Cheddar Philly Cheesesteak

Ingredients

• 1.36 kg (3 lb)beef sirloin tip roast
• 2bell peppers, sliced
• 2onions, sliced
• 12hoagie rolls, toasted
• 425 g (15 oz)cheddar cheese sauce
• ½ tbsp (7.5 ml)baking soda
• 1½ tbsp (22.5 ml)vinegar
• 2 tbsp (25 g)sugar
• 1 tbsp (about 15 g)garlic salt
• ½ tbsp (about 4 g)onion powder
• 2 tsp (about 5 g)black pepper
• 1 tsp (about 5 g)salt
• 475 ml (2 cups)water
• 2 tsp (10 ml)Worcestershire sauce
• 6 tbsp (90 ml)oil

Instructions

1. 1

   Slice the beef

   Partially freeze the beef, then shave it thinly with a mandoline. Add the beef marinade and leave the shavings to sit for 20 minutes.

2. 2

   Sear the vegetables

   Meanwhile, slice the onions and peppers with a mandoline. Sear them in 3 tbsp (45 ml) oil for about 2 minutes, until charred. Remove the vegetables and return the pan to the hob.

3. 3

   Cook the beef

   Drain the beef, then cook it in the remaining 3 tbsp (45 ml) oil over high heat until cooked through and the juices have evaporated.

4. 4

   Assemble the rolls

   Heat the canned cheddar cheese sauce in the microwave according to the packet instructions. Divide the steak, peppers and onion over the toasted rolls, spoon the hot cheese sauce on top and serve.

What is a Philly cheesesteak?

A Philly cheesesteak is an American sandwich built around thinly sliced beef, usually with onions and sometimes peppers, served in a long roll. It is associated with Philadelphia, though this version takes a home-cook shortcut with prepared cheddar sauce.

Here, the beef is marinated before a quick, high-heat cook, while the vegetables are seared separately. Keeping those components apart until assembly helps preserve their individual textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 637 calories, 27g protein, 41g carbs, 41g fat.

The rolls and sugar contribute most of the carbohydrates, while the beef supplies much of the protein. The beef, oil and cheddar sauce contribute most of the fat; serve with a crisp salad or extra vegetables to balance the plate.

Choosing and slicing the beef

Partially frozen beef: a firmer roast is easier to shave into thin pieces with a mandoline. Use care with the blade and stop before the remaining piece becomes difficult to hold securely.

Thin slices: shaving the beef finely helps it cook quickly over high heat. Keep the pieces as even as possible so they finish at roughly the same time.

The marinade and its timing

Twenty minutes: the recipe gives the beef this time to sit with the marinade while you prepare the vegetables. Drain it before cooking so excess liquid does not slow the sear.

Marinade ingredients: the listed baking soda, vinegar, sugar, seasonings, water and Worcestershire sauce make up the marinade. The method does not give a separate mixing sequence, so combine them as the beef marinade before adding the shaved meat.

Getting a good sear

Vegetables first: cook the sliced peppers and onions in oil until charred, about 2 minutes, then take them out of the pan. This clears space for the beef and keeps the vegetables from continuing to cook while the meat sears.

Beef in batches: if the pan is crowded, the meat can release liquid and steam instead of browning. Cook in batches if needed, keeping the heat high.

Assembling the sandwiches

Toasted rolls: toasting gives the hoagie rolls a firmer surface to hold the fillings. Have them ready before the beef and cheese sauce are hot.

Warm sauce: heat the cheddar sauce as directed on its packet, then spoon it over the steak and vegetables. Assemble just before serving for the best contrast between the soft filling and the toasted roll.

What to serve alongside

Fresh sides: a simple green salad or sliced tomatoes can bring a crisp, fresh contrast to the rich cheese sauce and beef.

More vegetables: serve with extra seared peppers and onions, or add a side of steamed greens. The rolls and filling make the sandwiches substantial on their own.

Recipe notes & tips

• Partially freeze the beef so it is easier to shave thinly.
• Use a mandoline carefully, keeping your fingers clear of the blade.
• Slice the vegetables while the beef marinates to make good use of the resting time.
• Drain the beef well before it goes into the hot pan.
• Sear the vegetables for about 2 minutes, stopping when they are charred.
• Heat the cheese sauce according to the packet directions.

Variations

• Add mushrooms: sear sliced mushrooms with the peppers and onions.
• Change the cheese: use another ready-made cheese sauce in place of cheddar.
• Choose a different roll: serve the filling in another long sandwich roll.
• Add extra peppers: increase the sliced peppers for more vegetable filling.
• Serve it open-faced: spoon the filling and sauce over a toasted roll half.

Common mistakes to avoid

• Slicing warm beef: partially freeze it first so it is easier to shave thinly.
• Crowding the pan: cook the beef in batches if needed so it can sear rather than steam.
• Skipping the drain: drain the marinated beef before adding it to the pan to limit excess liquid.
• Overcooking the vegetables: remove them after about 2 minutes, once charred.
• Assembling too early: wait until the cheese sauce is hot and the rolls are toasted before building the sandwiches.

How to store

Store leftover filling in a covered container in the fridge and use within 3 days. Reheat the beef and vegetables in a pan until hot; warm the cheese sauce separately according to its packet instructions. Keep the rolls separate and toast them just before serving.

Frequently asked questions