Philly Cheesesteak

Philly Cheesesteak: Indulge in the ultimate comfort food with our detailed Philly Cheesesteak recipe. Discover the perfect blend of tender beef, melted cheese, and sautéed onions on a soft hoagie roll. Perfect for home cooks who want to recreate this classic Philadelphia sandwich with ease. Explore step-by-step instructions, tips, and variations to make the best Philly Cheesesteak ever!

Ingredients:

For the Cheesesteak:

• 1 lb (450g) ribeye steak, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 2 tablespoons vegetable oil or butter
• Salt and pepper to taste
• 4 hoagie rolls or long sandwich buns
• 8 slices provolone cheese or cheese whiz

For the Marinade (optional):

• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced

Instructions:

1. Preparation:
   • If marinating the steak, combine the soy sauce, Worcestershire sauce, olive oil, and minced garlic in a bowl. Add the thinly sliced ribeye steak, toss to coat, and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
2. Sautéing the Vegetables:
   • Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat.
   • Add the sliced onions and bell peppers (if using). Cook, stirring occasionally, until the onions are golden and caramelized, about 10-15 minutes. Remove from the skillet and set aside.
3. Cooking the Steak:
   • In the same skillet, add the remaining tablespoon of oil or butter.
   • If you marinated the steak, remove it from the marinade and pat it dry with paper towels.
   • Increase the heat to medium-high and add the sliced steak to the skillet. Cook for 2-3 minutes on each side or until the steak is browned and cooked through. Season with salt and pepper to taste.
4. Assembling the Cheesesteaks:
   • Lower the heat to medium and return the cooked onions and bell peppers to the skillet with the steak. Toss everything together to combine.
   • Divide the mixture into four portions in the skillet. Top each portion with two slices of provolone cheese or a generous dollop of cheese whiz.
   • Allow the cheese to melt, then carefully scoop each portion into a hoagie roll.
5. Serving:
   • Serve the Philly Cheesesteaks hot. Optionally, you can toast the hoagie rolls before filling them for added crunch.
   • Enjoy your homemade Philly Cheesesteak with a side of fries, chips, or a refreshing salad.

Tips and Variations:

• Cheese Options: While provolone cheese is traditional, you can also use American cheese, mozzarella, or a cheese sauce for different flavors.
• Steak Selection: Ribeye steak is preferred for its tenderness and flavor, but you can also use sirloin or flank steak as alternatives.
• Vegetable Additions: Adding mushrooms or jalapeños can provide extra flavor and texture.
• Bread Choice: Use authentic Amoroso rolls if available, or substitute with any soft, crusty bread.
• Marinade Tips: If you prefer a more traditional approach, you can skip the marinade and season the steak simply with salt and pepper.
• Serving Ideas: Philly Cheesesteaks are great with classic condiments like ketchup, hot sauce, or mayonnaise.

This comprehensive Philly Cheesesteak recipe ensures you get the authentic taste of Philadelphia right in your kitchen. Perfect for a family dinner, a casual get-together, or even a game-day feast. Try it out and experience the magic of this iconic sandwich!

Youtube Source:

From there is all techniques. Let’s walking through these steps so you can nail cheesesteak perfection. Let’s get it started. – [Chef Michael] Philly folks take their cheesesteak seriously. The best start with actual steak

specifically ribeyes, these are super marbled Certified Angus Beef brand ribeyes. If you want the best cheesesteak start with the best steak, if it’s not Certified, it’s not the best. We’ll start by popping them in the freezer for about 30 minutes to firm them up, and make slicing thin super easy. Let’s get our onions ready, take a medium onion, spin it on a cutting board to whack in half. Okay, The spinning isn’t necessary, but it’s cool. And we’re into playing with knives here in the Test Kitchen.

peel and dice the onions about a half inch is ideal. Okay, Now onto this star, let’s get the slicing up the ribeyes. These are 16 ounce steaks about an inch and a half thick. The freezer is firm them up without being frozen. I’ve got a couple of ribeyes from the chuck end, which is my favorite because they have a larger cap muscle known as the spinalis, but they’ll also have a larger kernel of fat. I’m going to pull that out, and use it to cook with. Now, take your steak, and slice it into thin ribbons.

