Philly cheesesteak sandwich

Ingredients

• 200 gentrecôte, partially frozen
• 1yellow onion
• 30 ml (2 tbsp)butter
• to tastesalt and black pepper
• 75 gmozzarella
• 75 ggrated cheddar
• 1baguette
• 100 ml (1 dl)mayonnaise

Instructions

1. 1

   Slice the ingredients

   Cut the partially frozen beef into very thin slices. Peel and roughly chop the onion.

2. 2

   Cook the onion

   Heat the butter in a large frying pan and cook the onion until golden. Set it aside.

3. 3

   Fry the beef

   Working in batches, fry the beef in a hot pan with butter. Return the onion to the pan and mix it with the beef. Season with salt and black pepper.

4. 4

   Melt the cheese

   Put all the beef mixture in the frying pan and push it together into a long loaf shape. Cover with the mozzarella and cheddar, then leave until the cheese has melted.

5. 5

   Fill the baguette

   Halve the baguette lengthways. Spread with mayonnaise and fill with the beef mixture.

What is a Philly cheesesteak?

The Philly cheesesteak is a Philadelphia sandwich associated with the early 20th century. Its familiar combination is thinly sliced beef, onions and melted cheese tucked into a soft roll.

This version uses both mozzarella and cheddar, with butter-cooked onion and mayonnaise in a baguette. The partially frozen beef is easier to cut thinly, helping it cook quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1384 calories, 57g protein, 113g carbs, 77g fat.

The baguette supplies most of the carbohydrates, while the beef provides much of the protein. Butter, mayonnaise and the cheeses contribute much of the fat; serve with salad or vegetables if you want a fresher balance alongside the sandwich.

Choosing and slicing the beef

Partially frozen beef: this is easier to slice into very thin pieces than fully thawed meat. Use a sharp knife and cut across the grain where possible.

Entrecôte: its marbling brings richness to the filling. Keep the slices thin so they fry quickly rather than stewing in the pan.

Get the onion golden

Cook the onion in butter until golden, then set it aside before frying the beef. This gives it time to soften and brown without crowding the pan.

Fry the beef in batches in a hot pan, as directed. Add the onion back once the meat is cooked, then season the combined filling.

Melt and assemble

Shape the filling: push the beef and onion together into a long mound in the pan. This makes it easier to cover the filling with cheese and transfer it to the baguette.

Cheese: add both cheeses over the meat and let them melt in the pan. The recipe gives no exact melting time, so watch for the cheese to soften and cover the filling.

The baguette and mayonnaise

Halve the baguette lengthways and spread mayonnaise inside before adding the hot filling. A soft baguette-style loaf makes the sandwich easier to bite into.

If the baguette is especially crusty, take care when slicing and serving so the filling stays inside.

What to serve with it

The sandwich is substantial on its own, so a simple side such as a green salad or sliced vegetables can add freshness and crunch.

Serve it soon after assembling, while the cheese is still melted and the bread has not had time to absorb too much moisture.

Recipe notes & tips

• Keep the beef partially frozen until you are ready to slice it.
• Use a large frying pan so the beef can be cooked in manageable batches.
• Set the onion aside after it turns golden to make room for the beef.
• Push the filling together before adding the cheese so it is easier to transfer.
• Have the baguette halved and ready before the cheese melts.

Variations

• Extra onion: cook another onion in butter and fold it into the filling.
• More cheddar: use a little extra grated cheddar for a sharper cheese flavour.
• Garlic mayonnaise: stir crushed garlic into the mayonnaise before spreading it on the baguette.
• Peppery filling: add extra black pepper when seasoning the beef and onion.
• Open sandwich: serve the filling over the halved baguette without putting the top half back on.

Common mistakes to avoid

• Beef slices too thick: they take longer to cook; slice the partially frozen meat as thinly as possible.
• Crowded pan: the beef can release moisture instead of frying; cook it in batches.
• Onion left in the pan: it can make it harder to fry the beef properly; set it aside first.
• Filling spread too thinly: it is harder to cover with cheese; push it into a compact, long mound.
• Assembling too early: the bread can soften; fill the baguette just before serving.

How to store

Store leftover filling separately from the baguette in a covered container in the fridge and use within 2 days. Reheat the filling in a frying pan until hot, then assemble with fresh bread; the assembled sandwich is best eaten straight away.

Frequently asked questions