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The Philly Cheesesteak Fondue

Difficulty Level: Easy
Not Spicy
4-6 persons
bouillon
La Fondue Philly Cheesesteak

An American comfort food classic, the Philly Cheesesteak sandwich is popular for its thinly sliced beef and melted cheese on crusty bread that absorbs the sauce, like a classic American hoagie roll. Originating in Philadelphia, Pennsylvania, it would have been topped, back in the day, only with browned onions. Many variations have seen the light of day since, including with mushrooms or sautéed green bell pepper strips. DE-LISH!

Our Fondussimo version is completely decadent. Guests can make their own hot sandwiches! To pack a truly nutritional punch, we suggest that you add raw vegetables, such as tomatoes, lettuce or even diced onion that will offer a nice fresh touch.

bouillon
La Fondue Philly Cheesesteak
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    BROTH

    • 3 liters of Lebon broth or other commercially available broth (beef and onion)
    • 3 big sprigs of thyme

    MAYONNAISE

    • ½ cup of store-bought mayonnaise
    • ½ teaspoon of steak rub or spices of your choice

    GARNISHES

    • 600 grams of fondue meat (ideally fresh, see tips)
    • ½ basket of Paris mushrooms
    • ¼ cup of minced Spanish onion
    • 8 slices of 4 mm thick real mozzarella or another heat resistant fresh cheese
    • 2 French baguettes
    • ¼ diced Spanish onion (optional)
    • Lettuce (optional)
    • Fresh tomato (optional)
  • Preparation

    • Heat the broth with the sprigs of thyme.
    • In the meantime, prepare the mayonnaise as well as the dipping garnishes and layout serving dishes.

    A few tips

    • You can easily use the same amount of broth to serve twice or three times the number of guests, as the garnishes absorb very little liquid. You must simply adjust the number of garnishes.
    • To make the meal last longer, cut the baguette in small 3-inch slices. To make the meal faster, serve 6- to 12-inch pieces.
    • The beef being the star of the dish, we recommend you use good quality and opt for fresh product rather than unfrozen. Many butchers and large grocery stores now offer inner or top round beef cuts, a winning choice both in terms of the taste and the texture.
    • Not a fan of beef? This recipe is also delicious with other types of fondue meets such as pork or chicken.
    • The epitome of yum: plan for a little side-serve of fondue broth to dip in your hot sandwich!