A quick and effortless take on the East Coast classic sandwich.
One of the sandwiches I miss most from my time in the United States is the old school Philly cheesesteak. The experience of hitting up a diner, gas station, or sandwich bar for the little bundles of cheesesteak happiness is second to none. Not only did they fill my stomach, some of the most colorful conversations that I had in the States were while waiting for a delectable, freshly made Philly cheese.
Here in Australia, there aren’t many cheesesteaks in sight. The best thing, however, is that I can whip up my own on a sheet pan in a jiffy (with a few alterations from tradition). I’ve been spreading the word about amazing Philly cheesesteaks with these killer little snacks, and they’ve been a huge hit with hungry friends and family.
In terms of ingredients, I like to use top sirloin for the steak. It’s a decent cut that’s much more inexpensive than rib eye; I always keep rib eye for steaks on the grill. Given that it’s important to take your steak and give it a good hammering to thin it out before slicing against the grain, there’s no issue with using a cheaper cut to get the job done, if you do so correctly.
I love the flavor of provolone cheese, and given the choice it’s the one I like to use when making cheesesteaks. In this example I used the easy-to-find mozzarella, and it works well enough, but you can use any appetizing cheese choice, provided that it melts well. There’s even a school of thought in the US that suggests the best cheese to use in a Philly steak is Cheese Whiz, but that’s not for me.
Fresh buns are good – they’re light and fluffy, but toasted ones are better. Small hot dog buns are perfect for these snack sized sandwiches, and they come in the perfect amount. I like to air fry buns for 2-3 minutes because it gives them a fabulous toasty crunch and helps in melting everything together perfectly. Alternatively, you can grill or bake the buns for a similar amount of time and get the same result.
While not exactly the same as the amazing Philly cheesesteaks that I indulged in states-side, this version is close enough to keep me happy from 2000 miles away (give or take). They make a terrific snack for when the game’s on, or if the extended family comes to visit with just a moment’s notice.
Sheet Pan Mini Philly Cheesesteaks
10m prep time
10m cook time
- Hot dog buns (6)
- 1 -1.5 lbs top sirloin, thinly sliced
- 1 cup provolone cheese, grated
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 1-2 tablespoons Worcestershire sauce
- 1 tbsp garlic powder
- Butter as required
- Kosher salt and pepper, to taste
- Tenderize the steak, then cut against the grain into thin slices, then marinate in Worcestershire sauce and set aside.
- Chop up the veggies into thin slices and place them onto a sheet pan, spread out evenly.
- Add the beef and Worcestershire sauce. Combine salt, pepper, and garlic powder, then sprinkle over the ingredients.
- Place sheet pan in oven pre-heated to 350°F and cook for 10 mins, tossing once.
- While steak is cooking, air fry the hot dug buns at 300°F for 2-3 mins, butter, and sprinkle with leftover herb mix.
- Remove sheet pan from the oven, toss once and fill hot dog buns with cheesesteak mixture. Top with grated cheese
- Plate and serve immediately with fries or cottage chips.