it will continue to cook). Return the onions to the pan and toss in the meat, with all of the juicy juices
  4. Cook for another minute
  5. Remove from heat. Using the selected cheese pieces, place them on top of the meat and cover for one minute, or until the cheese is melted, gooey, and delicious. To prepare the sub rolls in the meantime, heat a griddle or another big pan over medium-high heat, apply a thin coating of butter on the cut side of the sub rolls, and set butter side down on the griddle, toasting until golden brown and delicious
  6. Make a cheesesteak and place it on top of the rolls
  7. Serve immediately.


THE BEST CUT OF BEEF| I purchase Trader Joe’s shaved fresh beef steak, which is cut paper thin and is great for this dish since it is tender and flavorful. Purchase cube, round, or standard steak and roll and wrap it in plastic wrap before freezing for 20-30 minutes. Then, using a sharp knife, slice the steak incredibly thin or cut it into chips to serve. Preparing this dinner ahead of time will save you time on game day, tailgating, or hosting a party. Prepare ahead of time as suggested above; place in a slow cooker and set to “warm” or bake in an oven set to 150-200 degrees for 15 to 20 minutes.

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A variation of Norine’s Nest Pepper Jack Steak Sandwiches was used to create this dish.

Nutrition Information:

Sandwiches for 6 people

Serving Size:

1Serving Size (in grams): Calories:765 58 g of total fat 27 g of saturated fat 1 gram of trans fat 25g of unsaturated fat Cholesterol:195mg Sodium:776mg Carbohydrates:9g Fiber:0g Sugar:3g Protein:50g The nutritional information is approximated and may not be completely correct; at times, it pulls information for suggestions and possibilities, which may result in an increase in calories and other nutrients, as well as other complications.

The nutritional information will vary depending on the components used, the quantities utilized, and other factors.

Screaming Eagle Cheese-Steak Sub Recipe

  • 1/4 cup mayonnaise
  • 3 chopped chipotle chiles in adobo sauce (or more to taste)
  • 3 tablespoons sour cream

For the sandwiches:

  • Canola oil or another neutral cooking oil (about 2 teaspoons)
  • 1 big white onion, peeled and sliced thin
  • 2 red bell peppers, seeded and cut thin
  • 1 large white onion, peeled and sliced thin
  • 1 medium-sized green bell pepper, seeded and thinly sliced
  • Taste and season with Kosher salt and freshly ground black pepper to your liking
  • 1 tablespoon unsalted butter
  • 1 pound button mushrooms, cleaned and cut thin
  • 1 tablespoon flour 6 equal-sized parts of 2 12 pound skirt steak
  • 2 12 pounds skirt steak, sliced into 6 equal-size sections
  • 8 to 10 inch submarine-shaped pieces of 8 to 10 inch sub rolls or Italian bread, sliced down the center
  • 12 pound sharp Cheddar cheese, sliced thin
  • 6 big sub rolls or Italian bread, cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the middle


  1. Chipotle mayonnaise may be made by combining mayonnaise with minced peppers in a small mixing dish and stirring well. (Leftover sauce may be covered and kept in the refrigerator for up to a week without spoiling.)
  2. To assemble the sandwich toppings, start with the following: Griddle or big heavy frying pan (preferably cast iron) over medium heat until hot and lightly browned. Pour the oil into the pan and, when it begins to shimmer, add the onion and peppers, stirring constantly, until everything is well combined. Cook, turning occasionally, until they begin to soften and brown, around 15 to 20 minutes, depending on how large your pan is. Season with salt and pepper to taste, then remove from heat and put aside. Remove the pan from the heat, add butter, and repeat the process with the mushrooms. Cook for about 6 minutes, or until the vegetables have released their juices and are tender and glazed. Remove the item and place it aside
  3. To prepare steaks, follow these steps: Heat a griddle or a frying pan over high heat until it is almost smoking, but not quite. Season the meat well with salt and pepper to taste. Preheat the griddle to medium heat and cook the steaks for 3 minutes each side, or until nicely browned but still very rare, working in batches if required. Transfer to a serving tray and let aside for a few minutes. To assemble sandwiches, follow these steps: Preheat the oven to 200 degrees Fahrenheit. As soon as the steaks are done, slice them as thinly as possible against the grain to make them look as good as they taste. Heat the sub rolls in the oven until they are heated. Return the sliced steaks to the griddle or frying pan and cook over medium heat, stirring occasionally, until the onions, peppers, and mushrooms are soft. Stir until everything is well combined, then reduce heat to low and top with sliced cheese. Cook for 3 minutes, stirring and pulling to mix the ingredients as the cheese melts, using tongs and a wide spatula To be of service: Take the rolls out of the oven and apply chipotle mayonnaise on the inside of each serve before serving. Combine meat, veggies, and cheese in each sub to make a satisfying sandwich. Serve as soon as possible

Shaved Beef Sandwiches with Mustard

  • Divide 6 tablespoons Gulden’s® Spicy Brown Mustard across two bowls. 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper 2.5 pounds beef eye of round or top round roast
  • 1 tablespoon vegetable oil
  • 4 cups beef broth
  • 8 ciabatta buns
  • 4 tablespoons softened butter
  • 8 slices (1 ounce each) Havarti cheese
  • 2 1/2 pounds beef eye of round or top round roast

Nutrition Information

Information Regarding Dietary Supplements

% Daily Value
Calcium 229mg 23%
Carbohydrate 22g 7%
Cholesterol 127mg 42%
Total Fat 23g 36%
Iron 3mg 14%
Calories 482kcal 24%
Sodium 1480mg 62%
Protein 44g 88%
Saturated Fat 12g 59%
Sugars 1g 0
Dietary Fiber 2g 8%
Vitamin C 0
Vitamin A 506iu 10%


  • Preheat the oven to 425 degrees Fahrenheit. In a small mixing dish, combine 3 tablespoons mustard, the salt, pepper, the thyme, and the rosemary. Rub the mustard mixture all over the meat.

