Aussie Cheesesteaks

This recipe is adapted from Grandma Judy’s famous Philly Cheesesteak recipe. She’ll tell you, and I agree, it’s all about the bread rolls you use… and the steak… and the Lawry’s… and the cheese… and the onion. But mostly the rolls. G Judy gets her sub rolls from a nice little Italian bakery in Philadelphia, while we have to suffer sub-par rolls from our corner store.

Trust me when we say it’s all about the rolls. We have seriously tried five different types and none of them compare to those we had in Philly. But it may also have something to do with G Judy’s amazing cooking!

Thanks to mumma Nat for eating with us and being patient as we took the photos for the blog. This recipe is quick, but so flavourful. If serving to kids or as a lunch, try cutting the bread rolls in half to make mini Aussie Cheesesteaks.

Prep time: 10 minutes
Cooking time: 10 minutes

Ingredients // Yield 4-6
*We sometimes double this recipe if we have guests.

•  1 package of Beef sizzle steak (available from Woolworth’s supermarkets).
• 1 large onion
• Lawry’s seasoning (or other steak seasoning).
• 4-6 Bread rolls
• 3 cheese slices

Procedure: (with images)

1. Cut steak into strips, approximately three to four centimetres wide.

2. Season generously with Lawry’s (or other steak seasoning).
3. Cut onion into thin rings.
4. Cut slices of cheese into small, square pieces.
5. In the pan, heat oil on medium-low and add onions. Cook until soft.
6. Add the steak to the pan, turning the heat up to medium. Cook for a few minutes until the steak is no longer pink.
7. Immediately after, turn the heat to low and separate the steak into serving-sized piles.
8. Add cheese pieces to the steak piles. Allow to melt slightly.

9. Using a spatula or egg-flip, scoop steak and cheese onto the bread rolls. Top with cooked onion.

Recipe quick view
Procedure:

1. Cut steak into strips, approximately three to four centimetres wide.
2. Season generously with Lawry’s (or other steak seasoning).
3. Cut onion into thin rings.
4. Cut slices of cheese into small, square pieces.
5. In the pan heat oil on medium-low and add onions. Cook until soft.
6. Add the steak to the pan, turning the heat up to medium. Cook for a few minutes until the steak is no longer pink.
7. Immediately after, turn the heat to low and separate the steak into serving-sized piles.
8. Add cheese pieces to the steak piles. Allow to melt slightly.
9. Using a spatula or egg-flip, scoop steak and cheese onto the bread rolls. Top with cooked onion.

Leftovers
If you have any leftovers after this meal, well, you’re crazy!
Chill!: Wrap in aluminium foil and store in the fridge for no longer than 3 days. Heat before eating.
Heat!: We think Aussie Cheesesteaks are best reheated in the oven. Simply place in a 180 degree oven (160 for fan force) and heat for five minutes or until the bread roll is nice and crispy.
Freeze!: No way! Well, we never have. You can’t really freeze cheese. If you have leftover bread rolls, you can freeze those just like you would for any bread.