Philly Cheesesteak
In short: Paper-thin ribeye seared with soft onions and piled into a long roll with melted provolone, the legendary sandwich of Philadelphia. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 860 kcal
The cheesesteak is Philadelphia's signature sandwich: thinly sliced beef cooked quickly on a hot surface, chopped on the griddle and heaped into a long, soft roll with melted cheese. Ordering is part of the culture, with a choice of provolone, American cheese or a warm cheese sauce, and onions with or without. The keys are very thin slices, high heat and a roll that is soft inside but sturdy enough to hold the filling.
Instructions
- Slice the partly frozen steak as thinly as you can against the grain, about 2 mm (1/16 in) thick. Keep the slices chilled until you cook them.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the onions with a pinch of salt for 12 to 15 minutes until soft and golden, then move them to a plate.
- Split the rolls, spread the cut sides with butter and toast them in a dry pan for 1 minute.
- Raise the heat to high and add the remaining oil. Cook the beef in two batches in a thin layer for 1 to 2 minutes, turning and chopping it with two spatulas, until no pink remains. Season with the remaining salt and the pepper.
- Return the onions to the pan and divide the mixture into 4 portions. Lay 2 slices of cheese over each, cover and cook for 30 to 60 seconds until melted.
- Scoop each portion into a roll with a wide spatula and serve at once with pickled peppers.
Tips
- Freezing the steak for 30 minutes makes it firm enough to slice very thin. A butcher can also slice it for you.
- Ribeye has the best flavor. Top round or sirloin also works, though leaner cuts benefit from a little extra oil. Sliced mushrooms and peppers are common additions.
Questions and answers
What cheese goes on a Philly cheesesteak?
Provolone, white American cheese and a warm cheese sauce are the three classic choices. Provolone gives the sharpest flavor, and American cheese the creamiest melt.
What kind of roll is best for a cheesesteak?
Use a long, soft Italian-style roll with a thin crust. A crusty baguette is too tough and shatters when you bite it.
Can I make a cheesesteak with chicken?
Yes. Thinly sliced chicken thighs work with the same method. Cook them until no pink remains and they reach 74°C (165°F).
How long does it take to make Philly Cheesesteak?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Philly Cheesesteak?
About 860 kcal per serving, with 46 g of protein, 54 g of carbohydrates and 51 g of fat. These values are estimates.
Nutrition per serving
| Calories | 860 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 54 g |
| Fat | 51 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
