Philly Cheesesteak Recipe

Few sandwiches are as iconic as the Philly Cheesesteak, a legendary creation born in the bustling streets of Philadelphia. With tender, thinly sliced beef, caramelized onions, green bell peppers, and perfectly melted cheese nestled inside a crusty hoagie roll, this sandwich is a masterpiece of flavor and texture. Our recipe is designed to deliver the ultimate cheesesteak experience, ensuring you get the perfect balance of savory meat, sweet onions, and gooey cheese in every bite.

A Brief History of the Philly Cheesesteak

The Philly cheesesteak dates back to the 1930s when Pat Olivieri, a hot dog vendor in Philadelphia, decided to throw some sliced beef onto his grill. A passing cab driver smelled the delicious aroma and asked for a sandwich. Word spread quickly, and the cheesesteak became a local sensation. Over the decades, it has evolved into a beloved staple, with variations appearing in cities across the United States, though purists argue that nothing beats the authentic Philly version.

Ingredients for the Perfect Philly Cheesesteak

To make the ultimate Philly cheesesteak, it’s important to use the right combination of ingredients that balance flavors and textures. Here’s what you’ll need for four servings:

Spice Blend:

• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ½ teaspoon dried basil

Main Ingredients:

• 1 pound beef sirloin, thinly sliced into 2-inch strips
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 1 green bell pepper, julienned
• 3 ounces Swiss cheese, thinly sliced (or provolone for a more traditional choice)
• 4 hoagie rolls, split lengthwise (crusty rolls preferred)

Directions for Philly Cheesesteak

1. Preparing the Steak and Seasoning

Start by gathering all your ingredients and creating the spice blend. In a small bowl, mix together the salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil. This combination of spices will give your steak an extra depth of flavor, ensuring each bite is packed with savory goodness.

Place the thinly sliced sirloin into a large mixing bowl. Sprinkle the seasoning mixture evenly over the meat, making sure to coat all the strips of beef thoroughly. Let it sit for at least 10 minutes to allow the flavors to meld with the meat.

2. Cooking the Beef

Heat 1 ½ tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned beef strips. Cook the beef, stirring occasionally, until it reaches your preferred level of doneness. This should take around 5-7 minutes for medium-rare, but adjust according to your taste.

Once the beef is cooked, remove it from the skillet and transfer it to a plate. Cover the plate with foil to keep the beef warm while you prepare the vegetables.

3. Caramelizing the Onions and Peppers

In the same skillet, heat the remaining 1 ½ tablespoons of oil over medium heat. Add the sliced onions and julienned green bell peppers to the pan. Season lightly with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables become soft and caramelized, which should take about 10-12 minutes.

The key here is to be patient—caramelizing the onions and peppers properly is what adds a sweet, smoky flavor to the cheesesteak. You want the onions to turn a deep golden brown, and the peppers should be tender with a slight char.

4. Assembling the Sandwich

While the vegetables are finishing up, it’s time to preheat your oven to the broiler setting. Split the hoagie rolls lengthwise and place them open-faced on a baking sheet.

Evenly distribute the cooked beef across the bottom halves of the rolls. Top the beef with a generous layer of the caramelized onions and bell peppers. For an extra layer of indulgence, you can also sprinkle additional spices or drizzle a bit of oil over the filling.

5. Melting the Cheese

Now, the moment we’ve all been waiting for: the cheese! Layer thin slices of Swiss cheese (or provolone, if you prefer) over the beef and vegetables. Place the assembled sandwiches under the broiler for about 2-3 minutes, or until the cheese is melted and bubbly. Be careful not to over-broil, as you don’t want the cheese to burn.

6. Finishing and Serving

Once the cheese has melted to perfection, remove the sandwiches from the oven and place the top halves of the hoagie rolls over the filling. Press down gently to secure all the delicious contents inside.

Serve immediately with your favorite sides, whether it’s crispy fries, a dill pickle, or even a refreshing salad. The Philly cheesesteak is best enjoyed hot, with the cheese still gooey and the flavors melding together in every bite.

Tips for Making the Best Philly Cheesesteak

• Choosing the Right Cut of Beef: While sirloin is a great option, you can also use ribeye for a more tender and flavorful sandwich. The fat marbling in ribeye adds an extra layer of richness.
• Cheese Options: Although Swiss and provolone are the most common cheese choices, you can also experiment with Cheez Whiz for a classic Philly-style twist.
• Toasting the Hoagie Roll: Lightly toasting the hoagie roll before adding the beef and cheese can give it a satisfying crunch and prevent the bread from becoming soggy.
• Extra Toppings: For those looking to personalize their cheesesteak, consider adding sautéed mushrooms, banana peppers, or even a dash of hot sauce for a spicy kick.

The Philly cheesesteak is more than just a sandwich; it’s an iconic culinary experience that brings together tender beef, flavorful vegetables, and perfectly melted cheese inside a soft, yet sturdy hoagie roll. Whether you stick to the classic recipe or customize it with your favorite ingredients, mastering this recipe will give you a taste of Philadelphia’s best right in your own kitchen. Remember, the key to a perfect cheesesteak lies in using quality ingredients, balancing flavors, and taking the time to cook everything just right.

FAQs

1. What is a Philly Cheesesteak?

A Philly cheesesteak is a classic sandwich originating from Philadelphia, made with thinly sliced beef (usually ribeye or sirloin), melted cheese (often provolone or Cheez Whiz), and sautéed onions, served inside a hoagie roll. Some versions also include bell peppers and mushrooms.

2. Can I use a different type of cheese for my cheesesteak?

Yes! While provolone and Cheez Whiz are traditional choices, you can use Swiss, American, or any cheese that melts well. The choice of cheese depends on your personal taste.

3. Can I make a Philly cheesesteak without beef?

Absolutely! You can make vegetarian or chicken versions of the Philly cheesesteak. For a vegetarian option, consider using mushrooms, tofu, or a plant-based meat substitute.

4. Do I need to toast the hoagie rolls?

Toasting the hoagie rolls is optional, but it can add a nice texture and prevent the bread from becoming soggy. Lightly toasting the rolls before assembling the sandwich ensures they stay firm and crisp.

5. Can I add additional toppings?

Yes, feel free to customize your Philly cheesesteak with extra toppings like sautéed mushrooms, banana peppers, or jalapeños. Some people also enjoy adding ketchup, hot sauce, or mayo.

6. What is the best cut of meat for a Philly cheesesteak?

The most popular cuts of meat for a Philly cheesesteak are ribeye and sirloin. Ribeye is more flavorful due to its fat content, while sirloin is leaner but still tender when thinly sliced.

7. How do I store leftover Philly cheesesteaks?

If you have leftovers, it’s best to store the components separately. Keep the cooked beef and vegetables in an airtight container in the fridge for up to 3 days. Reheat them in a skillet before assembling the sandwich. The rolls are best stored at room temperature.

8. Can I freeze Philly cheesesteak ingredients?

Yes! You can freeze the cooked beef and vegetables for up to 3 months. Let them cool completely before transferring them to a freezer-safe container or bag. When ready to eat, thaw in the fridge overnight and reheat in a skillet.