Randy Chandler
Philly cheesesteaks are one of the most iconic sandwiches, combining thinly sliced steak, caramelized onions, and melted cheese. The first Philly cheesesteak was created in 1930 by Pat Oliveri, a hot dog vendor in Philadelphia. The traditional Philly cheesesteak contains just steak, onions, and cheese, but it is often served with sautéed bell peppers and mushrooms. The key to a great Philly cheesesteak is using super-thinly sliced pieces of beef, which can be achieved by freezing the steak for 15-30 minutes before slicing. The most popular cheese is mild provolone, but other options include American cheese, mozzarella, or even a cheese sauce. The sandwich is typically served on a soft hoagie roll, which can be toasted and spread with garlic butter for extra flavor.
| Characteristics | Values |
|---|---|
| Type of sandwich | Hot |
| Main ingredients | Beef, cheese, onions, bread |
| Secondary ingredients | Peppers, mushrooms, Worcestershire sauce, olive oil, salt, pepper, mayo |
| Bread | Hoagie roll, sub bun, Italian hero roll, Amoroso's roll |
| Cheese | Provolone, Parmesan, Swiss, mozzarella, white American, Cheeze Whiz |
| Steak | Ribeye, skirt steak, sirloin, flank steak, T-bone |
| Steak preparation | Super thinly sliced, salted, peppered |
| Cooking method | Griddle, skillet, stovetop |
| Sides | Crispy fries, chips, coleslaw, potato salad, potato chips |
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What You'll Learn
Choosing the right steak
The choice of steak is key when making Philly cheesesteak sandwiches. The steak should be sliced super thinly so that it cooks quickly while staying juicy. The traditional choice of steak for Philly cheesesteaks is ribeye, which is well-marbled and tender when cooked. To achieve the desired thinness, place the steak in the freezer for 15 to 30 minutes before slicing.
If you are looking for a more affordable option, skirt steak usually runs about half the cost of ribeye and is a good alternative. It has a thin profile and an open-grained texture that makes it easy to slice. Another option is flank steak, which is lean but very tender when cut against the grain. When using flank steak, you will need to add a little extra oil to your cooking surface.
When preparing the steak, season it with salt and pepper before slicing. You can also add other seasonings or ingredients to enhance the flavour of the steak. For example, one recipe suggests adding a tablespoon of Worcestershire sauce to the beef mixture.
When slicing the steak, aim for slices that are just short of paper-thin. You can use a deli slicer or a sharp knife to achieve the desired thickness. If you are buying pre-sliced steak, look for packages that specify the steak is intended for cheesesteaks, as this will ensure the slices are thin enough.
Finally, when cooking the steak, you can either chop it up on a flattop or break it up with a knife before adding it to the pan. Chopping the steak on a flattop can be difficult to do effectively at home without damaging your cookware, so breaking up the steak with a knife beforehand is a good alternative.
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Preparing the steak
To make Philly cheesesteak sandwiches, you'll need to start by choosing the right cut of steak. The most popular choice is ribeye, which is well-marbled and tender when cooked. If you're looking for a more affordable option, skirt steak or flank steak are also suitable cuts of meat. Just keep in mind that flank steak is lean, so you'll need to add a little extra oil to your cooking surface.
Once you've selected your steak, ask your butcher to slice it into super-thin pieces. If you're slicing the steak yourself, place it in the freezer for 15 to 30 minutes beforehand to make the process easier. The key to a great Philly cheesesteak is thin slices of beef that cook quickly and stay juicy.
When you're ready to cook the steak, heat some oil in a large skillet over medium to medium-high heat. Add the steak to the pan and season it with salt and pepper. Use a spatula or a knife to break up the steak as it cooks, chopping it into small pieces. Continue cooking until the steak is browned and cooked to your desired level of doneness.
If you're adding vegetables like onions, peppers, or mushrooms to your Philly cheesesteak, you can cook them in the same skillet before or after the steak. Simply remove the cooked veggies from the pan and set them aside while you cook the steak. Then, return the veggies to the skillet with the steak and toss everything together.
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Choosing the cheese
When it comes to choosing the cheese for your Philly cheesesteak sandwich, there are a few options to consider. The most popular choice is mild provolone, which melts well and has a subtle flavour that doesn't overpower the other ingredients. It also has excellent "'cheese pull' properties, giving your sandwich that gooey, stretchy texture that is so desirable in a Philly cheesesteak.
However, some people may prefer a sharper flavour, in which case an aged provolone could be used, although this variety may be overpowering for some palates. Another option is to use white American cheese, which is also mild and melts well. Some Philadelphia restaurants even use a processed cheese product like 'Cheeze Whiz', which has a similar texture to Velveeta.
If you're feeling creative, you could try making your own cheese sauce, or use a combination of cheeses. For example, one recipe suggests stirring grated Parmesan into the steak for a bolder flavour, while another recommends spreading mayonnaise inside the roll. Mozzarella is also a popular addition, adding a stringy, stretchy texture to the sandwich.
Ultimately, the choice of cheese is a personal preference, and you may need to experiment with different varieties to find your favourite.
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Preparing the vegetables
To prepare the vegetables, start by dicing a big yellow onion. Try to make the slices the same size for even cooking. You can also add bell peppers—a mix of green and red is traditional, but you can use just one colour if that's all you have. If you're adding mushrooms, slice those up too. Heat up some extra-virgin olive oil or vegetable oil in a large, deep skillet over medium-low heat. Add the onions and peppers and cook, stirring occasionally, until they are very tender. If they start to brown, turn the heat down a bit. You can also caramelize the veggies by cooking them in olive oil over medium heat for 12 to 15 minutes, stirring often. If you're adding mushrooms, you can add them to the skillet at this point.
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Assembling the sandwich
To assemble a Philly cheesesteak sandwich, start by slicing your hoagie roll or bun. You can butter the inside of the roll first, as this will help the sandwich stay together and enhance the flavour. If you're using garlic butter, simply stir a pressed garlic clove into some softened butter. Spread this on the cut sides of the roll.
Next, you'll want to fill the roll with your steak and cheese mixture. Some recipes suggest stirring half of your cheese into the steak mixture before adding it to the roll, so that it melts and acts as a binder to hold the meat together. You can then add the remaining cheese on top of the steak mixture in the roll. Other recipes suggest adding the cheese on top of the steak mixture in the pan, and allowing it to melt before scooping it into the roll. This method allows you to melt the cheese to your desired consistency, creating the perfect amount of 'cheese goo'.
Finally, you can add your toppings. Some popular options include mayo, lettuce, tomato, jalapeños, and caramelized onions. If you're serving your sandwich with crispy fries or chips, you might want to add some ketchup or hot sauce to dip your sandwich into.
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