Bring a taste of America to Australia with our Juicy, melty, delicious Weber Q Philly Cheesesteak Sandwich: Made with tender rib-eye steak, grilled onions, and provolone cheese—the perfect way to enjoy a taste of Philly at home.
Craving an authentic Philly Cheesesteak Sandwich but can't jet off to America? No problem!
Our Weber Q Philly Cheesesteak Sandwich brings the traditional flavours right to your backyard, wherever you are.
With juicy steak, caramelised onions, and melted cheese cooked to perfection on your very own Weber Q grill, you won't need a plane ticket to enjoy this classic.
This delectable sandwich is more than a meal for us—it's a cherished family tradition.
Of course, I can't make anything 100% authentic. I'm always looking for ways to boost every recipe that I create.
So I added garlic to the onions and spread beautiful homemade garlic butter over the buns.
Now you can enjoy a genuine Philly cheesesteak sandwich wherever you are!
Ingredients for a Weber Q Philly cheesesteak sandwich
- Rib-eye Steak: Renowned for its rich, beefy flavour, this cut is prized for its marbling, which keeps the meat juicy and flavorful when cooked.
- Stone-baked Pane di Casa Bread: Pane di Casa is an Italian-style bread with a firm crust and a light, airy interior. Stone-baking gives the bread a unique, slightly smoky flavour and a crunchy crust.
- Red Onion: Red onions have a mild to sweet flavour, making them a versatile ingredient. They're perfect for grilling, caramelising, or eating raw in salads.
- Fresh Garlic: Fresh garlic adds a punchy, aromatic flavour that becomes mellow and slightly sweet when cooked.
- Provolone Cheese: Provolone has a smooth texture that melts beautifully, making it an excellent choice for sandwiches. Its mild yet slightly smoky flavour pairs well with savoury meats like steak.
- Salt and black pepper:
Tips for slicing your beef perfectly every time
The steak in a Philly Cheesesteak Sandwich should be thinly sliced for several reasons.
Firstly, thin slices ensure the meat cooks quickly and evenly on a hot grill or griddle.
Secondly, thin slices of steak are easier to eat in a sandwich. Large or thick chunks of steak could make the sandwich tough to bite into and chew.
Removing excess fat is also crucial. While some fat is good for flavour, too much can make the sandwich greasy and overly heavy.
The goal is to balance lean meat with enough fat to keep the steak juicy and flavorful.
Here are some tips for thinly slicing your steak:
Partially freeze the steak: Placing it in the freezer for about an hour before slicing makes it firmer and easier to cut into very thin slices.
Use a sharp knife: A good, sharp knife is crucial. It allows you to make precise cuts and easily slice through the meat.
Cut against the grain: Look for the direction of the muscle fibres in the steak - that's the 'grain'—slice perpendicular to the grain, resulting in more tender pieces of beef.
Take your time: Don't rush the process. Make sure each slice is as thin as possible for the best texture.
How to make a Weber Q Philly Cheesesteak Sandwich?
Alright, let's get started with our homemade Weber Q Philly Cheesesteak Sandwich!
- First, let's make some garlic butter. Grab 2 tablespoon of salted butter, and add 1 teaspoon of minced garlic and chopped chives. Mix it up nicely and then put it to one side.
- Now, it's time to prep our steak. Trim off any thick chunks of fat from the rib-eye, and slice it while cold and as thinly as possible. Set that aside, cut your onion in half, peel it, and dice it up.
- Next, put the Weber Q breakfast plate or griddle onto your Weber Q and crank it up to the highest setting. If you've got a Family Q, turn both knobs to the START/HI position. Leave it to heat up for about 15 minutes.
- Once it's hot, drop 1-2 tablespoon of butter on the griddle and add the onion. Cook the onions until soft and caramelised, then add the chopped garlic and cook for 1 to 2 minutes, then take them off the heat.
- Now, add another 1-2 tablespoon of butter to the griddle. Spread the steak slices evenly, making sure not to overcrowd the griddle. You may have to cook the steak in batches.
- Season the steak with some salt and black pepper. Cook it for 1-2 minutes, then flip it over.
- Break up the steak into smaller pieces with tongs and a spatula. Once it's cooked, add it to the tray with the onions.
- Next, get your buns and slice them in half - but not right through. You want to be able to open them like a book. Spread some of that delicious garlic butter we made earlier on both sides of the buns.
- Add the steak and onions back to the Weber Q for the final steps of our Weber Q Philly Cheesesteak Sandwich. Mix them together. While doing that, toast the buns on the griddle for a minute or two until they're crispy.
- Now, split your steak and onion mix into two lengthwise piles and lay some thin strips of provolone cheese on top to melt and ensure the lid is down. Lay the buns over the steak and onions, and flip the bun over using a spatula.
There you have it! A mouthwatering Weber Q Philly Cheesesteak Sandwich made right at home. Enjoy!"
What side dishes to pair with a Philly Cheesesteak Sandwich?
A Weber Q Philly Cheesesteak Sandwich is a hearty meal in itself, but it can be paired with various side dishes to create a more rounded meal. Here are a few suggestions:
- Fries or Sweet Potato Fries: These are a classic side with any sandwich. Crispy on the outside and soft on the inside, they're a perfect complement to the hearty Philly Cheesesteak.