Step two

  • Over medium-high heat, heat a large nonstick skillet until hot. In a skillet, heat the oil and add the meat. Cook the meat for 2 minutes on each side, or until it is gently browned. Transfer to a baking dish and bake until the internal temperature reaches 135°F, about 40 to 50 minutes
  • Remove from oven.

Step three

  • In the meantime, add beef stock into the skillet and whisk to remove any browned pieces from the bottom. Cook for 10 minutes, then remove from heat and keep warm. If needed, use a slotted spoon to remove any big chunks of meat from the pan.

Step four

  • Remove the steak from the oven and wrap it securely in aluminum foil. Rest for 15 minutes, or until the interior temperature reaches 145°F for medium rare, whichever comes first.

Step five

  • Place bread halves on a baking pan and bake for 15 minutes. Butter should be applied equally to each. Bake for 10 minutes, or until the bread is gently toasted. Spread the remaining mustard on the bottom buns in an equal layer. Make the most of a sharp knife to shave the steak as thin as possible. Using a spatula, distribute the meat equally between the bottom buns. Top with cheese and place the buns on top. Serve with warm au jus on the side to dip into


  • Alternatively, prepare the beef ahead of time and store it in the refrigerator until ready to serve. It will be simpler to slice the cold meat into lovely thin slices if it is kept cool. In a small saucepan, gradually heat the au jus

Preparation images

Sandwiches made with shaved beef and mustard

Steak Bomb Sandwich

One of the most mouthwatering steak and cheese sandwiches you’ll ever taste, a Steak Bomb Sandwich is sure to impress even the pickiest eater!

PIN THIS RECIPE FOR LATER! When it comes to cooking, my husband Jack can be a little over the top at times, which I find hilarious. And in the case of this Steak Bomb Sandwich, that’s a very, very good thing indeed.

What is a Steak Bomb Sandwich?

Known as a Steak Bomb Sandwich, it is a shaved steak sub or sandwich that is hot and sloppy, prepared with melted provolone cheese, sautéed onions, sautéed green peppers, and mushrooms. It’s effectively ‘the bomb’ (which is to say it’s really, extremely tasty), which is how the term came about. It is claimed that the Steak Bomb Sandwich got its start in New Haven, Connecticut, at a burger restaurant named Louis’ Lunch, according to one school of thought. Aside from that, Louis’ Lunch also claims to have developed the hamburger in the early 1900s.) However, because the Steak Bomb Sandwich is so well-known throughout New England, several other sub businesses have attempted to claim it as their own creation.

And USA Subs in Derry, New Hampshire went so far as to register the name as a trademark — all in the sake of getting a leg up on their local competitors!

In addition, most sub businesses in New England allow you to choose whether you want it with or without ‘hots’ (hot pepper relish).

How do you make a Steak Bomb Sandwich?

Our Steak Bomb Sandwich is made out of soft shaved steak, melted provolone cheese, caramelized onions and peppers, and mushrooms that have been sautéed in bourbon, as well as our own roasted garlic aioli spread on top of the roll. (Don’t you just want to grab a taste of this right now?) For this dish, you may just use your favorite sandwich or sub bun. If you live in New England, we recommend using ‘bulkie rolls’ from the Rhode Island-based Calise Bakery (they are the greatest! ), but any Kaiser, hoagie, sub, grinder, or soft crusty sandwich bun will serve, as long as it can withstand the juicy filling in this loaded beef and cheese sub.

What kind of steak do you use when making a Steak Bomb Sandwich?

However, a good-quality shaved ribeye steak is traditionally used in the Steak Bomb Sandwich, which may be found at some sandwich shops (and easier to eat). Purchase pre-shaved steak at the grocery store or from your butcher without feeling self-conscious about it. Hand slicing ribeye steak thin enough for this sort of sandwich is out of reach for the majority of home cooks (including ourselves) (unless you happen to own a meat slicer). Just make sure to use shaved steak rather than pre-ground steak that has been made into strips, since this is not the soft cut of beef that you want to use when preparing this Steak Bomb Sandwich.

This piece first published on A Family Feast in March 2013, and has since been updated.

