That beautiful Sunday roast beef was the star of the show. But now it’s Monday, and you’re staring at a container of leftovers in the fridge, wondering if it’s doomed to become another dry, uninspired sandwich.
What if I told you that leftover roast beef is your secret weapon for creating a Philly cheesesteak that rivals any street corner vendor in South Philly? It’s true. In my experience, using pre-cooked roast beef not only saves time but can also lead to a more tender and flavorful sandwich, as long as you know the right technique.
This guide will walk you through the absolute best way to make Philly cheesesteaks with leftover roast beef. We’ll cover the one simple trick for getting paper-thin slices, how to keep the beef juicy, and how to build a sandwich so good you’ll be making extra roast beef on purpose.
Quick Summary: The 5-Minute Cheesesteak Plan
For those in a hurry, here are the key takeaways for transforming your leftovers into a legendary cheesesteak:
- Slice It Cold: For paper-thin slices, make sure your roast beef is thoroughly chilled (or even slightly frozen).
- Veggies First: Always cook your onions and peppers first to build a flavor base in the pan.
- Hot & Fast Sear: Reheat the beef quickly in a hot pan (60-90 seconds max) to prevent it from getting tough.
- Melt on Top: Add the cheese directly on top of the beef in the pan to create a gooey, integrated filling.
- Toast Your Roll: A lightly toasted, sturdy roll is non-negotiable. It’s the foundation of a great cheesesteak.
Why Leftover Roast Beef is a Cheesesteak Secret Weapon
Most cheesesteak recipes call for raw, thinly sliced ribeye. While delicious, that requires a trip to the butcher and a bit more prep. Using leftover roast beef is a brilliant “Recipycle” shortcut for a few key reasons:
- Already Seasoned: Your roast was likely seasoned with salt, pepper, garlic, and herbs. That flavor is already infused into the meat, giving you a head start.
- Incredibly Tender: The slow-roasting process has already broken down the connective tissues, making the beef tender. Our job is just to reheat it without losing that texture.
- Reduces Food Waste: This is the heart of what we do here at Recipycle! It turns a potential leftover problem into a delicious weeknight dinner solution in under 15 minutes.
The Essential Ingredients You’ll Need
The beauty of this recipe is its simplicity. You don’t need much to achieve sandwich perfection.
- Leftover Roast Beef: About 1/2 pound (or 225g) per sandwich.
- Onion: One medium yellow onion, thinly sliced.
- Bell Pepper (Optional): Half a green bell pepper, thinly sliced. While not traditional, it adds great flavor.
- Cheese: 4 slices of Provolone, American cheese, or a generous scoop of Cheez Whiz. The great debate!
- Hoagie Rolls: A good, sturdy roll that’s soft on the inside but crusty on the outside.
- Oil or Butter: For sautéing.
- Salt & Pepper: To taste.
Pro Tip: A good cast-iron skillet is your best friend here. It holds heat incredibly well, which is key for getting a quick, perfect sear on the beef and a beautiful caramelization on the onions.
The Step-by-Step Guide: From Leftover to Legendary
Follow these steps precisely, and I guarantee you’ll have a fantastic result.
Step 1: Prep Your Ingredients (The “Mise en Place”)
Before you even think about turning on the stove, get everything ready. Thinly slice your onion and bell pepper. Split your hoagie rolls, ready for toasting. Have your cheese slices laid out. A hot pan waits for no one!
Step 2: Slicing the Roast Beef (The Most Important Step!)
This is the technique that makes all the difference. To get those classic, paper-thin cheesesteak slices, you cannot use warm or room-temperature beef.
- Chill It Down: Make sure your roast beef is very cold, straight from the fridge.
- The Freezer Trick: For the absolute best results, pop the chunk of roast beef in the freezer for 15-20 minutes. This firms it up just enough to allow you to slice it incredibly thin with a sharp knife without it shredding.
- Slice Against the Grain: Identify the direction of the muscle fibers in the meat and slice thinly against them. This ensures maximum tenderness.
Step 3: Sauté the Veggies
Add a tablespoon of oil or butter to your skillet over medium-high heat. Add the sliced onions and peppers. Sauté for 5-7 minutes, stirring occasionally, until they are soft and the onions are just beginning to caramelize. Once cooked, push them to one side of the pan.
Step 4: Reheating and Sizzling the Beef
This part moves fast! Add your thinly sliced roast beef to the other side of the hot skillet. Spread it out in a single layer.
The key is not to “cook” it, but to “reheat” it.
Let it sizzle for just 60-90 seconds, flipping it once with a spatula. You just want to heat it through and get a little color on it. Any longer and you risk making the beef tough and dry.
Step 5: The All-Important Cheese Melt
Once the beef is hot, mix it together with the onions and peppers in the pan. Form the mixture into a shape that roughly matches the size of your hoagie roll.
Lay your cheese slices directly on top of the meat and veggie mixture in the pan. The residual heat will create a glorious, gooey, perfectly melted cheese blanket in about 30 seconds.
Step 6: Assembling the Perfect Sandwich
While the cheese is melting, lightly toast your hoagie roll. You can do this in a toaster oven or place it face-down on a separate griddle for a minute.
Once the roll is warm and the cheese is melted, take your spatula, scoop up the entire cheesy, beefy pile, and place it perfectly into your toasted roll. Serve immediately!
Pro Tips for the Ultimate Cheesesteak Experience
- Don’t Fear the Cheez Whiz: While Provolone is my go-to, an authentic Philly experience often involves Cheez Whiz. Don’t knock it ’til you try it! Just warm it up and pour it over the beef in the final step.
- Bread is King: If your grocery store has them, look for Amoroso’s rolls. They are the gold standard. If not, any sturdy sub or hoagie roll will work—just avoid soft hot dog buns.
- Add Some Moisture: If your leftover roast beef seems a little dry, add a tablespoon of beef broth or even just water to the pan when you add the beef. It will create a bit of steam and help keep everything juicy. For even more flavor, consider linking to our guide on.
For more on the history and cultural significance of this iconic sandwich, you can check out this fantastic resource from Visit Philadelphia, the city’s official tourism site.
Frequently Asked Questions (FAQ)
Q1: Can I use any kind of leftover beef for this?
Absolutely! While roast beef is ideal, this method works wonderfully with leftover steak, brisket, or even pot roast. The key is slicing it thin against the grain when it’s cold.
Q2: How do I keep my cheesesteak from being soggy?
Toasting the roll is the #1 defense against a soggy sandwich. It creates a barrier that prevents the juices from soaking in too quickly. Also, don’t let the assembled sandwich sit for too long before eating!
Q3: What’s the best cheese for a Philly cheesesteak?
The “big three” are Provolone, White American, and Cheez Whiz. Provolone offers a mild, savory flavor. American cheese provides an unbeatable creamy melt. Cheez Whiz is tangy, salty, and iconic. In my opinion, you can’t go wrong with any of them!
Your Leftovers Will Never Be the Same
There you have it—a simple, foolproof method for turning what could have been a forgotten leftover into a top-tier, crave-worthy meal. You’ve saved time, money, and fought food waste all at once.
This technique is a perfect example of how to upgrade your leftovers from simple to spectacular, which is what we love to explore here. For more ideas, be sure to check out our guide on [Link to: 10 Inspired Ways to Use Leftover Beef].
Now it’s your turn! Try this leftover roast beef cheesesteak recipe and let me know what you think. What’s your go-to cheese for the perfect melt? Share your thoughts in the comments below!