The Philly Cheesesteak Recipe


What You Need To Know About The Philly Cheesesteak Recipe

The Philly Cheesesteak is much like the pizza. It’s simple and easy to make but has spread across the globe due to its popularity. In this article, you’ll learn about the classic Philly Cheesesteak, a few tips on preparing it, and a few creative renditions of this classic.


Philly Cheesesteak – What Is It?

The Philly Cheesesteak is a kind of sandwich that is made with ribeye steak (very thinly sliced), onion (adequately caramelized), and provolone cheese. That simple mix is the foundation of a long-standing East Coast staple. Steak, onion, and cheese are all that should be on a “Philly” cheesesteak; the West Coast has made it its version by adding mushrooms and bell peppers to the mix.

What Type Of Beef Cut Should I Prepare?

The traditional cut of meat for use in Philly cheesesteaks is the ribeye. When cooked, its rich marbling and soft texture almost define the very essence of a Philly Cheesesteak. Perhaps, the second go-to is flank steak, which is leaner but surprisingly tender when sliced against the grain. You’ll want to use a little more oil on the pan if you’re cooking flank steak.

What Type Of Cheese Should I Use?

When it comes to a Philly Cheesesteak, mild provolone is the most sought-after cheese. Of course, you can experiment with different kinds of provolone. However, it seems “aged” provolone doesn’t go well with the rest of the traditional ingredients of Philly Cheesesteak. In most cases, the overpowering flavor and aroma of aged provolone overpower almost everything else.

How To Make Perfectly Thin Slices Of Beef


Beef that has been cut very thinly is the secret to a delicious cheesesteak. Hence, it’s one of the first things you need to get right if you want a great Philly Cheesesteak.

Perhaps the best way to do it is to cover your steak and freeze it. When the meat is frozen, it becomes easier to cut it into thin slices. Remove any skin and excess fat with a sharp knife, then cut against the grain to create thin slices.

If the option is available, have the butcher make paper-thin slices of meat for you. However, sometimes it will cost you a bit more. As long as the extra is not ridiculous, it’s generally worth it because cutting the beef into thin slices can be time-consuming and requires a lot of manual effort.

How To Make The Classic Philly Cheesesteak

In terms of both time and effort, this sandwich recipe is among the fastest to prepare and cook. This dish may be prepared in 30 minutes. You may use a griddle, flat top, or stove to prepare this dish.

* Prepare hoagie buns with butter, onion, and thinly sliced meat.

Saute the onions until caramelized, then set them aside.

Sauté the steak until it is completely cooked through, then put the onions back in.


* Cover the ingredients with 2 layers of thinly-sliced mild provolone cheese.

* Grab a bun, scoop the ingredients and place it into the bun. It’s that simple.

Infuse Some Creativity To The Classic Philly Cheesesteak

If you want to spice things up a bit regarding the traditional Philly Cheesesteak, below are a few recipes you can try.

* PORTOBELLO PHILLY CHEESESTEAK – leave the bread. Try a mushroom instead.

– Start by preheating the oven to 350 degrees. Spread mushroom caps on a large baking sheet. The stem should be facing up. Drizzle olive oil. Season with salt and pepper.

– Heat 1 tablespoon of olive oil in a large pan over moderate heat. Mix in the chopped onion and peppers, then season using salt and pepper. Keep an eye on the veggies and toss them often for approximately 5 minutes or until they reach the desired tenderness. Take the ingredients off the pan.

– Turn the heat up to medium-high and add the olive oil to the pan. Sear the steak for approximately 3 minutes on each side or until it reaches your desired doneness. Then season it with salt and pepper. Shut down the heat and add back the mixed vegetables into the pan.

– Place a spoonful of the steak mixture in each mushroom cap, then sprinkle with cheese. Place it in the oven for 20 minutes. The peppers should be soft, and the cheese should have melted.

– Serve warm, garnished with parsley.

* POTATO SKIN PHILLY CHEESESTEAK – the only thing better than potato skins is potato skins packed with a Philly Cheesesteak mix.

– Start by preheating the oven to 400 degrees. Use a fork to make holes in the potatoes, then coat them with oil, salt, and pepper. Spread potatoes out on a baking sheet, and bake for approximately an hour or until the peel is crispy and the potatoes are soft. Allow to cool down until it is comfortable to handle.

– You can start making the filling while the potato is in the oven. In a large skillet, heat some olive oil over medium heat. Cook the onions and peppers for 5 minutes or until they are tender. Put in the steak and season it with salt, pepper, and oregano. The recommended cooking time for a medium steak is 5 minutes.

– Cut potatoes in half lengthwise when they are comfortable enough to handle. Take a spoon and remove the flesh, leaving a 1/4-inch border. Place potatoes back on a baking sheet, this time with the sliced side facing up. Put the meat mixture and provolone cheese over the potatoes.

– 10 minutes in the oven should be enough time for the cheese to melt.

– Sprinkle some chopped parsley on top before serving.

* INSTANT POT PHILLY CHEESESTEAK – if you want something really fast.

– Add oil to the Instant Pot and set it to the “Sauté” option. As soon as the oil is heated, throw in the chopped peppers, onion, and oregano. Add salt and pepper, and simmer for 5 minutes or until the peppers and onions are tender.

– Add the beef and add seasoning again. Put the cover on and cook for 8 minutes at high pressure using the “Pressure Cooker” option. After 8 minutes, let the Instant Pot decompress for 10 minutes. Lift the lid and cover the beef mixture with thin slices of cheese. Close the pot and let the cheese melt. 1 to 2 minutes should be enough.

– Put the filling on hoagie bread and serve right away.

In Closing

So that’s it for now. Philly Cheesesteak is one of those simple dishes that are so good that it has spread to all continents of the planet. After reading this article, you should know by now the classic version of the dish and some creative ways of serving it.