Preparation
- Heat a large frying pan or griddle over medium-high heat and add the oil. Fry the onions, peppers and mushrooms for about 8 minutes, until lightly browned.
- Add the garlic, salt and pepper and fry for another 30 seconds, then push the vegetables to the edge of the pan.
- Put the steak slices on the cleared space and fry for about 2 minutes, turning and chopping them up lightly with two spatulas, until no pink is left. Fry in two batches if necessary.
- Mix the meat and vegetables, divide into four portions and top each with provolone until the cheese melts.
- Meanwhile, slice the rolls lengthways and hollow them out slightly. Put one portion of filling into each roll, close with the top and serve at once; add a little ketchup or marinara sauce if you like.
Drink with it
Dark beer · excellent match
Amber lager or Märzen
In Philadelphia, this is the beer for a cheesesteak: malt and caramel notes mirror the meat crust and browned onions, and the carbonation makes the sandwich feel lighter.
Which beer goes with food? More than just pils with barbecuePale lager · excellent match
American lager or pilsner, ice cold
Carbonation and gentle bitterness cut through the provolone and beef fat without covering the fried notes.
Pils or Helles: What's the Difference?IPA · good match
American pale ale or IPA
Hop bitterness and carbonation break through the melted provolone and the oil from the pan.
What Is an IPA? Hop Aroma with Many FacesRed wine · good match
Zinfandel or Malbec
Juicy dark fruit and soft tannins stand up to the fried beef and melted cheese without turning harsh against the peppers and onion.
Which wine pairs with food? A simple approach to choosing