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Vietnamese Philly Cheesesteak
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
American
Servings
3-4
Prep Time
1 hour
Cook Time
30 minutes
We’re putting a fun twist on the classic Philly Cheesesteak! Tender marinated steak inspired by the bold flavors of Vietnamese Shaking Beef - Bò Lúc Lác. Caramelized onions, charred peppers, and melted provolone all come together in a toasty bun. Topped off with a dollop of creamy mayo, this fusion twist on a classic will leave your taste buds craving more. Perfect for lunch, dinner, or anytime you want to treat yourself!
Ingredients
- 2 lbs striploin or ribeye steak, thinly sliced
- 2-3 shallots, minced
- 8-10 cloves garlic, minced
- 4-5 Tbsp soy sauce
- 2 Tbsp oyster sauce
-
1 Tbsp Red Boat fish sauce
- 2 Tbsp sugar
- 1 tsp bouillon (chicken or beef)
- Pinch of salt and freshly ground black pepper, to taste
- 2 white onions, thinly sliced into rings or half-moons
-
1 ½ tbsp unsalted butter
- Brioche hotdog buns or Italian rolls
- 1 green pepper, julienned
- Provolone cheese
- Regular or Kewpie mayo, for topping
For the steak marinade
For the caramelized onions
For the sandwich
Directions
Place thinly sliced steak into a mixing bowl. Add minced garlic, shallots, soy sauce, oyster sauce, fish sauce, sugar, bouillon, salt, and pepper.
- Mix well and let marinate for at least 30 minutes.
Heat 1 ½ tbsp butter in a pan over low heat.
Add sliced onions and sauté for 10-15 minutes until caramelized and golden brown. Set aside.
In another pan, sauté julienned green peppers until slightly charred. Set aside.
Optional: Lightly toast the buns.
- Heat a tablespoon of oil or butter in a hot skillet.
- Add about 1/2 cup of marinated steak to the skillet and stir-fry briefly.
- Gather the steak into a small pile in the pan, add caramelized onions, green peppers, and provolone cheese on top.
- Cover with a lid and allow the cheese to melt for 1-2 minutes.
Transfer the steak mixture into the toasted buns.
- Top with mayo and serve immediately.
