Patrick Oconnell
A good Philly cheesesteak is a sandwich made with thinly sliced beef steak, sautéed onions, and melted cheese, served on a hoagie roll. The beef is typically ribeye, cooked until browned, and tender. The cheese is usually mild provolone, sliced thin and melted easily. To make a good Philly cheesesteak, it is important to use a cut of beef that does not require a long cooking time to get tender. The steak should be placed in the freezer for 20-30 minutes to make it easier to slice thinly. The steak, onions, and peppers are then cooked in a large pan over medium heat. Finally, the steak and onion mixture is added to the toasted hoagie rolls, and the cheese is melted on top.
Characteristics of a Good Cheese Steak
| Characteristics | Values |
|---|---|
| Meat | Shaved steak, preferably ribeye, sirloin, brisket, or top round |
| Meat preparation | Freeze for 10-30 minutes, trim fat, slice thinly against the grain |
| Cheese | Provolone, white American, mozzarella, or Cheez Whiz |
| Bread | Soft but sturdy hoagie roll, Amoroso roll, or garlic butter hoagie roll |
| Toppings | Caramelized onions, bell peppers, mushrooms, lettuce, tomato, jalapeños |
| Cooking method | Griddle, cast-iron skillet, or Dutch oven |
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What You'll Learn
Choosing the right cut of steak
If you're willing to splurge, another option is boneless ribeye. This cut of beef is even more tender than its boned counterpart and will melt in your mouth. However, it comes at a higher price point. For an even more affordable option, consider sirloin, specifically petite sirloin. Top sirloin is a wonderful choice, but petite sirloin is less expensive and still plenty tender. It's also thinner, so there's a bit less slicing involved.
When choosing a cut of steak for your cheesesteak, it's important to select a well-marbled option with a good amount of fat. This will ensure that your steak is juicy and flavourful. Cuts like flank steak or brisket are leaner and can be chewy in the final sandwich, so it's best to avoid them. Instead, look for beef with a nice marbled pattern of fat that will melt as the steak cooks, keeping the meat tender.
To make slicing easier, it's recommended to partially freeze your steak before cutting it. Place the steak in the freezer for 20 to 30 minutes, or until it's very cold but not completely frozen. This will firm up the meat, making it easier to slice thinly by hand. You can also ask your butcher to shave the steak for you or purchase pre-sliced meat from a butcher shop or Asian market.
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Preparing the steak for slicing
First, select a suitable cut of steak. While ribeye is the traditional choice, other options such as sirloin, flank steak, or skirt steak can also be used. Look for a well-marbled cut with a good amount of fat, as this will ensure your cheesesteak is juicy and tender.
Next, place your steak in the freezer. Freezing the steak for 20 to 30 minutes will make it easier to slice thinly. If you're short on time, even 10 minutes in the freezer can help stiffen the meat. Cover the steak if you plan to freeze it for longer, to prevent it from freezing solid.
Once the steak is chilled, remove it from the freezer. Using a sharp knife, trim away any large pieces of fat from the edges, leaving some veins of fat in the middle, as this will add flavour and tenderness.
Now you're ready to slice. Using your sharpest knife, cut the steak as thinly as possible, slicing against the grain. Aim for slices that are about 1/4-inch thick, or thinner if you can manage it. If you don't have a sharp knife or find it difficult to slice by hand, consider asking your butcher to shave the steak for you, or purchasing pre-sliced meat from a butcher or Asian market.
Finally, cut the sliced steak into very small pieces, about 1/4-inch in size. This will ensure the steak cooks quickly and fits neatly into your sandwich.
By following these steps, you'll have perfectly prepared steak, ready for the next stages of creating a mouth-watering cheesesteak.
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Slicing the steak thinly
First, it is important to start with the right cut of meat. Look for a well-marbled steak with a good amount of fat, such as ribeye, top sirloin, or top round. Avoid tougher cuts like flank steak or brisket, as they will be chewy in the final sandwich.
Next, place the steak in the freezer for 10 to 30 minutes before slicing. This will firm up the meat and make it easier to slice thinly. A thicker steak should be frozen for closer to 30 minutes, while a thinner steak will only need about 20 minutes. If your steak is already quite thin, you may only need to freeze it for 10 minutes until it is very cold but not frozen through.
Once the steak is firm, use a sharp knife to trim any large pieces of fat from the edges, leaving some veins of fat in the middle for flavour and tenderness. Then, slice the steak as thinly as possible, cutting against the grain. If you are having trouble getting the steak thin enough, you can ask your butcher to shave it for you, or you can purchase pre-sliced meat from a butcher or Asian market.
Finally, after slicing the steak, chop it into very small pieces. This will ensure that the steak cooks evenly and quickly, creating a tender and juicy cheesesteak sandwich.
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Cooking the vegetables
To make a good cheesesteak, you'll want to cook your vegetables before assembling the sandwich. The vegetables typically used in a cheesesteak are onions and bell peppers, but you can also add mushrooms. Start by heating two tablespoons of vegetable oil in a large, deep sauté pan over medium-low heat. You can also use olive oil. Add your onions and peppers to the pan. If you're using mushrooms, add them now as well. Cook, stirring occasionally, until the vegetables are tender. If they start to brown, turn down the heat a little. You can also add a splash of water if the vegetables are browning too much. Season generously with salt and black pepper.
Once your vegetables are tender, remove them from the heat and set them aside. You can cook the vegetables up to three days in advance. Allow them to cool, then cover and chill them in the refrigerator. Reheat them before assembling your sandwiches.
When you're ready to assemble your sandwiches, add the vegetables back to the pan along with the steak and cook until the steak is done. Then, add the cheese and allow it to melt before serving on toasted sandwich rolls.
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Assembling the sandwich
To assemble the perfect Philly cheesesteak sandwich, you'll need thinly sliced steak, caramelized onions, peppers, cheese, and bread.
First, prepare your bread. The classic choice is a toasted hoagie roll, ideally an Amoroso roll, although these are hard to find outside of Philadelphia. Other options include a soft but sturdy roll, a bun, or even a tortilla, pita bread, or French bread. Spread a thin layer of mayonnaise on the bread, if desired.
Next, add the steak. The most popular choice is ribeye, sliced super thinly—almost paper-thin. Other options include sirloin, flank steak, skirt steak, or top round. If you're not using pre-sliced steak, place the steak in the freezer for 10 to 30 minutes to make it easier to slice. Trim any large pieces of fat, but leave some veins of fat for flavor and texture. Slice the steak as thinly as you can against the grain. If you're using pre-sliced steak, run your knife through the meat a few times to break it up.
Now, add the onions and peppers. You can cook these first, separately, or cook them together with the steak. Sauté the onions and peppers in vegetable oil or olive oil over medium to medium-low heat until they are soft and caramelized. You can also add mushrooms or other vegetables of your choice.
Finally, add the cheese. The most popular choice is mild provolone, although white American cheese, mozzarella, or Cheez Whiz are also common. Fold the cheese into the steak and vegetable mixture as it cooks to add flavor and help bind the sandwich together. Or, place the steak and vegetable mixture on the bread and top with cheese, melting it under the broiler.
Serve your Philly cheesesteak sandwich with your favorite toppings and sides, such as shredded lettuce, tomato, jalapeños, or French fries.
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