The Ultimate Authentic Philly Cheesesteak Recipe: Achieve Restaurant-Quality Tenderness at Home
Craving an authentic Philly Cheesesteak that truly captures the legendary flavors from the vibrant streets of Philadelphia? You’ve come to the right place! This comprehensive recipe guide will unlock the secrets to crafting a genuine, mouth-watering cheesesteak experience right in the comfort of your own kitchen. Forget overly complicated ingredient lists; a truly exceptional Philly Cheesesteak is all about the perfect synergy of thinly sliced, tender steak, expertly fried onions, and wonderfully melted cheese, all lovingly nestled inside a perfectly toasted, long Italian roll.
Our method doesn’t just promise a delicious meal; it guarantees an authentic taste and, crucially, an unparalleled tenderness in every single bite. We’ve mastered the technique to achieve that melt-in-your-mouth steak texture that is typically only found in the most esteemed cheesesteak establishments across Philly. The secret ingredient? A simple yet revolutionary beef tenderizing method that transforms ordinary beef into the most succulent Philly Cheesesteak meat you’ve ever had. Prepare to impress your family and friends with this timeless American classic!
The Revolutionary Secret to Unbelievably Tender Philly Cheesesteak Meat
The ultimate secret to achieving a truly tender Philly Cheesesteak sandwich begins with a crucial, often-overlooked first step: marinating the beef shavings! For a long time, I was determined to understand why the steak slices at restaurants were consistently far more tender than any beef I simply seasoned at home. My culinary quest led me to a game-changing discovery: baking soda.
It’s absolutely true! A simple baking soda solution works wonders by subtly altering the pH on the surface of the meat. This process, known as “velveting,” helps to break down muscle fibers, resulting in incredibly succulent and soft beef. This powerful tenderizing method requires only about 20 minutes of your time and is the key to transforming ordinary steak into the most tender and flavorful Philly Cheesesteak meat imaginable.
Crafting the Perfect Philly Cheesesteak: A Hugely Popular Recipe
We are truly impressed by how incredibly popular this Philly Cheesesteak recipe has become on Pinterest! It’s a relatively new addition to our collection, yet it has quickly blossomed into one of our most loved and frequently made recipes. I can absolutely understand the enthusiastic reviews, because if you appreciate the fresh, bold flavors of a genuine Philly Cheesesteak, you’ll find this to be one of the most captivating and satisfying sandwich recipes you’ve ever tried!
The debate over the “only” authentic ingredients of a Philly Cheesesteak is a passionate one. As Kimberly, one of our insightful readers who was born and raised just an hour west of Philadelphia, perfectly articulated: “The only ingredients in a Philly Cheesesteak are thinly sliced steak, fried onions, and cheese, that’s it!” This concise statement perfectly encapsulates the minimalist philosophy of the classic. Regardless of whether you prefer a Cheez Whiz Philly Cheesesteak or grew up savoring traditional provolone in South Philadelphia, the undeniable cornerstone of the best Philly Cheesesteak always comes down to the quality and preparation of the beef.
An exceptional steak and cheese sandwich is defined by its tender, flavorful shavings of meat, enhanced by simple yet essential toppings like perfectly sautéed onions and your preferred cheese. This fundamental combination is more than enough to satisfy any craving, even those inspired by legendary institutions such as Geno’s or Pat’s, two of Philadelphia’s most iconic and beloved cheesesteak restaurants.
Customization: Elevating Your Philly Cheesesteak Beyond the Core
While the undeniable heart of an authentic Philly Cheesesteak lies in its perfectly tender beef, that certainly doesn’t mean your homemade creation has to be limited to just the classic three ingredients! Our enthusiastic readers have creatively elevated their Homemade Philly Cheesesteaks by incorporating exciting additions like thinly sliced jalapeño peppers for a spicy kick, savory sautéed mushrooms, or vibrant green bell peppers for extra crunch and sweetness. Consider popular sandwich chains like Subway, which famously offers a full “food bar” of various toppings, allowing you to build your steak sandwich precisely to your liking.
