A Philly Cheesesteak is made with tender ribeye steak, melted gooey provolone cheese, and caramelized onions wrapped in a toasted garlic butter hoagie baguette for a delicious sandwich. Prepare a Philly Cheesesteak sandwich the old-fashioned way with this recipe!
Creating restaurant-quality sandwiches, such as French Dip and Burgers, is a lot of fun for us! The preparation of this Cheesesteak meal is less complicated than it appears. If you finish reading this article, you’ll understand why everyone is talking about it.
What is the best way to describe a Philly Cheesesteak?
The Philly Cheesesteak is a sandwich made up of thinly sliced ribeye steak, caramelized onions, and provolone cheese that is popular in the Philadelphia area. That fundamental combination is the original classic, which gained popularity on the East Coast.
When it comes to the West Coast, the Philly Cheesesteak has been adjusted to include bell peppers and mushrooms, but a true “Phily” is made up of nothing but steak, onions, and cheese served on a roll.
A Philly cheesesteak sandwich is made up of several ingredients, including ribeye steak, hoagie buns, provolone cheese, onion, mayonnaise, and garlic butter.
Which Beef Cut Should I Use? What is the best way to cook it?
The ribeye steak is the preferred cut of meat for Philly Cheesesteak sandwiches. Upon cooking, it becomes tender and well-marbled.
The flank steak is another cut that has proven to be a good choice for us because it is lean but soft when cut across the grain. Flap steak will require a little more oil on your frying surface if you’re using it instead of skirt steak.
The Best Cheese for a Philly Cheesesteak:
The most widely consumed cheese is mild provolone. A number of provolone brands were tested, and the only one that did not meet our expectations was Costco’s “aged” provolone.
The flavor of the aged provolone cheese was overpowering. Another common option is white American cheese, which is similar to Swiss cheese. Some Philadelphia restaurants use a cheese that is similar to Velveeta, but we prefer provolone.
Techniques for Thinly Slicing Beef:
A great cheesesteak is made possible by using extremely thinly sliced meat. Wrap your steak in plastic wrap and freeze it for 30-40 minutes to make slicing it easier (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes).
Removing any superfluous fat and silver skin (if any) before thinly slicing across the grain with a sharp knife is the next step.
In order to save time, request that your meat be finely sliced by the butcher. If you plan ahead of time, they might put the steak in the freezer while you go shopping to purchase those paper-thin slices of steak.
To make a Philly Cheesesteak, follow these instructions:
This is one of our simplest sandwich recipes, with minimal preparation time and even faster cooking time. It’s a supper that takes 30 minutes to prepare. This can be prepared on the stovetop, a flat cooktop, or a griddle.
-Using a serrated knife, slice hoagie rolls 3/4 of the way through. Onions should be diced, and beef should be thinly sliced.
-In a small mixing dish, combine 2 tablespoons softened butter and 1 crushed garlic clove. On the cut sides of four hoagie rolls, spread garlic butter. Set aside the buns after toasting them on a large pan, flat stovetop, or griddle over medium heat until golden brown.
-In a pan or on the stovetop, heat 1 tablespoon of oil and caramelize sliced onions, then transfer to a bowl.
-Raise the heat to high and add 1 tablespoon of oil. Spread the thinly sliced steak in an equal layer on the baking sheet. Allow to brown for a few minutes, then flip and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the steak is fully done, then add the caramelized onions.
-Divide the meat into four equal chunks and top each with two slices of cheese before turning off the heat to allow the cheese to melt without overcooking the meat.
-On the toasted side of each bun, spread a thin coating of mayo. Place a toasted bun over each portion and use a spatula to scrape the cheesy beef into the bun as you flip it over, working with one portion at a time. Warm the dish before serving.
Notes about the recipe:
Cover and freeze your steak for 30-40 minutes to make slicing simpler (freeze a thicker steak 40 min and a thinner steak 30 min).
Serve a Philly Cheesesteak in a Variety of Wasy:
There are so many interesting ways to serve this combination, including some amazing keto (low carb) Philly Cheese Steak suggestions, if you’re craving that beefy cheese filling but don’t want to use the bun.
-Stuffed into Shell Pasta or served over cooked pasta
-Sliders with cheesesteak Cheesesteaks
-Stuffed Bell Peppers with (Low Carb) Philly Cheesesteak
-Stuffed Portobello Mushrooms (Low Carb)
WHAT MAKES AN AUTHENTIC CHEESESTEAK?
Is this an actual Philadelphia cheesesteak? No, in a nutshell.
But I can assure you that this is a fantastic, tasty, and delectable steak sandwich. I think you’ll appreciate it whether it’s authentic or not.
What distinguishes a genuine Philly cheesesteak?
First and foremost, it will very certainly need to be made in Philadelphia, hence the name. Second, a typical cheesesteak consists of thinly sliced ribeye steak and cheese served on an amoroso roll.
Onions are commonly used as a topping on traditional cheesesteak sandwiches.
Your cheesesteak may be topped with American cheese, provolone cheese, or cheese whiz, depending on where you buy it.
Bell peppers and mushrooms are frequent toppings in areas of the country other than Philadelphia. These toppings are absolutely optional and can be left out if you don’t like them.
This Philly Cheesesteak Sandwich with Ribeye steak, sweet onion, provolone cheese are the best! Easy to make and delicious in its simplicity.
- 1 lb Ribeye steak trimmed and thinly sliced
- 1/2 tsp Sea salt or to taste
- 1/2 tsp Black pepper or to taste
- 1 sweet onion (large), diced
- 8 slices provolone cheese mild (not aged provolone)
- 4 Hoagie Rolls sliced 3/4 through
- 2 Tbsp unsalted butter softened
- 1 garlic clove pressed
- 2-4 Tbsp mayonnaise or to taste
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
Source : Philly Cheesesteak Recipe