Patrick Oconnell
Philly Cheesesteaks are made with thinly sliced steak, seasoned with a blend of herbs and spices, and served with cheese and vegetables in a hoagie roll. The steak is typically ribeye or sirloin, and the cheese is usually provolone, smoked provolone, or Cheez Whiz. The vegetables often include peppers, onions, and mushrooms, and the seasoning is a mix of salt, pepper, garlic, and spices such as paprika, cayenne pepper, and chili powder. Some people marinate the steak in a sauce, such as Worcestershire or fish sauce, before cooking, and others add additional ingredients like mayonnaise, lettuce, or tomatoes.
Philly Cheesesteak Seasoning
| Characteristics | Values |
|---|---|
| Meat | Shaved ribeye steak, sirloin steak, or any beef steak cut |
| Quantity | 1-2 pounds |
| Seasoning | Salt, pepper, garlic powder, and Worcestershire sauce |
| Vegetables | Bell peppers, onions |
| Cheese | Provolone, white American, Swiss, or Cheez Whiz |
| Bread | Hoagie rolls, French rolls |
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What You'll Learn
Shave or slice the beef thinly
Shaving or slicing the beef thinly is an essential step in making a Philly cheesesteak sandwich. The beef should be cut into thin, bite-sized pieces to achieve the desired melt-in-your-mouth texture. Here are some tips to achieve thinly sliced beef:
Start with the right cut of beef:
The traditional cut of beef for Philly cheesesteak is ribeye, known for its tenderness and flavour. Other options include sirloin or round steak. If you're buying the meat from a butcher or grocery store, ask for shaved or thinly sliced beef specifically for cheesesteak. Some butchers may even cut the steak to your desired thickness.
Prepare the steak for slicing:
Before slicing the steak, pat it dry and place it on a baking sheet. Let it firm up uncovered, which will make it easier to slice thinly. If you want to speed up the process, you can even semi-freeze the meat, making it easier to achieve paper-thin slices.
Use the right tools:
You can cut the steak by hand or use a food processor. If cutting by hand, ensure you're using a sharp (non-serrated) knife to easily slice through the meat. Slice against the grain for the most tender pieces. When using a food processor, attach the 2-millimetre slicing blades and cut the meat into chunks that fit the device.
Slice the steak thinly:
Aim for slices that are about 1/8 inch thick, or as thin as you can realistically manage. Slice the steak diagonally or on the bias to expose more surface area, ensuring each piece has a bit of fat for extra flavour and juiciness.
Once you've thinly shaved or sliced your beef, you can move on to the next steps of making your Philly cheesesteak sandwich, including seasoning and cooking. Remember, the thin beef slices are crucial to achieving the classic texture and taste of this iconic sandwich.
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Use the right cut of beef
The type of beef you use for your Philly cheesesteak sandwich is important. While you can technically use any cut of beef steak you want, the cut you choose will determine the texture of your sandwich filling. The secret to a great cheesesteak is choosing the right cut and getting the perfect ratio of tender and crispy bits.
Ribeye is a popular choice for Philly cheesesteaks. You can ask your butcher to shave or slice it for you, or you can buy it pre-shaved from stores like Kroger, Trader Joe's, and Target. If you can't find pre-shaved ribeye, you can buy a round steak and slice it as thin as possible yourself. Sirloin is another cut that is commonly used.
If you're looking to save money and time, you can opt for pre-shaved beef steak, which is readily available and budget-friendly. This option also saves you the trouble of slicing the beef yourself.
When cooking your Philly cheesesteak, remember to cook the beef low and slow. You don't want to caramelize the meat, just cook it enough to retain its juices. You can also salt the meat as it finishes cooking, as salt tends to pull moisture out of the beef.
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Season with salt, pepper, and garlic
Seasoning is key to achieving that authentic Philly Cheesesteak taste. You can use pre-shaved beef steak or slice your own beef steak as thinly as possible. When it comes to seasoning, a simple blend of salt, pepper, and garlic powder will do the trick. You can also use garlic butter, which will add a rich, buttery flavour to the steak.