So, what truly sets this apart as one of the best cheesesteak recipes available? It is, without a doubt, the superior beef marinade. While the selection of additional sandwich toppings is entirely a matter of your personal preference and culinary creativity, we are providing the foundation of the original, authentic Philly Cheesesteak. This recipe serves as a perfect starting point from which you can confidently customize and craft your own ideal sandwich masterpiece.
Essential Philly Cheesesteak Ingredients: The Building Blocks of Flavor
Beyond simply choosing a good cut of beef, the seasoning and marination process are absolutely critical to the success of these incredible Philly Cheesesteaks. I’ve developed a method where the spices are directly combined into the powerful baking soda solution. This innovative approach not only tenderizes the meat effectively but also deeply infuses every delicate shaving of steak with rich, savory flavor right from the very beginning of the preparation.
- Long Bread Rolls: The foundation of any truly great cheesesteak! For this particular recipe, I enthusiastically recommend using my Subway bread recipe to craft perfect, footlong submarine-style bread rolls. However, if baking from scratch isn’t an option, you can easily use any high-quality hoagie rolls readily available in your local grocery store, such as traditional Italian hoagie rolls. The most crucial factor is selecting a roll that is robust enough to contain the generous filling but soft and fresh enough to complement the tender meat without being overly chewy.
- Beef: When selecting your cut of beef, aim for a steak that has a thickness of approximately 2 inches. This specific thickness is ideal because it makes achieving those ultra-thin, even slices—a hallmark of an authentic Philly Cheesesteak—significantly easier and more consistent.
- Cheese: For these cheesesteaks, I opted for classic provolone cheese, highly regarded for its delightfully mild flavor and its exceptional melting properties, which create that iconic, irresistible gooey stretch. If your preference leans towards the creamy richness of American cheese or the distinctive, tangy zest of Cheese Whiz, I encourage you to follow my specialized cooking instructions tailored for Cheese Sauce Philly Cheesesteaks to ensure the very best results with those delicious alternatives.
- Onions: A firm, sweet white onion is the quintessential choice for this recipe. Its balanced flavor and pleasant texture become wonderfully sweet and slightly charred when sautéed, providing the perfect aromatic complement to the steak and cheese.
Choosing the Best Bread for a Philly Cheesesteak
The bread roll for a Philly Cheesesteak is far more than just a container; it’s an indispensable component that significantly contributes to the authentic experience. A true Philly Cheesesteak is almost universally served in a long, substantial, yet forgivingly soft roll. Historical accounts suggest that some of the earliest Philadelphian chopped steak sandwiches, dating back to the early 1930s, were served on classic Italian rolls. To this very day, an Italian hoagie roll or a “hero” roll remains the undisputed top bread choice for cheesesteaks. This is due to its perfect structural integrity, its ability to absorb the savory juices from the filling without becoming soggy, and its balanced chewiness and soft interior.
Unable to procure the famous Amoroso Hoagie rolls, which are a true staple in Philadelphia? Don’t despair! You can easily craft homemade hoagie rolls that will undoubtedly surpass most store-bought options in freshness and flavor. Consider adapting our Feather-light Hamburger Buns recipe for a delightfully soft texture, or create authentic footlong submarine bread using our Subway Bread Copycat recipe. Both of these homemade options yield incredibly soft, fresh rolls that will undoubtedly elevate your cheesesteak to truly exceptional heights!
The Best Meat for Your Philly Cheesesteak: Cuts and Slicing Techniques
The selection of beef is absolutely paramount for achieving that signature, incredibly tender texture in your Philly Cheesesteak. The finest cuts of steak for these iconic sandwiches are typically lower-muscle cuts that, when prepared correctly, yield beautifully delicate and succulent slices. Excellent choices include **ribeye steak**, **sirloin steak**, or a boneless **shoulder roast**. A shoulder roast, for example, is often leaner and inherently more tender than a chuck roast, which makes it significantly easier to carve into uniform, paper-thin slices.
The primary goal is to choose a cut of beef with fewer dense muscle fibers and connective tissues to ensure a consistently tender steak experience. For ease of preparation, always opt for boneless cuts, as navigating around bones will make the crucial thin-slicing process much more challenging. When slicing, always remember to cut against the grain of the meat. This technique is essential for breaking up the muscle fibers, resulting in the most tender and consistent shavings of beef.
