Description
Philly Cheesesteak Sandwich
A classic Philly cheesesteak with thinly sliced beef, sautéed onions, and melted cheese all served in a toasted hoagie roll. Perfect for lunch or dinner!
Ingredients
:
1 lb ribeye steak, thinly sliced
(or use flank steak)
2 tbsp olive oil
1 onion, thinly sliced
4 hoagie rolls
8 oz provolone cheese or Cheez Whiz
(for authentic Philly flavor)
Salt and pepper to taste
Optional: sautéed bell peppers for extra flavor
Instructions
:
Prepare the Steak:
Freeze the ribeye steak for about 30 minutes to make it easier to slice thinly.
Slice the steak into very thin strips, against the grain.
Sauté the Onions:
Heat 1 tablespoon of olive oil in a large skillet or griddle over medium heat.
Add the sliced onions (and bell peppers if using) and sauté for 5-7 minutes, stirring occasionally, until the onions become soft and slightly caramelized.
Season with a pinch of salt and pepper. Remove the onions from the skillet and set aside.
Cook the Steak:
In the same skillet, add the remaining olive oil over high heat.
Add the thinly sliced steak to the pan and cook for 2-3 minutes, stirring occasionally, until the steak is browned but not overcooked.
Season with salt and pepper to taste.
Return the sautéed onions to the skillet and mix with the steak.
Assemble the Sandwiches:
Preheat the oven to 350°F (175°C).
Slice the hoagie rolls and lightly toast them in the oven for 3-5 minutes.
Spoon the steak and onion mixture onto the toasted rolls.
Add a generous amount of provolone cheese (or drizzle with Cheez Whiz) over the steak. If using provolone, place the sandwiches under the broiler for 1-2 minutes to melt the cheese.
Serve:
Serve the Philly cheesesteaks hot, with extra condiments like ketchup or hot sauce if desired, alongside a side of crispy fries or your favorite snack.
Enjoy your homemade Philly cheesesteak sandwich!
Let me know if you’d like any modifications or additional suggestions!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your steak is partially frozen for 30-60 minutes; this is crucial for paper-thin slicing. Use a very sharp knife and slice against the grain. Preheat your skillet or flat-top griddle until it’s very hot—a drop of water should sizzle and evaporate instantly. Cook the onions until they are deeply golden and sweet, not just translucent. For the steak, work in batches if needed to avoid steaming. Let the meat sear without moving for a minute to develop flavor, then stir-fry quickly. Combine the steak and onions just before assembling.
Serving Suggestions
While delicious on its own, a Philly cheesesteak can be part of a larger meal. Serve it with a side of crispy french fries, onion rings, or a simple pickle spear. For a lighter option, pair it with a tangy coleslaw or a garden salad. Classic condiments include ketchup, hot sauce (like Frank’s RedHot), or a spread of mayonnaise with a touch of garlic. For an authentic Philadelphia experience, enjoy it with a cold glass of iced tea or a local craft beer.
How-to Summary
In short: Thinly slice partially frozen ribeye. Sauté onions until caramelized. Sear steak in a very hot pan. Combine steak and onions. Load mixture into a toasted hoagie roll. Top with provolone (melt under broiler) or Cheez Whiz. Serve immediately.
Frequently Asked Questions
Can I use a different cut of beef? Yes. While ribeye is ideal for its fat and flavor, flank steak or skirt steak are good leaner alternatives. Just be extra careful to slice very thinly and against the grain to ensure tenderness.
What’s the most authentic cheese? In Philadelphia, you’ll find both provolone and Cheez Whiz used. Cheez Whiz is considered the classic, “wit” (with) option for its creamy, salty texture. Provolone offers a more mellow, stringy melt.
How do I prevent a soggy roll? Toasting the hoagie roll is non-negotiable. It creates a barrier against the juicy filling. Also, avoid overloading the sandwich with condiments directly on the bread; add them on top of the meat.
Can I make this ahead of time? The steak and onion mixture can be cooked and refrigerated for 1-2 days. Reheat gently in a skillet before assembling. However, for best texture, assemble and eat immediately.
What’s the best way to slice the onions? Slice them thinly from root to stem. This helps them hold their shape and caramelize evenly rather than turning to mush.
Common Mistakes to Avoid
- Using thick steak slices: This leads to tough, chewy sandwiches. The meat must be shaved thin.
- Overcrowding the pan: Adding too much steak at once steams it instead of searing it. Cook in batches.
- Overcooking the steak: It cooks in just 2-3 minutes. Remove it from the heat as soon as it loses its pink color.
- Using a cold roll: A soft, untoasted roll will quickly become soggy and fall apart.
- Neglecting to season: Season both the onions and the steak layers with salt and pepper for balanced flavor.
Conclusion
Mastering the homemade Philly cheesesteak is about technique: thin meat, a hot pan, caramelized onions, and a toasted roll. Whether you choose gooey Cheez Whiz or melted provolone, this iconic sandwich delivers satisfying, robust flavors. By following this guide and avoiding common pitfalls, you can bring a taste of Philadelphia right to your kitchen. It’s a rewarding meal that’s perfect for a quick weeknight dinner or a game-day feast.