It is important to note that salt tends to draw moisture out of the meat, so it is best to add salt towards the end of the cooking process. This will ensure that your steak remains juicy and tender. You can also use seasoning salt, such as Lawry's, to enhance the flavour.
If you want to add a bit more flavour, you can use Worcestershire sauce, which is a key ingredient in many Philly Cheesesteak recipes. You can also try par-cooking your vegetables before finishing them with the meat, which will give them a softer texture without making them too crispy.
Finally, don't forget to serve your Philly Cheesesteak on a toasted roll, such as a French roll or a traditional hoagie roll. This will provide the perfect vessel for all of your delicious ingredients.
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Include vegetables like onions and peppers
To make a Philly cheesesteak with vegetables like onions and peppers, you'll need to start by thinly slicing your beef. A good trick to make slicing easier is to place the beef in the freezer for about 20 to 30 minutes before slicing. For the cut of beef, ribeye or sirloin are popular choices, but they can be pricey. Chuck is a more affordable alternative, but it needs to be cut even thinner than ribeye.
Once you have your beef sliced, it's time to season it. A typical seasoning mix for Philly cheesesteak includes salt, pepper, garlic powder, and Worcestershire sauce. You can also add other spices like paprika, cayenne pepper, onion powder, and Italian seasoning. Don't forget to season the beef with salt, as the cheese in a Philly cheesesteak is usually salty, and the meat needs its own salt to shine. You can also try marinating the beef in wine for extra flavour.
Now, let's talk about the vegetables. Onions and peppers are a must for a veggie Philly cheesesteak. You can use bell peppers, green peppers, or a mix of orange and red peppers for colour and flavour. If you like your peppers with a bit of a kick, you can even add some jalapenos. Saute the peppers and onions until they are tender and caramelized. You can also add mushrooms to the veggie mix.
To assemble your Philly cheesesteak, start by cooking the seasoned beef in a skillet over medium-high heat until it reaches your desired doneness. Remove the beef from the pan and keep it warm. In the same skillet, add a little more oil and saute your peppers and onions until they are tender. You can also add the mushrooms at this stage. Return the beef to the pan and stir in the vegetables. Add your cheese, covering the pan to help it melt, if needed. Finally, load up your toasted hoagie rolls with the beef and veggie mixture, and enjoy!
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Serve on a toasted roll with cheese
Once you've seasoned and cooked your beef, it's time to assemble your Philly cheesesteak sandwich. The traditional bread for this sandwich is a hoagie roll, which you can find in the bread aisle of most supermarkets or fresh in the bakery section. If you can't get hold of hoagie rolls, a French roll is a good alternative. Lightly toast your roll of choice, butter it, and then pile on your beef and vegetables.
For the cheese, the classic Philly cheesesteak uses Cheez Whiz, but you can also use provolone, white American, or Swiss. If you're using sliced cheese, add it to your sandwich now, and the heat from the beef and vegetables will melt it slightly. If you're using Cheez Whiz, spread it on the inside of the roll before adding the other fillings.
You can also add extra toppings to your sandwich. Some popular options include mayo, shredded lettuce, tomato, and sliced jalapeños. If you want to add extra cheese, sprinkle on some grated cheese of your choice and put the whole sandwich under the grill until it's melted.
Finally, don't forget to serve your Philly cheesesteak sandwich with some crispy fries or chips on the side!
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Frequently asked questions
You will need salt, pepper, garlic powder, onion powder, paprika, thyme, and chili powder. Mix these ingredients together in a small bowl and store them in a tightly sealed mason jar until you are ready to use them.
For every 2 pounds of shaved sirloin steak, you will need 1/3 cup of seasoning.
Before seasoning, bring your steak to room temperature and pat it down so that the seasonings stick and absorb better. Then, toss the steak with the seasoning blend and cook until the steak reaches an internal temperature of 165°F.
