Philly Cheesesteak Recipe: The Ultimate Guide to Making It at Home

Alright, folks, let's talk Philly cheesesteaks. As a Brit who's spent a fair bit of time in the States, I've had my fair share of these legendary sandwiches. And let me tell you, there's nothing quite like biting into a perfectly made cheesesteak. The juicy, thinly sliced steak, the melty cheese, the tangy onions – it's a symphony of flavors! But finding a decent cheesesteak outside of Philly can be a bit of a struggle. So, I decided to take matters into my own hands and learn how to make them at home. And guess what? It's not as hard as you might think. Trust me, even if you're a kitchen novice like myself, you can make a cheesesteak that'll make you feel like you're right there on the streets of Philly.

(Part 1) The Philly Cheesesteak Origins: A Bit of History

Before we dive into the recipe, let's take a quick trip down memory lane. The Philly cheesesteak story goes back to the 1930s, with a hot dog vendor named Pat Olivieri. Legend has it that one night, a cab driver named Harry Olivieri (no relation to Pat) stopped by Pat's stand and asked for a steak sandwich. Now, Pat wasn't just any hot dog vendor - he was a resourceful bloke who always knew how to make the most of what he had. So, instead of telling Harry he was out of steak, Pat whipped up a sandwich using leftover steak scraps and some provolone cheese. The rest, as they say, is history! The cheesesteak, born out of pure ingenuity, quickly became a Philly institution. It’s even said that Pat Olivieri once served a cheesesteak to President Harry Truman, who loved it!

The cheesesteak’s popularity exploded, and soon, little stands and restaurants all over Philly were serving their own variations on the classic sandwich. These days, Philly cheesesteaks are a staple of American cuisine, and you can find them everywhere from fancy restaurants to street vendors.

(Part 2) The Cheesesteak Showdown: Choosing Your Cut

Alright, so you've got the history down. Now, let's talk about the star of the show: the steak. Now, there are different schools of thought when it comes to cheesesteak meat. Some swear by ribeye, while others prefer top round or even skirt steak. But in my opinion, the real deal is thinly sliced ribeye. It's got a good amount of marbling, which translates to juicy, flavorful bites.

choosing the right ribeye

Don't just grab any old ribeye at the butcher's. Look for a ribeye that's been aged for a few weeks. This helps to tenderize the meat and develop a more intense flavor. Also, if you can, get the butcher to slice the ribeye super thin – about 1/4 inch thick. If you're slicing it yourself, use a sharp knife and try to cut against the grain for the most tender result. You want those slices to be so thin that they practically melt in your mouth!

(Part 3) The Bread: A Foundation for Flavor

Ok, we’ve got our steak, but what about the bread? You can't have a cheesesteak without a good roll. Here’s the thing - authentic cheesesteaks are made on long, hoagie rolls. They're soft, but sturdy enough to hold all that deliciousness without falling apart.

Finding the Perfect Roll

Now, finding a good hoagie roll can be a bit of a challenge. The best rolls are those that are made with a little bit of sugar in the dough. This gives them a slight sweetness that complements the savory steak and cheese. They should also be soft and crusty, with a good crumb. If you can’t find a hoagie roll, you can substitute with a long, crusty roll or even a sub roll. Just make sure it’s a roll that’s long enough to hold all your fillings!

One of the things I’ve learned over the years is that the quality of the roll can make or break your cheesesteak. A good roll should be the perfect canvas for all the flavors of the sandwich.

(Part 4) The Cheese: A Cheesy Dream

Now we’re getting to the good stuff: the cheese! The classic cheesesteak cheese is Cheez Whiz. I know, it sounds a bit odd. But trust me, the creamy, tangy flavor is just perfect for this sandwich. It melts beautifully and adds a touch of indulgence. If you’re not a fan of Cheez Whiz, you can use provolone, mozzarella, or even a blend of cheeses.

Exploring Cheese Alternatives

If you’re feeling adventurous, you can even add some other cheeses to your cheesesteak. Some people like to add a bit of pepper jack for a little kick, or sharp cheddar for a bolder flavor. But remember, the star of the show is Cheez Whiz. It’s the cheese that makes the Philly cheesesteak, well, a Philly cheesesteak!

