Can I make the cheese steak in advance?

Yes, you can prepare the meat and onions in advance and store them in the refrigerator. Reheat them before making the sandwich.

Can I leave out the onions in the cheese steak?

Onions are an important ingredient in Cheese Steak, but if you don't like onions, you can leave them out. The flavor of the dish will be different though.

What are good side dishes for Cheese Steak?

Fries, salad, and pickles are good side dishes for Cheese Steak.

Cheese steak

Name: Cheese steak
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 2 pieces of entrecôte nicely marbled, each about 2cm; 4 milk rolls; 250 g aged Provolone cheese, grated or sliced; 2 large onions; 3 tbsp olive oil; Garlic butter:; 125 g butter at room temperature; 2 cloves garlic, grated; 20 g flat-leaf parsley, finely chopped; Pepper from the mill; Fleur de sel

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15min

•

Easy

Do you want to try making this Philly cheese steak yourself? Discover the full recipe here! It's really worth it.

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Ingredients

What do you need?

Quantity: 4P

2 pieces of entrecôte nicely marbled, each about 2cm
4 milk rolls
250 g aged Provolone cheese, grated or sliced
2 large onions
3 tbsp olive oil

Garlic butter:
125 g butter at room temperature
2 cloves garlic, grated
20 g flat-leaf parsley, finely chopped
Pepper from the mill
Fleur de sel

2 pieces of entrecôte nicely marbled, each about 2cm
4 milk rolls
250 g aged Provolone cheese, grated or sliced
2 large onions
3 tbsp olive oil

Garlic butter:
125 g butter at room temperature
2 cloves garlic, grated
20 g flat-leaf parsley, finely chopped
Pepper from the mill
Fleur de sel

Preparation method

How do you make this?

Take the meat out of the refrigerator 2 hours before you start cooking.

Mix everything for the butter together.

Slice the rolls in half and toast them, spreading all the insides of the 4 rolls with garlic butter.

Slice the onion into strips, add 2 tbsp of olive oil to the pan, and let the onion caramelize nicely until brown. Stir regularly.

Heat a grill pan over the fire, season the entrecôtes with pepper and salt, and brush with a thin layer of olive oil, cooking them for 2 minutes on each side. Let them crust well. Place on a plate and let rest for 2 minutes. Now slice the meat into the finest strips possible. Cut off large pieces of fat.

Preheat the oven to 200 degrees.

Place the rolls with the spread side up in the oven for 2 minutes, then take them out.

Generously top the 4 bottom halves of the rolls with the caramelized onions, entrecôte strips, and grated provolone. Put them back in the oven and bake for another 2 to 3 minutes until the cheese is melted.

Place the tops on and serve immediately.