Randy Chandler
The Philly cheesesteak is a classic sandwich that originated in Philadelphia. It is typically made with thinly shaved steak, which is traditionally ribeye, cooked on a griddle with onions and peppers. The meat is then loaded into a hoagie roll, which may be toasted or untoasted, and topped with cheese. The most popular cheese is mild provolone, although some people also use Cheez Whiz, white American cheese, or mozzarella. To prepare the ribeye for a Philly cheesesteak, it is best to partially freeze the meat before slicing it thinly. The meat can then be seasoned with salt, pepper, garlic, and onion powder.
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What You'll Learn
Thinly slice the ribeye
To thinly slice a ribeye for a Philly cheesesteak, it is recommended to first partially freeze the meat. This makes it easier to slice the meat thinly and uniformly. You can do this by placing the ribeye in the freezer for 20-30 minutes. The steak should be fully firm when slicing, but not so hard that it damages your knife. Once the steak is firm, slice it into roughly three-inch-wide pieces and then cut these pieces into thin slices, cutting against the grain.
If you are using a butcher, they can cut the ribeye into thin steaks, and then you can cut these into strips. You can also buy pre-sliced ribeye. However, if you are slicing the ribeye yourself, it is important to use a sharp knife to get the thinnest slices possible. Aim for slices that are about 1/4" thick.
The thinness of the ribeye slices is important for the texture of the Philly cheesesteak. Thinly sliced ribeye will be more tender and easier to bite into. It will also be easier to cook quickly and evenly.
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Season the ribeye
Seasoning the ribeye is a crucial step in preparing a Philly cheesesteak. The right combination of spices and herbs can enhance the flavour of the steak and create a delicious and memorable sandwich. Here is a detailed guide to help you season the ribeye perfectly for your Philly cheesesteak:
Start by thinly slicing the ribeye steak. You can place the steak in the freezer for about 20 to 30 minutes to partially freeze it, making it easier to slice. Cut the steak into roughly three-inch-wide pieces, ensuring that you slice against the grain for the perfect texture.
Once you have thinly sliced the ribeye, it's time to season it generously. The key spices to use are salt and pepper. Sprinkle kosher salt over the steak slices, ensuring each piece is evenly coated. Follow this by adding freshly ground black pepper, which will provide a spicy and citrusy kick to the steak. You can also use regular pepper if you prefer a milder flavour.
In addition to salt and pepper, there are a few other seasonings that can elevate the taste of your Philly cheesesteak. Garlic powder is a popular choice, adding a subtle sweetness and a savoury kick to the steak. Onion powder is another option, although some people prefer to omit it since onions are already used in the sandwich. If you want an extra punch of flavour, you can include paprika, which will lend a mild peppery taste to the steak.
After seasoning the steak, it's important to let the flavours develop. Place the seasoned steak in the refrigerator for a few hours, or at least 20 to 25 minutes to bring it to room temperature. This allows the spices to penetrate the meat and create a more intense flavour.
When you're ready to cook, heat a cast-iron pan to medium-high heat and add some vegetable oil. Sauté the ribeye slices until they are nicely browned and cooked to your desired level of doneness. This step will lock in the juices and create a delicious sear on the steak.
By following these detailed steps for seasoning the ribeye, you'll be well on your way to creating an authentic and mouthwatering Philly cheesesteak that's packed with flavour.
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Choose your cheese
The choice of cheese is an important consideration when making a Philly cheesesteak. The most popular cheese for this sandwich is mild provolone. Its sharp flavour and melting properties make it a favourite for many. It is also commonly used in combination with other cheeses.
Some recipes suggest adding freshly grated Parmesan cheese to provolone. Parmesan adds a nutty and bold flavour to the sandwich. However, it is an optional ingredient and can be skipped for a more traditional taste.
White American cheese is another popular option for a Philly cheesesteak. It is often used by restaurants in Philadelphia. Mozzarella cheese is also a good choice if you're looking for a cheese with good melting properties.
Cheez Whiz, a shelf-stable cheese product sold in jars, is also commonly used. It has a completely creamy, almost nacho cheese-like texture. However, some consider it a tourist concession and suggest skipping it altogether if you can't find it.
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Prepare the vegetables
To prepare the vegetables for a Philly cheesesteak, you'll need onions, bell peppers, and mushrooms. Some recipes also include garlic. You'll want to cook the vegetables separately from the steak, as they will need to cook for longer.
First, slice the onions into thin strips. Heat some vegetable oil in a pan over medium-high heat and add the onions. Cook until they are caramelized, which should take about 2 to 3 minutes. You can also add some salt and pepper to taste.
Next, prepare the bell peppers and mushrooms. Slice the bell peppers into thin strips, and slice or chop the mushrooms into small pieces. You can cook these vegetables in the same pan as the onions, adding more oil if needed. Cook until they are tender, which should take about 2 to 3 minutes.
If you're using garlic, you can mince or press the cloves and add them to the pan with the other vegetables. Garlic powder can also be used as a seasoning for the steak.
Once the vegetables are cooked, set them aside and combine them with the steak and cheese in the final stages of preparing your Philly cheesesteak sandwich.
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Assemble the sandwich
To assemble the perfect Philly cheesesteak sandwich, you'll need a soft but sturdy hoagie roll, preferably untoasted. Some recipes suggest spreading mayonnaise on the inside of the roll and toasting it until crispy. However, this is not traditional, and the roll should be slightly steamed from the heat of the steak and cheese.
For the filling, you'll need super-thinly sliced ribeye steak, which has been seasoned with salt, pepper, garlic powder, and onion powder. You can also add sautéed onions, bell peppers, and mushrooms to the mix. The key to a great Philly cheesesteak is in the preparation of the steak and the thinness of the slices. Some recipes suggest partially freezing the steak before slicing to achieve the desired thickness.
The final component is the cheese. The most popular choice is mild provolone, which is added to the steak and vegetables while still in the pan, allowing it to melt and act as a binder for the meat. Some recipes also suggest adding grated Parmesan cheese at this stage for extra flavour. Once the cheese has melted, the mixture is ready to be piled into the hoagie roll.
For an extra cheesy finish, some people add Cheez Whiz, a shelf-stable cheese product, to the top of the sandwich before serving. However, this is considered by some to be a "tourist concession", and provolone is generally preferred for its sharper flavour.
Finally, the sandwich should be rolled very tightly, squeezing with your hands to ensure it stays together. Some people then bake the sandwich for 15 minutes to achieve the perfect Philly cheesesteak.
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Frequently asked questions
Ribeye is a classic cut of steak used for Philly Cheesesteaks. However, skirt steak, flank steak, and top round are also good options.
To prepare the ribeye steak, cut it into roughly three-inch-wide pieces, season with salt, pepper, garlic, and onion powder, and place it in the freezer for 20-30 minutes to firm it up. Then, thinly slice the steak against the grain.
In addition to the ribeye steak, you will need cheese, onions, and bread. The most popular cheese is mild provolone, but other options include white American cheese, mozzarella cheese, or Cheez Whiz. For the bread, use a hoagie roll, preferably untoasted. You can also add bell peppers, mushrooms, and garlic.
To cook the ribeye steak, first, sauté the onions, bell peppers, and mushrooms in butter. Then, wipe out the pan and return it to high heat. Add the seasoned ribeye steak and cook for a couple of minutes. Finally, layer the steak, onions, and peppers, and cover with cheese. Allow the cheese to melt before transferring the mixture to a hoagie roll.
