Philly Cheese Steak Sandwich

5 from 3 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 338 kcal


For the marinade:

  • 50 ml Mustard
  • 50 ml Balsamic vinegar
  • 2 Pc. Garlic cloves
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Pepper

For toppings and toppings:

  • 600 g Beef steak prime rib
  • 2 Pc. Onions
  • 1 Pc. Red peppers
  • 1 Pc. Green peppers
  • 8 disc Provolone cream setting
  • Olive oil for frying


  • A Philly Cheese Steak Sandwich or Philly Cheese Steak Burger is an invention from the American city of Philadelphia. “Philly” is the short form of the city's name, which means “Philadelphia Cheese Steak” also means “Philadelphia Cheese Steak Sandwich”. In this country, the hearty sandwich has fans among grill fans, but also among customers of the fast food chain Subway. Here you can find the original recipe to make yourself, but some suggestions for experimentation should not be missing. Why not try a vegan Philly Cheese Steak Sandwich? Or a more unusual topping?
  • Two things are important for the sandwich: it must contain juicy, grilled steak strips, a creamy cheese, caramelized onion rings and crispy toasted white bread. Legend has it that the owner of a hot dog stand put grilled steak meat on his buns instead of sausages and thus excited a taxi driver so much that the whole city soon knew about it. The cheese was added later.
  • The best way to get the right Philly Cheese Steak meat is from a butcher, because it only gets really juicy and tasty if you buy the right piece of meat. It is best to use beef from the prime rib, which is called rib eye steak in English. If you want to try it vegan, you can have soy meatballs, seitan steaks or seared mushrooms.
  • Provolone cheese is usually used as cheese, which is available in milder and more piquant variants - simply select here according to taste. Alternatively, other creamy cheeses can be tried. It is important that the cheese melts nicely and that it pulls tasty threads while eating. There are now also vegan alternatives - for example vegan cheese sauces that are thickened with pureed cashew nuts or starch.

That's how it works:


    • Finely dice the garlic and mix with the remaining ingredients of the marinade. Set aside a few tablespoons.
    • Put the meat in the marinade and let it marinate for at least half an hour at room temperature.

    Prepare toppings:

    • Cut the peppers into small strips and the onions into rings. Brown the peppers in oil and keep warm.
    • Put the onions in the oil and simmer gently for about 15 minutes over a medium heat until they caramelize. Caution: Do not let them get too hot so that they don't turn brown, nor cook too cold, otherwise they will give off too much water. It is best to use a large pan to give them space. If you like, you can add a little sugar after a few minutes for faster caramelization.
    • Keep toppings warm.

    Prepare meat (grill variant):

    • Remove the meat from the marinade, pat dry a little and grill on both sides over high heat.
    • Remove from the grill, allow to cool a little and then cut into very thin strips.

    Prepare meat (roast variant):

    • Remove the meat from the marinade, pat dry and cut into very thin strips. It can help to freeze the meat briefly so that it has more stability when cutting.
    • Fry the pieces of meat in the oil to the desired cooking point.

    Finalize sandwich:

    • Cut the four loaves of bread lengthways and place them briefly on the grill or under the grill until they have a crispy surface. Drizzle the retained marinade onto the cut surfaces.
    • Add the meat and garnish with toppings.
    • If you want to prepare the meat on the grill, you can put the finished sandwich with the cheese strips under the grill for a short time so that the cheese runs nicely with this variant too.


    Serving: 100gCalories: 338kcalCarbohydrates: 2.3gProtein: 15.4gFat: 29.8g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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