Philly steak sandwich

    40 min

    Thou shalt not utter the name Philly, without saying 'steak sandwich'!! Sub rolls are stuffed with tender strips of steak, onion and green pepper, then covered with melted Swiss cheese. These sandwiches are delicious.

    1 person made this

    Serves: 4 

    • 500g sirloin steak, sliced into thin 5cm strips
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried basil
    • 3 tablespoons vegetable oil
    • 1 onion, sliced
    • 1 green pepper, thinly sliced
    • 85g Swiss cheese, thinly sliced
    • 4 sub rolls, split lengthwise

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place the steak strips in a large bowl. In a small bowl, mix together salt, pepper, paprika, chilli powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle the seasoning over the steak strips.
    2. Heat half of the oil in a pan over medium-high heat. Add steak strips and cook to prefered doneness; remove from pan. Heat the remaining oil in the pan; add sliced onion and green pepper and cook until softened.
    3. Preheat the oven grill.
    4. Layer the strips of steak evenly on the 4 bottom pieces of the rolls, layer with onion and green pepper and top with sliced cheese. Place on baking tray and cook under a hot grill until cheese has melted. Cover with the top part of the rolls to make a sandwich.

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    Reviews in English (12)


    authentic cheesesteaks are made with either white american. Some say Cheese Whiz, but white american all the way  -  27 Jan 2018  (Review from Allrecipes US | Canada)


    I am from the Delaware Valley,this is not a "Philly Chessesteak". Those spices would never be found on a cheesesteak, neither would the swiss cheese. Also,the meat is way too thick. The best meat is found in most deli's ...extra lean rare roast beef ( I have mine shredded on a meat slicer). American cheese or the traditional cheese whiz. Thinly sliced Bermuda onion steamed/saute'd in about 3 TBSP salted butter and a drizzle of water (enough to create steam).When the onions are translucent,add the meat. You may need a bit more butter..move the meat around with a spatula for a couple of minutes ( it cooks really fast). Push the meat to shape it like hoagie rolls ( about 1/4 lb per sandwich),add 3 slices cheese to each pile of beef and onions. take off the flame ,cover the pan to melt the cheese then scoop each onto a hoagie roll. I gave this 2 stars because the author referred to the rolls by the correct name "hoagie" (Subs are marine vessels.).  -  25 Jan 2018  (Review from Allrecipes US | Canada)


    These were awesome! Like other reviewers, I switched from Swiss to Provolone (three slices per sandwich because I like it cheesy). The meat seasoning was awesome! I sauteed everything in butter instead of oil, because I like the flavor better. I also buttered the top bun a little before throwing them in the oven to broil. Next time I will make a roasted garlic butter spread to put on the top bun. Sooooo good!  -  19 Dec 2017  (Review from Allrecipes US | Canada)

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