Patrick Oconnell
A Philly Cheesesteak is a sandwich made with thinly sliced steak, vegetables, and cheese. The best cuts of steak for this dish are ribeye, top round, or sirloin, as they are tender and have a good amount of fat marbling, which adds flavour and keeps the meat moist during cooking. To prepare the steak, first pat it dry and season with salt at least 30 minutes before cooking to allow the salt to tenderise the meat. Then, cook the steak in a hot pan with oil for 4 to 5 minutes, or until no pink remains. Finally, assemble the sandwich by adding the steak to a roll with the desired vegetables and cheese.
| Characteristics | Values |
|---|---|
| Type of steak | Ribeye, skirt steak, sirloin, top round, flank steak |
| Steak preparation | Thinly slice steak, par freeze to make slicing easier |
| Cooking method | Sear in a hot pan, finish in the oven |
| Seasoning | Salt, garlic pepper, seasoned salt |
| Sides | Onions, peppers, mushrooms |
| Type of cheese | Provolone, Cheese Whiz, American cheese, mozzarella |
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What You'll Learn
Choose a tender cut of steak like ribeye, sirloin, or skirt steak
When it comes to choosing the right cut of steak for your steak and cheese, it's important to select a tender variety that doesn't require a long cooking time. Ribeye, sirloin, and skirt steak are all excellent choices and are commonly used in the classic Philly Cheesesteak sandwich.
Ribeye is a popular option for Philly Cheesesteaks due to its well-marbled texture and tender bite. It has a bold beefy flavour and is often sliced paper-thin for this sandwich, ensuring tenderness in every bite. While ribeye delivers an excellent taste experience, it can be more expensive than other options.
Sirloin is a great alternative if you're looking for a more economical choice without compromising on tenderness. Specifically, petite sirloin is thinner and more affordable than top sirloin, making it ideal for Philly Cheesesteaks. It requires slicing against the grain with a sharp knife to achieve the desired tenderness.
Skirt steak is another suitable option, often costing about half the price of ribeye. Its thin profile and open-grained texture make it easy to slice at home, and it offers a flavour similar to ribeye.
When preparing your steak for a steak and cheese sandwich, it's essential to season it adequately. Let the steak rest for 30-40 minutes after salting to allow the salt to be absorbed and enhance the tenderness. If you prefer your steak medium, medium-rare, or rare, keep it in the refrigerator until just before cooking. For medium-well or well-done steaks, let the steak come to room temperature before cooking.
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Slice the steak thinly against the grain
To make a steak tender, it is important to slice it thinly against the grain. This technique is especially useful for tougher cuts of meat, such as flank steak. When slicing the steak, use a sharp knife to cut the meat as thinly as possible.
For a classic Philly Cheesesteak, the steak is typically sliced into thin, shaved pieces. The steak of choice for this sandwich is usually ribeye, which is tender and well-marbled with fat. When sliced thinly and cooked, ribeye remains tender and flavourful. However, ribeye can be expensive, so alternatives such as skirt steak or top sirloin are also good options. Top sirloin is a thinner cut, which means there is less slicing involved. When using flank steak, it is important to cut it against the grain to ensure tenderness.
To make slicing easier, you can partially freeze the steak for 20-30 minutes. This technique helps to firm up the meat, making it easier to slice thinly. Another option is to buy pre-sliced meat from a butcher or an Asian market.
When cooking the steak, it is important to sear it in a hot pan to create a flavorful crust. For a rare steak, start with cold steaks to achieve a better crust. However, if you prefer your steak medium-well or well-done, it is best to bring the meat to room temperature before cooking.
By slicing the steak thinly against the grain and following the proper cooking techniques, you can ensure that your steak is tender and juicy, creating a delicious and satisfying meal.
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Season the steak with salt and pepper
Seasoning your steak with salt and pepper is a crucial step in the cooking process. It not only enhances the flavour but also affects the texture and tenderness of the meat. Here is a detailed guide on seasoning your steak:
Firstly, it is important to pat your steaks dry using paper towels. This step is often overlooked, but it helps to remove any excess moisture from the surface of the steak, ensuring a better sear and more effective seasoning.
