A toasted garlic-butter-seasoned hoagie bun is wrapped around a delicious ribeye steak, melting gooey provolone, and caramelized onions to make a Philly Cheesesteak. This is how a Philadelphia Cheesesteak sandwich is traditionally made!
What is a Philly Cheesesteak?
A Philly Cheesesteak sandwich is constructed with provolone cheese, caramelized onions, and extremely thin slices of ribeye steak. The original classic that gained traction on the East Coast is that straightforward mix. On the West Coast, peppers and mushrooms have been added to the Philly Cheesesteak, although a genuine “Philly” simply consists of steak, onion, and cheddar served over a roll.
Which Cut of Beef Should I Use?
The preferred steak for Philly Cheesesteak sandwich is ribeye. When cooked, it becomes soft and well-marbled. A lean but incredibly tender cut we have also used successfully is flank steak, which is cut across the grain. If using flank steak, you will need to add a bit extra oil to your cooking surface.
Pro-Tips for Slicing Beef Thinly:
The extremely thinly sliced meat is essential to a perfect cheesesteak. If your steak is thicker, freeze it for 40 minutes; if it’s thinner, freeze it for 30 minutes. This will make slicing it easier. With a sharp knife, make any extra fat or silver skin (if any) disappear before making thin, anti-grain cuts.
Time-Saving Tips: Ask the butcher to slice your beef very thinly to save time. To obtain such paper-thin slices, if you prepare ahead, they may put the cut of meat in the refrigerator while you go shopping.
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
SERVINGS: 2 servings
- 10 to 12 ounces ribeye steak
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 medium sweet onion, sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 ounces (3 slices) provolone cheese
- 2 hoagie rolls, toasted
- 1/4 cup Cheez Whiz, warme
- Fresh thyme, for garnish, optional
- Slice and freeze the steak:
Place the steak on a sheet pan in the freezer for about 10 minutes, or until it is very cold but not completely frozen.
Large amounts of fat should often be removed from the steak’s edges, but tiny veins of fat in the center are OK. Use a sharp knife to slice the meat as thinly as possible. Without an animal slicer, you won’t be unable to get meat paper thin but picture thicker deli-cut meat instead. Sprinkle salt and pepper on the steak
- Cook Onions & Peppers:
The sliced onions and jalapenos should be cooked with a tablespoon of extra virgin olive oil in a big skillet over medium heat. Add pepper and 1/4 teaspoon of salt for seasoning. Cook for 12 to 15 minutes, stirring periodically, until the peppers and onions have softened and are beginning to caramelize on the edges. Avoid rushing them!
- Cook Steak:
Heat a griddle or sizable pan over medium-high heat before cooking the meat. Add the steak slices and the last tablespoon of olive oil. The steak should be evenly distributed throughout the entire surface area of the griddle. Stir after just a few seconds of cooking to finish the steak’s preparation. It may take a minute or two, yet it will cook quickly.
- Putting the cheesesteak to rest:
Reduce the heat under the steak to low, then stir in the onions and peppers before serving. Then top the steak mixture with the provolone slices and allow the cheese to melt. After the cheese has melted, incorporate it by stirring.
- Build the cheesesteaks, then dish them up:
Scoop the cheesesteak ingredients evenly into the hoagie bread that has been toasted. Pack up the hoagie rolls now! For optimum cheesiness, you can drizzle heated Cheez Whiz over the cheesesteaks. Serve the food with fresh thyme on top.
Serving the Philly Cheesesteak in Inventive Ways
There are so many creative ways to present this mixture, including
- Some amazing ketogenic (low carbohydrate) Philly Cheese Steak alternatives if you’re craving that beefy, cheese filling but don’t want the bun.
- Pasta that has been overcooked or put into a shell.
- Low-carb Philly Cheesesteak Sliders Low-carb Philly Cheesesteak Loaded Bell Peppers and Portobello Mushrooms.
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