The Philly Cheesesteak is a beloved classic, known for its savory flavors and comforting warmth. Growing up, I fondly remember visiting Philadelphia with my family, eagerly anticipating the iconic cheesesteak sandwiches that the city is famous for. One particular trip stands out, where we joined a local food tour that introduced us to various cheesesteak joints. The tour guide passionately explained the nuances of each sandwich, from the choice of meat to the type of cheese, and the secret behind perfectly caramelized onions. This hands-on experience left an indelible mark on my culinary adventures and inspired me to recreate this delectable sandwich at home.
The magic of a Philly Cheesesteak lies in its simplicity and the quality of its ingredients. A good ribeye steak, thinly sliced and seasoned, forms the heart of the sandwich. The key to achieving the best flavor is to caramelize the onions to perfection, bringing out their natural sweetness which complements the savory meat. For cheese, while the purists might insist on Cheese Whiz, I personally enjoy the creamy melt of provolone which envelops the meat and onions beautifully.
One of the tweaks I love making is adding a touch of garlic butter to the hoagie rolls. This small adjustment elevates the sandwich, adding a subtle yet flavorful twist. The garlic butter not only enhances the taste but also ensures the rolls are perfectly toasted and crisp. Additionally, I occasionally like to experiment with different cheeses like mozzarella or even a sharp cheddar, depending on my mood and what’s available in my fridge.
If you’re looking to add a bit more zing to your sandwich, a few thin slices of bell peppers or jalapeños can be sautéed with the onions. This adds a slight crunch and a hint of spice, perfect for those who enjoy a little kick in their meal. Another variation worth trying is incorporating a bit of mushroom, which brings an earthy depth to the cheesesteak.
No matter how you choose to customize your Philly Cheesesteak, the essence of this sandwich remains in its rich, hearty flavors that make it a go-to comfort food. Whether you’re making it for a quick weeknight dinner or serving it at a casual get-together, this recipe is sure to impress and satisfy everyone at the table. Enjoy this slice of Philadelphia in the comfort of your home, and maybe it will inspire you to create your own fond food memories.
Preparing Philly Cheesesteak Sandwiches
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Ingredients
- 1 pound ribeye steak, thinly sliced (trimmed)
- 1 large sweet onion, chopped
- 8 slices of mild provolone cheese
- 4 hoagie rolls (sliced 3/4 through)
- 2 tablespoons unsalted butter (softened)
- 1 garlic clove, finely chopped
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2-4 tablespoons mayonnaise (to taste)
Directions
- Using a serrated knife, cut the hoagie rolls 3/4 of the way through. Chop the onions and thinly slice the ribeye steak.
- Mix 2 tablespoons of softened butter with 1 finely chopped garlic clove in a small bowl. Spread this garlic butter on the cut sides of the hoagie rolls. Toast the rolls on a skillet, cooktop, or griddle over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in your pan or cooktop. Sauté the chopped onions until caramelized, then transfer to a bowl.
- Increase the heat to high and add another tablespoon of oil. Spread the thinly sliced steak in an even layer on the pan. Let it brown undisturbed for a couple of minutes, then flip and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until the steak is fully done, then mix in the caramelized onions.
- Divide the steak and onion mixture into 4 portions. Place 2 slices of provolone cheese on each portion, then turn off the heat to allow the cheese to melt without overcooking the meat.
- Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Place a toasted roll over each portion of the cheesy steak, then use a spatula to scoop the mixture into the roll as you flip it over. Serve warm.
FAQs:
What cut of meat is best for a Philly Cheesesteak?
The best cut of meat for a Philly Cheesesteak is ribeye steak because it is tender and has a good amount of marbling, which adds flavor. Some also use top round or sirloin as alternatives.
Can I use a different type of cheese for a Philly Cheesesteak?
Yes, while provolone cheese is traditional, you can also use American cheese or Cheez Whiz for a classic taste. Mozzarella or cheddar can be used if you prefer a different flavor.
How can I make my Philly Cheesesteak healthier?
To make a healthier version of a Philly Cheesesteak, you can use whole wheat hoagie rolls, leaner cuts of meat like sirloin, and reduce the amount of cheese or use a lower-fat cheese option. Adding more vegetables like bell peppers and mushrooms can also add nutrients and reduce the overall calorie count.
Is it possible to prepare Philly Cheesesteak in advance?
Yes, you can prepare the steak and onion mixture in advance and store it in the refrigerator for up to two days. Reheat the mixture on the stove and assemble the sandwiches just before serving to keep the rolls from getting soggy.
Can I cook a Philly Cheesesteak on a grill?
Yes, you can cook the steak and onions on a grill using a griddle or cast iron skillet. This can add a nice smoky flavor to the sandwich. Be sure to keep an eye on the heat to avoid overcooking the steak.
What sides go well with a Philly Cheesesteak?
Popular sides for a Philly Cheesesteak include fries, onion rings, potato chips, or a simple side salad. These sides complement the rich flavors of the sandwich and provide a balanced meal.
Philly Cheesesteak
Ingredients
- 1 lb ribeye steak thinly sliced (trimmed)
- 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- 1 large sweet onion diced
- 8 slices mild provolone cheese
- 4 hoagie rolls sliced 3/4 through
- 2 Tbsp unsalted butter softened
- 1 garlic clove minced
- 2-4 Tbsp mayonnaise to taste
Instructions
- Cut the hoagie rolls 3/4 of the way through using a serrated knife. Dice the onions and thinly slice the ribeye steak.
- In a small bowl, combine 2 Tbsp of softened butter with 1 minced garlic clove. Spread this garlic butter on the cut sides of the hoagie rolls. Toast the rolls on a skillet, cooktop, or griddle over medium heat until golden brown. Set aside.
- Heat 1 Tbsp of oil in your pan or cooktop. Sauté the diced onions until caramelized, then transfer to a bowl.
- Increase the heat to high and add another 1 Tbsp of oil. Lay the thinly sliced steak in an even layer on the pan. Let it brown undisturbed for a couple of minutes, then flip and season with 1/2 tsp of salt and 1/2 tsp of black pepper. Cook until the steak is fully done, then mix in the caramelized onions.
- Divide the steak and onion mixture into 4 portions. Place 2 slices of provolone cheese on each portion, then turn off the heat to allow the cheese to melt without overcooking the meat.
- Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Place a toasted roll over each portion of the cheesy steak, then use a spatula to scoop the mixture into the roll as you flip it over. Serve warm.
