This summer I got the chance to visit Philadelphia and I made sure to try some of their famous cheesesteak sandwiches! The cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced steak and melted cheese in a long roll/bun/hoagie. I was in downtown Philly so I got the two classics: Geno’s Steaks and Pat’s King of Steaks. (The next time I am there I will have to try some other cheesesteaks!) Of course, when I got back I could not wait to update my cheesesteak recipe!
The cheesesteak is pretty simple, with the base being steak in a bun so you want to use good ingredients like rib-eye steak, cut across the grain, which is nice and tender and has flavour! The best way to get the thinly sliced steak is to ask your butcher to do it, otherwise, you want to get a rib-eye roast and place it in the freezer for about an hour before slicing it, which makes it easier to slice thinly. Another great place to get thinly sliced rib-eye is at a Korean grocery store as many of them carry it pre-sliced in the meat department. Next up are any extras, with the classics being onions, peppers or mushrooms which you saute along with the steak before adding them to the bun and slathering on the melted cheese. Speaking of cheese, cheese steak sandwiches typically have either cheese whiz or melted provolone on them! These Philly cheesesteak sandwiches are so easy to make, taking less than 20 minutes in total and they are so irresistibly tasty!
You can use other cuts of beef like flank steak, skirt steak, eye of round roast, etc. and if you slice them thinly they will also be pretty tender and good in the sandwiches! (And cheaper!)
Wit onions or wit-out? Whiz or provolone?
