Philadelphia Cheesesteak Sandwich
Philadelphia's iconic sandwich recreated in the American home kitchen, making for a quick and satisfying weekday dinner. Thinly sliced ribeye steak meets caramelized onions and peppers, all wrapped together with melted cheese. The Geedel food chopper helps quickly prepare large quantities of onions and peppers, making this classic dish—which usually requires fine knife work—easy to tackle.
Ingredients:
For the steak:
500g ribeye or sirloin steak, partially frozen for 30 minutes then thinly sliced For the vegetables:
2 onions
2 green bell peppers
1 red bell pepper
For the cheese:
8 slices Provolone or American cheese
For the bread:
4 Italian long rolls or French bread rolls
For seasoning:
2 tablespoons olive oil
2 tablespoons butter
Salt, black pepper, garlic powder
Optional:
Mushrooms, hot sauce
Instructions:
1. Prepare vegetables (using Geedel):
Wash and cut the onions, green peppers, and red pepper into large chunks. Using the Geedel hand vegetable chopper with the coarse shredding blade, shred the onions into uniform strips. Repeat with the green and red peppers. This manual chopper quickly processes large volumes of vegetables while ensuring even sizing.
2. Prepare the steak:
Slice the partially frozen steak against the grain into very thin slices, about 0.3 cm thick. Season with salt, black pepper, and garlic powder.
3. Sauté the vegetables:
Heat olive oil in a large skillet or griddle over medium-high heat. Add all the shredded vegetables and cook for 8–10 minutes until softened and beginning to caramelize. Season with salt and pepper, then remove and set aside.
4. Cook the steak:
In the same pan, quickly stir-fry the steak slices over medium-high heat for about 1–2 minutes per side, just until cooked through but still tender. Avoid overcooking to keep the meat juicy.
5. Combine:
Return the cooked vegetables to the pan and mix with the steak. Lay the cheese slices over the top, cover the pan or tent with foil, and heat over low for 1–2 minutes until the cheese is fully melted.
6. Assemble the sandwiches:
Split the rolls lengthwise without separating completely and lightly toast. Evenly divide the steak, vegetable, and cheese mixture among the four rolls. Add hot sauce or sautéed mushrooms if desired. Serve immediately while hot.
Summary:
This Philadelphia classic is made approachable with the Geedel food chopper, which quickly prepares large amounts of uniformly shredded vegetables for consistent caramelization. Manual operation simplifies a dish traditionally requiring precise knife skills, allowing home cooks to recreate authentic diner-style flavor with ease.
