Philly Cheesesteak

Cheesesteak shops in Japan are few and far between.  A submarine sandwich overflowing with tender beef and melted cheese, this delicious and simple recipe brings the taste of Philadelphia to any home.

Having spent a lot of time in Philadelphia, I used to go down to South Street and enjoy the amazing food that the city in known for.  And there is no food that says Philly more than a Philadelphia Cheese steak.  I remember standing in line and choosing my steak out of a window and then watching the fry cooks prepare my steak on the griddle, melt the cheese, fry up any extras such as mushrooms, pepper or onions, and then load it all onto a roll and wrap it in paper for me to eat while standing at a table.  Over the year, cheesesteaks became very popular, and now you can even find them at a few spots in Japan!   But I do not live in one of those spots, so I make my own- and you can as well!

A basic cheesesteak only needs three ingredients – bread, cheese, and steak.  But each ingredient needs to be carefully selected to make the perfect cheesesteak.  The bread should be submarine shaped and a little hard and flaky on the outside, but soft when you slice it open.  In Japan you can use a butter roll, in the US get a hoagie roll from a bakery.  The meat should be a tender cut of beef, thinly sliced.  In the US you can by Steak-Ums or Minute Steaks if `you cannot find thin slices, and in Japan, sliced Sukiyaki beef works perfectly.  The cheese is really up to you – use your favorite.  Swiss, Cheddar, American or white cheese all work well.  But use slices for this recipe.  The salt, pepper and onion powder are delicious- but they are optional as well.

You can also fry onions, peppers, mushrooms, or even pepperoni along with the steak to get the perfect taste.  And don’t forget the tomato ketchup which is the perfect condiment to go with it.

Philly Cheesesteak

This cheesesteak is easy to make, and tastes delicious,  For this sandwich the roaster or oven is optional, but toasting the cheese on the bread makes it absolutely amazing.  Serve it with a side of French fries, potato chips, onion rings or even a salad.  This recipe makes one large cheesesteak, so you can cut it into two servings.  This is a plain cheesesteak, but if you like onions I recommend chopping up a half of a yellow onion and frying it along with the beef.  Make sure the onion is translucent and cooked through until soft.  You can also make it with sliced white button mushrooms, chopped green or red pepper, pepperoni, jalapeños- whatever extras you desire.

5 minutes 10 minutes Serves 2
PREP 5 minutes
COOKING 10 minutes
YIELD Serves 2


  • 1/2 lb thin sliced beef steak, chopped (225g)
  • 1 12 inch / 30 cm submarine or butter roll
  • Slices of cheese (Swiss, Cheddar, American, or mixed)
  • 1 TBSP cooking oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder


  • Preheat oven to 350 degs F/180 degs C.
  • Slice bread lengthwise and open up using your thumbs.

  • Add the oil to a skillet.  Sauté the meat and spices until browned.

  • Spread the ketchup over the roll.

  • Put the meat evenly over one side of the roll.

  • Add a layer of cheese to the other half of the roll.

  • Bake the open sandwich in the oven for about 10 minutes until the cheese is bubbly and the bread is crispy.

  • Close the sandwich and cut in half.  Serve.



  • This recipe is for a roll that is 12 inches long.  If you use a shorter or a longer roll, you will need to adjust the ingredients accordingly.
  • Don’t overcook the steak.  Tender and juicy is perfect- don’t let it dry out.  If you cook it with onions, you might want to start them a couple of minutes before adding the beef.
  • There are many variations on this recipe.  Let us know what you come up with!


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