Sean Macfarlane is the meat manager of Victory Meat and Produce Market. This philly cheesesteak recipe is Sean’s take on a classic, delicious sandwich, full of flavour and easy to make. Here, we’ll share the whole method, and give you some options on how to make this unbeatable, delicious philly cheesesteak with all the fixin’s!

This recipe is perfect if you have any leftover beef roast and if you also have a little leftover gravy on hand. Sean tops this sandwich off with some BBQ sauce on top of the Philly’s traditional melted cheese whiz. 

Ingredients:

– Leftover chuck roast, or similar beef: 2-4 lbs
– one cup mushrooms
– one medium diced onion
– 2 cups diced bell pepper
– 4 tbsp garlic butter
– 1 cup melted cheese whiz
– 1/2 cup shredded smoked gouda
– optional: maple bacon

Method:

1) Preheat your broiler at low or medium
2) Traditionally philly cheesesteak is a thinly-sliced beef, quick fried. For this recipe, Sean is using a slow-cooked, tender chuck roast, which you can achieve in about 4-6 hours roasted in 2-4 cups stock. Optionally, you can use traditional philly cheese-steak, quickly fried, or thinly-sliced steak.
3) If using chuck roast, wait until cool (leftover stage), and shred.
4) In a medium frying pan, melt your garlic butter until just shimmering. If you have gravy, add between 1/8 and 1/4 cup. Add onions, peppers and mushrooms, and sauté for 1-2 minutes until just tender.
5) Optional: brush buns with butter and place under broiler for 30 sec – 2 min; watch they don’t burn!
6) Add steak & veggies. Top with melted cheese whiz, shredded smoked gouda, and, optionally, a stripe of your favourite BBQ sauce.

The Secret:

The secret to this sumptuous philly steak and cheese is the chuck roast. Now, don’t get us wrong – there’s nothing wrong with the traditional thin slices for a philly cheese-steak, but ask yourself: would you rather have chewy thinly-sliced beef or tender slow-cooked, melt-in-your-mouth, bursting-with-flavour shredded beef? That friends is the secret of this recipe.