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Philly Steak Sandwich is very delicious. The secret of a great Philly Steak Sandwich is the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), or you can purchase steak that has been sliced previously, which takes a little less time, but achieves the same results.



  1. Extra-Virgin Olive Oil: 2 teaspoons.
  2. Yellow Skinned Onions: 2 large sliced very thin.
  3. Salt and Pepper or Steak seasoning blend.


  1. Extra-Virgin Olive Oil: 2 teaspoons.
  2. Lean Beef Tenderloin or Sirloin: 1 1/2 pounds, ask butcher to slice the meat very thin.
  3. Garlic Salt: 1 teaspoon.
  4. Freshly ground black pepper: 1 teaspoon.
  5. Mozzarella Cheese: 8 slices.
  6. Italian Bread: 4 split lengthwise.

How To Prepare

First step: Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.

Second step: Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.

Third step: Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.

Forth step: When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.