I won’t claim this as a Philly Cheesesteak but it sure is delicious and similar! It starts with caramelized onions and thinly shredded beef piled high on a baguette with melted provolone. A classic Philly Cheesesteak has green bell peppers and uses cheese-wiz, neither of which I enjoy so I changed it up a bit! Because the beef is thinly sliced, it quicks quickly so it is perfect for a weeknight dinner. This dish also only requires a few ingredients, which you probably have the majority in your pantry already. This sandwich is meaty, cheesy, salty, and buttery – seriously perfection!

  • 1lb Thinly Shaved Beef
  • 1 Yellow Onion, Sliced
  • 3 Tbsp Worcestershire Sauce
  • 1 Tbsp Salt
  • 1/2 Tbsp Pepper
  • 4 Tbsp Butter
  • 4 Tbsp Minced Garlic
  • 8 Sliced Provolone
  • 1 Baguette, Divided in to 4 and slice each piece open
  • 1 Tbsp Olive Oil
  • Serves: 4
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

To Make:

  1. Add the Worcestershire sauce, salt and pepper to the beef and coat evenly. Set aside and allow to marinade until ready to cook.
  2. Heat a large pan over medium heat and add the olive oil. Once hot, add in the sliced onions and cook for 10-15 minutes, stirring frequently. You want the onions to be soft and slightly caramelized.
  3. While the onions are cooking, mix the butter and 2 tbsp of the minced garlic together.
  4. Spread the butter and garlic mixture evenly on the baguettes.
  5. Toast the baguettes in the toaster oven for 5-8 minutes until it starts to crisp.
  6. When the onions are finished cooking, reduce to low heat and add the beef and remaining minced garlic. Continue cooking until the beef is cooked through – about 5-8 minutes.
  7. Remove the baguettes from the toaster and top each piece with one slice of provolone. Place back in the toaster to melt the cheese – about 3-5 more minutes.
  8. When the cheese is melted and the beef cooked it is time for assembly. Divide the beef and onions between each sandwich on the bottom bun. Top with the other bun, serve and enjoy!









3 thoughts on “Cheesesteak-ish

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