Here are some additional sandwich recipes you might like to try:

  • Slow Cooker Italian Beef Subs
  • Grilled Cheese Club Sandwich
  • Grilled Chicken Club with Rosemary Aioli
  • Pepper Pig Breakfast Sandwich
  • Meatball Subs
  • 1 large peeled onion, sliced into five thick slices
  • 2 large green bell peppers, chopped into long thick slices
  • 1 large carrot, peeled and sliced into five thick slices
  • A bag of 112 ounces button mushrooms 15 cup Bourbon
  • Pinch of sugar
  • Pinch of salt
  • Few grinds of pepper
  • 5 tablespoonsbutter, separated
  • 5 tablespoonsextra virgin olive oil, separated
  • 12 ounce packages* of shaved steak
  • 14 pound sliced provolone cheese (8 slices)
  • 1 1/2 pounds shaved steak (two 12 ounce packages)* Bulkie or sub rolls are a type of roll that is made in bulk. Aioli with Roasted Garlic
  1. Melt one tablespoon of butter and one tablespoon of olive oil in a medium pan over medium heat until the butter is melted. Place the onion and pepper slices in the pan and cook over low heat for 15-20 minutes, tossing and flipping regularly, until the onions and peppers are browned and caramelized. Stir in a sprinkle of salt, a few grinds of pepper, and a generous amount of sugar until everything is well-combined. Cook for another 5 minutes on low heat, stirring occasionally. Using one tablespoon of butter and one tablespoon of oil, heat a large pan over high heat while the onions are frying. Remove from heat and set aside. (The mushrooms will be cooked in two batches to ensure even cooking.) Once the butter mixture is heated, add half of the mushrooms and swirl to combine. Cook for 2-3 minutes, then turn each slice over and cook for another 2 minutes more before transferring to a bowl. Repeat the process with one tablespoon of oil and butter and the second half of the mushrooms
  2. After the second batch of mushrooms is through cooking, combine the first batch with the second batch and remove the pan from the heat. Place the bourbon in a small bowl and slowly return the pan to the flame. The alcohol should be burned out when the mixture has erupted in flames. Cooked mushrooms are added after the peppers and onions have been cooked
  3. Season with salt and pepper before removing from heat. One tablespoon of olive oil and one tablespoon of butter are added to a large pan or flat griddle over medium high heat and heated through. Add half of the steak and, using two wooden spoons or tongs, pull the steak apart and turn it over, cooking for another 2-3 minutes, or until it is cooked through. Season with a little extra salt and pepper if desired. Remove the meat to the pan with the peppers and onions
  4. Add the remaining oil and butter and cook the remaining steak until it is cooked through
  5. Transfer the beef to the other pan
  6. Stir the mixture around and heat until it is hot. Make four huge heaps and add provolone slices over each pile, covering the pan to allow the cheese to melt, which should take approximately a minute. To make a bulkie roll or a sub roll, spread roasted garlic aiolion sauce it. Slide a spoonful of the steak and cheese mixture onto each roll using a spatula, and serve immediately. We served ours with Roasted French-Style Potatoes, which were delicious.


I’ve discovered that there are significant variations in what merchants refer to as shaved steak. Most of the time, what you’ll get in the market is steak that has been shaved from a frozen block of beef scrap bits. They assemble the leftovers into a square form, freeze it, and then slice it into paper-thin slices. After the meat has thawed, you’ll be left with a lot of weepy, tough bits of flesh.

According to my view, the best choice for shaved steak is to get a rib eye and have it shaved by your butcher. It cooks up in a short amount of time and is quite soft and tasty. Steak bomb sandwich, steak sub, steak sandwich PIN THIS RECIPE FOR LATER! Here are some of our older photographs:

Meet The Author:Martha

Martha is a member of the husband-and-wife duo that is responsible for the creation of A Family Feast. She enjoys cooking and entertaining for family and friends, and she feels that delivering a delicious meal is one of the most effective ways to demonstrate your affection for someone. Martha is a self-taught home cook who enjoys reading cookbooks and experimenting with new dishes. After a successful business and internet marketing career spanning more than two decades, she now devotes her whole time to A Family Feast.

Easy Philly Cheesesteaks with Shaved Beef

Are you seeking for a tasty, genuine, and simple Philly Cheesesteak that you can whip up in about 30 minutes? If this is the case, you’ve arrived to the correct spot! As someone who was born and bred in the Philadelphia region, I understand the value of a good cheesesteak. And this meal is a good fit for the occasion. Please keep in mind that some of the links in this post are affiliate connections for Amazon. This means that if you click on an affiliate link and make a purchase, we will get a profit on your purchase.

What is an Authentic Philly Cheesesteak?

A basic Philly cheesesteak consists of the following ingredients: meat (ribeye), onions, and cheese (provolone, American cheese orCheese Whiz). In addition, it’s rather typical to top a cheesesteak with sautéed mushrooms and/or peppers before serving. Pats King of Steaks, Geno’s Steaks, and Jim’s Steaks are three of the most well-known venues to get a genuine Philly cheesesteak, and they are all located in South Philadelphia. I can speak from personal experience on this subject! This list of tourist attractions is the finest place to go if you want delicate steak coated in melty cheese and caramelized onions served on a gently toasted Hoagie sandwich.

See also:  How Many Types Of Sandwiches Are There?

However, the good news is that you can create one at home that is just as wonderful as the genuine one!

Why Shaved Beef Steak?

We chose Shaved Beef Steak for our cheesesteaks since it was the most affordable option. Because this meat had already been chopped and wrapped, I had far less labor to do. Although it cooked rapidly, it was still pretty soft, and it blended well with the cheese and onions when it was served. We particularly enjoyDiLuigi’s Shaved Beef Steak, and we’ve heard thatOld Neighborhoodshaved beefis also a fantastic option. Check out this New York Times article about shaved beef for additional information and intriguing trivia about shaved beef.

How to Make Easy Philly Cheesesteaks

You’ll only need one pan to prepare these cheesesteaks, which means they’ll be ready in less than 30 minutes. The situation doesn’t get any better than this! The amount of chopping required for this dish is modest. As a result, the prep labor is basically only a matter of mixing components together.


