Patrick Oconnell
Steak and cheese subs are a hearty, flavorful, and cheesy meal that is sure to bring a smile to your face. The classic Philly Cheesesteak is made with tender ribeye steak, gooey melted cheese, and caramelized onions, all stuffed into a toasted garlic butter hoagie roll. The key to a great cheesesteak is thinly sliced beef, which can be achieved by chilling the steak in the freezer for 20-30 minutes before slicing. The most popular cheese choice is mild provolone, but white American cheese, mozzarella, or even Cheeze Whiz are also common. To make the sandwich, simply cook the steak and veggies, stuff them into a roll, and enjoy!
| Characteristics | Values |
|---|---|
| Meat | Ribeye steak, sirloin steak, roast beef |
| Meat preparation | Freeze for 20-30 minutes, slice very thinly against the grain, chop into small pieces |
| Seasoning | Salt, pepper, paprika, chilli powder, onion powder, garlic powder, thyme, marjoram, basil |
| Cheese | Provolone, white American, mozzarella, Cheez Whiz, blue cheese, fontina |
| Bread | Hoagie rolls, French bread, ciabatta |
| Vegetables | Onion, bell peppers, mushrooms |
| Condiments | Chipotle mayonnaise, marinara sauce |
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What You'll Learn
Choosing the right steak
First, consider the cut of steak. Ribeye is a popular choice for Philly Cheesesteak sandwiches due to its tenderness and marbling. Well-marbled steak contributes to a juicy and flavorful sandwich. Another option is flank steak, which is lean but can be tender if cut against the grain. You may also use sirloin steak, which can be sliced into strips and seasoned with herbs and spices.
Next, look for a steak with good marbling. Marbling refers to the amount of fat interspersed in the meat. Well-marbled steak will have a higher fat content, resulting in a more juicy and flavorful sandwich. If you prefer a leaner cut, flank steak is a better option, but be sure to cut it against the grain to ensure tenderness.
When selecting your steak, opt for a thicker cut if you prefer your steak rare or medium-rare. Thinner steaks tend to cook faster and are more suited for well-done preparations. Additionally, consider the size of your sub roll and choose a steak that will fit comfortably within it.
If you're short on time or want a more convenient option, consider purchasing pre-sliced steak from your local butcher or deli. Ask for super-thin slices, as they are ideal for steak and cheese subs. Freezing the steak for 20-30 minutes prior to slicing can also make it easier to achieve those thin pieces.
Lastly, don't be afraid to season your steak generously. A blend of salt and pepper, and various spices like garlic, paprika, chili powder, and onion powder can enhance the flavor of your sandwich. Experiment with different combinations to find your perfect blend.
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Preparing the steak
Start by choosing the right cut of steak. Ribeye is a popular choice for Philly Cheesesteak sandwiches due to its tenderness and marbling. Flank steak is another good option, but it requires a little extra oil during cooking. If you want to save time, you can ask your butcher to slice the beef thinly. Alternatively, you can place the steak in the freezer for 20 to 30 minutes to make slicing easier.
Once the steak is partially frozen or you have purchased pre-sliced steak, use a sharp knife to trim any excess fat. Cut the steak into thin slices, shaving it on a biased angle against the grain. The thinner the slices, the better, as this ensures tenderness. After slicing, chop the steak into very small pieces or coarse chunks, depending on your preference.
Next, heat your cooking surface. A cast-iron skillet, griddle, or frying pan works well. Add oil to the pan, and heat until it just starts to smoke. If using a cast-iron skillet, preheat the grill to high heat, place the skillet on the grill, and preheat for 5 minutes.
Now it's time to cook the steak. Place the steak slices in the pan in a single layer and cook without stirring until well-browned. Season the steak generously with salt and pepper, or a blend of herbs and spices like paprika, chilli powder, onion powder, garlic powder, thyme, marjoram, and basil. You can also use a Philly Italian spice mix, which includes salt, garlic, pepper, basil, oregano, rosemary, thyme, and marjoram. Cook the steak to your desired doneness, stirring frequently. For steak and cheese subs, it's best to cook the steak until no pink remains.
Once the steak is cooked to your liking, transfer it to a plate or dish and set it aside. If you're making a large batch, you may need to cook the steak in batches, adding more oil to the pan as needed.
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Choosing the right cheese
When it comes to choosing the right cheese for your steak and cheese subs, there are several options to consider, each with its own unique flavour and texture profile. Here are some popular choices:
Provolone Cheese
Provolone is a popular choice for steak and cheese subs, particularly in Philly Cheesesteak sandwiches. It is known for its mild, sharp and salty flavour, which pairs well with the rich, fatty beef. Provolone cheese can range from mild to very sharp, so you can choose the intensity that suits your taste preference. It melts easily and creates a gooey, cheesy texture that is desirable in a steak and cheese sub.
