Lomo Saltado Philly Cheesesteak

Prep Time:
20 mins.
Cook Time:
20 mins.
12 sandwiches

Saucemaker Peppercorn Brandy

A unique robust peppercorn sauce, perfectly balanced with a hint of wood-aged brandy and cracked black pepper and whole pink and green peppercorns, puts an exciting twist on a popular classic sauce.


Lomo Saltado:

2 cups (500 mL) E.D.SMITH® Saucemaker Peppercorn Brandy Sauce

1/4 cup (60 mL) Soy sauce

1/4 cup (60 mL) White wine vinegar

4 Garlic cloves, crushed (20 g)

1 tbsp (5 g) Ground cumin

1 tsp (5 g) Salt

3 lb (1.5 kg) Rib eye steak, sliced

2 tbsp (30 mL) Canola oil

2 Red pepper, thinly sliced (365 g)

2 Green pepper, thinly sliced (280 g)

2 Onion, thinly sliced (290 g)

2 tbsp (30 mL) Tomato paste


12 Hoagie buns, halved lengthwise

6 cups (650 g) French fries

24 slices Provolone cheese (455 g)


Lomo Saltado: Combine Peppercorn Brandy Sauce, soy sauce, vinegar, garlic, cumin and salt in a large bowl; add sliced steak and toss to coat. Marinate in refrigerator for 1 hour.

In a large nonstick skillet, heat half of the oil over medium heat; cook half of the peppers and onions for 3 minutes. Add 1 tbsp (15 mL) of the tomato paste and half of the meat mixture; cook for 4 to 6 minutes or until meat is cooked through and vegetables are tender. Repeat with remaining oil, vegetables and meat mixture; transfer to small hotel pan.

Assembly:  1 order (1 sandwich): Place hoagie bun on a clean work surface. Place 190 g meat mixture on bottom of bun. Top with 40 g French fries and 2 slices of cheese; cap with top of bun. Cook at 400°F (200°C) for 2 or 3 minutes or until cheese has melted.