Observations on the Ingredients:

  • A white or yellow onion is excellent for the vegetables
  • You can also add sliced mushrooms and/or bell peppers to the pan if you choose. When it comes to meat, shaved beef is the way to go. Using pre-sliced beef (such as one that is 1/16″ to 1/8″ thick) makes it simpler to separate the meat in the pan and reduces cooking time. This is the cut you want for a cheesesteak. Long, thin rolls of bread are the most effective. American and plain old Cheese Whiz are both excellent choices for a cheesesteak
  • Provolone is my preferred cheese, but American and plain old Cheese Whiz are both excellent choices as well. Chips are completely optional, however we recommend Utz Ripples Original Potato Chips.


To begin, sauté the onions until they are caramelized. After that, place the mixture in a small basin and keep it for later. Note: While most cheesesteak aficionados want their onions sliced, my finicky eaters preferred them finely chopped, so we did the same. Children’s Step: Spread the olive oil on the pan using an abasting brush. My kid enjoys doing this since it “feels like painting” to her.

Additionally, children may use goggles to slice and chop onions! Goggles will keep tears from forming in the eyes of small children. The Curious Chef Knife Set, the Opinel Knife, and the Made for Me Beginner’s Knife are some of our favorite kids tools.

STEP 2: Cook shaved beef

Cook the shaved beef until it is done, seasoning it with salt and pepper. While the meat is cooking, use a spatula or two wooden spoons to carefully peel the shaved beef apart.

STEP 3: Prepare rolls

Slice the hoagie lengthwise, but avoid chopping it apart completely. Using a pastry brush, coat the interior of each half with butter. Children’s Step: Spread butter on the rolls. This is a simple assignment for children of all ages.

STEP 4: Assemble cheesesteaks!

Finally, in your pan, separate the meat into two parts (or more depending on how many rolls you have). Reintroduce the onion into the beef mixture. Cheese should be placed on top of each slice of meat, and the roll should be placed face down on top of the cheese. Once the cheese has melted, use one or two spatulas to carefully turn the sandwich over onto a dish and repeat the process. Children’s Step: Spread the cheese on top of the shaved beef. The melting cheese into the meat in the pan will be a hit with the little ones.


What is the best type of meat to use for Philly Cheesesteaks? Philly Cheesesteaks are often made with ribeye steak, which is the most common cut of beef. The flesh turns out to be pretty soft and tasty, however it might be difficult to slice the meat thinly enough. Steaks such as Sirloin or Flank Steak are other popular choices. Whatever you pick, I strongly advise you to ask your butcher to slice your meat as thinly as possible in order to save you time in the kitchen afterwards. We chose Shaved Beef Steak for our cheesesteaks since it was the most affordable option.

  • In that case, if you’re chopping your own meat (particularly Ribeye or a heavier piece of beef), Saveur offers some excellent suggestions on how to cut steak paper thin.
  • Then, once the meat is solid, he suggests thinly slicing it against the grain once it has cooled.
  • People have varying perspectives on this, and it may be a highly personal issue.
  • Provolone cheese is my preferred choice because of its mild flavor and the way it melts and combines with the meat in our cheesesteaks.
  • Provolone, American cheese, and Cheese Whiz are the cheeses that are most frequently requested.
  • You could refer to these sandwiches as subs, submarines, grinders, or heroes depending on where you’re from in the world.
  • A hoagie bun is a must-have for a Philly cheesesteak, and Amoroso’sis the famed Italian bakery known for making the best bread on the planet.

The rolls we used to make our Philly cheesesteaks were long, chewy, soft and thick enough to carry our hot, steaming meat and cheese combination while still being light on their feet.

What exactly goes into a traditional cheesesteak?

My sister, on the other hand, prefers a chicken cheesesteak (which some people consider sacrilege – hehe) with mushrooms and additional cheese.

Follow your heart and do what your family enjoys!

In addition to the classic American steak, other cheesesteak versions include the pepper cheese steak, mushroom cheesesteak, and Pizza Steak, among others.

The following are examples of cheesesteaks: steak with American cheese, cheesesteak with sautéed bell pepper slices, cheesesteak with sautéed mushrooms, and a steak with provolone and marinara sauce, respectively (sometimes peppers too).

What Sides Go with Philly Cheesesteaks?

We served our cheesesteaks with the famed Utz Ripples Original Potato Chips from Pennsylvania, although fries and onion rings are also popular side dishes. If you’re searching for a potato side dish, these ShakeBake Parmesan Sweet Potato Fries are a fantastic choice. With your cheesesteak, our Microwave “Baked Potato” for Kidswould also be a great accompaniment! A simple garden salad is a certain way to keep things as healthy as possible. Our Three Bean Salad and Bowtie Pasta Salad are additional favorites.

Modify Cheesesteaks for Picky Eaters

Choose toppings that your children will enjoy and “kidify” the dish for your finicky eaters. Mushrooms, peppers, ketchup, and mustard are all included. Kids are free to customize their cheesesteaks as they like! Change change the cheese a little bit! While we enjoy Provolone on our cheesesteaks, other people don’t. However, various types of cheese, such as American or Cheese Whiz, work well in this recipe. Allow the children to select a side dish. Fries, chips, or a simple salad are all excellent accompaniments to cheesesteaks.

