Philly cheesesteak

Philly cheesesteak



Prep Time


Cook Time



600g Oyster blade steak, trimmed and very thinly sliced

2 tbsp Olive oil

1 Onion, thinly sliced

1 Red capsicum, thinly sliced

4 long Bread rolls

150g Provolone cheese, thinly sliced

To serve, Chilli sauce (optional)


  • Preheat a large frying pan over a high heat. Mix the meat with 1 ½ tbsp olive oil and coat well. Cook the slices in a single layer for a minute on each side or until cooked through. You will need to do this in several batches. Set aside on a plate.
  • Wipe out the pan, place over a moderate heat and gently cook the onion and capsicum in the remaining oil for 10 minutes or until soft.
  • Meanwhile, roughly chop the cook steak and stir it through the softened vegetables to warm through. Season well with salt and pepper.
  • Cut the rolls in half and fill with the meat and vegetables. Top with the cheese slices and chilli sauce (if using).


  • You can substitute the Provolone Cheese with Swiss or Cheddar cheese
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