Philly Cheesesteak

The Philly Cheesesteak, also known simply as the cheesesteak, is an iconic American sandwich that originated in Philadelphia, Pennsylvania. It consists of thinly sliced, sautéed beef—typically ribeye—topped with melted cheese, all piled into a soft hoagie roll. The sandwich is beloved for its rich flavors and satisfying texture, making it a staple in both Philadelphia and across the United States. Whether served in classic form or with creative variations, the Philly cheesesteak is an indulgent and delicious meal.

History of the Philly Cheesesteak

The origin of the Philly cheesesteak dates back to the 1930s when Pat Olivieri, a hot dog vendor in South Philadelphia, created the sandwich. According to the most widely accepted legend, Olivieri grilled thinly sliced beef and placed it in a roll as a break from his usual hot dogs. A cab driver passing by asked for one, and after tasting it, suggested that Olivieri sell the sandwich at his stand. Soon after, the sandwich became so popular that Olivieri opened Pat’s King of Steaks, a steak sandwich shop that still operates today.

Originally, the sandwich didn’t include cheese, but as it gained popularity, cheese was added to the mix. Pat’s King of Steaks and Geno’s Steaks—another famous cheesesteak shop across the street from Pat’s—helped define the modern Philly cheesesteak, with both establishments still battling over who makes the best version of the iconic sandwich.

Ingredients for a Classic Philly Cheesesteak

To make an authentic Philly cheesesteak, the ingredients are relatively simple, but the quality and preparation are key to achieving that signature taste and texture.

Key Ingredients:

1. Ribeye Steak: Thinly sliced ribeye steak is the traditional meat used for a cheesesteak. Ribeye is preferred because it’s tender and flavorful due to its fat content, which ensures a juicy sandwich. You can also use other cuts like sirloin if ribeye isn’t available.
2. Cheese: Three main types of cheese are commonly used in a Philly cheesesteak:
   • Cheez Whiz: A processed cheese spread and arguably the most iconic option.
   • Provolone: For those who prefer a milder, less processed flavor.
   • American Cheese: Another popular choice that melts easily and offers a creamy texture.
3. Hoagie Roll: The bread used is crucial to the sandwich’s overall structure and taste. It should be a soft hoagie or sub roll, slightly crisp on the outside but soft enough to absorb the juices from the steak and cheese.
4. Onions (optional): Many people add sautéed onions to their cheesesteak for extra flavor and texture. Some people enjoy their cheesesteaks “wit” (with onions), while others prefer it without (“witout”).
5. Optional Toppings: Some variations also include sautéed bell peppers, mushrooms, and even hot or sweet peppers.

Step-by-Step Instructions for a Classic Philly Cheesesteak

Here’s a basic guide to making a classic Philly cheesesteak:

Ingredients:

• 1 pound thinly sliced ribeye steak (or sirloin)
• 4 hoagie rolls
• 1 large onion, thinly sliced
• 8 slices provolone cheese (or Cheez Whiz/American cheese)
• 2 tablespoons vegetable oil or butter
• Salt and pepper to taste
• Optional: sliced bell peppers, mushrooms

Instructions:

1. Prepare the Steak: If your ribeye isn’t pre-sliced, it’s easiest to slice it thinly when the meat is cold or partially frozen. Use a sharp knife to cut the steak into very thin strips. Season the steak with salt and pepper.
2. Cook the Onions: In a large skillet, heat 1 tablespoon of oil or butter over medium heat. Add the sliced onions and cook for about 5-7 minutes, stirring occasionally, until they are soft and golden brown. If you’re adding other vegetables like bell peppers or mushrooms, sauté them with the onions. Remove from the skillet and set aside.
3. Cook the Steak: In the same skillet, heat another tablespoon of oil or butter over medium-high heat. Add the sliced steak, spreading it out evenly in the pan. Let it cook undisturbed for 1-2 minutes to develop a nice sear. Then, using a spatula or tongs, start to break up and stir the steak as it cooks. Continue cooking for another 4-5 minutes, until the steak is browned and fully cooked through.
4. Add the Cheese: Once the steak is cooked, divide it into portions in the skillet (one portion per sandwich). Place slices of provolone or American cheese over each portion of steak, allowing it to melt. Alternatively, you can melt Cheez Whiz directly onto the steak.
5. Toast the Rolls: If you like, you can lightly toast the hoagie rolls to add a little extra crunch. Simply split the rolls open and place them cut-side down on a skillet or grill until lightly toasted.
6. Assemble the Sandwich: Once the cheese has melted, transfer the steak and cheese mixture onto the hoagie rolls. If you’ve cooked onions or other vegetables, add them on top of the steak. Close the roll and press it down gently to help everything meld together.
7. Serve and Enjoy: Serve the Philly cheesesteak immediately while it’s hot and melty. Many people enjoy it with a side of fries, pickles, or even with ketchup or hot sauce.

Popular Variations of the Philly Cheesesteak

While the classic cheesesteak recipe sticks to just steak, cheese, onions, and a roll, many regional and modern variations have sprung up, each with its own unique twist:

• Mushroom Cheesesteak: Adds sautéed mushrooms along with or instead of onions.
• Pepper Cheesesteak: Includes sautéed bell peppers for a bit more sweetness and crunch.
• Buffalo Cheesesteak: Incorporates buffalo sauce for a spicy kick.
• Cheesesteak Hoagie: Combines a cheesesteak with hoagie ingredients like lettuce, tomato, and mayonnaise, creating a fusion of two classic sandwiches.
• Chicken Cheesesteak: Swaps out the ribeye steak for thinly sliced chicken breast, creating a lighter but still flavorful sandwich.

Tips for the Perfect Philly Cheesesteak

• Thinly Slice the Meat: The key to a great cheesesteak is thinly sliced meat. You can ask your butcher to slice it for you or freeze the meat for about 30 minutes to make it easier to cut at home.
• Don’t Overcook the Steak: Cook the steak quickly over medium-high heat to keep it juicy and tender. Overcooking the steak can make it tough and dry.
• Melt the Cheese: Let the cheese melt directly on the meat while it’s still in the skillet for a perfectly gooey texture that melds with the steak.

Conclusion

The Philly cheesesteak is more than just a sandwich; it’s a symbol of Philadelphia’s food culture and an American classic. With its simple yet flavorful combination of thinly sliced steak, melted cheese, and soft hoagie roll, it has captured the hearts of food lovers everywhere. Whether you stick to the original or experiment with different toppings and cheeses, a Philly cheesesteak is always a hearty, satisfying meal that’s perfect for any occasion.