Andy Montoya
The Philly cheesesteak is a sandwich that originated in Philadelphia, Pennsylvania, in the early 1900s. It is traditionally made with thinly sliced ribeye steak, sautéed onions, and provolone cheese, served on a hoagie roll. The amount of steak used in a Philly cheesesteak sandwich can vary depending on the size of the sandwich and the preference of the person making it. Some recipes call for 1 pound of ribeye steak, which is enough for one large sandwich. Others use 2.5 to 3 pounds of steak, which can make up to 8 sandwiches. The steak is typically sliced paper-thin and cooked until browned to retain its tenderness.
| Characteristics | Values |
|---|---|
| Amount of beef | 1 pound (454 g) |
| Type of beef | Boneless rib eye steak, skirt steak, or store-bought pre-sliced rib eye |
| Amount of vegetable oil | 1 tablespoon (15 ml) |
| Amount of onion | 1/2 medium yellow onion (4 ounces; 114 g) |
| Amount of provolone cheese | 8 thin slices (about 6 ounces; 160 g) |
| Amount of Parmigiano-Reggiano cheese | 2 tablespoons (optional) |
| Amount of salt | 1 teaspoon |
| Type of bread | Hoagie roll |
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What You'll Learn
Provolone is the most popular cheese for Philly cheesesteaks
The Philly cheesesteak is a sandwich that traditionally combines three elements: beef, cheese, and bread. While there are many types of cheese that can be used, provolone is the most popular.
Philly cheesesteaks are made with tender, well-marbled steak, sautéed onions, and melted provolone cheese, all served in a soft but sturdy hoagie roll. The provolone is stirred directly into the cooked steak until melted, adding flavor and acting as a binder to hold the thinly sliced meat together in the sandwich. This combination of steak, onions, and provolone is the original classic, made popular on the East Coast.
There are several reasons why provolone is the most popular cheese for Philly cheesesteaks. Firstly, it is a legitimate Italian cheese, and likely the option chosen by those who originated the sandwich. Secondly, provolone has a strong aroma of butyric acid, which some people may find off-putting, but others appreciate as adding to the overall sensory experience of the sandwich. Finally, provolone is a good melting cheese, which is an important quality for a cheese used in a hot sandwich.
While provolone may be the most popular cheese for Philly cheesesteaks, there are several other options that are commonly used. These include Cheese Whiz, a processed cheese product that is popular in Philly, and American cheese. Other options include truffled Brie, triple crème, and truffled Delice de Bourgogne.
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American cheese is another popular option
How Much Steak to Use for a Philly Cheesesteak
The amount of steak used for a Philly cheesesteak sandwich typically ranges from 12 ounces to 2.5 to 3 pounds. This will usually yield around 8 hoagie rolls worth of Philly cheesesteak filling. The type of steak used is typically ribeye, which is well-marbled and tender when cooked. However, other options include sirloin, flank steak, and chuck, which can be more affordable alternatives.
American Cheese: Another Popular Option
American cheese is a popular choice for Philly cheesesteaks, especially for those seeking a classic, melty, and gooey texture. It is known for its ability to melt smoothly, creating the perfect consistency for the sandwich. American cheese has a mild flavor that complements the beef and other ingredients without overpowering them.
When using American cheese for Philly cheesesteaks, it is essential to consider the amount needed to achieve the desired taste and texture. The quantity of cheese will depend on the number of sandwiches being prepared and the desired cheesiness. For a truly decadent Philly cheesesteak, a generous amount of cheese is key.
To ensure the best results, it is recommended to shred or slice the American cheese rather than using pre-sliced, as this will enhance melting and create a smoother texture. Additionally, the cheese can be folded directly into the cooked steak, adding flavor and helping to bind the meat together.
American cheese is a versatile option that can be used on its own or blended with other cheeses, such as mozzarella, to create a unique flavor profile. Its melting properties make it an ideal choice for preventing the bread from becoming soggy due to the juicy steak and other ingredients.
When crafting the perfect Philly cheesesteak, American cheese is a time-honored selection that delivers on taste, texture, and the classic cheesesteak experience.
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Cheez Whiz is a common addition
Cheez Whiz is a processed cheese sauce that is commonly added to Philly cheesesteaks. It is a popular choice due to its gooey, melted texture and its ability to bind the sandwich together. Some people consider Cheez Whiz to be an essential component of an authentic Philly cheesesteak.