Craft For Easy Philly Cheesesteaks:

DIY Coin Bank that is both adorable and functional. This beautiful DIY coin bank is the perfect place to save your money! With this adorable and straightforward cow-themed piggy bank, you can keep track of your coins!

More Sandwiches to Try:

You don’t have to travel to Philadelphia to enjoy a cheesesteak! Make the genuine deal at home with our scrumptious Easy Philly Cheesesteaks recipe, which can be prepared in ONE PAN. Preparation time: 15 minutes Cooking Time: 13 minutes Time allotted: 28 minutes Dinner, lunch, and the main course are included. Cuisine:American Servings:4sandwiches

  • 2 tablespoons olive oil (divided, or a few sprays of cooking spray)
  • 1 big onion, cut or chopped
  • 1 pound shaved beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 hoagie buns
  • 2 tablespoons butter
  • 4-6 slices provolone cheese
  • 4 hoagie rolls
  • Cooking pan or griddle over medium heat, coated with 1 tablespoon olive oil or sprayed with cooking spray. Cook for 2-3 minutes, or until the onions are browned or even caramelized, depending on your preference. Remove the onions from the pan and place them in a small bowl
  • In a separate pan, heat the remaining 1 tablespoon of oil (or cooking spray). Season with salt and pepper after adding the shaved beef. Prepare beef by carefully pulling it apart with a spatula or two wooden spoons and cooking it until it is no longer pink. In a separate bowl, combine the onions. Slice the hoagie buns lengthwise without entirely separating them. Using a pastry brush, coat the interior of each half with butter. Depending on how many rolls you’re making, divide the meat into parts in your skillet. 1-2 pieces of cheese should be placed on top of each layer of meat. Then, place the open side of the roll face down on top of the cheesemeat for 1-2 minutes, or until the butter and cheese have melted, depending on your preference. One or two spatulas can be used to carefully flip the meat over and roll it onto a platter. Cheesesteaks should be served with a side of your choosing.
  • It’s time to eat. cheesesteaks should be served with a side of your choosing
  • For these cheesesteaks, the ideal meat to use is shaved beef. Assemble your cheesesteak in the pan by placing it upside down. Toss the completed cheesesteaks onto a dish with a spatula or two and serve immediately.

Serving:1sandwich Calories: 599.5 kilocalories (30 percent ) 35.66 grams of carbohydrates (12 percent ) 33.46 g of protein (67 percent ) 36 g of fat (55 percent ) 14.96 g of saturated fat (94 percent ) 1.88 g of polyunsaturated fatty acids 15.67 g of monounsaturated fat Fatty Acid Trans:0.23g Cholesterol: 97.33 milligrams (32 percent ) Sodium: 1150.57 milligrams (50 percent ) Potassium: 375.47 milligrams (11 percent ) 1.59 g of dietary fiber (7 percent ) 5.61 g of sugar (6 percent ) Vitamin A: 361.06 International Units (7 percent ) Vitamin C (ascorbic acid): 2.04mg (2 percent ) Calcium: 167.51 milligrams (17 percent ) 12.83 milligrams of iron (71 percent ) Dietary guidelines for a 2000-calorie diet are used to calculate percent daily values.

While we are not certified nutritionists, we use a nutrition API that is integrated into WordPress to calculate the nutritional values of our recipes’ ingredients.

Hankering for Some Steak and Cheese Sandwiches?

Nutrition Facts(per serving)
692 Calories
49g Fat
22g Carbs
40g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 692
% Daily Value*
Total Fat49g 63%
Saturated Fat 22g 110%
Cholesterol171mg 57%
Sodium472mg 21%
Total Carbohydrate22g 8%
Dietary Fiber 2g 8%
Total Sugars 3g
Vitamin C 42mg 210%
Calcium 294mg 23%
Iron 4mg 20%
Potassium 523mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Fantastic shaved steak sandwiches topped with onions, peppers, and melty cheddar cheese are a delicious lunch or dinner option. These sandwiches are a quick and easy dinner option for those weeknights after a long and stressful day at work. They are simple to prepare and cook, and can be on the table in less than 30 minutes. Prepare ahead of time and have some handmade hoagie buns on hand for the ultimate sandwich—or use your favorite sturdy store-bought brand—for the ultimate sandwich.

You can use standard mayonnaise for this, but a spiced-upchipotle mayonnaise would be delicious as well. Potato salad, chips, or French fries, as well as sliced tomatoes and pickles, are excellent accompaniments to these delicious sandwiches.

  • 4tablespoonsunsaltedbutter,divided
  • 1 medium onion, half and sliced
  • 1 bell pepper, cut into thin slices
  • 1 medium tomato, split and sliced Shaved steak, or extremely thinly cut steak, 1 pound (1 pound) Kosher salt, according to personal preference
  • Peppercorns, freshly ground black, to taste 4 sub rolls, lightly toasted
  • 2tablespoonsmayonnaise (mayonnaise of choice, such as chipotle mayonnaise)
  • 4 slices mild cheddar cheese
  1. Assemble all of the materials
  2. In a large pan, heat 2 tablespoons of butter over medium heat until melted. Cook the chopped onion and pepper in a little water until they are wilted. Set aside the steak on a dish while you heat the remaining butter and add it to the pan. Cook, stirring constantly, for approximately 2 minutes, or until the meat is cooked to your liking. Don’t overcook the food. Season with salt and pepper to your liking. Preheat the broiler and arrange the bottoms of the sub rolls on a baking sheet. Mayonnaise should be spread on top. Place the steak on the rolls in an equal layer and top with the onions and peppers that have been cooked. Place a piece of cheese on top of each and place them under the broiler just until the cheese is melted.


