Having grown up north of Philadelphia, I love this sandwich. The iconic Philly Cheesesteak reminds me of my childhood and also the straight up nature of people living near the City of Brotherly Love. It's a bold sandwich and never apologies for not being a dieter's dish. The provolone is an original experience. Although I have a huge respect for it's cheese whiz cousin which is another crowd pleaser.
The keys to this "Masterpiece of Meat on a Bun" are to combine fresh ingredients, thinly slice beef and make sure it's moisture. This sandwich should never be dry. It's why I choose chuck steak because its marbling adds juiciness, taste and out of this world tenderness to this sandwich. The roll should be fresh and soft in the center which is another reason why I'm recommending my French Baguette recipe. If you don't have time to make the bread, choose high quality hoagie rolls from the bakery.
PREP TIME: 40 Minutes COOK TIME: 35 Minutes
- 16 oz. Chuck Steak, Thinly Sliced - 1,255 Calories
- 1 Tbsp. Olive Oil - 119 Calories
- 1/2 tsp. Sea Salt - 0 Calories
- 1 tsp. Ground Black Pepper - 6 Calories
- 1 tsp. Garlic Powder - 10 Calories
- 1/4 Large Sweet Yellow Onion, Diced - 16 Calories
- 2 Vine Ripe Tomatoes, Diced - 30 Calories
- 8 Slices Smoked Provolone Cheese - 640 Calories
- 1 Large Green Bell Pepper, Sliced - 33 Calories
- 1/2 Large Sweet Yellow Onion, Sliced - 32 Calories
- 1/4 Cup of Water - 0 Calories
- 2 12" French Baguettes (Click for Recipe) - 478 Calories per Loaf
SERVES 4: 655 Calories per 6" Sandwich
NOTE: Cook time is for the Cheesesteak recipe. Please see French Baguette recipe for instructions and completion time for the rolls.
TIP: Chuck steak is typically packaged as a single large chunk of meat by your grocer. You may slice it thin yourself at home or ask the butcher to do it for you at your grocery store. Before slicing the meat at home, wrap it in plastic and put it in the freezer for 20 minutes. Remove from the freezer. Take off the plastic and slice away. This makes the meat more stable and easier to cut. This cold meat if paired with a very sharp Chef knife will enable you to get those thin slices that make this sandwich amazing.
- Preheat oven to 425°F.
- Prepare a large skillet on medium heat. Add olive oil and thinly sliced chuck steak. Add salt, pepper and garlic powder to meat.
- Cook meat 5 minutes tossing frequently with a spatula to evenly cook.
- Add diced onions and tomatoes. Stir until the tomatoes and onions are blended with the meat. Cover with a lid and cook for 5 more minutes.
- Remove lid. Stir meat repeatedly and continue to chop the meat into slightly smaller pieces with a spatula for 5 minutes. Cover again with lid and turn heat down to warm.
- Prepare a second large skillet on medium high heat. Add 1/4 cup of the cooked meat along with the water, sliced bell peppers and onions to the skillet. Stir fry the vegetables for 7 minutes.
- Put two sliced rolls in a large baking dish. Warm in oven for 5 minutes. Remove from oven and begin to build sandwiches.
- Place two slices of smoked provolone on the bottom of each roll. Add the meat into the rolls. Top with the onions and green peppers.
- Place two more slices of provolone across the top of the sandwiches. Place the sandwiches in the over for 5 minutes or until the top layer of provolone melts are the steak sandwiches.
- Cut each steak sandwich in half and serve. Recommended with fresh hand cut Yukon gold French fries.