Philly Cheesesteak

The whole thing hangs on cutting the beef thin enough. Firm the steak in the freezer for half an hour and it goes under the knife in sheets rather than chunks, which is what lets it cook in ninety seconds and stay tender.

1. 1

   Freeze the steak for 30 minutes, then slice it as thin as you possibly can against the grain.

   For this step

   • 450 g ribeye or sirloin steak
2. 2

   Cook the onions and pepper in the butter over medium heat for 10 minutes until soft and sweet. Push them to one side of the pan.

   For this step

   • 2 onions
   • 1 green pepper
   • 2 tbsp (28 g) butter
3. 3

   Turn the heat to high, add the oil, and spread the beef in a single layer. Leave it 45 seconds, then chop and toss it with a spatula for another minute.

4. 4

   Mix the beef and onions together, season, then lay the cheese over the top and let it melt into the meat.

   For this step

   • 2 onions
   • 6 provolone or mild cheese slices
5. 5

   Split the rolls almost through, warm them cut side down in a clean pan, and shovel the whole lot in with the spatula.

   For this step

   • 2 soft sub rolls
6. 6

   Eat standing up, over the pan, like it is meant to be.

Tap a step to check it off. Your place is saved on this device.

Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to cook

Sandwiches Croque Monsieur Ham and cheese toastie with bechamel on top, grilled until bubbling. Rice Bowls Ginger Scallion Chicken Rice Bowl A raw ginger and spring onion sauce that makes plain chicken taste like a restaurant. Stir Fries Crispy Tofu in Black Bean Sauce Cornflour-coated tofu that actually stays crisp under the sauce.