mcostanza / Philly Cheesesteak


Ingredients (2 servings, 1 large sub)

  • 9 ounces boneless short ribs
  • 2 ounce sliced American cheese (6 thin slices)
  • 1/3 of a sweet onion
  • 1/3 of a bell pepper
  • a few ounces of mushrooms
  • 3 tablespoon red wine vinegar
  • 1.5 tablespoons olive oil
  • Some type of sub roll, Italian bread, you know.
  • kosher salt
  • pepper
  • parchment paper
  • tin foil


  1. Put the boneless short ribs in the freezer for 40 minutes so they are partially frozen.
  2. At some point, preheat a cast iron skillet in the oven.
  3. Slice the onions and peppers very thinly and put them in a bowl.
  4. Slice the mushrooms very thinly and put them in a separate bowl.
  5. Heat 1/2 tablespoon of oil in dutch oven on medium heat. Once heated, add the peppers and onions and cook for a few minutes, stirring occasionally, until the onions are translucent. Add some salt and pepper whenever you feel like it.
  6. Add the mushrooms and continue to stir occasionally.
  7. After another 2-3 minutes add the vinegar, and simmer on low with the lid ajar.
  8. When the meat is partially frozen, take it out and slice it into many strips as thin as possible! Arrange these into 2 piles of meat slices shaped like a cheese steak pile of meat should be shaped. Season with kosher salt and pepper.
  9. Set up 2 sandwich wraps, parchment paper is the inner layer, tin foil is the outer layer.
  10. Heat 1/2 tablespoon olive oil on high in the cast iron skillet.
  11. Using a spatula, transfer 1 meat pile into the skillet and cook for 2-3 minutes, using the pull-chop technique, until some of the meat is browned. Keep it as a relatively flat layer. Just watch the video.
  12. Make a layer of onion/pepper/mushrooms on top of the meat, and layer the cheese on top of that. Cook for 3 minutes until the cheese is fully melted and things are getting nice crispy along the edges.
  13. Using a spatula, transfer into the bread, and wrap it up. Store in the oven.
  14. Repeat process for the other half of the cheese steak.


  • Make sure to add enough salt to the meat. I went light assuming the American cheese would provide enough salt and it didn't quite do it.
  • Cooking 4 minutes after adding the cheese might be too much, the meat was a bit crispier than expected. Try 3 minutes next time.

Update Message: second attempt


Revision: 2