Philly Cheesesteak with Shaved Scotch Fillet
Introduction
A Philly cheesesteak is a long, soft roll piled with paper-thin beef seared on a hot flat surface, tossed with caramelised onions and blanketed in melted cheese.
It is simple, messy and deeply satisfying, and the beef makes or breaks it. The classic is made with rib eye, and the Australian match is scotch fillet, whose marbling keeps every shaving juicy and full of flavour.
This recipe shows you how to part-freeze and shave grass-fed scotch fillet at home without a deli slicer, cook it fast in batches and build a cheesesteak that holds together to the last bite.
Ingredients
For 4 servings
- 600ggrass fed scotch filletin one thick piece or 2 thick steaks, excess fat trimmed
- 2 tbspvegetable oildivided
- 15gbutter
- 2 largebrown onionsthinly sliced
- sea salt and freshly ground black pepperto season
- 8 slices (about 160g)provoloneor American-style burger cheese
- 4long soft rollsabout 20cm each
- 1green capsicumthinly sliced, optional
- 150gbutton mushroomssliced, optional
Utensils
8 items to gather · Tap to tick off
- Long, sharp slicing or carving knife
- Chopping board
- Cling film
- Two trays
- Large cast-iron pan or BBQ flat plate
- Two flat metal spatulas
- Lid or large metal bowl for melting the cheese
- Bread knife
Cooking Steps
Part-freeze the scotch
Wrap the scotch fillet tightly in cling film and freeze for 1 to 2 hours, until it is very firm but a sharp knife can still pass through it.
Shave the beef
Using your longest, sharpest knife, slice the beef across the grain as thinly as you can, aiming for 1 to 2mm. Spread the shavings on a tray, season lightly with salt and pepper and keep them in the fridge while the onions cook.
Caramelise the onions
Heat 1 tbsp oil and the butter in a large cast-iron pan or on a BBQ flat plate over medium heat. Cook the onions with a pinch of salt for 15 to 20 minutes, stirring often, until soft and golden. Add the capsicum and mushrooms for the last 8 minutes if using, then push everything to one side or tip it into a bowl.
Sear the beef in batches
Turn the heat to high and add the remaining oil. Spread a single layer of beef across the hot surface and sear for 1 to 2 minutes, chopping and turning it with two flat spatulas, until browned with no pink left. Repeat with the rest.
Combine and melt the cheese
Mix the beef and onions together, check the seasoning and shape into 4 long piles the length of your rolls. Lay 2 slices of cheese over each pile, reduce the heat to low and cover with a lid or large metal bowl for 30 to 60 seconds, until the cheese melts.
Load the rolls
Split the rolls lengthways without cutting all the way through and warm them, cut side down, on the pan or flat plate for 30 seconds. Lay an open roll over each pile, slide a spatula underneath and flip the filling into the roll. Serve straight away.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is traditionally on a Philly cheesesteak? +
A traditional Philly cheesesteak has three parts: thinly sliced beef cooked on a hot griddle, melted cheese and a long, soft roll. Fried onions are the most common addition. The classic cheese choices are provolone, American cheese or a processed cheese sauce. Capsicum and mushrooms are popular extras, but purists keep it to beef, onion and cheese.
What is traditionally served with a Philly cheesesteak? +
A Philly cheesesteak is most often served with hot chips. Pickles, pickled peppers or a crisp cabbage slaw also work well, because their acidity cuts through the rich beef and melted cheese. Keep the sides simple and the drinks cold, since the cheesesteak itself is a full, generous meal that needs very little else on the plate.
Why is it called a Philly cheesesteak? +
It is called a Philly cheesesteak because it comes from Philadelphia, a city locals call Philly, where the sandwich has been a street food icon for decades. What sets it apart from an ordinary steak sandwich is the beef: it is shaved paper thin and chopped on a hot griddle, then fused with melted cheese rather than served as a whole steak.
What is the best cut of beef for a Philly cheesesteak? +
Rib eye is the classic choice for a Philly cheesesteak, and in Australia that cut is sold as scotch fillet. Its marbling keeps thin shavings juicy and full of flavour on a very hot surface, where leaner cuts can turn dry and chewy. Offcuts from a whole scotch cube roll are ideal, so nothing goes to waste after cutting steaks.
How do you slice beef thin for a cheesesteak? +
Freeze the beef for 1 to 2 hours until it is very firm but not frozen solid, then slice it across the grain with a long, sharp knife, aiming for 1 to 2mm thick. The firm texture lets the blade glide through in one stroke without squashing the meat. Keep the shavings chilled and cook them in a single layer.
