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RECIPES

THE DAMN, BEST PHILLY CHEESE-STEAK


Philly Cheesesteak is a classic American sandwich, comes with a combination of thinly sliced fried beef, peppers and onions in a big sandwich, deliciously oozing with loads of melted cheese. This is DAMN, the best Philly Cheesesteak ever.
THE DAMN, BEST PHILLY CHEESE-STEAK

Philly Cheesesteak is a classic American sandwich, comes with a combination of thinly sliced fried beef, peppers and onions in a big sandwich, deliciously oozing with loads of melted cheese. This is DAMN, the best Philly Cheesesteak ever.


FOR THE CHEESESTEAK:

  • 200g ribeye steak, thinly sliced

  • 1 ciabatta bread

  • 2 tbsp rapeseed oil

  • 10g unsalted butter

  • 1/2 onion, thinly sliced

  • 1/2 green pepper, thinly sliced

  • 1/2 red pepper, thinly sliced

  • 1/2 fresh green chilli, thinly sliced

  • pinch salt

  • pinch ground black pepper

FOR THE BECHAMEL SAUCE:

  • 100g plain flour

  • 100g unsalted butter

  • 250ml milk

  • 1/2 onion

  • 1 bay leaf

  • 6 cloves

  • 1 tbsp Dijon mustard

  • 300g Gloucester cheese *semi-hard* grated

  • 1 tbsp ground black pepper

  • pinch salt


FOR THE GARNISH:

  • pickle cornichon, with some toothpicks to hold the bread together

  • gem lettuce


INSTRUCTIONS

  1. FOR THE BECHAMEL SAUCE: Get a small saucepan, pour in the milk, stud the cloves into the onion then pop that into the milk along with bay leaf, heat the milk to boiling point then take off the heat and allow the flavours to blend into the milk, leave till further needed.

  2. In a large saucepan on a medium heat, add the flour and butter, whisk until incorporate together, then add the milk and keep whisking till you get a smooth creamy paste, after this add the grated Gloucester cheese, Dijon mustard, black pepper and keep whisking till the cheese melts into the mixture. If the mixture is too thick as add more milk to loosen it, keep this on low heat until needed.

  3. FOR THE PHILLY CHEESESTEAK: In a medium hot pan, add the rapeseed oil first, after that add the slice onions, peppers, chilli and fry until it becomes soft, golden in colour.

  4. Add the strips of ribeye steak into the pan, continue to fry till it golden in colour, add the butter and continue to cook for further 2 minutes till the butter melts and coats all the mixture in the pan, season with salt and pepper.

  5. TO SERVE: Slice the ciabatta bread open, add the steak mixture first then pour the melted Gloucester cheese over the top, add lettuce on top then close the bread and use a tooth pick to stick through come cornichons and stick on top of bread to keep them in place. cut the sandwich in half and serve.