Pro Tip for Leaner Cuts: If you opt for a leaner cut such as a bottom round roast, which naturally contains less marbled fat, it’s a good idea to add a little extra cooking oil to your griddle during the cooking process. This additional fat will help ensure the meat remains juicy and exceptionally flavorful, preventing it from drying out as it cooks.
What Cheese Is Traditionally Used on a Philly Cheesesteak?
When it comes to the cheese for a Philly Cheesesteak sandwich, the debate is a lively one among aficionados, but the top-rated and most traditional choices consistently narrow down to three main contenders: **Cheez Whiz** (a smooth, processed cheese sauce often compared to Velveeta), mild **provolone cheese**, or classic **American cheese**. The most critical factor in selecting the right cheese is its melting consistency and a flavor that enhances, rather than overwhelms, the savory beef.
Provolone cheese is a fantastic choice for those who love that iconic gooey, stretchy melted cheese pull that cheesesteak enthusiasts cherish. Its mild, slightly nutty flavor perfectly complements the rich beef without being too assertive. A melted cheese sauce, such as Cheez Whiz or a well-made American cheese sauce, on the other hand, provides an incredibly smooth and silky coating that envelops every strand of steak beautifully, ensuring a consistent cheesy flavor throughout the sandwich. Provolone, however, often wins points for its convenience, as it’s simply laid directly onto the hot meat, requiring no extra steps of pre-heating or melting.
Expert Tips for Perfectly Thinly Slicing Beef at Home
Achieving the characteristic paper-thin slices of beef is not just a preference; it’s a fundamental element for an authentic Philly Cheesesteak. This meticulous slicing is crucial for both the delicate texture and how rapidly and evenly the meat cooks. The absolute best and most efficient way to get uniformly thin and delicate slices is by using a dedicated meat slicer, often known as a ham slicer or a Mandoline slicer. If you don’t own one, a friendly request to your local butcher can often get this done for you using their professional deli slicer.
The Ultimate Trick for Easy Slicing: Partially Freeze the Beef First!
The real secret to effortlessly slicing beef razor-thin at home lies in preparing the meat by partially freezing it before you start cutting. Here’s a detailed guide on how to do it:
- Starting with Fresh, Thawed Beef: Place your steak (ideally still in its original packaging to maintain hygiene and prevent freezer burn) into the freezer for approximately 40 minutes to one hour. The precise timing will vary depending on the initial thickness of your cut of meat. The goal is to make it firm but not completely frozen solid—it should still be pliable but stable.
- Starting with Fully Frozen Beef: If you’re beginning with beef that is already fully frozen, simply transfer it to the refrigerator and allow it to thaw for about 1-2 hours. You want the edges to soften slightly, while the core of the steak remains partially frozen and quite firm.
The ideal consistency for slicing is when the beef is firm enough to hold its shape against the slicer or knife, but not so rock-hard that it becomes difficult to manage. If the meat is too soft, it will tend to become rubbery and incredibly challenging to slice thinly and evenly. While you can attempt this step with a very sharp chef’s knife, be warned that slicing two pounds of partially frozen steak can be quite a laborious and inconsistent task. For precision and ease, investing in a mandoline slicer is highly recommended. Alternatively, don’t hesitate to ask your local butcher to utilize their deli slicer to pre-cut your beef. Some larger grocery stores even offer convenient pre-sliced beef shavings directly in their meat department, which can simplify your preparation even further!
How To Make Philly Cheesesteak: The Griddle Method (Step-by-Step)
Just like any truly exceptional steak sandwich, the beef requires careful seasoning. Our unique method integrates the seasoning and marinating of the steak pieces directly within the baking soda solution before they even touch the hot griddle. This innovative, two-in-one approach ensures the beef is infused with flavor and becomes incredibly tender. However, a crucial word of caution: when using a baking soda solution to soak the beef, it is imperative not to exceed 12 hours of marinating time. This solution is considerably stronger than a typical salt brine and can negatively alter the meat’s texture if overdone.
