The Philly cheesesteak: a culinary icon synonymous with Philadelphia, Pennsylvania, and a global testament to the power of simple, perfectly executed ingredients. Its origins, while debated, generally point to Pat Olivieri, who, along with his brothers, started selling cheesesteaks from their South Philadelphia hot dog stand in the 1930s. Legend has it that a customer asked for chopped steak on a roll, and thus, a legend was born. While the exact recipe remains a closely guarded secret amongst Philly natives, the fundamental components – thinly sliced ribeye steak, melted cheese (typically Cheez Whiz, though provolone is a popular alternative), and a long roll – remain constant.
Over the decades, the Philly cheesesteak has transcended its humble beginnings to become a multi-billion dollar industry, with countless restaurants across the U.S. and internationally vying for the title of best cheesesteak. This popularity isn’t just about taste; it’s woven into the fabric of Philadelphia culture. It’s a food that embodies the city’s working-class roots and its boisterous, passionate spirit. From casual lunchtime fare to celebratory feasts, the cheesesteak is a unifier, bringing together residents and tourists alike. Annual cheesesteak sales in Philadelphia alone reach staggering numbers, a testament to its enduring appeal.
Beyond its economic impact, the cheesesteak holds a significant cultural weight. It’s frequently featured in movies, television shows, and popular culture, solidifying its place in American culinary history. The simple act of ordering a cheesesteak can spark passionate debates, with Philadelphians fiercely defending their preferred variations and establishments. Whether you prefer it wit (with onions) or witout, wiz or provolone, the experience of enjoying a Philly cheesesteak is as much about the tradition and the community as it is about the deliciousness of the food itself. This guide will delve into the art of crafting the ultimate Philly cheesesteak, ensuring you can experience this iconic food at its finest, regardless of your location.
Ingredients and Measurements
Crafting the ultimate Philly Cheesesteak hinges on using high-quality ingredients and precise measurements. Don’t skimp on the quality; it makes all the difference in the final taste and texture.
For the steak, you’ll need 1 pound of thinly sliced ribeye steak. Ribeye offers the best marbling and flavor for this dish. Avoid using a tougher cut as it will be chewy and difficult to eat. Ask your butcher to slice the ribeye thinly against the grain; approximately 1/8 inch thick is ideal. If slicing yourself, partially freeze the ribeye for easier slicing and to maintain consistent thickness.
Next, we have the onions. You’ll need one large yellow onion, thinly sliced. The thin slicing ensures the onions caramelize evenly and become tender without being mushy. Sweet onions can also be used for a milder flavor, but yellow onions provide a classic Philly Cheesesteak taste.
For the cheese, we’re using a classic blend: 6 ounces of sharp provolone cheese, thinly sliced and 4 ounces of thinly sliced American cheese. The combination of provolone’s sharpness and American cheese’s melt provides the perfect balance of flavor and texture. Avoid using pre-shredded cheese as it contains cellulose and won’t melt as smoothly.
The other essential ingredients are: 2 tablespoons of olive oil for sautéing the onions and steak; 1 teaspoon of salt; 1/2 teaspoon of black pepper; and 1/4 teaspoon of garlic powder. Adjust seasoning to your preference, but these measurements provide a good starting point. Freshly cracked black pepper is always recommended for the best flavor.
Finally, you’ll need 8-10 long rolls, specifically Amoroso rolls are traditional, but any good quality long roll will work. These should be toasted lightly before adding the filling to enhance their texture and prevent them from becoming soggy.
Remember to have all your ingredients prepped and measured before you begin cooking! This will ensure a smooth and efficient cooking process, resulting in a perfectly cooked Philly Cheesesteak.
Equipment Preparation
Before you even think about slicing onions, let’s get your equipment ready. Proper preparation is key to a perfectly cooked Philly cheesesteak, ensuring even cooking and efficient workflow. This section details the essential tools and their preparation.
First and foremost, you’ll need a heavy-bottomed skillet, preferably cast iron. A 12-inch skillet is ideal for cooking two cheesesteaks simultaneously, but a 10-inch will work fine for one. The heavy bottom prevents scorching and ensures even heat distribution, crucial for achieving that perfect sear on the steak. Before cooking, heat your skillet over medium-high heat for at least 5 minutes. This allows the skillet to reach the optimal temperature for cooking the steak, preventing sticking and ensuring a good sear. A lightly oiled paper towel can be used to wipe a thin layer of oil across the pan’s surface, preventing sticking.
Next, you’ll need a good quality chef’s knife (approximately 8 inches) for slicing the steak and onions. A sharp knife ensures clean cuts, preventing tearing of the meat and yielding even cooking. Make sure your knife is thoroughly cleaned and sharpened before you begin. You’ll also need a cutting board – a large, sturdy wooden or plastic one is recommended. Keep your cutting board clean and dry to prevent accidents.
A pair of tongs will be your best friend during the cooking process. These will allow you to easily maneuver the steak and onions in the hot skillet without burning your hands. Having two pairs is even better – one for the meat and one for the onions. Consider using a spatula as well, for more precise manipulation of the meat.
