Kamil Perry
Philly cheesesteaks are a popular sandwich that originated in Philadelphia. The classic combination includes thinly sliced steak, onions, and cheese served over a roll. The steak is typically tender ribeye or sirloin, and the cheese is usually mild provolone. To make a Philly cheesesteak at home, you can ask your butcher to slice the beef thinly or freeze the steak for 20-30 minutes to make it easier to slice. You can then cook the steak in a skillet with onions and peppers before adding the cheese and loading it onto toasted hoagie rolls.
| Characteristics | Values |
|---|---|
| Meat | Tender, well-marbled steak, preferably ribeye or sirloin |
| Meat preparation | Thinly sliced, super thin, paper-thin |
| Meat seasoning | Salt, pepper, paprika, chilli powder, onion powder, garlic powder, thyme, marjoram, basil |
| Meat cooking | Sautéed, browned in its own fat and juices |
| Cheese | Provolone, Cheez Whiz, American, Swiss, mozzarella, Parmesan, cheddar |
| Cheese preparation | Melted, folded into the meat |
| Bread | Hoagie rolls, Amoroso's roll, hamburger buns |
| Bread preparation | Toasted, garlic butter |
| Vegetables | Onions, bell peppers, mushrooms |
| Vegetables preparation | Sautéed, caramelized |
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What You'll Learn
Choosing the right cut of steak
The Philly Cheesesteak is a sandwich that is typically made with thinly sliced steak, onions, peppers, cheese, and bread. The steak is the star of the show in this sandwich, so choosing the right cut of meat is essential to achieving the perfect Philly Cheesesteak.
When selecting a cut of steak for your Philly Cheesesteak, it is important to look for a cut that is well-marbled with some fat content. This fat will melt during the cooking process, adding flavour and moisture to the meat, resulting in a juicy and tender sandwich. Ribeye is a popular choice for Philly Cheesesteaks as it is well-marbled and becomes tender when cooked. It is also sliced thinly, which is ideal for this sandwich. However, ribeye can be quite expensive. If you are looking for a more affordable option, top round is a classic alternative. It is leaner than ribeye but still provides a tender bite when cut against the grain.
Another option is sirloin, which is often used in Philly Cheesesteak recipes. It has a similar texture to ribeye but may require a bit more time to thinly slice the meat. If you are short on time or want a more budget-friendly option, you can also find pre-packed thinly sliced steak at your local grocery store. These are typically labelled as "beef shaved steak" or "ribeye shaved steak," with the latter being a higher quality option.
For those who are even more constrained by time or budget, flank steak is an option, though it is a tougher cut of meat and may be chewier in the final sandwich. To counteract this, be sure to cut the flank steak against the grain to achieve the most tender bite. Additionally, you will need to use a bit more oil when cooking flank steak to ensure it doesn't stick to your cooking surface.
When preparing your steak for the Philly Cheesesteak, it is recommended to place the meat in the freezer for 10-30 minutes to stiffen it, making it easier to slice thinly. After slicing, be sure to trim off any large pieces of fat, but remember that some fat is good and will add to the overall taste and texture of your sandwich.
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Freezing the steak for easy slicing
A Philly cheesesteak sandwich is made with thinly sliced steak, which can be tricky to achieve. Freezing the steak for 20 to 45 minutes until it is slightly hardened will make it easier to cut into thin slices. This technique is especially useful when preparing a Philly cheesesteak sandwich, as it requires very thin slices of meat.
To freeze the steak, place it in the freezer for around 30 minutes. You can also ask your butcher to partially freeze and slice the meat for you if you call ahead of time. Once the steak has been in the freezer for the desired amount of time, remove it and place it on a cutting board. Use a sharp knife to trim any excess fat, and then slice the steak as thinly as possible, cutting against the grain. The grain of the meat refers to the direction of the muscle fibres running through it, and you want to cut perpendicular to these fibres.
After slicing the steak, you can proceed with the rest of the Philly cheesesteak recipe. This typically includes cooking the steak with onions, peppers, and cheese, and serving it on a toasted roll. Freezing the steak beforehand ensures that you get those signature thin slices of meat that are essential for an authentic Philly cheesesteak sandwich.
Freezing the steak is a simple yet effective technique that makes slicing easier and helps you achieve the desired texture for your sandwich. It is a handy trick to know, especially when preparing a meal that requires thin slices of meat, such as the classic Philly cheesesteak.
