Vietnamese Fusion Philly Cheesesteak

I knew I wanted to make this Vietnamese fusion Philly Cheesesteak from the very first time I tried a Philly.

I first heard about a Philly Cheesesteak in the late ’90s, watching Fresh Prince of Bel-Air. Will Smith mentioned the telltale grease stains on real Philly cheesesteak bags, adding a touch of authenticity and charm. Shortly after that, my oldest brother took me to our local Philly Cheesesteak spot. I got to try it for the first time, and it was love at first bite!

That memory has really stuck with me throughout my entire life and still brings me a lot of comfort.

What is a Vietnamese Fusion Philly Cheesesteak?

Many of the recipes I share on my blog are traditional recipes I’ve grown up eating my entire life. As I’ve delved into creating my own recipes, I aimed to combine my passion for Vietnamese culture and cuisine. That’s how this Vietnamese fusion Philly cheesesteak was born.

For the beef, I’m using my classic bò lúc lắc (shaking beef) marinade to amp up the flavor.
Traditionally, shaking beef includes onions and bell peppers, making it a natural match for bo luc lac and cheesesteak. I chose thinly sliced rib-eye over cubed filet mignon to honor Philly’s roots.

Bringing it all together is the classic French baguette instead of a hoagie roll to really drive the Vietnamese fusion point home.
This sandwich is legitimately one of the best things I’ve eaten in a very long time, and I’m incredibly excited to share it with y’all.

Load it up!

P.S., feel free to load it up with all your favorite Philly or banh mi toppings like mayo, lettuce, tomatoes, cilantro, or pickled veggies!
I hope you give it a try, and let me know what you think in the comments!

If you’re looking for more classic banh mi recipes, make sure you give my sandwich section a look through!

Vietnamese Fusion Philly Cheesesteak

4.0 from 13 votes

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• 2 loaves 2 French Baguette

• 2 lbs 2 Thinly Sliced Ribeye

• 6 slices 6 Provolone Cheese

• 1 1 Green Bell Pepper

• 1/2 1/2 Onion

• Marinade:

• 2 tbsp 2 Oyster Sauce

• 2 tbsp 2 Soy Sauce

• 1 tbsp 1 Dark Soy Sauce

• 1 tbsp 1 Sugar

• 1 tbsp 1 Minced Garlic

• 1 tbsp 1 Oil

• Salt and pepper

Directions

• Combine oyster sauce, soy sauce, dark soy sauce, sugar, minced garlic, oil, salt, and pepper in a mixing bowl. Add thinly sliced rib-eye, and let marinate in the fridge for 15-30 minutes
• Slice bell pepper and onion into strips
• Let beef come to room temperature, then add oil to a hot pan. Add rib-eye into a single layer on the pan, and let the meat get a hard sear before moving around
• Add sliced bell peppers and onions, and shake the pan, making sure everything is well incorporated
• Add provolone cheese, and cover the pan with a lid to melt the cheese
• Add Philly mixture to a French baguette and serve

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