Philly Cheesesteak
The Quirky Foodster Team
Ingredients
- Ribeye steak, very thinly sliced — 600 g (1 1/4 lb)
- Large yellow onion, thinly sliced — 1
- Vegetable oil — 15 ml (1 tbsp)
- Hoagie or sub rolls, split — 4
- Provolone cheese (or 240 g/8 oz Cheez Whiz) — 8 slices
- Salt — 3 g (1/2 tsp)
- Black pepper — 2 g (1/2 tsp)
Method
- Freeze the steak for 20–30 minutes to firm it up, then slice it as thinly as possible against the grain.
- Heat the oil on a griddle or large frying pan over medium-high heat and cook the onion for 6–8 minutes until soft and golden. Push to one side.
- Add the sliced steak to the hot griddle in a single layer and chop it with a spatula as it cooks, mixing with the onions, for 3–4 minutes until browned.
- Season with salt and pepper, then divide the mixture into four portions on the griddle.
- Lay two slices of provolone over each portion and let it melt for 1 minute, then fold the meat mixture over the cheese.
- Scoop each portion into a split hoagie roll and serve immediately.
Introduction: Cultural Background The cheesesteak was created in Philadelphia in the 1930s, popularly credited to hot dog vendor Pat Olivieri, who began grilling chopped beef with onions on an Italian roll.
Cultural Background: Cultural Background The cheesesteak was created in Philadelphia in the 1930s, popularly credited to hot dog vendor Pat Olivieri, who began grilling chopped beef with onions on an Italian roll. Cheese was added in the 1940s, and the sandwich became a defining symbol of Philadelphia food culture, sold at legendary rival stands throughout the city to this day.
Tips: Slicing the beef paper-thin is essential — partially freezing it first makes this much easier. Don't overcrowd the griddle; cook in batches if needed so the beef browns rather than steams.
Variations: Add sautéed green peppers and mushrooms for a 'pizza steak' style variation. Vegetarian version: substitute thinly sliced portobello mushrooms and seitan for the steak.
Storage: Refrigerate cooked steak and onion filling separately from the rolls in an airtight container for up to 3 days.
Reheating: Reheat the filling in a hot pan for 2–3 minutes until warmed through, then assemble in a fresh or lightly toasted roll.
FAQs:
Q: What cheese is authentic?
A: Philadelphia natives are divided between provolone, American cheese and Cheez Whiz — all are considered authentic.
Q: What cut of beef is best?
A: Ribeye is traditional for its marbling and flavour, though sirloin can be used as a leaner alternative.
- Ribeye steak, very thinly sliced — 600 g (1 1/4 lb)
- Large yellow onion, thinly sliced — 1
- Vegetable oil — 15 ml (1 tbsp)
- Hoagie or sub rolls, split — 4
- Provolone cheese (or 240 g/8 oz Cheez Whiz) — 8 slices
- Salt — 3 g (1/2 tsp)
- Black pepper — 2 g (1/2 tsp)
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