Employing a griddle is fundamental to making this a quick, efficient, and authentic sandwich recipe. Its expansive, flat cooking surface provides the perfect environment to simultaneously cook the meat, expertly sauté the onions, and perfectly toast the bread. If you are fortunate enough to possess a reversible cast-iron griddle as part of your stovetop, that’s absolutely ideal! Otherwise, a dedicated cast-iron griddle designed for an electric stove, or even a portable outdoor electric griddle, will perform wonderfully. It’s important to avoid using the side of a griddle that has raised grill marks, as these can tear the delicate steak pieces and potentially lead to the meat drying out, sacrificing that coveted tenderness.
Here’s a quick overview of the efficient cooking process:
- Preheat & Prepare: Begin by preheating your griddle over high heat. While it’s heating, gather and meticulously prepare all your ingredients, ensuring everything is ready for cooking.
- Slice Ingredients: Carefully slice your bread rolls (typically about three-quarters of the way through), dice the onion evenly, and, most importantly, thinly slice the beef using a mandoline or a very sharp knife, following our expert slicing tips outlined above.
- Sauté Onions: Add a tablespoon of oil to the hot griddle and sauté the diced onions. Cook them just until they begin to char slightly and soften (about 1 minute). I prefer to leave a few bits of onion white for textural contrast. Remove the onions using a long, flat grill spatula and set them aside.
- Toast Bread: Place the sliced bread rolls, cut-side down, onto the same hot griddle. Toast them for about 15-30 seconds, or until they are lightly charred and warmly toasted. Transfer the toasted bread rolls to a large tray and set aside.
- Cook Beef: Drizzle approximately 3 tablespoons of oil onto the hot griddle. Add the drained, marinated beef slices. Cook over high heat, breaking up any clumps with your spatula, until any foam evaporates, and the meat is thoroughly cooked and beautifully browned (this usually takes about 10 minutes).
- Melt Cheese: Turn off the griddle. Divide the perfectly cooked beef into six long portions directly on the griddle surface. Generously top each portion with your chosen slices of cheese. Allow the residual heat from the griddle to melt the cheese until it’s wonderfully gooey and delicious (typically 1-2 minutes). If preparing many sandwiches, you may need to do this in batches over a very low heat setting to maintain warmth.
- Assemble Sandwiches: Once the cheese is perfectly melted and draped over the beef, use your spatula to scoop the cheesy beef filling directly into the toasted bread rolls. Top each sandwich with the reserved sautéed onions.
- Serve Immediately: Serve your homemade Philly Cheesesteaks piping hot, with a side of ketchup or horseradish sauce, if desired.
Note: While sautéed onions are a common and beloved addition to a Philadelphia Cheesesteak, this iconic sandwich is also frequently enjoyed with simple condiments like ketchup, a dash of hot sauce, or just a sprinkle of salt and black pepper. For those seeking a more sophisticated flavor profile, a creamy cheesesteak sauce, such as a tangy horseradish sauce, pairs exceptionally well with the rich and savory beef.
Frequently Asked Questions About Philly Cheesesteaks (FAQ)
What Exactly Is a Philly Cheesesteak?
A Philly Cheesesteak is an iconic American sandwich that originated in Philadelphia, Pennsylvania. It is traditionally made with thin-sliced, sautéed beef, which is then generously covered with melted cheese, and often accompanied by savory sautéed onions. All these delicious components are served within a long, crusty-yet-soft roll, typically an Italian bread roll like the famous Amoroso. This seemingly simple combination has gained immense popularity throughout the Pennsylvania Society and far beyond, with various interpretations incorporating American cheese, Cheez Whiz, or provolone cheese as the preferred melted topping.
As one Philadelphian, who was born and raised just an hour west of the city, succinctly emphasized: “The only ingredients in a Philly Cheesesteak are thinly sliced steak, fried onions, and cheese!” This statement highlights the classic, minimalist approach that many purists adhere to.