  • Instead of shaved steak, you may use partially frozen, good-quality, well-marbled steak that has been cut as thinly as possible. When half frozen, it will be simpler to cut into slices.

Recipe Variations

  • To make it more filling, add some extra fixings like sautéed mushrooms, roasted red peppers, or delicious fried banana peppers
  • Replace the provolone with provolone, pepper jack with pepper jack, American with Swiss, or anything your heart wants

Glass Bakeware Warning

Glass bakeware should not be used when broiling or when a recipe asks for adding liquid to a hot pan due to the risk of it exploding. Even if the product is labeled as oven safe or heat resistant, tempered glass items can and do shatter on occasion, despite these claims.

How to Store Steak and Cheese Sandwiches

If you have any leftover sandwiches for any reason, wrap them securely in butcher paper or aluminum foil and store them in the refrigerator for up to a day. Reheat in the oven (approximately 350 degrees Fahrenheit) for about 10 minutes, or until the mixture is hot. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Trader Joe’s Shaved Beef: The Secret to Instant Dinner — Eat This Not That

What’s the best part? It is not located in the frozen food section. Tuesday, April 2, 2019 Cooking something healthy, satisfying, and tasty for supper might be difficult when you spend at least eight hours at work every day, another hour travelling, and have to pick up and drop off your children on top of it all. Even if you don’t want to rely solely on frozen foods or take-out pizza every night, cooking anything from scratch might feel like an insurmountable task. For a substantial lunch that takes little preparation time, go no farther than the meat aisle at Trader Joe’s in the grocery store chain.

Truth be told, I had no idea what that box of shaved beef was for until recently; nonetheless, it has since become a staple in my weekly supermarket shopping visits.

Here’s all you need to know about making Philly cheesesteaks with Trader Joe’s sliced beef steak.

How much shaved beef should I buy at Trader Joe’s?

One pound of Trader Joe’s shaved beef steak is usually enough for four Phillycheesesteak sandwiches, thus one box is often enough for two people. As a result, if you have picky eaters in the house—or more than two children—you’ll almost certainly need a second package.

See also:  Who Sells Blt Sandwiches?

What else do I need?

The only other ingredients are a yellow onion, salt, pepper, olive oil, provolone cheese, and sandwich bread, which are included in the price of the beef.

Great, now how do I make the cheesesteak?

  1. Pour olive oil into a frying pan and heat over medium-high heat until the oil is hot
  2. Using a knife, cut the onion into slices. Sauté the onion slices in a skillet, seasoning with salt and pepper, until they begin to become translucent and brown
  3. Remove from heat and set aside. In the meantime, preheat your oven to 350 degrees Fahrenheit
  4. And Take the onions out of the pan and set them aside. In the same frying pan, add the package of shaved beef and cook until the steak is done. Separate the pieces and stir them around with a spatula to ensure that the meat cooks evenly. Meanwhile, split the buns in half and lay a slice of provolone cheese on the top half of each roll while the beef is cooking. Placing the buns in the oven for 5 to 7 minutes, or until the cheese is melted, is recommended. Stack the meat atop the bread when it’s finished baking, then top with sautéed onions and serve

How can I change up my cheesesteak?

Be creative with your cheesesteak bread and toppings and don’t worry about sticking to the conventional recipe too much! Please feel free to customize the sandwich to the preferences of your family. Trader Joe’s Classic Hamburger Buns are our go-to, but you can use any type of bread or baguette, as well as various cheeses, such as cheddar or shredded mozzarella, to make this sandwich work. If you wish to include some extra vegetables in your dinner, top your cheesesteak with some greens such as arugula or spinach before serving.

The protein that has been added will melt in your mouth.

Instead of a roll, a tortilla might be used.

You can make your Trader Joe’s cheesesteak in any way you choose and it will be a huge success at the dinner table! CONNECTED: The simple method for preparing healthier comfort meals.

Philly Cheese Steak Sandwiches

I’m so happy that I finally got around to making these Philly Cheese Steak Sandwiches. The closest thing you can get to a true Philadelphia experience is with these guys, though locals will undoubtedly disagree with that statement. Follow along with the short video demonstration on how to make delicious Philly Cheese Steak Sandwiches, then scroll down to the bottom of the page to print out the whole recipe so you can make them yourself! If you enjoy Philly Cheese Steak Sandwiches as much as my family does, you’ll be pleased to know.

  1. Geno’s and Pat’s are two Philadelphia cheese steak establishments that compete with one another and are located just across the street from one another.
  2. The Philly cheese steak sandwiches on both of them are fantastic!
  3. This dish has a flavor that is quite comparable to what you would find in a really good cheese steak restaurant.
  4. The following recipe is taken from this book: America’s Test Kitchen developed a 6-ingredient solution.
  5. The fact that America’s Test Kitchen offers recipes (which they test and re-test until they are absolutely flawless) is a huge plus in my perspective.
  6. There are chapters for items like appetizers, soups, poultry, beef/pork/lamb, seafood, pasta, vegetarian, casseroles and desserts, and everything in this cookbook appears to be delectably delicious.
  7. I’m sure my family will like these!
  8. It was the ideal setting for a Sunday afternoon spent watching football!

