Philly Cheesesteak 15 Minute Meal

If you follow me on socials you’ll already know that my recent trip to USA heavily featured food… staking out the steaks, much-longed-for famous pizzas, stocking up on treats that are unheard of back home, and generally indulging in foodie offerings. This latest 15 minute recipe has been inspired by my adventures across the Atlantic. I give you… the Philly Cheesesteak!

Why you’ll love this Philly Cheesesteak recipe

⭐️ Simple but special sandwich meal ⭐️ Impressive meal ready in 15 minutes ⭐️ Cheaper than pub grub, healthier and delicious Legend has it that a hot dog vendor in the 1930s tried something a little different for lunch one day, and the result was what is now known as the Philly Cheesesteak, which is enjoyed around the world to this day. This is my own version, which I make using sirloin steak because there’s a good balance of price vs flavour, and mozzarella for that cheesy gooey pull. (US versions usually use American cheeses that we don’t get in the UK).

How I came up with this recipe:

For this version, I wanted to make sure we were including a portion of veg. ⭐️ Because we want to make a dish a complete meal. ⭐️ It also makes 2 steaks feed 4 people – WIN. SO we have green peppers as well as the typical addition of steak, cheese and onion in a baguette. It’s then flavoured with stock and Worcestershire sauce. We first tested this without the stock cube but found it’s a fast way to add flavour, and diluting the stock in a reduced amount of water also works well in the cooking process, as the liquid burns off but we’re left with a great depth of flavour.

Philly Cheesesteak Ingredients Notes

Baguettes – These need to be medium-sized (see notes) Sirloin steaks – (see notes) Large onion Veggies – A large onion and a green pepper (you could use mushrooms if you prefer) Beef stock cube – Or a stock pot Worcestershire sauce – We’re adding a dose of British! Mozzarella – Grated or slices (buffalo is too watery) Optional: A sprinkle of chilli flakes

This helps the steak to be tender instead of chewy, because essentially we’re cutting across muscle fibres and breaking them down into much smaller sections. In the freezer You could freeze the sandwich filling if you have lots left over at a push, but it is definitely at its best when eaten fresh. You could also freeze the different ingredients separately (a bit like a ‘dump bag’ recipe) and defrost them all when you’re ready to cook. For this recipe, you’re looking for around about 250g-300g of bread in total. You shouldn’t need any salt as the stock is quite salty, but do taste the vegetable mixture before adding it to the bread to make sure.