EBT-Friendly: 75% of ingredients

Made by Sylvia

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Cook Time: 45 minutes

This Vietnamese Philly Cheesesteak combines the rich flavors of a traditional cheesesteak with the bold, savory ingredients commonly found in Vietnamese cooking. Tender marinated steak, caramelized onions, charred peppers, melted provolone, and a flavorful umami-packed sauce come together for a sandwich that’s both comforting and unforgettable.

Ingredients:

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•   2 lbs striploin (or ribeye steak)
•   8-10 cloves garlic (minced)
•   2-3 shallots (minced)
•   4-5 tbsp soy sauce
•   2 tbsp oyster sauce
•   1 tbsp Red Boat fish sauce
•   2 tbsp sugar
•   1 tsp chicken bouillon (or beef bouillon)
•   pinch salt
•   pinch freshly ground black pepper
•   2 white onions (thinly sliced into rings or half moons)
•   1 1/2 tbsp unsalted butter
•   brioche hotdog buns (or Italian rolls)
•   1 green pepper (julienned)
•   2-3 slices per sandwich provolone cheese
•   mayo (or kewpie mayo, for topping)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Steak Marinade

1. Place the thinly sliced steak into a large mixing bowl.
2. Add the garlic, shallots, soy sauce, oyster sauce, fish sauce, sugar, bouillon, salt, and black pepper. Mix thoroughly.
3. Cover and refrigerate for at least 30 minutes.

Caramelized Onions

1. Melt the butter in a skillet over low heat.
2. Add the white onions and cook slowly for 10–15 minutes, stirring occasionally, until deeply golden and caramelized.
3. Transfer to a plate and set aside.

Sandwich Assembly

1. In the same skillet, sauté the green pepper until slightly charred. Remove and set aside.
2. Toast the brioche buns or Italian rolls.
3. Heat a skillet over medium-high heat and add about ½ cup of the marinated steak.
4. Cook until browned and cooked through.
5. Gather the steak into a pile and top with the caramelized onions, peppers, and provolone cheese.
6. Cover briefly until the cheese melts.
7. Transfer to the toasted rolls and top with mayo.
8. Serve immediately.