Furthermore, if you examine the menus of classic Philly Cheesesteak establishments in Philadelphia, you’ll find that a traditional cheesesteak will feature either Whiz, American, or Provolone cheese on a steak sandwich. Some places also offer popular additions like mixed bell peppers or sliced cooked mushrooms to a “steak hoagie.” The versatility of this sandwich is even demonstrated by Jim’s South Street Menu, which famously offers a meatless version, allowing customers to choose their cheese, vegetables, and sauce!
What To Serve With Philly Cheesesteak Sandwiches?
Philly Cheesesteaks are undoubtedly best served hot and fresh, straight from the griddle! While renowned establishments like Charley’s Signature Philly Cheesesteaks often pair them with crispy French fries and refreshing real-fruit lemonades, you have a wealth of delicious options to serve alongside your homemade Philly Cheesesteak sandwich:
- Classic Potato Chips (offering a satisfying crunch)
- A dollop of zesty Horseradish sauce
- Additional Steak seasoning (for those who desire an extra burst of flavor)
- Ketchup (a highly popular and our personal favorite accompaniment)
- Golden and crispy Homemade French Fries
- A simple side salad for a lighter, refreshing contrast
- Pickles or pickled jalapeños for a tangy, spicy kick
- Onion rings for an extra fried treat
Popular Steak Sandwich Variations: Get Creative with Your Fillings!
While a traditional Philly Cheesesteak sandwich typically features cheese and, more often than not, fried onions, its inherent versatility allows for numerous delicious add-ins and creative variations. Here are some popular options you can easily incorporate to customize your steak sandwich and cater to different tastes:
- Classic Cheese Steak: This is the fundamental, classic take on the Philly Cheese Steak Sandwich, featuring your choice of Cheez Whiz or provolone, perfectly complemented by sweet and savory fried onions.
- Pizza Steak: For lovers of Italian flavors, simply add a generous amount of marinara or pizza sauce and a layer of melty mozzarella cheese to your steak mixture.
- Double Meat Cheesesteak: For serious meat enthusiasts and those with a hearty appetite, pile up extra steak slices high into your long roll to create an incredibly satisfying and meaty sandwich!
- Pepper Steak: Incorporate colorful sautéed and mixed bell peppers (such as green, red, and yellow) for added sweetness, a fresh crunch, and vibrant visual appeal.
- Steak Hoagie Sandwich: Transform your cheesesteak into a “hoagie” by adding fresh shredded lettuce and thinly sliced tomatoes. This offers a cooler, garden-fresh profile that contrasts beautifully with the hot steak.
- Mushroom Steak: Enhance the rich umami flavor of your sandwich by adding freshly sliced and sautéed mushrooms to the steak and cheese mixture.
- Vegan Philly Cheesesteaks: For a delicious plant-based option, substitute the beef with a vegan ground “beef” alternative (like Gardein), and sauté a hearty medley of mushrooms, onions, and bell peppers to create a robust and flavorful meatless sandwich.
How To Toast Bread for Philly Cheesesteak Sandwiches?
Toasting your bread rolls is a simple yet incredibly crucial step that significantly enhances both the overall texture and the warmth of your finished cheesesteak. A perfectly toasted roll provides a satisfying contrast to the soft filling and prevents the bread from becoming soggy. There are two primary and highly effective ways to toast your rolls:
- Griddle or Skillet Method: The most common and recommended approach is to heat a griddle or a large skillet over high heat until it’s very hot. Once ready, place the sliced hoagie rolls face down directly onto the hot surface for approximately 15-30 seconds. This technique creates a lightly crispy interior while ensuring the exterior remains delightfully soft.
- Broiler Method: Alternatively, you can arrange the sliced rolls onto a baking sheet, with the cut sides facing upwards. Place them under a preheated broiler set to high heat. It’s essential to keep a very close eye on them, as bread can char extremely quickly under a broiler. Toast them just until they achieve a light golden-brown color or show slight charring at the edges.
How To Store and Reheat Philly Cheesesteaks?
Proper storage is key to ensuring your delicious Philly Cheesesteak ingredients remain fresh and enjoyable for later meals:
- Storing the Filling Separately: The cooked meat and onion filling for Philly Cheesesteaks can be stored independently from the bread. Simply place it in an airtight container and refrigerate for up to 4 days. This allows you the flexibility to assemble fresh sandwiches whenever a craving strikes.
