Philly Cheesesteaks
Nov 07, 2024 12:22 PM
The Philly cheesesteak is an iconic sandwich with a loyal following, and for good reason—it’s the ultimate comfort food, with tender beef, caramelized onions, and melty cheese all tucked into a soft hoagie roll. Created in the 1930s in Philadelphia, it’s been a local favorite ever since, with purists insisting on ribeye or sirloin, and cheese options ranging from provolone to American or even Cheez Whiz, depending on who you ask. No matter the variation, the magic of a great Philly cheesesteak recipe lies in the way the savory meat and gooey cheese meld together into every bite.
At home, it can be tricky to fully replicate the thinly shaved beef, flat-top griddle, and chopping method used in sandwich shops, where the cooked steak is chopped right on the griddle with large spatulas to blend the meat with the cheese. However, you can still achieve a result that’s just as delicious. To slice the meat as thin as possible, pop it in the freezer for 35 to 45 minutes first—it makes the job easier and ensures even cooking. And don’t forget to cook the meat in two batches to get that perfect browning without steaming. Toasting the rolls is key, too, so they stay crisp and hold up to the juicy filling. With these simple tricks, you’ll be serving up a Philly cheesesteak sandwich that rivals the original!
Ingredients:
- 1½ pounds sirloin steak (or ribeye)
- Salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 1 large yellow onion, chopped
- 1 bell pepper (any color), chopped
- 1 tablespoon apple cider vinegar
- 4 slices American cheese, torn into 1-inch pieces
- 4 slices provolone cheese
- 4 hoagie/sub rolls
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
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