Cheesesteaks

Ingredients for Cheesesteaks

• 2 tablespoons olive oil

• 4 large onions, sliced 1/4-inch thick

• 3 large red and/or green peppers, seeds removed, sliced 1/4-inch thick

• Kosher salt, freshly ground pepper

• 45ml white or red wine vinegar

• 1.8kg boneless beef short ribs

• 8 (10-inch-long) Italian sub rolls

• Vegetable oil (for griddle)

• Kosher salt

• Freshly ground pepper

• 275g white or yellow American cheese slices (about 16)

• 275g mild or sharp provolone slices (about 16)

• Ketchup and/or hot sauce (for serving

• optional)

How to make Cheesesteaks

Heat oil in a large pot over medium-high. Add onions and peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25–30 minutes.

Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.

Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the centre, 45–60 minutes.

Cut short ribs in half crosswise, then lengthwise into very thin slices. (It’s better to have thinner, less-regular slices than thick, even slices. Either way, don’t stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 230g each), using sheets of parchment paper or plastic wrap as dividers.

Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium—a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with oil. Place 2 portions of meat (about 450g .) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion–pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.

Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches. Meat can be sliced 1 day ahead (it will start to oxidize after that); cover tightly and chill, or freeze up to 1 week and thaw before cooking. Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.