- Reheating Prepared Sandwiches: If you have already assembled your sandwiches with the filling inside, it’s generally best to reheat the filling separately whenever possible. This is because the bread reheats much quicker than the meat and cheese and can easily become soggy or tough if microwaved or heated for too long with the filling.
- Fastest Reheating (Filling): The quickest and most convenient way to reheat the filling is in the microwave. For optimal texture and to re-crisp the edges of the beef, you can also quickly toss the filling in a skillet over medium heat until it’s thoroughly warmed through.
- Reheating Whole Sandwiches (Oven Method): For the best results when reheating an already assembled sandwich, wrap it loosely in aluminum foil. Then, bake it in a preheated oven (around 350°F / 175°C) until it is warm throughout, which typically takes about 10-15 minutes. This method helps the bread crisp up nicely while the filling heats evenly.
Can I Use a Regular Pan Instead of a Griddle for My Cheesesteak?
While a flat-top griddle is undoubtedly the ideal cooking equipment for making authentic and efficient cheesesteaks due to its large, even heating surface, you can certainly adapt this recipe if you don’t own one. If a griddle isn’t available, you can successfully use a large cast-iron wok or a deep, wide 12-inch pan. When using more enclosed cookware like a pan, you might observe a greater accumulation of liquid released from the meat during cooking. This can be easily remedied by cooking the beef uncovered over high heat until any foam and liquid completely evaporate, allowing the meat to achieve a proper, flavorful sear.
It’s worth noting that using a regular pan might slightly increase the overall cooking time—typically by about 5 minutes or so. This extended time is necessary to allow for the evaporation of excess moisture before the beef can truly achieve that perfect browning and coveted tenderness that defines a great Philly Cheesesteak.
Low-Carb Ways To Serve Philly Cheesesteaks: Keto-Friendly Options
For those adhering to ketogenic or low-carb diets, enjoying the rich and savory flavors of a Philly Cheesesteak doesn’t mean you have to compromise! Simply skip the traditional bread roll and embrace these creative, carb-conscious serving ideas for the delicious cheesy beef filling:
- Stuffed Bell Peppers: Halve large bell peppers (any color works beautifully) and generously stuff them with the cheesy beef filling. Bake until the peppers are tender-crisp and the filling is heated through and bubbly.
- Large Portobello Mushroom Caps: Fill substantial portobello mushroom caps with the cheesesteak mixture. Bake them until the mushrooms are tender and the filling is piping hot.
- Zucchini Boats: Create charming “zucchini boats” by halving zucchinis lengthwise, gently scooping out a portion of the center, and filling them with the savory Philly Cheesesteak goodness.
- Zucchini Noodles (Zoodles): Serve the delectable filling over a bed of fresh zucchini zoodles for a satisfying and gluten-free “pasta” alternative.
- Crisp Lettuce Wraps: For a quick, refreshing, and ultra-low-carb option, spoon the hot filling into crisp lettuce cups, such as butter lettuce or iceberg.
- Cauliflower Rice Bowl: Create a hearty and flavorful bowl by serving the cheesesteak filling over a bed of seasoned cauliflower rice.
Best Philly Cheesesteak Tips for Success: Elevate Your Home Cooking
To ensure your homemade Philly Cheesesteak is nothing short of spectacular and rivals those from the best delis, keep these expert tips in mind throughout your preparation:
- Precision Slicing is Non-Negotiable: For that authentic, melt-in-your-mouth texture, invest in a mandoline slicer to achieve truly paper-thin beef pieces. This is a critical step that makes all the difference.
- Tenderize Your Beef with Confidence: Do not skip the 20-minute baking soda marinade for the beef. This simple, science-backed step is the secret to achieving restaurant-quality tenderness that will astonish your taste buds.
- Embrace the Griddle’s Power: A griddle is your ultimate culinary tool for this recipe! Its expansive, flat surface is perfect for efficiently sautéing onions, perfectly cooking the beef, and toasting the bread all in one unit, ensuring every component is hot and ready simultaneously.
