Andy Montoya
The Philly cheesesteak is a sandwich that originated in Philadelphia, Pennsylvania in the early 1900s. It traditionally consists of thinly sliced steak, onions, and cheese, served on a hoagie roll. The steak is typically ribeye or top round, and the cheese is usually provolone, though Cheez Whiz is also a common addition. When preparing the sandwich, the onions are often cooked separately until glossy and browned, then added to the meat. This allows the onions to retain their texture and flavour, without becoming too sweet.
| Characteristics | Values |
|---|---|
| Type of Dish | Sandwich |
| Main Ingredients | Steak, onions, cheese |
| Additional Ingredients | Bell peppers, mushrooms, lettuce, tomato, jalapeños, salt, pepper, garlic powder, Worcestershire sauce, butter, bread |
| Bread | Hoagie roll, sub bun, Italian hero roll, Italian hoagie bun |
| Cheese | Provolone, Parmesan, Cheez Whiz |
| Steak | Sirloin, ribeye, skirt steak, top round |
| Cooking Method | Griddle, skillet, oven |
| Cooking Temperature | Medium, medium-high, medium-low, 350°F, 400°F |
| Cooking Time | 1-5 minutes |
| Calories | 532 kcal |
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What You'll Learn
Choosing the right cut of steak
To cook a Philadelphia cheese steak with onions, you'll need to sauté the onions, peppers, and mushrooms, and cook the steak to your desired level of doneness. The steak is then chopped into small pieces and mixed with the vegetables. Finally, the provolone cheese is added, and the mixture is loaded into toasted hoagie rolls.
Now, choosing the right cut of steak is crucial for a delicious Philly cheesesteak. Here are some factors and recommendations to consider:
- Tender and Marbled Meat: Look for a cut of steak that is tender and has some marbling of fat. The fat will melt during cooking, adding flavour and keeping the steak moist and juicy.
- Ribeye: Ribeye is a popular choice for Philly cheesesteaks due to its assertive beefy flavour and abundant marbling. It can be expensive, but many consider it the best option. If you can afford it, ask your butcher to shave it thinly for you.
- Skirt Steak: If you're looking for a more affordable option, skirt steak is a great alternative. It has a similar texture and flavour to ribeye and is perfect for slicing thinly.
- Top Round: Top round is another classic choice for cheesesteaks. It tends to slice well and is a more economical option than ribeye.
- Avoid Tough Cuts: Stay away from tougher cuts like flank steak or brisket, as they can become chewy in a sandwich.
- Pre-shaved Beef: If you want to save time and effort, you can opt for pre-shaved beef steak, which is often available in the ground meat section of grocery stores.
- Chilling the Meat: To make slicing easier, chill your steak in the freezer for about 20 to 30 minutes before slicing. This will firm up the meat without freezing it.
Remember, the key to a great Philly cheesesteak is tender, thinly sliced steak that melts in your mouth. So, choose a cut of meat that suits your budget and slicing skills, and don't be afraid to ask your butcher for advice or assistance.
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Preparing the steak
Start by choosing the right cut of steak. A well-marbled ribeye or top round steak is ideal, as it will provide a good balance of flavour and tenderness. If you want to save time and effort, you can ask your butcher to shave the steak for you. Alternatively, you can place the steak in the freezer for 10 to 30 minutes to stiffen it, making it easier to slice thinly.
Once your steak is chilled, use a sharp knife to trim any large pieces of fat, leaving some fat for flavour. Then, slice the steak as thinly as possible, cutting across the grain. A very sharp knife is essential for achieving thin, even slices.
After slicing, chop the steak into small pieces. This step ensures that the steak cooks quickly and evenly. You can now season the steak with salt, garlic powder, and black pepper, or use a seasoned salt blend.
Now, heat a large skillet over medium-high heat and add some oil or butter. You want the skillet nice and hot before adding the steak, ensuring it cooks quickly and retains its moisture. Add the steak to the pan, stirring frequently to prevent sticking and to break up any clumps of meat.
Cook the steak for about 4 to 5 minutes, or until it is no longer pink and has reached your desired doneness. Remember, the steak will continue to cook a little even after being removed from the heat, so take it out just before it reaches your desired level of doneness.
Once cooked, remove the steak from the pan and set it aside, leaving the juices behind. If you are cooking a large batch of steak, you may need to cook it in batches, adding more oil as needed and repeating the process.
By following these steps, you will have perfectly prepared steak for your Philadelphia cheese steak sandwiches!
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Cooking the onions
Philly Cheesesteaks are sandwiches that originated in Philadelphia, Pennsylvania, in the early 1900s. They are made with thinly sliced steak, cheese, and onions, and served on a long hoagie roll.
The onions used in Philly Cheesesteaks are typically chopped and cooked separately until glossy and browned. They are then scooped on top of the meat. These onions are not sweet, buttery, or caramelized. Instead, they are griddled onions that retain their texture and have an allium bite, complementing the rich meat.
To cook the onions, start by slicing a big yellow onion into uniform pieces for even cooking. Heat a large skillet over medium heat and add a tablespoon of butter and a tablespoon of cooking oil. Once the skillet is hot, add the sliced onions and cook, stirring occasionally, until they are tender and glossy. If they start to brown, turn down the heat a bit. You can also heat up some extra-virgin olive oil in a large skillet and cook the onions until they are beautifully softened, which will take 12 to 15 minutes.
Once the onions are cooked to your desired level of doneness, set them aside and continue with the rest of the recipe.
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Combining the ingredients
First, prep the vegetables. Slice the bell peppers, onions, and mushrooms. Some recipes suggest a big yellow onion, as red won't soften quite as nicely and white lacks the sweetness of yellow onions. Try to make the slices the same size for even cooking.
Next, heat a large skillet over medium heat and add butter and cooking oil. Once the skillet is hot, add the sliced mushrooms and cook for 2-3 minutes or until they start to soften. Then, add the onions and peppers. Allow the vegetables to cook, stirring occasionally, until they are tender. If they are beginning to brown, turn the heat down a bit.
While the veggies are cooking, prepare the steak. Remove the steak from the freezer and place it on a cutting board. Use a sharp knife to trim the edges of excess fat, then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces.
Now, add the steak to the skillet. Cook, stirring frequently, for about 4-5 minutes, or until no pink remains. Season with salt, garlic powder, black pepper, and Worcestershire sauce while cooking.
Finally, add the cheese. Spread the provolone slices on top of the beef and vegetables in the skillet. Turn off the heat and allow the residual heat to melt the cheese.
For an extra cheesy kick, you can drizzle Cheez Whiz over the steak before serving.
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Serving suggestions
Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. They are usually served with toppings such as peppers, onions, and mushrooms.
- You can keep it simple and classic with just the peppers, onions, and mushrooms.
- If you want to get creative, you can add toppings such as shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions.
- For a low-carb option, you can skip the roll and try Philly cheesesteak stuffed peppers.
- You can also pair your cheesesteak with some air fryer French fries, oven-baked steak fries, or air fryer sweet potato fries.
- You can also experiment with different types of cheese. While provolone is the most popular choice, you can also use Swiss cheese, mozzarella cheese sticks, or Cheez Whiz.
- If you want to make it a more substantial meal, you can add more meat, such as sausage or chicken.
- You can also try different types of bread, such as hamburger buns or a softer roll.
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