Philly Cheese Steak Sandwich

by Barry Lewis

Prep time
10 mins
Cook time
15 mins


2 small rib eye steaks, fat trimmed
4 slices provolone, or a good hard cheese
(I used Gouda cheese which was great!)
2 ciabattas, halved
1 green pepper, sliced in small squares,
1 onion, finely chopped,
8 small mushrooms, finely sliced
Salt & pepper

This is a fantastic recipe for a homemade philly cheese steak sandwich using crunchy ciabatta buns! My first taste of these delicious sandwiches was in Boston, when I was travelling all over America with Mrs Barry, whenever we stopped at the train station we would always have one of these! Anyhow, this tastes just like it!

Start off by trimming the fat from your rib eye steaks, then find the grain of the steaks – very fine lines on the steak that all flow one way, cut the opposite way to them in very fine strips, that way the steak will fall apart when eating!!

Cook the peppers and onions in a pan with some oil initially for around 5 minutes, then add the button mushrooms and continue to cook for a further 5 mins until all the vegetables are lovely and softened. Take out the pan for the moment.

Cook the steak in a pan with oil until brown, this won’t take long around 4-5 mins, then use a spatula to shape into little islands to make it easier to get out the pan. Top each island with a heap of the cooked onion mixture then a slice of cheese – I used gouda, which was excellent, but provolone is very popular, basically a hard cheese that melts well will work though! With the cheese on top, plonk a lid on your pan and cook on a low for a few minutes until the cheese melts.

Serve up on your buns and eat straight away halving diagonally with a sharp knife if you wish.
To warm them up, wrap in baking parchment and place in the oven for 5 minutes.

This philly cheese steak sandwich is easy, quick, simple and will rock your socks!