How do you make Philly Cheese Steak Sandwiches?

The first step in preparing excellent Philly Cheese Steak Sandwiches is to use the appropriate cut of meat (skirt steak), and to cut it properly after that. If you want to make this dish, you freeze the raw steak first, then shave it into thin, little pieces before cooking it. The addition of American cheese. yeah, good ‘ol processed American cheese. is the next fundamental requirement for successful outcomes. Trying to substitute anything else will result in a taste that is not the same.

  1. After the steak is browned in a skillet, the cheese is melted into it and the combination is stacked into toasted bread, the dish is finished.
  2. I cut them in half, cover them in aluminum foil, and place them in the oven to keep them warm until we are ready to eat.
  3. My husband like onions and peppers on his cheese steak sandwiches, so I cook some onions and peppers for him in a skillet before serving him (totally optional).
  4. but after tasting them, he agreed that they were pretty darn close to the cheese steaks he gets in Philly.

They are adored by everyone. Yahoo! If you like these, you might also likeCajun Cheese Steak Sandwiches andSlow Cooker Italian Beef Sandwiches, all of which are easy to make. In addition to grilled Reuben sandwiches, oven baked chicken parmesan sandwiches are other fantastic options.

Philly Cheese Steak Sandwiches

A great imitation version of Philly Cheese Steak Sandwiches (not original, but still a fantastic meal!)

Recipe Details

Preparation Time: 45 minutes Cooking Time: 25 minutes Total Time: 1hr10mins Chill Time: 1hr10mins The Main Course is the first course in the sequence. Cuisine:American Philly cheese steak, philly cheese steak sandwiches, philly cheese steak sandwiches Servings:4sandwiches Calories:818kcal

  • 4 soft Italian sub buns (8 inches in diameter)
  • 2 tablespoons vegetable or canola oil
  • 2 pounds skirt steak (do not substitute any other sort! )
  • 1/2 teaspoon salt, 1/8 teaspoon ground pepper, 1/4 cup grated Parmesan cheese, 8 slices (8 ounces) American cheese, 1/2 teaspoon oil
  • If necessary, trim any excess fat from the meat. Cut the steak into 3-inch-wide strips by slicing it horizontally and against the grain. Place the steak on a big platter and freeze for 1 hour, or until it is extremely hard. Make as thin a slice of frozen steak as possible by slicing it against the grain with a sharp knife. Chop roughly with your knife, perhaps 10 to 20 times, after piling the meat on a chopping board. Preheat the oven at 400 degrees Fahrenheit with the oven rack in the middle position. Split the rolls open and put them out on a baking sheet, toasting them for 5 to 10 minutes, or until they are gently browned. Using a 12-inch nonstick pan, heat 1 tablespoon oil over high heat until it is just smoking. Cook, without moving, until the meat is nicely browned, about 4 to 5 minutes after adding half of the meat in an equal layer. Cook, stirring constantly, until the flesh is no longer pink, 1 to 2 minutes longer
  • Transfer the meat to a strainer to drain the excess liquid. With paper towels, wipe the pan clean, then add 1 tablespoon oil and the chopped meat again. Return the skillet to medium heat after it has been emptied. Remove the excess liquid from the meat, return it to the skillet, and season it with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until the flesh is no longer pink. Prepare the meat, stirring frequently, until it is heated through, 1 to 2 minutes. Reduce the heat to low, sprinkle with Parmesan, and arrange American cheese on top of the meat. Allow for the melting of the cheeses, which should take around 2 minutes. Fold the melted cheese into the meat until it is completely incorporated. Distribute the mixture among the toasted bread in an equal layer and serve.
  • Additions of onions and peppers are shown in the last photo of this post (optional). I finely sliced a sweet onion and cooked it in a little oil with a thinly sliced green bell pepper until the onions were translucent

Serving:1sandwich, Calories:818kcal,Carbohydrates:34g,Protein:67g,Fat:45g, Saturated fat:23g, cholesterol:205mg, sodium:1775mg, potassium:737mg, fiber:1g, sugar:5g, vitamin A:610IU, calcium:682mg, iron:15mg, sodium:1775mg, potassium:737mg

Philly Cheesesteak Recipe (VIDEO)

Served on a toasted garlic butter hoagie bread, the Philly Cheesesteak is made with juicy ribeye steak, melted gooey provolone cheese, and caramelized onions. This is the traditional method of preparing a Philly Cheesesteak sandwich! Creating restaurant-quality sandwiches, such as French Dip and Burgers, is something we really like doing! This Cheesesteak dish is much simpler to make than you would imagine. Watch the video instruction below and you’ll see why everyone is so excited about this product.

Please review my disclosure policy.

What is a Philly Cheesesteak?

In the United States, the Philly Cheesesteak sandwich is constructed with ultra-thin slices of ribeye steak topped with caramelized onions and provolone cheese. That basic combo is the original classic, which became famous on the East Coast due to its accessibility. However, while the Philly Cheesesteak has been adapted on the West Coast to add bell peppers and mushrooms, a real “Philly” consists solely of steak, onion, and cheese, all served over a bun.

Which Cut of Beef Should I Use?

