When It Comes To Cheesesteak, It’s All About The Cut

When It Comes To Cheesesteak, It’s All About The Cut

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If you’re a lover of cheesesteak sandwiches that are full of all things divine and delicious, this is the recipe for you. 

Worried about making it yourself? Don’t be. The important thing to remember is that it’s all about the cut of the steak; the thinner you slice it the better. If you have an electric slicer at home, it’s a bonus. If not, this recipe shows you how to do it in order to get the results you need. This will likely be one of the chef recipes at home you turn to again and again for dependable results. 

Makes 4 – 6 servings.


1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and Pepper to taste
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls


-Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place the log in the freezer for 45 minutes to firm the beef into a tight but not frozen texture. 

-Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook. 

-Peel and halve onion. Slice into paper-thin half-moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges. 

-Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to the same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm. 

-In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary. 

To Serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

-Mix up a Manhattan, pour a draft, or crack open a pop and enjoy. This sandwich will keep your eyes open to the reality that cheesesteak is definitely one of the chef recipes at home that’s easier to make than you ever thought possible.

Recipe courtesy of: Epicurious 

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