A good cheesesteak should have a generous amount of melted cheese. It should be gooey and stringy, and it should completely cover the steak and onions.

(Part 5) The Onions: A Tangy Counterpoint

Let's not forget about the onions. Now, some cheesesteak purists will tell you that the only way to go is with white onions. But I'm a bit more flexible. You can use red onions or even sweet onions, depending on your preference. The key is to get them thinly sliced so they cook quickly and don't overpower the other flavors.

Onion Variations: Get Creative!

If you want to add an extra layer of flavor, you can saute the onions with a bit of butter or olive oil until they’re soft and caramelized. But be careful not to burn them! You can even add a pinch of sugar or a splash of balsamic vinegar to the onions for a touch of sweetness or tanginess.

(Part 6) The Assembly: Putting it All Together

Alright, now it's time to get our hands dirty. We’ve got our ingredients ready, so let’s build our cheesesteak masterpiece!

1. Prep the Steak

Start by heating a large skillet over medium-high heat. Add a little bit of olive oil or butter to the pan. Then, add the thinly sliced steak and cook, stirring occasionally, for about 3-5 minutes, or until it’s cooked through but still juicy. You don’t want to overcook the steak, or it’ll become tough. The steak should be a nice, even brown color.

2. Add the Onions

While the steak is cooking, saute the thinly sliced onions in a separate pan. Don’t forget to season the onions with salt and pepper to taste. The onions should be soft and translucent.

3. Build the Sandwich

Now, here’s the fun part: building the sandwich! Start by slicing the hoagie roll in half lengthwise. Place the steak in the bottom half of the roll. Then, add the sauteed onions and top it all off with a generous amount of Cheez Whiz (or your favorite cheese).

4. The Final Touches

If you want to make your cheesesteak extra special, you can add some extra toppings. Some people like to add hot peppers, mushrooms, or even a dollop of mayonnaise. The possibilities are endless! Just make sure that your toppings complement the flavors of the steak, cheese, and onions.

(Part 7) The Cook's Tip: Get the Cheese Right

You’ve got your ingredients prepped and ready to go, but the secret to a truly delicious cheesesteak lies in the cheese. You want that cheese to be nice and melty, so that it binds all the flavors together in a perfect harmony. The best way to melt the cheese is to put the assembled sandwich back on the grill or in the oven for a few minutes. This will give the cheese a chance to melt and create a gooey, cheesy masterpiece!

(Part 8) Serving Up the Deliciousness

Finally, your cheesesteak is ready! Serve it immediately while the cheese is still melty and the steak is still juicy. You can add some side dishes if you like. I recommend some potato chips or fries, and maybe a pickle on the side. Trust me, this combination is heavenly!

(Part 9) Taking It to the Next Level: Cheesesteak Variations

Now, the classic cheesesteak is great. But sometimes you want to shake things up a bit. So, let's explore some cheesesteak variations that’ll tantalize your taste buds!

The Italian Cheesesteak

This version replaces the usual white onions with sautéed peppers and onions. It’s a delightful blend of savory and sweet flavors.

The Chicken Cheesesteak

For those who prefer poultry, a chicken cheesesteak is a great option. You can use grilled chicken breasts or even rotisserie chicken for a quick and easy meal.

The Veggie Cheesesteak

For the vegetarians among us, there’s the veggie cheesesteak. It uses a mixture of sauteed vegetables like mushrooms, peppers, and onions to create a meaty and flavorful experience.

The Cheesesteak Pizza

Okay, this one’s a little out there, but it's worth trying! Imagine a pizza topped with steak, cheese, onions, and even some Cheez Whiz! It’s a combination that’s sure to please any cheesesteak lover.

(Part 10) The Philly Cheesesteak: A culinary journey

Making a Philly cheesesteak at home is a culinary adventure. It's a journey that takes you straight to the heart of Philly, even if you're thousands of miles away. And let’s face it, once you’ve tasted a homemade cheesesteak, you’ll never want to buy one from a restaurant again! It's a dish that’s full of history, flavor, and a whole lot of love. So, why not try making your own Philly cheesesteak today? You won’t be disappointed!

FAQs

I’ve got some answers to your burning cheesesteak questions.

Now, get out there and make yourself a cheesesteak! You won't regret it!