Home » Philly Steak Sandwich – Secret Jozi Style

Philly Steak Sandwich – Secret Jozi Style

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You can’t use the word Philly without someone adding the words Steak Sandwich.  The iconic steak sandwich is made using chopped up steak topped topped with all manner of things but traditionally caramelised onions and a rich cheese sauce, a cheese sauce I have been told is usually bright yellow – so this is my take on the Classic Philly Steak Sandwich, the cheese sauce I created is different to the original sauce in that I didn’t use a flour base, just Mooberry Farms great cream and The Gourmet Greeks uncoloured all natural Mature Farmhouse Cheddar, but any good quality sharp cheese will work.


Philly Steak Sandwich Secret Jozi Style
Serves 2

–  400gms sirloin/fillet steak cut into very thin slices
–  1 clove garlic crushed
–  1/4 tsp salt
–  1/4 tsp black pepper
–  1/4 tsp chopped thyme

Caramelised Onions
–  1 large white onion
–  2tbsp Extra Virgin Olive Oil
–  1 tbsp butter

–  1/2 punnet button mushrooms
–  1 tbsp butter
–  1/4 clove garlic

Red & Yellow Peppers
–  1/2 red pepper, finely sliced
–  1/2 yellow pepper, finely sliced
–  2 tbsp olive oil

Cheese Sauce
–  100gms Gourmet Greek Mature Farm Cheddar
–  100mls cream
–  2tbsp wine

– 2 ciabatta
–  60gms finely sliced cheese

To start, finely cut the steak into slices, not strips, flatten slightly, then place into the marinade, it is almost a dry rub so don’t worry if it isn’t sitting in liquid.  To prepare the vegetables, cook each one separately in a frying pan with a bit of butter, start with the mushrooms, then the onion and finally the peppers and you won’t need to clean your pan between vegetables.  Now using the same pan, heat some olive oil and add the marinated steak strips.  Make sure the pan is nice and hot so that the steak caramelises quickly on one side, then flip it over and while it is cooking, using the side of your spatula cut the steak into stips.  Remove from the heat and set aside.

To make the cheese sauce place all the ingredients in a pan and slowly bring to heat.  Once the cheese has melted and the sauce has reduced to a rich gooey cheese sauce you can remove it from the heat and assemble your sandwich.

To assemble the sandwich, top the toasted roll with the finely sliced cheese, then the steak strips and the caramelised vegetables on top of that and finally divide the cheese sauce between the two sandwiches and top everything with the top half of your roll.

Close all curtains and prepare for a decadent and messy treat!

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