Philly Cheesesteak Recipe

Philly Cheesesteak Recipe; A toasted garlic butter hoagie bun is wrapped around a delicious ribeye steak, melted gooey provolone, and caramelized onions to make a Philly Cheesesteak. This is how a Philly Cheesesteak sandwich is traditionally made!

Burgers and French Dip sandwiches are two of our favorites to recreate from restaurants! It’s simpler than you may imagine to make this cheesesteak. See the video tutorial below to see why it’s getting so much attention.

What Beef Cut Should I Use?

The preferred steak for Philly Cheesesteak sandwiches is ribeye. When cooked, it becomes soft and well-marbled.

The types of cheese for a Philly cheesesteak is:

The popular cheese is provolone, which is mild. The only provolone brand we didn’t like after trying several others was the “aged” provolone from Costco. Aged provolone cheese flavor was overbearing. White American cheese is another common choice.

Pro-Tips for Very Thinly Slicing Beef:

 Very thinly sliced beef is the secret to a fantastic cheesesteak. If your steak is thicker, freeze it for 40 minutes; if it’s thinner, freeze it for 30 minutes. This will make slicing it easier. With a sharp knife, make any extra fat and silver skin (if any) disappear before making thin, anti-grain cuts.

Method Of Philly Cheesesteak

One of our simplest sandwich recipes, the Philly Cheesesteak just takes a few minutes to prepare and much less time to cook. The meal lasts 30 minutes. This can be prepared on a griddle, flat cooktop, or stovetop.

Ingredients: Philly Cheesesteak Recipe

  •  10 to 12 ounces ribeye steak
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons divided olive oil
  • 1/2 medium sweet onion
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 ounces (3 slices) provolone cheese
  • 2 hoagie rolls
  • 1/4 cup warmed Cheez Whiz
  • Optionally, fresh thyme for garnish.

Freeze the steak,

then slice it when it has gotten very cold but not completely frozen. For about ten minutes, freeze the steak on a sheet pan. The borders of the steak should frequently have a lot of fat removed, but the middle can have a few minor veins of fat. Without a meat slicer, you won’t be able to get it as thin as paper, but try your best. the steak with salt and pepper.

Cook the onions and peppers:

sliced onions and peppers should be cooked in a large skillet with 1 tablespoon of olive oil over medium heat. Season with pepper and 1/4 teaspoon salt. Cook the peppers and onions, turning occasionally, for 12 to 15 minutes, or until the edges are starting to caramelize. Avoid rushing them!

Cook the steak:

A griddle or sizable skillet should be heated to medium-high. Add the remaining tablespoon of olive oil along with the steak slices. Stir after a minute or two of cooking to finish the steak’s preparation. It can take an additional minute or two.

Finishing the cheesesteak:

Reduce the heat under the steak to low, then stir in the peppers and onions before serving Slices of provolone are then placed on top of the steak mixture, allowing them to melt. After the cheese has melted, incorporate by stirring.

Build the cheesesteaks, then dish them up:

Fill the toasted hoagie bread equally with the cheesesteak ingredients. Pack up the hoagie rolls now! You may drizzle warm Cheez Whiz over the cheesesteaks for maximum cheese flavor. Add some fresh thyme to the meal before serving.

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