Philly Cheesesteak Recipe
Philadelphia, Pennsylvania is where the Philly cheesesteak sandwich began. On a long, crusty bun, it typically consists of thinly sliced beefsteak, melted cheese (often provolone or American), and sautéed onions. Typically, additional condiments, like peppers or mushrooms, are added to the sandwich to personalize it. The Philly cheesesteak is a classic of Philadelphia cuisine and has gained popularity in the United States and many other nations.
The origins of the Philly cheesesteak stretch back to the early 20th century when Philadelphia hot dog vendors began cooking and serving beef on rolls. Finally, cheese was added, and the sandwich became a neighborhood favorite.
Pat’s King of Steaks, which has served the sandwich since 1930, is the most renowned location to purchase a Philly cheesesteak. Pat’s is located in South Philadelphia, in the city’s Italian-American area, and is frequently credited with inventing the Philly cheesesteak.
Locals disagree on the optimal method for preparing a Philly cheesesteak. Some individuals prefer their steak “wit” (with onions) or “without” (without onions), while others prefer peppers, mushrooms, or even cheese whiz as toppings.
Regardless of preparation, the Philly cheesesteak continues to be a popular dish in Philadelphia and beyond. It is a famous example of American comfort food and frequently appears on restaurant menus nationwide.
Here’s a recipe to make a classic Philly cheesesteak at home:
Ingredients:
- 1 lb. beef ribeye, sliced very thin
- 4 large hoagie rolls
- 1 large onion, sliced
- 8 slices of provolone cheese
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Optional toppings: sliced mushrooms, sliced peppers
Instructions:
- Prepare a large skillet or griddle over medium-high heat.
- Add the vegetable oil to the pan and allow it to heat.
- Add the sliced onions to the skillet and simmer for 5 to 7 minutes, or until softened and browned.
- Take the onions out of the pan and set them aside.
- Add the beef slices to the pan and cook for approximately 2 to 3 minutes, until browned.
- Season the beef to taste with salt and pepper.
- Return the cooked onions to the beef in the skillet and stir to incorporate.
- Two pieces of provolone cheese should be placed on top of the steak and onions. Let the cheese melt for one to two minutes.
- With a spatula, divide the meat and cheese mixture into four parts, each of which is approximately the size of a hoagie roll.
- If preferred, place each portion on a hoagie bread and add any additional toppings.
- Serve immediately while the sandwich and cheese are still warm and melted.
Enjoy your homemade Philly cheesesteak!
Additional Tips To Make Your Philly Cheesesteak Even More Delicious:
- Choose the proper bread type: a traditional Philly cheesesteak is served on a soft, chewy hoagie roll. Look for long rolls with a somewhat crusty exterior and a delicate, airy interior.
- Select the appropriate cut of beef: Ribeye steak is the typical cut of beef used in Philly cheesesteaks, but sirloin and flank steak are also acceptable substitutes. Ensure that the meat is sliced extremely thinly against the grain to ensure that it cooks fast and remains tender.
- Don’t overcrowd the pan; cook the meat and onions in batches, if necessary, so that they can brown and caramelize correctly.
- Cheese should be added after the steak and onions have been cooked and seasoned. This allows the cheese to melt and mingle with the other components, preventing it from overpowering the dish.
- While the traditional Philly cheesesteak is constructed with onions and cheese, feel free to add other toppings such as sliced mushrooms, peppers, or jalapenos to your liking.
- A Philly cheesesteak is typically accompanied by a side of fries or onion rings. This is a satisfying dish that is suitable for lunch or dinner.
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