Philly Cheesesteak {15 Minute Meal}

A baguette filled with hot melted cheese and steak for a homemade Philly Cheesesteak that's ready to eat.

4.70 from 13 votes

Philly Cheesesteak {15 Minute Meal}

This mouthwatering Philly Cheesesteak is a total treat, inspired by the famous beef sandwich. It’s packed with flavour and irresistible - and you can also rustle it up in about 15 minutes. Total winner.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Servings:

Author: Sarah Rossi

Ingredients

2 Medium-sized baguettes Approx 250-300g
2 tsp Sunflower oil
400 g Sirloin steak Approx x2 medium-sized
1 Large onion Peeled and thinly sized
1 Green pepper Deseeded and thinly sized
1 Beef stock cube (or stock pot) NOT diluted. See method.
100 ml Boiling water
2 tbsp Worcestershire sauce
125 g Mozzarella Grated or sliced. NOT buffalo
Sea salt and freshly ground black pepper

Optional:

A sprinkle of chilli flakes

Instructions

Cut the fat off the steaks and discard. Slice the steaks very very thinly against the grain of the meat. (See notes below and above.)
Heat the 1tsp oil in a large frying pan or saute pan and add the steak strips. Cook for 3-5 minutes until browned all over.
While the steak is cooking, cut the bread in half lengthways and toast lightly on both sides under a hot grill. Set aside.
Remove the steak from the pan and set aside.
Add the remaining oil (no need to clean the pan) and the onions and peppers, cook for 5 minutes over a high heat until they are just starting to blacken at the edges.
While these are frying, add the stock cube to the 100ml boiling water and stir until melted.
Pour the stock, Worcestershire sauce and some black pepper into the pan and stir everything (it may bubble furiously!) Let it bubble for a minute or too just until the liquid is nearly evaporated (this will depend on how fierce your hob is). Remove from the heat.
With the BOTTOMS of the toasted baguettes on a grill safe baking tray, top with the onion mixture, then the steak and finally with the cheese. (Optional: sprinkle with chilli flakes.)
Put them under the grill for 3-5 minutes or until the cheese is melted. Add the tops to sandwich together and serve.

Notes

Baguettes: The amount of bread you’ll need will obviously depend on how big they are. One large baguette would be fine for 4, or I really like the 2 packs of part bake sourdough baguettes from Aldi.

Steak: I used 2 x 195g sirloin steak packs from Aldi. Any frying steak is fine though. It's important to slice against the grain of the meat to make the meat tender. (There's an image in the blog post explaining this.)

Salt: You shouldn’t need any salt as the stock is quite salty but do taste the vegetable mixture before adding to the bread.

Nutrition