Philly Cheesesteak
Ribeye steak sandwich with melted provolone and caramelized onions.
Details
Ingredients
- 2 hoagie rolls
- 300g ribeye steak, shaved thin
- 1 onion, sliced
- 4 slices provolone cheese
- Oil
Instructions
- 1
Sauté onion until soft.
- 2
Cook steak on high heat.
- 3
Top steak with cheese to melt.
- 4
Scoop onto toasted rolls.
About This Recipe
The aroma of sizzling beef and sweet onions, married with gooey melted cheese, is the unmistakable hallmark of the true Philly Cheesesteak. Originating in Philadelphia in the early 20th century, this iconic sandwich quickly transcended its street food roots to become a global phenomenon. What makes it special lies in its deceptive simplicity: a harmonious blend of thinly sliced, griddled ribeye steak, caramelized onions, and melted provolone cheese, all nestled within a soft, yet sturdy, hoagie roll. Key techniques include achieving that perfect sear on the shaved steak and slowly rendering the onions to a sweet, golden perfection. The choice of bread is paramount; a proper Philly-style hoagie roll, often from Amoroso's Bakery, provides the ideal balance of chew and softness to absorb the savory juices. While provolone offers a classic, tangy melt, variations frequently include American cheese or the divisive, yet authentic, Cheez Whiz. Some adventurous eaters also add bell peppers or mushrooms, though purists will argue against anything beyond the holy trinity of steak, onions, and cheese. It's best served immediately, piping hot, perhaps alongside a bag of potato chips and a cold soda.
Tips & Tricks
- • For perfectly thin steak that cooks quickly and absorbs flavor, slightly freeze your ribeye for 20-30 minutes before shaving it against the grain with a very sharp knife or a mandoline.
- • While provolone offers a classic, nuanced melt, feel free to substitute with white American cheese for a creamier texture, or for a truly authentic street food experience, a dollop of warm Cheez Whiz.
- • Cheesesteaks are best enjoyed immediately after assembly. If you have leftovers, store the cooked steak and onions separately from the hoagie roll and reheat the filling in a hot skillet before assembling on a fresh, toasted roll.
- • Serve your hot cheesesteak alongside a generous side of crunchy potato chips and a dish of pickled hot cherry peppers to cut through the richness and add a delightful tangy kick.
Nutrition Facts
Per serving (approximate)