American · Sandwich · Medium
Philly Cheesesteak
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Philly Cheesesteak, in 5 ideas
- Against the grain. Look for the lines in the meat and cut across them. With the grain is chewy, across is tender.
- Smoking hot griddle. The beef should sizzle violently on contact. A lukewarm pan steams it gray.
- Chop on the griddle. Two spatulas, chopping motion. That is how the cheese and beef fuse together.
- Cheese goes on the pile. Not on the roll. The residual heat melts it right into the meat.
- Soft rolls, not crusty. A proper hoagie squishes around the filling. Crusty bread fights it.
What you need
Ingredients
- 1 1/2 lbs ribeye steak
- 4 hoagie rolls
- 8 slices provolone (or 1 cup warm cheese sauce)
- 1 large onion, sliced
- 1 green bell pepper, sliced (optional)
- 2 tbsp vegetable oil
- Salt and black pepper
How to make it
Directions
- Freeze the ribeye for 1 hour, until firm but not solid. Slice as thin as you can against the grain.
- Heat a large griddle or cast iron skillet over high heat until smoking. Add the oil.
- Sear the beef in a single layer, about 2 minutes. Chop it into smaller pieces with two spatulas as it cooks. Season with salt and pepper.
- Push the beef aside. Add the onion and pepper to the hot surface and cook 4 minutes, until soft and charred at the edges.
- Mix the vegetables into the beef. Divide into 4 piles on the griddle.
- Lay 2 slices of provolone over each pile (or spoon over warm cheese sauce). Let it melt for 1 minute.
- Scoop each cheesy pile into a hoagie roll. Serve immediately.
Slice it nearly frozen. An hour in the freezer firms the ribeye so you can shave it thin. Thin is everything here.