For serving, you’ll need two long rolls, ideally Amoroso rolls. These rolls are known for their ability to hold up to the juicy cheesesteak without falling apart. You’ll also need a cheese grater to shred your cheese – Cheddar and Provolone are traditional choices. Ideally, you should grate the cheese just before serving to prevent it from becoming dry or clumpy.
Finally, don’t forget serving utensils like plates and napkins. Having everything organized and within easy reach before you begin will significantly streamline the cooking process and ensure a smoother, more enjoyable experience. A clean workspace will also make cleanup much easier after you’ve finished creating your culinary masterpiece.
Meat Preparation (Slicing and Tenderizing)
The key to an authentic Philly cheesesteak lies in the quality and preparation of the meat. We’re using thinly sliced ribeye steak, approximately 2 pounds, for this recipe. Choosing a good quality ribeye is crucial; look for marbling throughout the meat for optimal flavor and juiciness.
Begin by trimming away any excess fat from the ribeye. You can leave a small amount of fat for flavor, but excessive fat will render out during cooking, making the steak greasy. Aim for about 1/4 inch of fat remaining on the steak. A sharp boning knife is ideal for this task. Remember to work safely and use a cutting board that provides a secure surface.
Now comes the crucial slicing step. Thinly sliced meat is essential for a proper Philly cheesesteak. The slices should be approximately 1/8 inch thick. Using a meat slicer will achieve the most consistent results, but a very sharp chef’s knife can also work. If using a knife, make sure to freeze the ribeye for about 30 minutes before slicing. This will make it easier to slice thinly and prevent tearing.
While a meat mallet can be used, it’s generally not necessary to tenderize ribeye for a Philly cheesesteak. Ribeye is naturally tender, and excessive pounding can result in a dry and tough steak. However, if you prefer a more tender result, you can use the mallet gently, focusing on areas that appear slightly tougher. Avoid over-tenderizing, which can result in a mushy texture. Just a few light taps should suffice.
Once sliced, it’s important to keep the meat cold until ready to cook. This helps to prevent it from drying out. You can store the sliced beef in the refrigerator on a plate covered with plastic wrap, or place it in a shallow container. Do not stack the slices too thickly as this will prevent even cooking. Proper preparation of the meat at this stage will significantly contribute to the final outcome of your delicious Philly cheesesteak.
Finally, before cooking, consider a quick seasoning. Simply season the sliced meat lightly with salt and freshly ground black pepper. Avoid over-seasoning, as the other ingredients in the cheesesteak will add significant flavor. Less is often more when it comes to seasoning the meat itself.
Sautéing the Onions and Peppers
This section details the crucial step of sautéing the onions and peppers for your Philly Cheesesteak. Properly sautéing these vegetables is key to achieving the perfect balance of flavors and textures in your final dish. We’ll be using approximately one large yellow onion and one large green bell pepper, but feel free to adjust quantities to your preference. Remember, the more vegetables, the more filling your cheesesteak will be.
Begin by preparing your vegetables. Peel the onion and slice it thinly. Aim for roughly 1/4-inch thick slices. This ensures even cooking and prevents large chunks from remaining raw. Similarly, core and slice the green bell pepper into thin strips, about the same thickness as your onion slices. Avoid overly thick slices; these will take longer to cook and may result in an uneven texture.
Heat 2 tablespoons of high-heat oil (such as canola or vegetable oil) in a large skillet over medium-high heat. Don’t overcrowd the pan; if necessary, sauté the vegetables in batches to ensure proper browning. Once the oil is hot (it should shimmer slightly), add the onions and peppers to the skillet. Stir frequently, using a spatula to distribute them evenly across the pan’s surface.
Sauté the onions and peppers for approximately 8-10 minutes, stirring regularly. You’re aiming for a soft yet slightly caramelized texture. The onions should become translucent and slightly browned at the edges, and the peppers should soften and lose their crispness. Season generously with salt and freshly cracked black pepper during the sautéing process. This helps to draw out moisture and enhance the flavor of the vegetables.
Important Note: Avoid cooking the vegetables until they are overly browned or burnt. This can impart a bitter taste. The ideal texture is tender and slightly caramelized, with a hint of sweetness. If you notice any sticking or burning, reduce the heat slightly. Once the vegetables are cooked to your liking, remove them from the skillet and set them aside. They’ll be added to the steak later in the cooking process.
Pro Tip: For added flavor, consider adding a pinch of garlic powder or a finely minced clove of garlic along with the onions and peppers during the sautéing process.
Cooking the Steak
Now comes the crucial part: cooking the steak. For the ultimate Philly cheesesteak, you’ll need about 1 pound of thinly sliced ribeye or sirloin. Avoid using thick-cut steaks; they won’t cook evenly and will result in a tough, chewy cheesesteak. If your butcher doesn’t offer thinly sliced steak, ask them to slice it for you about 1/8 inch thick.
