Andy Montoya
Philly Cheesesteaks are a popular sandwich that originated in Philadelphia. The classic sandwich is made with thinly sliced steak, cheese, and a hoagie roll. There are many variations of the Philly Cheesesteak, and it can be made with different types of cheese, veggies, bread, and cuts of beef. Some people also like to add toppings such as marinara sauce, ketchup, or hot sauce. The key to a great Philly Cheesesteak is using high-quality ingredients and getting the right ratio of bread to meat. While it can be challenging to replicate the exact taste of popular Philly Cheesesteak spots like Charley's, you can try to get as close as possible by using similar ingredients and techniques.
How to make Philly Cheese Steaks like Charlie's
| Characteristics | Values |
|---|---|
| Meat | Finely ground raw hamburger (20-30% fat) made from beef trimmings and primary cuts like tenderloin, filet, and rib eye. |
| Meat Preparation | The meat is emulsified, pressed into a loaf, sliced, frozen, and packaged, pre-seasoned with salt and pepper, and pressed into ultra-thin beef patties (about 2 mm thick and about 5x7 inches). |
| Cooking Meat | Cook the meat for about 30 seconds to a minute before beginning to chop it. If using stainless steel or non-stick, chop the raw meat before adding it to the pan. |
| Seasoning | Lots of salt and pepper for seasoning. |
| Bread | Fresh warm bread. |
| Cheese | Provolone cheese. |
| Toppings | Red pepper sauce, mayonnaise, ketchup, hot sauce, banana peppers, hot peppers, or a sprinkling of dried oregano. |
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What You'll Learn
Meat: thinly sliced ribeye or cheaper alternatives like chuck roast
When it comes to the meat for your Philly cheesesteak, thinly sliced ribeye is the most commonly recommended cut. However, ribeye can be expensive, so if you're looking for a cheaper alternative, consider using chuck roast. The key is to slice the meat thinly—about 2 mm thick—to ensure quick and even cooking. To achieve thin slices, you can place your beef steaks in the freezer for an hour before slicing. This will firm up the meat without freezing it completely, making it easier to slice thinly.
If you're using ribeye, look for steaks from the hind quarter, such as top sirloin or top/eye of round. These cuts tend to be a little less marbled and slightly tougher than ribeye, but you can always opt for wagyu beef, which is known for its luxurious marbling and tenderness. Alternatively, you can use pre-seasoned, ultra-thin beef patties made from emulsified and pressed beef trimmings and primary cuts like tenderloin, filet, and rib eye. These can be found in the frozen food section of most grocery stores.
For those opting for chuck roast, the preparation process is a little different. Start by slicing the meat thinly and browning it in a pan. Then, let it steam or braise for a few minutes to make it more tender. This method helps create a delicious and affordable Philly cheesesteak without breaking the bank.
Regardless of the cut of meat you choose, it's important to season it well. Salt and pepper are essential, and you can also add some heat with red hot sauce or mustard. Don't forget to cook the meat on a flat top or in a skillet, chopping it as it cooks to prevent dryness and ensure even cooking.
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Bread: hoagie roll from an Italian bakery
The bread is a crucial component of an authentic Philly cheesesteak sandwich. It's not just about the filling; the roll needs to be a hoagie from an Italian bakery to get that genuine taste. The crust of a baguette, for example, is too thick, making the sandwich hard to bite into and causing the tasty filling to be squeezed out.
A hoagie roll is soft and chewy, baking up beautifully and complementing the sandwich's ingredients. Hoagie rolls can be plain or topped with sesame seeds, which has become a trendy choice in Philly. Some of the most famous bakery hoagie rolls in the area are from Sarcone's Bakery and Liscios in South Philly.
If you want to make your own hoagie roll from scratch, you can follow a recipe like the one below, yielding three six-inch hoagie rolls:
Ingredients:
- 290 grams of bread flour
- 174 grams of water
- 23 grams of oil
- 6 grams of salt
- 6 grams of diastatic malt or sugar
- 2.2 grams of instant dry yeast
Instructions:
- Mix all the ingredients in a stand mixer or by hand for 10-12 minutes, or until the dough is no longer sticky.
- Let the dough rest for 30 minutes, covered in a bowl.
- Shape the dough into a tight, smooth ball.
- Allow the dough to rise at room temperature for an hour or until it doubles in size.
- Divide the dough into three equal pieces and form them into tight balls.
- Refrigerate the dough balls for 24 hours.
- Bring the dough balls to room temperature and shape them into balls again.
- Let the dough balls sit at room temperature for 2-3 hours or until they double in volume.
