Philly cheesesteak

The Ultimate Philly Cheesesteak

Pile steak, onion, peppers, cheese, ketchup and mustard into rolls to make these American-style Philly cheesesteaks.

Just the food for a movie night in and a perfect recipe to use our British beef Philly steaks!


1 x 300 grams of Philly Steak

2 tbsp sunflower oil

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

2 tbsp white wine vinegar

8 cheese slices

50g grated mozzarella

Soft white sub rolls

American mustard and ketchup, to serve

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Place each steak on a baking tray, then transfer to the freezer and freeze for 40 mins. 

Heat the oil in a heavy-based pan or casserole dish set over a medium heat. 

Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky.

Add the vinegar and cook for a further 5 mins. Season to taste. 

Heat a skillet over a high heat until almost smoking. Take the steaks out of the freezer and put one of the steak slices in the pan in a pile that’s roughly the length of your rolls.

Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining.

Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella.

Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted.

Split one of the rolls open and carefully scoop the meat and cheese mixture into it.

Repeat with the remaining meat, onions, cheese and rolls. 

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