- Coleslaw: The tangy and crunchy texture of coleslaw can provide a refreshing contrast to the rich and savoury sandwich.
- Pickle Spears: Pickles add a nice crunch, and their acidity can cut through the richness of the cheesesteak, providing a good balance.
- Chips and Dip: A simple side of chips with a dip like salsa or guacamole can also work well.
- Green Salad: A light and fresh salad can balance out the heaviness of the sandwich and add some colour to your plate.
Frequently asked questions
The meat used in a traditional Philly Cheesesteak Sandwich is typically thinly sliced rib-eye or top-round steak.
Rib-eye, known for its rich, flavorful marbling, is generally preferred due to its tenderness and juiciness when cooked.
However, top round is a more cost-effective choice and can also yield a delicious sandwich when cooked properly.
Traditional cheese used in a Philly Cheesesteak Sandwich can vary, but the most popular choices are mild Provolone, American, and Cheez Whiz.
Provolone is a slightly smoky, mild cheese that melts beautifully, while American cheese adds a creamy texture.
Cheez Whiz is a processed cheese product favourited in many Philadelphia sandwich shops due to its distinctive tangy flavour and creamy texture when melted.
The choice of cheese can greatly influence the overall taste of the sandwich, so it's often a matter of personal preference.
The traditional bread used for a Philly Cheesesteak Sandwich is a type of sub roll, most commonly an Amoroso or Vilotti-Pisanelli roll, which are local to Philadelphia.
The ideal roll is crusty on the outside and soft on the inside, sturdy enough to hold the juicy filling without getting soggy.
However, outside of Philadelphia, a good quality baguette or other soft hoagie roll is often used as a substitute.
Your choice of bread plays a crucial role in achieving the perfect balance of textures in a Philly Cheesesteak Sandwich.
Yes, making a vegetarian or vegan version of a Philly Cheesesteak Sandwich is possible.
For a vegetarian option, portobello mushrooms can be a good substitute for the steak.
They are hearty and flavorful, and when sliced thinly and sautéed, they can mimic the texture and taste of the meat.
For a vegan version, you can use vegan meat substitutes available in the market, such as seitan or tempeh, and a vegan cheese of your choice.
You could also make a completely plant-based filling using a combination of bell peppers, onions, and mushrooms, then add a flavorful vegan cheese sauce on top.
These alternatives capture the spirit of the Philly Cheesesteak while being completely plant-based.
Weber Q Philly Cheesesteak Sandwich with Garlic Butter
- 750 g rib-eye steak (1.6lb) You can also use top-round
- 150 g mild provolone cheese (5.2oz)
- 2 Stone-baked Pane di Casa bread or hoagie roll (butterflied)
- 1 medium red onion finely chopped
- 2-3 garlic cloves finely chopped
- salt & black pepper to taste
- 3 tablespoon salted butter
- 2 tablespoon salted butter
- 1 teaspoon minced garlic
- 1 teaspoon fresh chives finely chopped
- Prepare the garlic butter by combining 2 tablespoon of salted butter, 1 teaspoon minced garlic, and 1 teaspoon of freshly chopped chives. Mix together until well combined, then set it aside.
Philly Cheesesteak Sandwich
- Remove thick chunks of fat from your ribeye steak, thinly slice as thin as possible, and set it aside. Then cut the onion in half, peel, and dice.
- Pop the Weber Q breakfast plate/griddle onto your Weber Q and preheat for 15 minutes on the highest setting. Family Q: Turn both gas control knobs to the START/HI position. Then finely chop the onion and garlic, then set it aside.
- Once the Weber Q has preheated, pop 1 to 2 tablespoons of salted butter onto the griddle, then add the onion. Cook until the onions have softened and caramelised, then add the chopped garlic and combine with the onion for 1 minute. Take them off the grill and set them aside.
- Add another 1 to 2 tablespoons of butter back onto the griddle. Once the butter has melted, begin evenly laying out the steak around the griddle. Try not to overcrowd the griddle, and cook the steak in batches if need be.
- Lightly season the steak with salt and black pepper. Cook the steak for roughly 2 to 3 minutes, then flip. Next, break up the steak into smaller pieces using tongs and a spatula. Once cooked, remove the steak from the grill and place it in the same tray as the onions until all steak has been cooked.
- Slice two buns in half, not cutting all the way through. You want to butterfly them or fan them out. This will make it easier to scoop the steak into the buns later. Then spread a good amount of garlic butter onto the lid and base of the bun. Then toast them on the griddle with the lid down for 2 minutes.
- Add the steak, garlic, and onions back to the griddle, and mix until well combined. Portion your steak and onion mix into two halves lengthwise, and place 2-3 thinly sliced strips of provolone cheese over the steak until it melts. Make sure the lid is down to allow the cheese to melt properly.
- Next, carefully place your toasted buns over the steak and onions, and using a large spatula, scoop them up from the bottom, flip the bun, and you’re good to go. Serve immediately and enjoy!