Philly Cheese Steak
Have you ever eaten something that literally makes you sit back and say, “Holy shit”? It’s one of those moments where you realize that if you only ate this one thing for the rest of time, you would be content. I had one of those moments with this one.
Philly Cheese Steaks are an American classic, and something I try to get every time I’m in Philadelphia. Luckily, I end up being there about once a month (for the last 6 or 7 months at least). Well I decided it’s time to try my hand at it.
It’s actually a very simple recipe, with your basic meat, onions, and peppers, sauteed in oil and butter with salt and pepper. That’s it. Unless you want to add a few more toppings, which I recommend.
London Broil (Traditionally Cheese Steaks are made with Ribeye or Top Round, but the supermarket I was at was out)
1 Large Yellow Onion
2 Green Peppers
Hero Style Rolls
Note: You want the steak sliced as thin as possible. Ideally we would use a meat slicer, but assuming you are making this at home and don’t have one (we have some great affordable options in our store) there is another way.
Usually, cheese steaks are made with a nice, marbled ribeye steak or top round. I was in a hurry at Shop Rite and they didn’t have a very large selection, so I went with something that looked like I would be able to slice it up nicely and not get too much fat, but just enough. I grabbed two packages of London Broil and couldn’t be happier with the results.
Throw the steaks in the freezer. Yep, you read that right. What we want to do is stiffen them up a bit (not completely frozen) so that we can slice them almost paper thin. This can take anywhere from 1-4 hours depending on your freezer. Use that time to sharpen up your knife and crack a cold one.
Next thing we want to do is slice the meat as thin as possible, always going against the grain. Anything under 1/8″ should be fine. Cut out any hard fat that won’t be able to render out. This might take a while, so be patient. It’ll be worth it, I promise.
Get our your griddle or large pan, and heat it up to about 275°. Add a good amount of olive oil and butter and let that warm up.
Next, chop up your vegetables. Most of the time I like my peppers and onions real thin and caramelized, but I think with traditional cheese steaks they use larger chunks that aren’t cooked quite as long.
Start cooking the peppers and onions, sprinkling with salt and pepper.
Next, throw your sliced beef into a bowl, coating with olive oil, salt and pepper and mixing well with your hands.
Toss the meat on the griddle and cook til browned on both sides, flipping as necessary.
Remove the meat onto a cutting board, and using a cleaver or sharp knife, dice up the meat until it resembles ground beef. Return to griddle. I finally got a chance to try out my new cleaver I grabbed from our online store, and for under $20 it’s a great deal! Find knives & cleavers here
Slice your bread, and lay it on top of the meat, allowing some juices to soak up for a minute or two.
Shape meat into a rectangle about the length of your hero bread. Lay down three slices of cheese (usually American, Provolone, or Wiz), let them melt, fold up your meat so the cheese is inside.
Now there are a bunch of options you can go with for toppings, these are my favorite and once I tried these, there’s really no need to try anything else. Lay down a generous portion of hot pepper relish on the bread.
Transfer your meat and cheese over and lay them right on top.
Add peppers and onions.
Top with banana peppers (also popular are lettuce, tomato and mayo, or red sauce).
Let the juices absorb into the bread for a few minutes while it cools, and enjoy!
I’ve been going to the same place for cheese steaks, and ordering the same thing time after time. I had to give it a try for myself and I have to say – this is spot on. 10 out of 10 all day, every day.