If you are wondering how to make the perfect cheese steak baguette? Then follow this recipe
Originating in the 1930s, the cheese steak baguette (also known as a ‘philly cheese baguette’), is a simple recipe to follow, considering you’ll get such tasty results. Here’s an easy guide on how to cook your favourite baguette from home. We’re warning you – these can become addictive.
In order to make the perfect cheese steak baguette, it’s essential that you use quality and fresh ingredients.
What steak is best to use?
There is no rule for which type of steak you can use…but it would be a bit of a waste if you use something like an expensive fillet – that isn’t necessary. Saying that though, a good cheese steak baguette still requires quality ingredients for maximum flavour and so we recommend:
- Rib Eye
Tip: The thinner you cut the steak – the better. Also, cut steak when it’s cold to get a closer cut. Allow steak to sit at room temperature for at least 30 minutes before cooking.
What cheese is best for a steak baguette:
There aren’t any rules around cheese for your steak baguette. Whatever you takes your fancy, however, processed or rubbery cheeses will need to be avoided. Our advice is to use cheese that is sharp and mature as that’ll really add to the flavour. Cheeses you might wish to consider are:
- Monterey Jack
What baguette should I use?
There’s a lot of talk about the best baguette (it was the most frequently asked question when we first posted this recipe). The answer is – it’s entirely up to you what baguette you wish to use (classic white, wholemeal or wholegrain are all acceptable).
Utensils required for this recipe can be found in most kitchens. These are:
- 1 Saucepan
- 1 Frying Pan
- A sharp knife
- Chopping Board
¾ pound of steak
1 small onion
½ green pepper
2 ounces of mushrooms
4 slices of good quality, sharp cheese
1 tbsp of sweet mustard
Salt & pepper
- Start by cutting the steaks into thin slices.
Once the steak is cooked, place the cheese directly onto your steaks whilst still in the frying pan
Lightly toast the baguette (optional: spread mustard on to one side of the bread)
When the cheese has melted, remove from the pan, stuff it in your baguette and enjoy
- Mix the oil, salt and pepper together and season steaks with mixture
- Cut the onion and peppers into small cubes, Slice the mushrooms, peel and the chop the garlic
Add olive oil to the saucepan and place on a medium heat. Once the pan is hot enough, add the onion and peppers
- Take half a portion of the steak and mold by hand in to the shape of your baguette then place the steak into a frying pan on a medium heat, turning regularly (every two minutes) until cooked to your liking
- Lightly toast the baguette (optional: spread mustard on to one side of the bread)
- When the cheese has melted, remove from the pan, stuff it in your baguette and enjoy