The cheesesteak sandwich is one of Philadelphia’s most endearing symbols. Victor Fiorillo of Philadelphia Magazine calls it the city’s “signature icon, the most Philly of Philly symbols, recognized (and eaten) around the world.” It is piled high with chopped steak, peppers, onions, mushrooms, and cheese. “.
Without seeing the Liberty Bell, running up the steps to the Philadelphia Museum of Art like Rocky Balboa, and visiting the renowned cheesesteak rivals Pats and Genos, no trip to the City of Brotherly Love is complete. But since they’re so easy to make, you don’t have to board a plane or drive to Philadelphia to enjoy a traditional cheesesteak sandwich. You only need the right ingredients; a recipe isn’t really necessary. Any Philadelphian will tell you that the bread should be soft, the cheese should be either Cheez Whiz, American, or provolone, and that the steak should be a high-quality ribeye.
The secret to a great Philly Cheesesteak is choosing the right cut, and the perfect ratio of tender and crispy bits.
I’ve never been to Philadelphia. I hear they have a cool old bell. Apparently they also put Cheez Whiz on their cheesesteaks. Not sure how I feel about that. My point is that, in my opinion, making a killer Philly Cheesesteak doesn’t require you to actually travel to Philadelphia or like plastic cheese. Although this recipe may not be authentic, it is still very tasty.
Pick the right cut of meat
It’s common for people to ask, “What cut of meat do I use for a cheesesteak?,” to which the answer is, “you can use any beef steak cut you want.” Some people use ribeye, but I believe the hind quarter steaks are ideal for this. Try top sirloin or top/eye of round. Wagyu cattle are highly marbled, so all of their cuts are luxuriously tender and flavorful, despite the fact that they tend to be a little less flavorful and slightly tougher than their ribeye counterparts. I used Top Sirloin steaks for this one.
Prepare your beef in advance
It’s imperative that your beef be sliced thinly. Particularly if you are using a cheaper cut. Most people don’t own deli slicers, but there is a simple trick that can help. Before slicing, put your beef steaks in the freezer for an hour. This will significantly firm them up without completely freezing them, making it simpler to shave off incredibly thin slices.
Use the right equipment
A skillet is sufficient for making a single portion of a sandwich, but if you want to prepare more than one at a time, you’ll need a flat top. This could be as straightforward as a flat piece of metal over a fire, a cast iron grill plate, or a cast iron griddle that fits over your stove burners. This large flat surface allows you to cook your meats and pepper/onion mixture all at once. A one-surface recipe. The “crisp bits at the bottom, melty cheese on top” factor will also be enhanced by the flat top.
Don’t skimp on the cheese
Please do not take this warning lightly. You will receive a dry steak if you only place a couple of conservative slices. Each “meat pile” should contain three to four overlapped slices. At least.
Double wrap if feeding a crowd
Unfortunately, when exposed to the elements, the cheese does not stay melty for very long. Wrapping your sandwiches is a great way to preserve the soft bread, hot steak, and melty cheese. Wrap them tightly using a layer of greaseproof paper or parchment paper followed by a layer of foil. The bread is prevented from becoming soggy-fied by the greaseproof paper layer.
How to make seriously good Philly Cheesesteaks
- Author: Jess Pryles
- Yield: serves 4
2 lb top sirloin steak (about 8oz per person)
1 small red bell pepper
1 small green bell pepper
12 slices mozzarella cheese
12 slices provolone cheese
4 soft sub rolls
3 tbsp olive oil
- Start by preparing your meat. Place steaks in to freezer for an hour to firm. After an hour, cut the steaks as thinly as you can with a very sharp knife. Set aside.
- Remove the peppers’ seeds and stems before slicing them into strips. Peel the onion, then halve. Slice each half into 1/4″ thick strips.
- Slice the rolls lengthwise with a serrated knife, stopping just short of cutting through. Set them aside on a tray.
- Heat a griddle or flat top to medium heat. Drizzle 1 tbsp oil on top. After including the peppers and onions, add salt and pepper to taste. Move them around on the griddle using a burger flipper until they have a little color and have softened slightly. You do not want them mushy. After the vegetables have turned color, place them on the griddle’s side or cool area. To make room for the meat if you’re using a smaller griddle, completely take them off the heat.
- Add the last of the olive oil after increasing the heat to medium-high. Spread out the thinly sliced sirloin as much as you can when you place it on the hot plate. Season the meat well with salt at this point, after letting it sit for at least two minutes to allow the meat to become slightly crusty.
- Move the meat around on the griddle using a burger flipper, breaking it up a little bit as you go, to produce larger slices and smaller crispy bits. The meat should be almost cooked through after 5-7 minutes because it is so thin.
- Place the meat on the griddle in four piles that are roughly the same size as the buns. After that, sprinkle some of the onion and pepper mixture on top before adding three slices of cheese (a mixture of both types of cheese). Allow the cheese to melt on a medium heat setting. If you discover that the cheese isn’t melting properly, cover each pile with an upside-down aluminum bowl to create a temporary lid.
- Once the cheese has melted, quickly scoop up each pile with the burger spatula and place them on the bun. Serve right away or, to extend the cheese’s “melt life,” wrap it according to the instructions in the post.
What Meat Goes in a Philly Cheese Steak Sandwich? : Meat Preparation Tips
FAQ
What thin steak is best for Philly cheesesteak?
Best meat. I strongly advise using thinly sliced ribeye steak for cheesesteaks. When cooked quickly in a skillet or on a flat top grill, ribeye is tender, flavorful, and doesn’t become tough. A boneless ribeye steak is the cut to look for at your neighborhood butcher or grocery store.
Can you use any beef for Philly cheesesteak?
It’s common for people to ask, “What cut of meat do I use for a cheesesteak?,” to which the answer is, “you can use any beef steak cut you want.” Some people use ribeye, but I believe the hind quarter steaks are ideal for this. Try top sirloin or top/eye of round.
Is sirloin or ribeye better for Philly cheesesteak?
Conclusion. The only option for a true Philly cheesesteak is ribeye steak. Ribeye is the traditional option, but you can also use flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips.
What is the secret to a good Philly cheesesteak?
What Constitutes a True, Genuine Philly Cheesesteak Recipe?Thinly-sliced chopped ribeye steak; the meat should be very thinly sliced to maintain its tenderness. Topped with melted American cheese, provolone cheese, or Cheez Whiz. served with fried onions, mushrooms, or fried bell peppers as toppings on a hoagie roll.