Recipe of the Week: Philly Cheesesteak-Style Sandwiches
It’s not every city that has a really delicious sandwich named after itself, but Philadelphia, Pennsylvania does. It’s also not the case that in every city you can get a reliably good version (if you can at all) of the sandwich of thinly sliced griddled beef, onions and melty cheese on a soft and flaky roll. But, of course that’s where ButcherBox comes in and helps you beat that cheesesteak craving and teaches you how to turn your home kitchen into a mini sandwich stand.
According to the story, the original creators of the sandwich, brothers Pat and Harry Olivieri, had a hot dog stand and on the fly, made a cheesesteak sandwich, which became a wild success. It’s a story of creativity and will. So even though it’s untraditional, ButcherBox’s Beef Bottom Roast (ribeye is more often the cut of choice) is also a story of trying new cuts out to achieve deliciousness. Beef bottom roast’s leaner meat balances out all the rich cheese. Also, its very beefy flavor makes these sandwiches extremely tasty and savory.
One note about this recipe is that you should factor in time to freeze the meat. With this method, chunks of the roast are frozen first, so you can cut it into really thin slices. Thicker, more chewy slices are not bad but not exactly cheesesteak style. Feel free to add any condiments or sauces, like ketchup or hot sauce, too.
Prep time: 1 hour, Cook time: 30 minutes, Servings: 4
- 1 1/4 lb ButcherBox Beef Bottom Round Roast
- 2 tbsp unsalted butter
- 2 cloves garlic
- 4 Italian sub rolls, sliced lengthwise with one long side kept intact
- 1 medium yellow onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- Salt and pepper
- 2 tbsp canola oil
- 2 tsp red wine vinegar
- 4 slices American cheese
- 4 slices provolone
- Preheat the oven to 350º F. Cut the round roast into 3-inch chunks, then transfer them on a plate or (if it fits) the cutting board to your freezer and chill until firm, about 40 to 60 minutes.
- Meanwhile, melt the butter in a small pot over medium-low heat, finely grate the garlic, stir into the butter then turn off the heat. Brush the garlic butter on the outside and inside of the rolls. Toast in the oven until crisp on the outside, but soft and steamy inside, about 10 minutes.
- Peel and cut the onion into ¼-inch slices and set aside. Slice the bell peppers in half lengthwise, discard the seeds, then cut the pepper halves into ¼-inch slices and set aside with the onion thinner ones. Season with 1 teaspoon salt (Diamond Crystal kosher, but adjust based on your salt’s saltiness) and ½ teaspoon freshly ground black pepper and set aside.
- Heat 2 tablespoons of the oil in a large cast-iron skillet or flat top griddle over medium-high heat. Sauté the onion and peppers, tossing and stirring often with a big pinch of salt (to help sweat and soften the vegetables) until very tender, with some light golden edges, about 20 minutes. Add a couple splashes of water while cooking to avoid too much browning and keep things moist. Stir in the vinegar, taste and season with more salt, if needed. Transfer to a sheet pan.
- Add the remaining 1 tablespoon canola oil to the pan and in two batches, sauté the roast slices, tossing with tongs occasionally, until just cooked through, about 1 to 2 minutes. Transfer to the sheet pan with the peppers and onions.
- When ready to serve, turn on the oven’s broiler. Arrange the onions and peppers on top of the beef, followed by slices of cheese, and place under the broiler until cheese is melted, about 5 to 10 minutes. Fill the rolls then slice in half and serve.
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