"Schnitz und drunder": Philly cheesesteak sandwich
Every week I cook in the livestream - and you're there. On Mondays and Thursdays there's food from a first-person perspective and from my kitchen. Today it's Philly cheesesteak sandwich.
Melted onions, cheese, steak - and all in a crispy baguette. This is the classic from Philadelphia. Because I still had some fondue mix left over, I used it straight away for the Ami sandwich, which worked wonderfully.
Ingredients for two sandwiches
- 300 grams of entrecôte
- 2 large onions, cut into thin rings
- 2 red or yellow chillies, cut into thin strips
- Some butter and olive oil
- Soy sauce
- 2 sandwich baguettes
- 100 grams of fondue mix
Recipe
- Wrap the entrecôte in plastic wrap and freeze lightly for 30 minutes
- Cook the onions and chillies in butter over a medium heat until soft and lightly browned (about 25 minutes).
- Deglaze the chilli and onion mixture with soy sauce and a little water and divide into two halves in the pan.
- Spread the cheese evenly over the two mixtures in the pan, put the lid on and remove from the heat.
- Slice the baguette, lightly butter and toast. This works well in the oven with the grill function.
- Heat a pan on the highest setting.
- Remove the entrecôte from the freezer and cut into thin strips against the grain.
- Sear the strips of entrecôte in the hot pan with a little oil for 90 seconds until they are browned all over but not dry.
- Spread the onions on the baguette first, then the pieces of meat and serve immediately.
En guete!
You can find the other episodes of the series here
When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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