Philly Cheesesteaks

11 Jul 2022

Philly Cheesesteak

40 Minutes | easy | Serves 4

This classic steak and onion sandwich hails from Philadelphia, as the name suggests, where residents are very specific about what the sandwich should and should not contain. While many add peppers to their cheesesteak for example, Philly natives maintain that the sandwich should be steak, onions and cheese only. Our version uses a cheese sauce that somewhat replicates Cheez Whiz, the jarred cheese sauce offered as a topping option. Just don’t mention the actual cheese in this recipe…


  • 4 soft sub rolls or small baguettes
  • 600g rib eye or sirloin steak
  • 1 large onion, peeled and sliced
  • 250ml whole milk
  • 25g butter
  • 25g flour
  • 100g Comte, grated
  • 50g mozzarella



Place the steak in the freezer

Place the steak in the freezer while you make the cheese sauce – this will make it much easier to slice.


Make the cheese sauce

Make the cheese sauce by placing the milk into a saucepan, to warm through fairly gently – don’t let it boil.


In a separate saucepan

In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to stop it from burning.

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Gradually add the warm milk

Gradually add the warm milk a little at a time, whisking to make sure it’s all incorporated before adding the next. Once all the milk is added, reduce the heat to low.


Add the cheeses

Add the cheeses and allow them to melt, whisking all the time. Add the hot sauce and season with salt and pepper. Cover and set aside.

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Remove the steak

Remove the steak from the freezer and slice in 2mm thick strips.

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Light 2 burners

Light 2 burners on the Jupiter Outback BBQ and set the heat to medium-low. Add a splash of oil to the cast iron skillet and add the sliced onions.

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Cook until soft

Cook until soft but not coloured, then add the steak. Cook until the steak is cooked but not coloured.

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Split the sub rolls

Split the sub rolls and pile the steak and onions into the subs. Reheat the cheese sauce if necessary, then pour onto the sandwiches and serve.

These sandwiches are delicious served hot, and are traditionally wrapped in foil to keep them that way. Try serving them wrapped up to make them easier to eat in the garden or on the go, if you like.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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