- Roll the dough balls into 6-inch-long cigar shapes.
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Cheese: Provolone or Cheez Whiz
There are differing opinions on whether a Philly Cheesesteak should use Provolone or Cheez Whiz. Some people believe that a classic Philly Cheesesteak should use Cheez Whiz, which is mostly made from whey, vegetable oil, and milk products. In fact, some of the most famous Philly Cheesesteak spots, like Pat's and Geno's, use Cheez Whiz. However, Cheez Whiz is a relatively modern addition to the Philly Cheesesteak, with the earliest cheesesteaks not including cheese at all, and the first cheese being Provolone.
Provolone is a cow's milk cheese that is milder and more pale than Cheez Whiz or American cheese. Some people prefer Provolone because it is more authentic, with one source claiming that "The ones who 'love' Pat's and Geno's are the ones who moved here [to Philly] from [out of town] a year ago". Another source says that "Most people from Philly actually don't get a cheesesteak with Whiz".
However, other sources suggest that American cheese is the most popular, with one source saying that "99% of places" use American cheese. Cheez Whiz was also voted the most popular cheese for a cheesesteak in a Philly.com poll, with American cheese coming second and Provolone coming third.
Ultimately, the choice of cheese comes down to personal preference, with one source saying that "they're all good in their own way, it's a stupid argument".
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Toppings: bell peppers, banana peppers, hot peppers, dried oregano, marinara sauce, or ketchup
When preparing your Philly cheesesteak toppings, you can add bell peppers, banana peppers, and hot peppers to the mix. You can sauté the bell peppers and onions in vegetable oil over medium-low heat. You can also stuff the bell peppers with steak and cheese and bake them in the oven.
If you want to add some spice, dried oregano is a great option. You can also add marinara sauce or ketchup to your Philly cheesesteak. While some people may consider ketchup on a Philly cheesesteak an indicator of a poor steak, it's ultimately a matter of personal preference.
Feel free to get creative and experiment with different combinations of toppings to find your perfect Philly cheesesteak!
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Seasoning: salt, pepper, red pepper sauce, and MSG
Seasoning is a crucial step in making a delicious Philly cheese steak. While there may be no one-size-fits-all approach to seasoning, a combination of salt, pepper, red pepper sauce, and MSG (monosodium glutamate) can be a great way to go.
Let's start with salt and pepper, two of the most fundamental seasonings in any cook's arsenal. When seasoning your Philly cheese steak, be generous with these two ingredients. A healthy dose of salt and pepper will enhance the natural flavours of the meat and vegetables, bringing your sandwich to life. Remember, you can always add more, but it's hard to remove excess salt or pepper once it's been added, so start slowly and adjust to your taste preferences.
Red pepper sauce is another excellent addition to your Philly cheese steak. This sauce can provide a nice kick of heat and a vibrant red colour to your sandwich. While there are various recipes for red pepper sauce, a common base is mayonnaise, which can add a creamy texture and a tangy flavour. You can adjust the spiciness of your sauce by adding more or less red pepper, and feel free to experiment with other ingredients like garlic or mustard to create a unique flavour profile.
MSG, or monosodium glutamate, is an optional ingredient that can enhance the savoury flavour of your sandwich. MSG has a long history of use as a flavour enhancer, particularly in Asian cuisine. It can be purchased as a powder or in crystal form and is typically used in small quantities. When combined with salt and pepper, MSG can amplify the overall taste of your Philly cheese steak, making the flavours more robust and satisfying.
When seasoning your Philly cheese steak, it's essential to trust your instincts and adjust the quantities to suit your palate. Everyone's taste buds are unique, so feel free to experiment until you find the perfect blend for your taste. Remember to consider the other ingredients in your sandwich, such as the type of cheese, meat, and vegetables, as they will also influence the overall flavour profile.
Lastly, don't be afraid to ask for feedback from your dining companions or family members. They might provide valuable insights that can help you refine your seasoning game and make your Philly cheese steaks even more mouth-watering!
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Frequently asked questions
It is recommended to use thinly sliced ribeye, though some suggest that cheaper cuts of meat like chuck roast or leftover beef roast can also be used. It is important to note that the meat should be sliced wafer-thin, and some suggest using an electric slicer to achieve this.
While some sources suggest using Cheez Whiz or provolone cheese, others recommend experimenting with different types of cheese to find your preference.
Traditional toppings for Philly cheesesteaks include banana peppers, hot peppers, and dried oregano. Other suggested toppings include marinara sauce, ketchup, mustard, and mayonnaise, though the inclusion of mayonnaise is debated.