White American Cheese
White American cheese is another classic option for steak and cheese subs. It has a creamy, mild flavour and melts easily, making it a good choice for creating that gooey, cheesy texture. It is often preferred by those who want a less intense cheese flavour compared to provolone.
Mozzarella Cheese
Mozzarella cheese is a versatile option that can be used in steak and cheese subs. It has a mild, creamy flavour and melts beautifully, creating long, stretchy cheese pulls that are visually appealing and delicious. Mozzarella is a popular choice for those who prefer a more subtle cheese flavour that allows the other ingredients to shine through.
Cheeze Whiz
Cheeze Whiz is a processed cheese product with a creamy, smooth texture and a salty flavour. It is often used in steak and cheese subs, especially in Philadelphia, where it is commonly added to create a unique, indulgent taste. Cheeze Whiz has a distinct flavour and texture that some people love, while others may find it too overpowering or artificial.
Other Options
Other cheese options that can be used in steak and cheese subs include fontina cheese, blue cheese, and sharp American cheese. You can also get creative and experiment with different varieties to find your favourite. The key is to choose a cheese that melts easily, has a flavour that complements the beef, and creates the gooey, cheesy texture that is characteristic of a delicious steak and cheese sub.
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Preparing the vegetables
Once you have selected your vegetables, it is time to start chopping. For onions, a dice or thin slice will work well. As for peppers, remove the stems, seeds, and ribs, then slice into thin strips or chop into small pieces. If you are using mushrooms, slice or chop them into your desired size.
Heat a large skillet or frying pan over medium heat. You can use butter or a light olive oil for cooking the vegetables; about 2 tablespoons of fat should be enough. Add the onions and peppers to the pan and cook, stirring occasionally, until they are tender and lightly browned. This should take around 15 to 20 minutes. If you are using mushrooms, add them to the pan when the onions and peppers are almost done, as they require less cooking time.
Once your vegetables are tender, transfer them to a dish and set them aside. You can now use the same pan to cook your steak. When the steak is done, return the vegetables to the pan and combine with the steak. Season with salt and pepper, or a blend of Italian spices, to taste.
Your vegetables are now ready to be used in your steak and cheese sub!
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Assembling the sub
To assemble the perfect steak and cheese sub, you'll need to start with the right ingredients. For the steak, ribeye is a popular choice as it's well-marbled and tender when cooked. Flank steak is also a good option, but you'll need a little extra oil when cooking. As for the cheese, provolone is the most popular, but you can also use white American cheese, mozzarella, or even Cheeze Whiz.
Once you have your ingredients, here's a step-by-step guide to assembling the sub:
Step 1: Prepare the Roll
Start by butter or toasting your hoagie roll. You can also use French bread or ciabatta as an alternative. If you're feeling adventurous, spread some marinara sauce on the roll—this is a South Philly twist!
Step 2: Cook the Steak
Slice your steak as thinly as possible. If you're using a whole steak, freeze it for about 20 to 30 minutes first to make slicing easier. Then, cook the steak in a skillet over medium-high heat until it's no longer pink. Don't forget to season it generously with salt and pepper, and maybe even some Italian spices.
Step 3: Add the Veggies
Sautee your choice of onions, peppers, and mushrooms in the same skillet until they're tender and caramelized. You can also add some spices to the veggies for extra flavor. Then, return the cooked steak to the skillet and combine it with the veggies.
Step 4: Melt the Cheese
Place slices of your chosen cheese over the steak and veggie mixture. Cover the skillet and cook over medium heat until the cheese is melted. You can also stir the cheese into the mixture to ensure it melts evenly.
Step 5: Assemble the Sub
Now it's time to bring it all together. Open your prepared roll and fill it with the steak, veggie, and cheese mixture. If you want to get fancy, you can spread some chipotle mayonnaise on the roll before adding the filling.
Step 6: Enjoy!
Your steak and cheese sub is now ready to be devoured! Serve it with some French fries, onion rings, or a simple salad on the side. Enjoy the ultimate comfort food!
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Frequently asked questions
Ribeye is the most popular choice for steak and cheese subs as it is well-marbled and tender when cooked. Flank steak is also a good option, but it requires a little extra oil.
Provolone is the most popular option as it is mild and melts easily. White American cheese is also a common choice, and some restaurants use 'Cheeze Whiz'.
You will need sub rolls, butter, oil, salt, and pepper. Some recipes also include onions, peppers, mushrooms, and spices.
Place the steak in the freezer for 20-30 minutes to make it easier to slice thinly. Then, trim any excess fat and slice the steak as thinly as possible across the grain.
First, toast the sub rolls. Then, cook the steak, onions, and peppers in a skillet. Season with salt and pepper, and stir to combine. Finally, add the steak and vegetable mixture to the sub rolls and top with cheese.