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Seasoning the steak
First, it is recommended to bring the steak close to room temperature before cooking, as this will result in a more even cook. You can place the steak in the freezer for 20 to 30 minutes prior to slicing it thinly, as this will make it easier to achieve those paper-thin slices. However, be sure to let it thaw before seasoning and cooking.
When it comes to seasoning, you have a variety of options. The most commonly suggested seasonings are salt and pepper. You can use regular salt or seasoned salt, such as Lawry's seasoning salt. Be mindful that seasoned salt tends to be saltier, so you might want to use less of it. The amount of black pepper you add will depend on your preference for spice. You can also add garlic to the mix, in the form of garlic powder or garlic pepper, which will give your cheesesteak a savoury kick.
For those who like their cheesesteaks spicy, you can add chilli powder and paprika. A small amount of MSG can also be a game-changer, adding a savoury boost to the overall flavour. If you're looking for a more herby flavour, you can experiment with marjoram, herbs de Provence, basil, and thyme.
Some people like to marinate their steak before cooking. You can try using soy sauce or Worcestershire sauce, but some claim that fish sauce is the best option.
Don't be afraid to experiment with different combinations of seasonings and find the blend that suits your taste buds. Remember, there's no one-size-fits-all approach to seasoning a Philly cheesesteak, so feel free to make it your own!
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Melting the cheese
The most popular cheese for Philly cheesesteaks is mild provolone. However, some people prefer American cheese or mozzarella. Some restaurants in Philadelphia add 'Cheeze Whiz', a Velveeta-like cheese. You can also add freshly grated Parmesan cheese for extra flavour.
When melting the cheese, it's important to ensure that it coats the steak evenly without becoming gloppy. This adds structure to the sandwich, keeping the thin pieces of meat together.
To melt the cheese, place the desired amount of cheese slices over the steak and onions in the pan. Cover the pan and cook on medium heat until the cheese melts, which should take around 4 to 5 minutes. You can then use tongs to transfer the mixture to the toasted sandwich rolls.
If you want to melt the cheese on top of the sandwich, arrange the meat and onion mixture to fit the size and shape of your roll. Then, top it with the cheese slices and allow them to melt for about a minute. While the cheese is melting, place the sliced roll open-side down on the griddle to warm up. Once the cheese has melted, transfer the meat, onion, and cheese mixture to the roll.
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Serving suggestions
Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese, served on a long hoagie roll. The classic Philly Cheesesteak includes steak, onion, and cheese. However, variations include adding bell peppers, mushrooms, and other vegetables. The most popular cheese used in Philly Cheesesteaks is mild provolone, but you can also use Cheese Whiz, American cheese, Swiss cheese, or mozzarella cheese sticks.
To get the meat for a Philly Cheesesteak, you can use ribeye, sirloin, or flank steak. If you're looking for a more budget-friendly option, you can use pre-packed thinly sliced steak from the meat section of your grocery store. You can also ask your butcher to slice the beef super thinly for you.
- Toast the hoagie roll before adding the meat and cheese. This will give the sandwich a crispy texture and prevent the bread from getting soggy.
- Spread a thin layer of mayonnaise on the inside of the roll before adding the meat and cheese. This will add a creamy texture and flavour to the sandwich.
- Serve the Philly Cheesesteak with crispy fries, chips, or onion rings on the side. These side dishes will complement the sandwich and make it a more filling meal.
- If you want a low-carb option, you can serve the Philly Cheesesteak filling in a lettuce wrap or stuffed peppers instead of a hoagie roll. This way, you can enjoy the flavours of the sandwich without the bread.
- Get creative with your toppings! In addition to the standard steak, onion, and cheese, you can add sautéed bell peppers, mushrooms, or other vegetables. You can also experiment with different types of cheese and seasonings to find your perfect combination.
- If you have any leftovers, you can try making a calzone with the Philly Cheesesteak filling. Simply let the filling cool, stuff it into a calzone, bake it, and then freeze it. This way, you can enjoy a Philly Cheesesteak anytime you crave it!
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Frequently asked questions
The best cut of meat for a Philly cheesesteak is a nice tender steak with some marbled fat on it. Ribeye is the most popular choice, but sirloin is also a good option. If you're looking for something more budget-friendly, you can go for pre-packed thinly sliced steak or flank steak.
You can ask your butcher to slice the meat thinly for you. Alternatively, you can place the steak in the freezer for about 20 to 30 minutes to make it easier to slice.
The most popular cheese for a Philly cheesesteak is provolone. However, you can also use Cheez Whiz, American cheese, Swiss cheese, or mozzarella cheese sticks.
