Ingredients
- 2 steaks
- 2 hoagie rolls or baguette
- 1 red bell pepper
- Provolone cheese
- 1 onion
- 2 Portobello mushrooms
- Olive oil
- 1 teaspoon Worcestershire sauce
- 1 tablespoon red or white wine vinegar
- 4 tablespoons tomato ketchup
- 2 tablespoons paprika powder
- 1 tablespoon brown caster sugar
- 1 teaspoon cayenne pepper
Kitchen equipment needed
- Oven with grill function
- Chefs knife
- Cutting board
- Bread knife
- Cheese grater
- Griddle or grill pan
- Small bowl
- Whisk
Preparation — 10 minutes
PRE-HEAT your oven to a temperature necessary to bake the bread. Skip this step when buying already baked bread (non-baked bread is probably something European!). CLEAN and slice the red bell pepper into long strips (au julienne). GRATE the provolone cheese using the largest setting / holes on your grater. DICE the onion, click here to read how you to dice onions easily. SLICE the two Portobello mushrooms in thick slices. SEASON the steaks with salt and pepper.
PREPARE a simple barbecue sauce by whisking 4 tablespoons of tomato ketchup, 1 tablespoon brown caster sugar, 1 teaspoon cayenne pepper, 2 tablespoons paprika powder, 1 teaspoon Worcestershire sauce and 1 tablespoon red (or white) wine vinegar together. Set aside.
Baking the Philadelphia cheese steak — 15 minutes
HEAT up the griddle or grill pan. RUB the steaks with some olive oil. Dont pour olive oil directly into the pan, because this will generate a lot of smoke! BAKE the steaks to liking, we prefer steaks to be medium-rare. REMOVE the steaks from the pan when they are done. ADD in onions, mushrooms and red bell peppers. BAKE for 5-7 minutes, or until soft. ADD more olive oil if needed.
SLICE open the bread using a bread knife , add BBQ sauce on both sides. SLICE the steaks into long strips. ADD vegetables to the bread along with the strips of steak. TOP with lots of provolone cheese. GRILL using your oven to let the cheese melt. Enjoy!
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