Philly Cheesesteak Curry


  • Shaved beef, 2-3 pounds of sandwich slices (local provider Silver Springs Farms from Harleysville, PA makes a very high quality pre-sliced product and its can be found at ACME)
  • Garlic, 5 cloves
  • Ginger, 4 tbsp (1/4 cup) shredded
  • Brown sugar, 2 tbsp
  • Gochujang or chili garlic sauce, 5 tbsp
  • Rice wine vinegar, 6 tbsp
  • Soy sauce, 8 tbsp
  • Sesame oil, 7 tbsp
  • Paneer cheese, 8-10 ounces cubed
  • Aged provolone, 4-8 oz shredded
  • Colby cheese, 4-8 oz colby shredded
  • Cream/milk, 6 ounces
  • Yellow or white onions (4)
  • Large poblano peppers (3)
  • Large portobello mushrooms(3)
  • Unsalted butter, 8 tbsp
  • Flour, 1/2 cup
  • Meat curry masala, 1-2 tbsp
  • Red curry paste, 3-4 tbsp
  • Tomato paste, 6 ounces
  • Beef stock, 6 cups
  • Coconut milk, 6 ounces
  • 6 Philadelphia’s hearth-baked Amoroso’s club rolls, Diced 1” cubes
  • Olive oil

Bulgogi Beef

  1. Make bulgogi marinade by combining 3 tbsp ginger, 4 cloves garlic, brown sugar, soy sauce, rice wine vinegar, gochhjang/chili garlic sauce, and sesame oil.
  2. Marinate shaved beef for at least one hour.

Cheese sauce

  1. Dice paneer and shred aged provolone cheese and Colby cheese.
  2. Set up double boiling system and combine paneer, provolone, colby and cream/milk. Start with smaller amounts and add as needed.
  3. Stir regularly while preparing curry. Add cheese/cream to desired taste and consistency.

Curry base

  1. Slice into thin strips: three onions, two poblano peppers, and two portobello mushrooms. Set aside.
  2. Finely dice one onion, one poblano pepper, and one portobello for curry base.
  3. In small sauté pan, combine diced vegetables with 1 clove garlic, 1 tbsp ginger and sauté until soft. Remove from heat and set aside.
  4. In Dutch oven, make roux by melting butter on medium/low heat adding flour until evenly mixed.
  5. Add meat curry masala, red curry paste, and tomato paste mixing quickly to avoid burning. Stir until roasted, 1-2 minutes.
  6. Add sautéed diced vegetable mix, stir 1-2 minutes.
  7. Add beef stock and cook on medium heat for 15 minutes.
  8. Add coconut milk and cook for 5 minutes.
  9. Heat a separate large skillet until hot.
  10. Add beef with all of the marinade and simmer until fully cooked.
  11. Add beef to curry.
  12. In same skillet, brown sliced onion, poblano, and portobello strips in butter for 5 minutes until just beginning to soften.
  13. Add vegetables to curry.


  1. Spread Amoroso’s bread cubes over baking sheet and brush lightly with olive oil.
  2. Bake at 350° until lightly browned.

Serve curry over bread cubes and drizzle cheese (wit) or skip (witout).

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