Philly Cheesesteak Recipe
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Loading... - Cade Atkinson
- 01 Apr 2022
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Prep: 10 mins
Cook: 15 mins
Freeze: 30 mins
Total: 55 mins
Servings: 2 servings
Yield: 2 sandwiches
A classic Philly cheesesteak consists of thinly sliced and sautéed ribeye beef, melted cheese, and onions all stuffed into an Amoroso's Italian hoagie (or sub) roll. The caramelized onions add flavor and texture without taking too much away from the real stars: meat and cheese. Some cheesesteak lovers add sautéed button mushrooms and/or peppers, but some locals to the City of Brotherly and Sisterly Love (or cheesesteak purists) may find this more than offensive.
As far as cheese options go, many would argue that Cheez Whiz is the only acceptable cheese option, as it's typically what is put on a cheesesteak when you'd order it in Philly. However, provolone and American cheese are also acceptable and are widely used, too.
There's definitely some debate as to who makes the best cheesesteak in Philly, often centering around Pat's versus Geno's. Suffice to say, Philadelphians argue about cheesesteaks the same way New Yorkers argue about pizza.
According the the Philadelphia Inquirer, to order one must say, "a cheesesteak wit" for onions and "a cheesesteak witout" for none. If you can't make it to the city to try out your ordering skills, grab your griddle or largest cast iron pan, two offset spatulas, and your appetite to make this recipe.
Ingredients
2 10" sandwich, hoagie bun, sliced lengthwise, remaining connected on one side
4 tablespoons butter, softened
2 tablespoons vegetable oil
1 large yellow onion, diced
1/2 pound ribeye steak, sliced thin (see Recipe Tip below)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons granulated garlic
4 slices provolone cheese
Steps to Make It
1. Gather the ingredients.
2. Butter the insides of the hoagie rolls with the softened butter.
3. Heat a griddle or your largest cast-iron skillet over medium heat. Toast the buttered side of the bread until it’s golden. Set aside.
4. Turn the heat up to medium-high. Add the oil to the griddle or skillet. Once heated and shimmering, add the onions and sauté until soft and beginning to brown, about 8 minutes. Remove from the pan and set aside.
5. Add the thin slices of steak to the pan in one layer. Season with half of the salt, pepper, and granulated garlic. Sear for 1 to 2 minutes without disturbing it, then flip, add remaining seasonings, and sear the other side for 1 minute.
6. Add the cooked onions back. Use spatulas to chop the steak like you would a knife and fork, hold with one and break apart with the other, gently pushing the meat away from you, alternate as needed. Read More…
