Andy Montoya
Philly cheesesteaks are traditionally made with thinly sliced ribeye steak, caramelized onions, and provolone cheese. To make a classic Philly cheesesteak, you'll need to slice your ribeye steak as thinly as possible and cook it on a griddle or skillet over medium-high heat. You can also add other ingredients such as peppers, mushrooms, or pizza sauce to your sandwich. Once the steak is cooked, add your cheese and let it melt before serving on a toasted hoagie roll.
| Characteristics | Values |
|---|---|
| Meat | Thinly sliced ribeye steak, sirloin, top round, or store-bought pre-sliced beef |
| Cheese | Provolone, American cheese, mozzarella, or Cheez Whiz |
| Bread | Hoagie rolls, preferably locally baked Italian rolls, or Amoroso's rolls |
| Cooking Method | Cook meat on a griddle or skillet over medium-high heat, add onions, peppers, and cheese, and serve on toasted rolls |
| Seasonings | Salt, pepper, garlic butter, thyme |
| Sides | French fries, baked potato wedges, onion rings |
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What You'll Learn
Choosing the right cut of steak
When it comes to choosing the right cut of steak for a Philly cheesesteak, there are a few options to consider. The classic choice is ribeye, a well-marbled and tender cut of beef with a robust beefy flavour. However, ribeye can be quite expensive. If you're looking for a more affordable option, skirt steak is a suitable alternative that is similar in texture and flavour to ribeye. For an even more budget-friendly option, flank steak is lean but can be very tender when cut against the grain, although it requires a bit more oil during cooking.
If you're open to trying something other than the traditional ribeye, top sirloin is a wonderful choice. It is less expensive than ribeye while still being plenty tender, and it is also thinner, requiring less slicing. Petite sirloin, in particular, is a great option for Philly cheesesteak due to its tenderness and thin profile. If you're looking for something even more affordable, eye of round is a good option for thin slicing, although it may not be as tender as some of the other cuts.
When preparing the steak for a Philly cheesesteak, it is important to slice it as thinly as possible. Freezing the steak for about an hour before slicing will make it easier to achieve those thin slices. Using a sharp knife and cutting against the grain will also help ensure thin, tender pieces of steak.
Ultimately, the choice of steak cut depends on your personal preference, budget, and desired level of effort. Ribeye is the classic choice for a reason, but there are many other cuts that can result in a delicious Philly cheesesteak when prepared correctly.
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Preparing the steak for cooking
To prepare the steak for cooking, start by choosing the right cut of beef. Ribeye is the most common choice for Philly cheesesteaks as it is well-marbled and tender when cooked. However, it can be quite expensive. Other options include sirloin, specifically petite sirloin, which is thinner and less expensive, or chuck for a budget approach.
Once you have selected your steak, trim off any large pieces of fat from the edges, but leave some veins of fat in the middle as they add flavour and juiciness to the sandwich.
Next, place the steak in the freezer for about 20 to 30 minutes so it gets very cold but not frozen through. This will help to firm up the meat, making it easier to slice thinly.
When the steak is chilled, use a sharp knife to slice it as thinly as possible against the grain. Aim for thin, even slices, as thinly sliced beef cooks fast and will dry out quickly if not carefully monitored.
If you are using pre-sliced steak, simply run your knife through the meat a few times to break it up before cooking.
Finally, heat a griddle or large skillet over medium-high heat and add olive oil or another cooking oil of your choice. Spread the steak in an even layer across the pan and let it cook undisturbed for a couple of minutes. Then, flip the steak, season with salt and pepper, and sauté until fully cooked through.
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Cooking the steak
To make a classic Philly Cheesesteak, you'll want to use a nice, tender cut of steak with some marbled fat. Common choices include ribeye, top round, and sirloin. If you're on a budget, chuck or flank steak can also work, but avoid tougher cuts like brisket.
Before cooking, place your steak in the freezer for 20 to 30 minutes to make it easier to slice. You want to get it thin—about 1/4-inch pieces sliced against the grain. If you're having trouble getting it thin enough, consider asking your butcher to slice it for you, or use store-bought pre-sliced steak.
When you're ready to cook, heat a griddle or large skillet over medium-high heat. Add a tablespoon of olive oil or another cooking oil, then spread your steak in an even layer across the pan. Let it cook undisturbed for a couple of minutes to brown, then flip and season with salt and pepper. Continue sauteeing until the steak is fully cooked through.
At this point, you can add your onions, peppers, and any other vegetables you'd like. Sautee these with the steak until they reach your desired level of doneness.
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Adding cheese to the steak
Philly cheesesteaks are traditionally made with either Cheez Whiz or provolone cheese slices. Provolone is the more traditional option, with a sharp flavor and good melting properties. If you want to go with provolone, look for a mild variety that melts easily and slice it thinly. You can also add some freshly grated Parmesan cheese for an extra kick.
If you want to go the non-traditional route, other popular options include white American cheese, mozzarella cheese, or even Cheez Whiz, a shelf-stable cheese product sold in jars. Some people also like to use a combination of cheeses, such as provolone and Cheez Whiz, to get the best of both worlds.
When it comes to adding the cheese to the steak, there are a few methods you can use. One way is to stir the cheese into the cooked steak until fully melted, creating a cohesive meat mixture. You can then add more cheese on top of the steak and melt it before flipping it into the roll. This creates a protective barrier that keeps the sandwich together.
Another method is to arrange the steak and onions in the shape and size of your hoagie rolls and then top them with slices of cheese. You can then either let the cheese melt from the heat of the steak and griddle or flip the meat and cheese mixture so that the cheese touches the griddle directly. This second method results in a more picturesque finished product with distinct layers of meat and cheese.
No matter which method you choose, the key is to make sure you have enough gooey, melty cheese in your Philly cheesesteak!
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Serving the sandwich
Now that you've cooked your steak, it's time to assemble your sandwich. Place your steak and onions in the shape and size of your roll. If you're adding peppers, mushrooms, or other vegetables, now is the time to add them. Top with your cheese. There are a few ways you can melt the cheese:
- Leave the cheese to melt from the heat of the steak and griddle below. This will give you a more "picturesque" finish with distinct layers of meat and cheese.
- Flip the meat and cheese upside down so that the cheese touches the griddle. The cheese will melt quickly and you can then use a spatula to flip it back over.
- Cover the meat and cheese with a lid to catch the heat and make the cheese melt into the meat.
Once the cheese is melted, scoop the mixture into your roll. You can also drizzle the mixture with warm Cheez Whiz for extra cheesiness. Spread a thin layer of mayonnaise on the toasted side of the roll, if desired. Finally, use a spatula to scrape the mixture into your bun as you flip it over and serve warm.
Philly cheesesteaks are traditionally served on Italian hoagie rolls, but you can use any good sandwich roll. The bread should be crusty on the outside, chewy on the inside, and able to stand up to the juices from the steak and vegetables. If you can't find a suitable bun, consider making your own.
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Frequently asked questions
Ribeye is a common choice, but it can be expensive. Other options include sirloin, top round, and chuck.
Place the steak in the freezer for 20-30 minutes so it gets very cold but not frozen through. Trim off any large pieces of fat, then use a sharp knife to slice the steak as thinly as possible.
Provolone is the most popular option, but you can also use white American cheese, mozzarella, or Cheez Whiz.
Heat a griddle or large skillet over medium-high heat. Add olive oil and spread the steak in an even layer. Let it brown for a couple of minutes, then flip and season with salt and pepper. Sautee until fully cooked, then stir in the onions and peppers.