The ribeye steak is the preferred cut of meat for Philly Cheesesteak sandwiches. When cooked, it has a lot of marbling and is quite soft. Flank steak is another cut that we have utilized with excellent results. It is lean yet extremely soft when cut against the grain. If you are using flank steak, you will need to use a bit more oil on your frying surface.

The Best Cheese for Philly Cheesesteak:

Mild provolone is the most often consumed cheese. We’ve tried a number of different provolone brands, and the only one that didn’t work for us was the “aged” provolone from Costco. This dish was overpowered by the flavor of old provolone cheese. Among the other options is white American cheese, which is quite popular. Some restaurants in Philadelphia use a cheese that is similar to Velveeta, but we prefer provolone cheese the most.

Pro-Tips for Thinly Slicing Beef:

When it comes to making a perfect cheesesteak, ultra-thinly cut bits of beef are essential. Cover and freeze your steak for 30-40 minutes to make slicing it much simpler (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Using a sharp knife, thinly slice the meat against the grain after trimming away any extra fat and silver skin (if present).

Watch Natasha describe how to do this in the video instruction included below. Time-saving tip: Have the butcher slice your meat very thinly to save time. Preparing the steak in advance will allow them to store it in the freezer while you go shopping, allowing them to obtain those paper-thin slices.

How to Make Philly Cheesesteak:

This is one of our quickest sandwich recipes, requiring little preparation and even less cooking time. It’s a 30-minute dinner, total. This dish may be prepared on the stovetop, a flat cooktop, or a griddle.

  1. Prepare the hoagie buns by buttering them, dicing the onion, and thinly slicing the meat. Remove the onions once they have been sautéed. Cook the steak until it is cooked thoroughly, then put the onions back in. Divide the mixture into four parts and top each with two slices of cheese. Cover with buns and use a spatula to scrape the mixture into the buns

Creative Ways to Serve Philly Cheesesteak:

You can serve this mixture in a variety of creative ways, including some wonderful keto (low carb) Philly Cheese Steak options if you’re craving that meaty cheese filling but don’t want to use a bread.

  • Pasta that has been overcooked or pasta that has been packed into shells Philly Cheesesteak Sliders
  • (Low Carb) Philly Cheesesteak Stuffed Bell Peppers
  • (Low Carb) Philly Cheesesteak Stuffed Portobello Mushrooms
  • (Low Carb) Stuffed Portobello Mushrooms

More Top-Rated Sandwich Recipes:

  • Make breakfast sandwiches that can be stored in the freezer. Sandwich with Salami and Cream Cheese– a great meal on the run. Chick-fil-A Chicken Bacon Avocado Sandwich–a restaurant knockoff Picky eaters will like these Chicken Sandwich Melts.

Watch Natasha Make Philly Cheesesteak:

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Philly Cheesesteak

Preparation time: 15 minutes Preparation time: 13 minutes Time allotted: 28 minutes Served on a toasted garlic butter hoagie bread, this Philly Cheesesteak is made with juicy ribeye steak, melted gooey provolone cheese, and caramelized onions. Natasha Kravchuk is a Ukrainian actress. Easy to learn skills Making it will cost you between $13 and $16. Philly cheesesteak is the keyword here. Cuisine:American The Main Course is the first course in the sequence. Calories:732 Servings:4people

  • 1-pound ribeye steak, trimmed and thinly sliced*
  • 1/2 teaspoon sea salt, or to your liking 1/2 teaspoon ground black pepper, or to taste sweet onion, chopped (a big one)
  • 8 slices mild provolone cheese (not old provolone)
  • 4 hoagie rolls, cut 3/4 of the way through
  • 2 tablespoons melted salted butter
  • 4 to 6 tablespoons mayonnaise, depending to taste
  • 1 garlic clove, squeezed
  1. Using a serrated knife, cut hoagie rolls in half and then in thirds again. Chop the onions and finely slice the meat. In a small mixing dish, combine 2 tablespoons melted butter and 1 garlic clove that has been squeezed. Garlic butter should be spread on the cut sides of four hoagie rolls. Using a large pan, flat stovetop, or griddle, toast the buns on medium heat until golden brown, then set them aside to cool. Cook the chopped onions in 1 tablespoon oil in a skillet or on the stovetop until they are caramelized, then transfer to a bowl. Increase the heat to high and add 1 tablespoon of oil. Spread the thinly sliced steak in an equal layer on the baking sheet. Remove from heat and allow to brown for a couple of minutes, then turn and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the meat is thoroughly cooked through, then add the caramelized onions and mix well. Distribute the meat into four equal chunks and top each with two slices of cheese before turning off the heat to allow the cheese to melt without overcooking the meat. On the toasted side of each bun, spread a thin coating of mayonnaise on it. To make the sandwiches, work with one piece at at time, placing a toasted bread over each piece and use an aspatula to scrape the cheesy beef into the bun as you turn it over. Serve when still heated.

*To make slicing your steak simpler, wrap it in plastic wrap and freeze it for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min). Nutritional Values Philly CheesesteakAmount Per Serving Calories732Calories from Fat 396 percent Daily Value* Amount Per Serving Calories per Serving Fat44g68 percent Saturated fat21g131 percent Cholesterol126mg Fat44g68 percent Sodium (1184mg): 42 percent Potassium (480mg) and carbohydrates (40g) account for 51% of the total. 2g of fiber (13 percent) 8 percent of the total sugar is 9 grams.

Iron13mg72 percent Iron45 percent Iron13mg72 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009). My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

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