Recipe: Philadelphia Cheese Steaks
A fail-proof tutorial for the famous Philly Cheese Steak.
- 2 1/2 Tbsp. extra virgin olive oil
- 2 yellow onions, thinly sliced
- 2 bell peppers, any color, thinly sliced
- 2 large soft baguettes
- 1 ½ lbs. sliced roast beef
- 6 slices provolone cheese
- ¼ cup ketchup, or to taste, for serving (optional)
- 2 tsp. hot pepper sauce such as Tabasco, or to taste, for serving (optional)
- Preheat the oven to 300 degrees. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Sauté the onions and peppers, stirring occasionally, until they are very soft and the onions are starting to brown, 8 - 10 minutes. After about 5 minutes, put the baguettes in the oven to warm them.
- Transfer the onions and peppers to a bowl, cover them, and set them aside. In the same skillet, heat the remaining oil over medium heat. Cut the roast beef into thin strips and sauté it in the oil, stirring frequently, until it is heated through, about 5 minutes.
- Remove the baguettes from the oven and slice them lengthwise, cutting them most of the way through. Line the bottoms of the sandwiches with the cheese, and top it with the beef, onions and peppers. Cut each baguette into 3 sandwiches, and serve them warm, topped with the ketchup and hot pepper sauce, if desired.