Look at that incredible marbling. When this hits the griddle, that fat is going to render, and give amazing flavor to our sandwiches. Put this beautiful pile of shaved ribeye on a clean plate, and fire up a large griddle in the meantime, I’m going to see everything on a true flat type griddle, but you can pull this off in a large cast iron griddle over a couple burners. start with a little butter on the griddle to toast our hoagie buns. Homemade buns are awesome, but we found that the Orlando Brand of hoagie buns worked

Really well for us. Keeping them intact, open them up, and toast the inside surface over the melted butter, pull them off when they’re just browned all around the edges. Now we’ll saute our onions on the same surface, throw down another pat of butter, and our kernel of fat. Get those onions on, and sear in that magical combination of butter and tallow. Move things around to evenly sear, and season those onions with salt and pepper, hold them off for a minute, and we’ll get to the ribeye part of this seasoning party.

Use the tallow to keep things seasoned, and toss the ribeye ribbons onto the griddle. We’re going to quickly move the beef around into a single layer to avoid crowding and steaming the beef. You really want to get it brown on as much surface area as you can here, do it in batches of one or two sandwiches at a time, depending on the size of your griddle. Let’s get it brown on one side, and seasoned with salt and pepper before flipping things over with a large metal offset spatula, move the beef around just a little bit more.

And then we’ll top with those seared onions, get things mixed up one last time before portioning your sandwiches about the length of your roles, and the width of our cheese. I’m using classic white American, my favorite, but you can use provolone either way I prefer the slice cheese because it will now hold in the steam of the meat while it melts. If you’re a fan of cheese whiz, just do that right on your rolls with the cheese melted, we’ll top with the open roll, and press into the cheese. Now you’ll see how this offset long metal spatula

Is such a great tool here. Slide it in sideways, and lift the sandwich off the griddle, flip it over and press the sandwich closed. Boom! That’s what a cheesesteak should look like. – This is showing true respect to a Philly Classic. Let’s have a bite, Perfectly seasoned Certified

Philly Cheesesteak Tour – 5 FAMOUS STEAKS TO EAT!! | American Fast Food in Philadelphia!

FAQ:

What is a Philly Cheesesteak? A Philly Cheesesteak is a classic sandwich originating from Philadelphia, Pennsylvania. It consists of thinly sliced beefsteak, melted cheese, and often includes onions, served on a hoagie roll.

What type of beef is used in a Philly Cheesesteak? Traditionally, ribeye or top round beef is used due to their tender and flavorful characteristics. The beef is thinly sliced and cooked on a griddle.

What kind of cheese is used in a Philly Cheesesteak? The most common cheeses are Cheez Whiz, provolone, and American cheese. Cheez Whiz is the traditional choice for an authentic Philly experience.

Are there any common toppings? Yes, common toppings include sautéed onions, bell peppers, and mushrooms. Some variations also include hot or sweet peppers.

What kind of bread is used? A soft hoagie roll or sub roll is traditionally used. The bread should be sturdy enough to hold the ingredients but soft enough to bite into easily.

How do you prepare a Philly Cheesesteak?

1. Thinly slice the beef (partially freezing it beforehand can make slicing easier).
2. Sauté onions, bell peppers, and mushrooms (if using) on a griddle or in a large skillet.
3. Cook the beef on the griddle until browned.
4. Melt the cheese over the beef.
5. Place the beef and cheese mixture onto a hoagie roll and top with sautéed vegetables.
6. Serve hot.

Can I make a vegetarian version of a Philly Cheesesteak? Yes, you can substitute the beef with mushrooms, seitan, or a plant-based meat alternative. The preparation method remains similar.

What are some common variations of the Philly Cheesesteak?

• Pizza Steak: Includes marinara sauce and mozzarella cheese.
• Buffalo Chicken Cheesesteak: Uses shredded chicken with Buffalo sauce and blue cheese.
• Cheesesteak Hoagie: Adds lettuce, tomato, and mayonnaise.

Where can I get an authentic Philly Cheesesteak? Authentic Philly Cheesesteaks can be found in many eateries in Philadelphia. Some famous spots include Pat’s King of Steaks, Geno’s Steaks, and Jim’s Steaks.

Can I freeze a Philly Cheesesteak? It’s best to freeze the cooked beef and cheese mixture separately from the bread to maintain the texture. Reheat the mixture and assemble the sandwich when ready to eat.

What are the nutritional facts of a typical Philly Cheesesteak? A standard Philly Cheesesteak can contain around 700-900 calories, depending on the size and additional toppings. It’s a rich source of protein but also high in fats and carbohydrates.

Is a Philly Cheesesteak gluten-free? The sandwich is not gluten-free due to the hoagie roll. However, you can use a gluten-free bread alternative to make it suitable for a gluten-free diet.