The Philly Cheesesteak Sandwich is one of those special foods that America has to offer to the culinary world. It’s messy, delicious, and easier to make than one thinks.
The Origins of Philly Cheesesteaks:
Some I’m sure will argue but Philadelphia lays claim to inventing 3 sandwiches; the hoagie, Philly Cheesesteaks & Roast Pork Sandwiches.
The website visitphilly.com has talked about cheesesteaks in depth. In 1930 vendor Pat Olivieri ran out of hotdogs and ate meat instead in the bun. Taxi drivers passing by smelled the delicious sandwich and started requesting it. He opened up a place called Pat’s King of Steaks & the rest is history. It is open 24 hours a day and is still open and owned by his family.
What’s In a Philly Cheesesteak:
To make one you heat a long buttered (mayo optional) hoagie roll and crisp it on the grill and put thinly sliced ribeye in with melted cheese, usually provolone, American cheese, and yes, "cheez whiz" which is a processed cheese sauce. Some have changed it and use different kinds of meat. If you order it “wit” it’s with onions, “witout” it’s without them. Bell peppers are optional. Some also add mayonnaise to the bun & some don’t.
Homemade Philly Cheesesteak:
One Tip is to place the steak into the freezer for an hour so it can be easily sliced.
-One pound of Ribeye Steak
-1-2 tbsp. Of butter
-mayonnaise to taste
-8 slices of provolone or American cheese
-salt and pepper to taste
-thinly sliced bell peppers (optional)
-1 medium onion thinly sliced (optional)
-Toast the hoagie roll by putting butter on it (some use mayonnaise) and toast it over medium heat on the skillet or griddle. (you can use garlic butter as well per your taste)
-Put a skillet or griddle to high heat and put in 1-2 tbsp of oil. Slice the meat thinly and season generously with salt and pepper to taste. Quickly cook the meat on a griddle or skillet in one position for 1-2 minutes to get a crust and then move it around to fully cook. Don't overcook! 2-3 minutes should be fine if your skillet or griddle is hot. Add the onions and lower the heat and toss. (or keep it the same temp and just do it quickly so it won’t burn)
-Top the meat and onion mixture while it’s on the griddle or skillet with your cheese of choice for 1 minute so it melts. Use as much or less cheese as you'd like.
-Take the toasted hoagie roll and add mayonnaise if you wish. Using a spatula, fill it with a quarter of the meat, onion & cheese mixture (half if you want 2 large sandwiches) & enjoy! Most restaurants will put the rolls on top of the final filling and then using a spatula to scoop it all up at once and fold the sandwich or just serve it so you can fold it.
-if you like it hot, smearing a little horseradish would be a good topping. Some use Sriracha sauce as well.