However, opinions vary, and some people find the addition of Cheez Whiz unappealing. Alternatives to Cheez Whiz include provolone, mozzarella, and American cheese. Some people prefer their Philly cheesesteaks with "real cheese" rather than a processed cheese sauce.
When adding Cheez Whiz to a Philly cheesesteak, it is typically spread on the inside of the bun or roll. The amount of Cheez Whiz used can vary according to preference, but it is often added in a generous coating. The sandwich is then placed back on the cooker or grill until the cheese is melted and bubbly.
In addition to Cheez Whiz, other common ingredients in a Philly cheesesteak include thinly sliced steak or ribeye, sautéed onions, and grilled peppers. The bread or roll is also important, with hoagie rolls or buns being a popular choice.
Overall, while opinions may differ on the taste and authenticity of Cheez Whiz in a Philly cheesesteak, it remains a popular and common addition to this classic sandwich.
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Use a roll that can withstand the ingredients
The Philly Cheesesteak is a sandwich that is defined by its three core elements: beef, cheese, and bread. The bread used for Philly Cheesteaks should be soft but sturdy, with a lightly crispy exterior and a soft, airy, slightly chewy inside. The roll should be able to hold up to the robust filling without becoming soggy, while also being light enough that you don’t feel like you’ve eaten a pound of bread.
The ideal roll for a Philly Cheesesteak is often said to be the Amoroso roll, a footlong roll that is crispy on the outside and soft and airy on the inside. Other options include hoagie rolls or any locally baked roll from bakeries such as Liscio’s or Sarcone’s.
When making Philly Cheesesteaks at home, it is important to choose a roll that can withstand the ingredients. The roll should be sturdy enough to hold the filling without becoming soggy or falling apart. It should also be soft and slightly chewy, with a light and airy texture.
To achieve this, it is recommended to use a dough that is a little sticky and to knead it by hand for 5 minutes, even after it has been through a stand mixer. This ensures that the final texture of the roll is soft, with well-developed gluten, rather than dense with tight bubbles. Adding too much flour during the kneading process can make the dough less sticky and lead to a denser texture.
By following these tips, you can ensure that your Philly Cheesesteak rolls are sturdy enough to hold the filling without sacrificing the soft and airy texture that makes them enjoyable to eat.
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Sirloin is a good, cheaper alternative to ribeye
To make Philly cheesesteak, you'll need a cut of beef that does not require a long cooking time. Ribeye is a common choice, but it can be expensive. If you're on a budget, you might want to save ribeye for grilling and opt for a cheaper alternative for your cheesesteak.
Sirloin is a great, more affordable alternative to ribeye. While ribeye comes from the rib section of the cow, sirloin is located behind the ribs but in front of the rump. Sirloin is leaner than ribeye and has less marbling, making it less tender and milder in flavour. However, top sirloin cuts still offer a meaty punch with a signature chew that is flavourful without being tough.
If you're looking for a cut of meat that is lower in fat and don't mind spending a little more time cooking your steak, sirloin is a perfect choice. It's a few dollars less per pound than ribeye, so it's easier on the wallet while still delivering a satisfying steak experience.
For example, you can pick up value packs of petite sirloin for less than $4 per pound at Safeway. This cut is also thinner, so there's a bit less slicing involved in your prep work. If you're making Philly cheesesteak, you'll be slicing your steak thinly and adding other ingredients like cheese and sauce, so sirloin can be an excellent option that won't break the bank.
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Frequently asked questions
The amount of beef used in a Philly Cheesesteak can vary depending on the number of sandwiches being made and the size of the rolls. A recipe that fills eight hoagie rolls calls for 2.5 to 3 pounds of beef.
The most commonly used cut of beef for Philly Cheesesteak is ribeye steak. It has a bold beefy flavor and is well-marbled with fat, resulting in tender bite-sized pieces when cut thinly and cooked. Other options include top round, eye of round, sirloin, and skirt steak.
The beef should be sliced as thinly as possible, just short of paper-thin. Freezing the beef for 20 to 30 minutes before slicing will make it easier to achieve thin slices.
It is recommended to cook Philly Cheesesteak on a griddle or in a skillet over medium to medium-low heat. This allows the beef to cook quickly without drying out. Add oil to the pan, and cook the beef until there is no pink remaining, seasoning as desired.
