A delicious Philly cheesesteak recipe from Belcampo Meat Co. Sautéed onion and red and green bell peppers combine with sliced beef and cheese sauce on a toasted French roll.

What to buy: Ask your butcher for very thinly sliced top sirloin. In a pinch you can use roast beef. You can find sodium citrate online. And don’t be tempted to buy pre-shredded cheeses, which tend to be coated in cornstarch to prevent clumping.

  • Yield: 1 sandwich, with leftover veggies
  • Difficulty: Easy
  • Total: 30 mins 
  • Active: 15 mins 

Ingredients (16)

For the veggies:

  • Olive oil
  • 1 yellow onion, cut into thick strips
  • 1 red bell pepper, seeded and cut into a thick julienne
  • 1 green bell pepper, seeded and cut into a thick julienne
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the sauce:

  • 1/2 cup water
  • 9 grams sodium citrate
  • 4 ounces provolone cheese, shredded on a box grater
  • 4 ounces white cheddar cheese, shredded on a box grater

For the sandwich:

  • 1/3 pound thinly sliced raw beef
  • Vegetable oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 fairly soft French sandwich roll, split
  • Unsalted butter, melted


To cook the veggies:

  1. Set a sauté pan over medium heat and add some olive oil. Add the onion and peppers, season with salt and pepper, and sauté until the vegetables are just barely soft. Set aside.

To make the sauce:

  1. Bring the water to a boil in a medium saucepan. Add the sodium citrate and let it dissolve. Reduce the heat to very low and slowly add the cheeses, continually whisking until they’re totally melted into a smooth sauce. Keep in a warm spot and set aside.

To assemble the sandwich:

  1. Set a large frying pan or griddle over medium heat. Add the beef with some vegetable oil, salt, and pepper. Sear the meat, stirring and agitating continuously with tongs. Add the reserved onion-pepper mixture and continue to cook until all the meat is warmed through—you should end up with a mixture of well-done and medium-rare beef.
  2. Toast the roll and paint it with the melted butter. Pile the roll with the beef and veggies, pour on a generous amount of the cheese sauce, and serve.