The next step is to season your steak with salt. Use a generous amount of salt, about 1/2 teaspoon per side of the steak. It is recommended to season the steak at least 30 minutes before cooking. This waiting period allows the salt to be absorbed into the steak, enhancing its flavour. Additionally, the salt begins to break down the proteins in the meat, making it more tender. It is a myth that steaks should be brought to room temperature before cooking. Keeping the steaks cold, especially for rarer steaks, will help them retain a nice crust and achieve the desired internal temperature during the cooking process. If you prefer your steaks to be medium-well or well-done, you can leave them out for the 30 minutes, but be cautious not to exceed 60 minutes, as this increases the risk of bacteria multiplying.
Finally, just before cooking, season your steak with pepper. The amount of pepper can be adjusted to your taste preferences. You can brush each side of the steak with olive oil before applying the pepper for a more even coating and to aid in the cooking process.
By following these steps and allowing sufficient time for the salt to work its magic, you will be well on your way to achieving a tender and flavourful steak for your steak and cheese sandwich.
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Sear the steak in a hot pan
To cook steak for a steak and cheese sandwich, you'll want to use a cut of steak that has some marbled fat on it and is really tender. Ribeye is a common choice for its flavour and tenderness, but it can be expensive. Other options include top round, sirloin, and skirt steak, which is cheaper than ribeye.
When you're ready to cook, remove your steaks from the refrigerator and pat them dry with a paper towel. Season each side of the steak with salt and let the steaks rest for 30 minutes before cooking, so the salt can be absorbed and start to break down the proteins. This will make your steak more tender.
Now you're ready to sear the steak in a hot pan. Brush each side of the steaks with olive oil and season with pepper, if using. Heat a skillet or frying pan on high heat. When the pan is hot, carefully place the steaks in the pan. You should hear a sizzle. If you don't, remove the steak and wait until the pan is hotter. Sear the steaks for 4 to 5 minutes, stirring frequently, until no pink remains. If you are cooking a large batch of steak, you may need to do this in batches, adding more oil to the pan as needed.
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Finish cooking the steak in the oven
To finish cooking the steak in the oven, you'll want to ensure you've completed the previous steps of slicing the steak thinly and searing it in a hot pan. The oven should be preheated to 375˚F. Brush each side of the steak with olive oil and season with salt and pepper. Place the steak in the oven and cook to your desired level of doneness. For a rare steak, you should start with a cold steak, whereas for a medium-well or well-done steak, the steak should be at room temperature before going into the oven.
The amount of time needed to finish cooking the steak in the oven will depend on the thickness of the steak and your desired level of doneness. For a thin steak, such as a skirt steak, it should only take a few minutes in the pan to reach a rare or medium-rare level of doneness. For thicker steaks, such as ribeye or top round, it may take longer to reach the desired level of doneness, especially if you prefer your steak well-done.
If you are making a Philly Cheesesteak sandwich, the final step will be to combine the steak with the other ingredients. This typically includes onions, peppers, and cheese, such as provolone, Cheez Whiz, or American cheese. The steak, onions, and peppers are usually cooked together in the pan, and then the cheese is added and melted. The mixture is then scooped into toasted hoagie rolls and served.
Some recipes suggest using other cuts of steak, such as sirloin, flank steak, or skirt steak, which can be more affordable options while still resulting in a tender and flavorful sandwich. To ensure the steak is tender, it's important to slice it thinly and against the grain. Some chefs also recommend freezing the steak for 20-30 minutes before slicing to make the process easier.
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Frequently asked questions
Choose a cut of steak that has some marbled fat on it and is really tender. Ribeye is the most popular choice for Philly cheesesteaks, but it can be expensive. Other options include top sirloin, skirt steak, flank steak, or top round.
Before cooking, pat your steaks dry and season with salt at least 30 minutes before cooking. Leave them on the counter if you want your steaks medium-well or well-done. If you prefer your steaks rare, medium-rare, or medium, put them back in the refrigerator.
First, sear the steak in a sizzling hot pan. Then, finish cooking it in the oven. If you're adding onions, cook them first separately and then combine them with the steak.
The most popular cheese for Philly cheesesteaks is mild provolone. Other options include American cheese, mozzarella cheese, or Cheez Whiz.
