Recipe for philly cheese steak sandwich
Philly cheese steak…a classic from the American comfort kitchen.
The classic sandwich from Philadelphia – in this version with ribeye, onions, bell peppers, and cheese whiz – American melted cheese on steroids – and the whole shebang is served in a homemade “hoagie bun.”
Equipment
- Cutting Board
- Knife
- Frying Pan
- Oven
- Pot
- Blender
- Stand Mixer
- Rolling Pin
- Baking Tray
- Baking Paper
Ingredients
Philly cheese steak sandwich
- 150 gram Rib Eye marbled rib-eye steak from the upper part
- 1 pcs. Onion small
- 0.5 pcs. Bell Pepper green
- Olive Oil
- Cheese Sauce homemade cheez whiz
- Salt and Pepper
- Bread a small portion of baguette - or a hoagie roll
Homemade Cheez Wizz
- 120 gram Cheddar cheese hot, diced
- 50 gram Cream Cheese neutral
- 4.2 gram Sugar
- 2 gram Mustard Powder English
- 1 pinch Garlic Powder
- 1 pinch Onion Powder
- 2.5 gram Cornstarch mixed in a little water
- 125 gram Whole Milk
- Turmeric a little, if you want to give your cheez whiz the perfect golden color
Hoagie buns
- 7 gram Dry Yeast
- 400 gram Flour if necessary, a little more
- 25 gram Sugar
- 12 gram Salt
- 300 gram Water warm
- 60 gram Butter soft
- 1 pcs. Egg for brushing
Instructions
Sandwich
- Onions and green bell pepper are chopped and sautéed until lightly golden in olive oil.
- The meat is cut into very thin slices.
- Remove the onions and pepper from the pan, turn up the heat, add a little extra olive oil, and fry the meat until it gets a bit of color, but it must not become dry.
- Season with salt and pepper.
- Warm the bread in the oven.
- Split the bread (like a hot dog bun) and add the meat, then the soft onions.
- Add plenty of warm cheez whiz.
- And dig in!
- Heat the milk in a saucepan.
- Put the other ingredients in a blender and blend until everything is mixed.
- Add the warm milk little by little.
- Keep the cheese sauce warm in a saucepan over a water bath.
- Dissolve the yeast in the bowl of a mixer in 1 dl of the water along with a pinch of sugar.
- Let it sit for 15 minutes until bubbles start to form on the surface.
- Then add the flour, sugar, salt, and the rest of the water to the mixing bowl and knead the dough with a dough hook for 20 minutes at low speed.
- The dough should just leave the sides of the bowl, so add a little more flour if necessary.
- Then add the soft butter and knead for a few more minutes until the butter is fully incorporated.
- Cover the dough with a damp cloth and let it rise for 1 hour.
- Then punch down the dough and divide it into 6 pieces.
- Roll the pieces into rectangles about 15x10.
- Roll them up lengthwise and pinch the seam closed.
- Place them seam-side down on a piece of parchment paper on a baking sheet.
- Cover them with a damp cloth and let them rise for another 1/2 hour.
- Then give each bread 3 small diagonal cuts, brush them with beaten egg, and bake at 190 degrees Celsius (374 degrees Fahrenheit) for 15-20 minutes.
- Let them cool on a wire rack before further use.