- Reheat Smartly for Optimal Freshness: The cheesesteak filling reheats wonderfully. To maintain the best texture for your bread, it’s always advisable to assemble only the sandwiches you plan to serve immediately, and store any remaining filling in an airtight container in the refrigerator.
- Always Toast Your Bread Rolls: This seemingly minor step is crucial. Toasting the bread not only softens and warms it but also creates a slight exterior crispness that acts as a barrier, preventing the roll from becoming soggy from the juicy filling.
- Achieve Quick-Charred Onions: Sauté your diced onions for under a minute over consistently high heat. This method allows them to achieve a quick char and soften slightly without fully caramelizing. Many authentic Philly steak restaurants serve their cheesesteaks with bits of white onion, which provides a delightful textural contrast and a fresh, sharper onion flavor. High heat is essential here for speed and texture!
More Delicious Sandwich Recipes to Explore:
- Chicken Philly Cheesesteak Recipe: A delectable variation on the classic, substituting tender, flavorful chicken for beef.
- Reuben Sandwich Recipe (Little Georges Copycat): Discover another fantastic beef sandwich, featuring savory pastrami meat, tangy sauerkraut, and rich Swiss cheese.
- Popeyes Chicken Sandwich (Copycat Recipe): A guaranteed crowd-pleaser that even the pickiest eaters will adore – perfectly recreate this wildly popular restaurant favorite at home!
- EASY Cheeseburger Sliders: This delightful casserole-style dish is perfect for entertaining and a definite crowd-pleaser! (Hint: you can even adapt this clever concept to craft mini Philly Cheesesteak sliders.)
- Freezer Breakfast Sandwiches (McDonald’s Egg McMuffin Copycat): Prepare these incredibly convenient and delicious breakfast sandwiches in advance for busy mornings on the go.
- Chicken Salad Sandwiches Recipe: A perfect choice for light lunch gatherings, picnics, or simply a quick, satisfying meal when you’re on the go!
- The Ultimate Burger Recipe: This is my trusted, go-to recipe every single time I want to make classic, juicy, and perfectly cooked burgers for dinner!
The Complete Philly Cheesesteak Recipe
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Philly Cheesesteak
Equipment
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1 mandoline slicer (for shaving beef meat)
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1 large griddle (22″x12″ cooking surface)
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1 flat grill spatula (meat and onion turner)
Ingredients
Ingredients:
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2 lbs beef (partially frozen bottom round roast)
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1 onion
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6 footlong bread rolls
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10 slices provolone cheese
Beef Marinade:
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1/2 Tbsp baking soda
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2 Tbsp vinegar
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1 Tbsp sugar
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1 Tbsp garlic salt
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1/2 Tbsp onion powder
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2 tsp black pepper
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1 tsp salt
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2 cups of water
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1 tbsp Worcestershire sauce
Instructions
How To Make Philly Cheesesteak:
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Thinly shave partially frozen beef, using a mandoline slicer. You can use a sharp knife, but a meat slicer makes steak shavings that are incredibly thin! -
Add the beef marinade to the shavings and let it sit for 20 minutes. -
Meanwhile, preheat the griddle over high heat and dice the onions. -
Sautee the onions in 1 Tbsp of oil just until it chars (1 minute.) I like to leave little bits of onion white for some texture. Remove onions with a long grill spatula and set aside. -
Slice the bread rolls 3/4 through and place face down onto the same hot griddle. Toast for 15-30 seconds and set toasted bread aside onto a large tray. -
Drain the beef from the marinade (do not wash) and cook in 3 Tbsp of oil over high heat until the foam evaporates and the meat is thoroughly cooked and nicely browned (about 10 minutes.) -
Turn off the heat and arrange the beef into six portions. Top with cheese and allow it to sit until the cheeses melt (1-2 minutes.) This can be done in batches on a low setting if needed. -
Scoop Philly cheesesteaks into the toasted bread rolls and top with the onions. Serve with ketchup or horseradish sauce.
Notes
Bread: I used my Homemade Subway Bread Recipeand omitted the Italian Herb and Cheese topping, to make plain submarine-style bread. You can use Hoagie rolls or any long baguette.
Nutrition per serving