Quick Philly Cheesesteak (Print Version)
# Ingredients:
→ Main Components
01 -
2 medium French bread rolls or baguettes (about 10-12 oz total)
02 -
14 oz sirloin or ribeye steak, trimmed of excess fat
03 -
1 large yellow onion, peeled and cut into thin strips
04 -
1 large bell pepper, cored and sliced thin
05 -
4½ oz fresh mozzarella cheese, torn or sliced
→ Seasonings & Liquids
06 -
2 teaspoons vegetable oil, divided
07 -
1 beef bouillon cube or concentrated stock base
08 -
⅓ cup hot water
09 -
2 tablespoons Worcestershire sauce
10 -
Kosher salt and cracked black pepper to taste
11 -
Red pepper flakes for heat (optional)
# Instructions:
01 -
Trim any visible fat from your steak and slice it paper-thin against the grain. This is crucial for tender, easy-to-chew meat that won't be chewy.
02 -
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-5 minutes, stirring occasionally, until nicely browned. Remove steak to a plate and set aside.
03 -
While the steak cooks, slice your bread lengthwise and toast both halves under the broiler until golden. Keep them warm and set aside for assembly.
04 -
Add remaining oil to the same pan (don't clean it - those browned bits add flavor!). Toss in onions and peppers, cooking over high heat for about 5 minutes until they're softened and starting to char at the edges.
05 -
Dissolve the bouillon cube in hot water until completely smooth. Pour this mixture and Worcestershire sauce into the pan with vegetables. Let it bubble vigorously for 1-2 minutes until most liquid evaporates, then remove from heat.
06 -
Place bottom halves of toasted bread on a baking sheet. Layer with the vegetable mixture, then the cooked steak, and top with cheese. Sprinkle with red pepper flakes if desired. Broil 3-5 minutes until cheese melts and bubbles. Crown with top halves and serve immediately.
# Notes:
01 -
Cutting steak against the grain is essential - look for the direction of the muscle fibers and slice perpendicular to them for maximum tenderness.
02 -
The concentrated beef stock creates an incredibly flavorful base that intensifies as it reduces with the vegetables.
03 -
Fresh mozzarella melts beautifully and has a creamier texture than pre-shredded cheese, which contains anti-caking agents.
04 -
No need to add salt during cooking - the bouillon cube provides plenty of sodium, but taste before serving and adjust if needed.