Philly Cheese Steak
If you’re reading this, most of you are English speaker, from which I guess you already know what Philly cheese steak is. I also wrote the same article in Japanese language and the title is “Philly cheese steak is not a steak”. Because for us, this sandwich is very unusual and we’re not familiar with it. However, I’ve been to USA several times, and I’ve tried it there. Not in Philadelphia though, I wanna visit there one day!( I’m a huge fan of that one show “It’s always sunny in Philadelphia” haha)
Anyway, for those who doesn’t know what it is, it is a famous beef sandwich from Philadelphia the state. How can I explain the taste.. very American. I liked it a lot and I made it at home, it is actually quite simple and not difficult to cook! The fact that Japanese supermarket has sliced beef everywhere helps I guess. So, Here’s my version of Philly cheese steak.
Philly Cheese Steak
300g sliced beef(I prefer flank)
1 clove garlic
your choice of cheese, your choice of amount! 😉
2 tbsp oyster sauce
- For cheese sauce
4 tbsp butter
1 tbsp all purpose flour
50g cheese(milky or fresh cheese preffered)
3 or 4 mushrooms
- Saute spinach first. Grease a pan with olive oil and add sliced garlic. Add cut spinach, saute for 3 to 4 mins. When it’s done, keep them on a plate.
- On the same pan, grease with olive oil(a little bit is fine) and fry sliced onion. When it starts getting brown, add beef. Again when it starts getting cooked, add oyster sauce and cayenne pepper to it. Red chili pepper would work too. Turn the heat to low, put a lid and wait till it’s cooked.
- In a sauce pot, melt 2 tbsp butter. add sliced mushrooms. When it’s cooked, add another 2 tbsp butter and melt it. add all purpose flour gradually, stir it.(Make sure you don’t have any lumps). You can use a spatula or a whisk. This step is same as how to make bechamel sauce, you don’t have to follow exactly if you’re familiar with it. Pour milk little by little, stir it well every time. When it looks creamy, not too thick, add your choice of cheese then adjust the seasoning with salt and pepper.
- Back to the pan. Make sure the beef is cooked, then add cheese all over and put the lid back, melt the cheese.
- Cut the baguette in half, and cut 3/4 of the way through. I recommend to cut it diagonally from top to bottom so the filling doesn’t fall out. fill the beef first, then spinach, and cheese sauce. sprinkle some black pepper and it’s ready to eat!