Heat a large, heavy-bottomed skillet (cast iron is ideal) over high heat. Add 2 tablespoons of high-smoke-point oil, such as canola or vegetable oil. Let the oil get very hot – it should shimmer and almost smoke before adding the steak. This high heat is key to achieving that beautiful sear and tender interior.
Add half of the thinly sliced steak to the hot skillet. Do not overcrowd the pan; this will lower the temperature and result in steaming instead of searing. Work in batches if necessary. Using tongs, spread the steak out in a single layer. Cook for about 1-2 minutes per side, or until nicely browned and slightly charred. You’re aiming for a good crust but not fully cooked through. The internal temperature should still be around 125°F (52°C) for medium-rare.
Once the first batch is cooked, remove it from the pan and set aside. Repeat with the remaining steak. Season generously with salt and freshly cracked black pepper throughout the cooking process. Don’t be shy with the seasoning; the steak needs it to stand up to the other flavors in the cheesesteak.
Once all the steak is cooked, add 1 tablespoon of butter to the skillet. This adds richness and flavor. Allow the butter to melt and foam slightly. Add the cooked steak back to the pan, along with any accumulated juices. Toss gently to coat the steak in the melted butter. This step helps to create a beautifully rich and flavorful steak.
Important Note: The internal temperature of the steak is less important than the visual cues. You’re looking for a good sear and a slightly pink center. Overcooked steak will be dry and tough. If you’re unsure, use a meat thermometer to check the temperature, but rely more on the appearance and feel of the steak.
Remove the steak from the skillet and set aside, ready to be assembled into your ultimate Philly cheesesteak. Keep it warm while you prepare the other ingredients.
Cheese Selection and Melting
The cheese is arguably the most crucial element in a Philly cheesesteak, transforming a simple steak sandwich into a culinary masterpiece. Choosing the right cheese and melting it correctly is key to achieving that perfect, gooey, stringy texture that defines the dish. Avoid pre-shredded cheese; it contains cellulose which prevents proper melting and creates a gummy consistency. Instead, opt for freshly sliced or shredded cheese.
The classic choice is Cheez Whiz. Its unique processed cheese texture melts beautifully and creates a creamy, tangy sauce that coats the steak perfectly. For a 10-inch cheesesteak, use approximately 1/2 cup to 2/3 cup of Cheez Whiz. However, many prefer a more traditional cheese option.
Provolone is a popular alternative, offering a sharper, more complex flavor profile. For a similar sized cheesesteak, use about 4-6 ounces of thinly sliced provolone. The thinner the slices, the faster and more evenly it will melt. Make sure to add the cheese towards the end of the cooking process, after the steak is cooked to your liking but still retains some moisture.
Other options, though less traditional, include American cheese, which melts easily and provides a mild, creamy flavor; or a blend of cheeses like provolone and mozzarella for a richer taste. Experiment with different combinations to find your preferred flavor profile. When using multiple cheeses, consider their melting points; cheeses with lower melting points should be added first.
The melting technique is crucial. Once you’ve added your chosen cheese to the sizzling steak, immediately cover the pan or skillet with a lid. This traps the heat and steam, accelerating the melting process. Allow the cheese to melt completely, ensuring it’s evenly distributed and coating the steak. Do not overcook the cheese; it can become rubbery and lose its creamy texture. A few gentle shakes of the pan can help to distribute the melted cheese evenly.
Finally, consider the heat source. A high-heat skillet will melt the cheese quickly but risks burning it. A medium-high heat offers a better balance, ensuring even melting without scorching. Practice makes perfect; experiment with different cheeses and techniques to find the ideal melting method for your personal preference and achieve that perfect Philly cheesesteak experience.
Recommendations
For the ultimate Philly Cheesesteak experience, we highly recommend using thinly sliced ribeye steak for its rich flavor and tender texture. Don’t overcrowd the pan when cooking the steak; work in batches to ensure proper browning and avoid steaming. Experiment with different cheeses – while Cheez Whiz is traditional, provolone, American, or a blend offer delicious alternatives.
Serving suggestions are key to elevating your Philly Cheesesteak. Serve immediately on a toasted hoagie roll, ensuring the roll is sturdy enough to hold the generous filling. For a truly authentic experience, pile the steak high on the roll, allowing the melted cheese to cascade down the sides. Consider adding sautéed onions and peppers for extra flavor and texture.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the microwave, being careful not to overcook the steak. Avoid freezing the cheesesteaks, as the texture of the bread may suffer.
Complementary dishes can enhance your meal. A simple side salad with a light vinaigrette cuts through the richness of the cheesesteak, offering a refreshing contrast. French fries or potato wedges are classic accompaniments, providing a salty and satisfying counterpoint. For a more substantial meal, consider serving your Philly Cheesesteak with a side of creamy coleslaw.
Nutritional information (per serving, approximate): Calorie count will vary significantly based on ingredients and portion size, but a typical Philly Cheesesteak can range from 800-1200 calories. It is a high-fat, high-sodium, and high-protein meal. Specific nutritional values will depend on the type and amount of meat, cheese, and added ingredients used. Consult a nutrition calculator for a more precise analysis based on your specific recipe.
