Philly cheesesteak sandwich recipe with slices of beef, sweet onions, green peppers, and provolone cheese, shaped into a sandwich.
Sure, you can get one at your corner bar or sub shop, or you can make your own in just 30-minutes.
On a recent trip to Baltimore I had the pleasure of eating one of the best Philly Cheesesteak sandwich made with tender ribeye steak. Very tasty (and very filling) I set out to see if I could duplicate the recipe.
Although the authentic Philly cheesesteak sandwich once was just thin slices of salty beef on a crusty roll, today cheesesteaks are made with a variety of meats.
Jump to:
- What's the difference between a cheesesteak and a Philly cheesesteak?
- Ingredients
- Instructions
- How do you thinly slice a ribeye for cheesesteak?
- What is on a real Philly cheesesteak?
- What makes a good Cheesesteak?
- Variations
- What cheese is on the original Philly Cheesesteak?
- What goes with Philly Cheesesteak?
- Storage
- How do you keep a cheesesteak fresh?
- Top tips
- Recipe
- Philly Cheesesteak Recipe
What's the difference between a cheesesteak and a Philly cheesesteak?
This is probably the most asked question out there on the internet. So, here comes the truth.
Basically, there is NO difference between cheesesteak and philly cheesesteak, especially if you ask this question in Philadelphia. Although there is no evidence to show that cheesesteak originated in Philadelphia. But, studies shows that Pat and Harry Olivieri - two brothers - came up with the idea of Philly Cheesesteak in South Philadelphia somewhere around 1930s.
But, the truth is that the term Philly Cheesesteak has become the next best way to ask for Cheesesteak in America. This becomes more pronounced the more farther you go from Philadelphia.
Ingredients
to toast hoagie rolls
- Hoagie rolls
- unsalted butter
- grated garlic
Philly Cheesesteak filling
- Beef ribeye recommended
- yellow onion
- garlic freshly minced
- green bell peppers
- mushroom
- olive oil
- provolone cheese slices
- salt as per taste
- Freshly ground black pepper as per taste
See recipe card for quantities.
Instructions
- STEP 1: Toast Hoagie Rolls - Mix melted butter with freshly grated garlic. Slice Hoagie rolls halfway through the center and rub the butter garlic mixture on the inside.
- STEP 2: Cut out thin slices of Ribeye - Cut out thin slices of ribeye steak. My trick to cut thin slices is to refrigerate or freeze the beef for a couple of minutes and then pat it dry. Then use a sharp knife to cut out thin slices of beef ribeye.
- STEP 3: Sauté veggies until golden - Heat oil in a skillet and sauté onions, garlic, mushrooms, and green bell peppers until golden.
- STEP 4: Sauté beef in the same skillet - Add thinly sliced beef ribeye and sauté with some salt. Sauté for 9-10 minutes until fully cooked.
- STEP 5: Top with Provolone Cheese - Top with Provolone cheese and allow it to melt naturally.
- STEP 6: Stuff in Hoagie rolls - Stuff this mixture in Hoagie rolls and serve immediately.
How do you thinly slice a ribeye for cheesesteak?
My trick to thinly slice a ribeye for cheesesteak is to freeze the beef for about 20-30 minutes in the freezer. This helps the meat become firm. Now pat it dry using a paper towel.
What is on a real Philly cheesesteak?
A real Philly cheesesteak consists of thinly sliced ribeye steak, sautéed veggies, and topped with melted Provolone cheese. Served in a hoagie roll this is what is what makes a real Philly cheesesteak.
What makes a good Cheesesteak?
The most important trick to make a good cheesesteak is to use Ribeye steak. A ribeye steak which is soft and tender makes an excellent philly cheesesteak.
Variations
- Mayonnaise - Many people ask do you use mayo in a cheesesteak? The answer is YES! Mayonnaise adds a creamy touch to the Philly Cheesesteak.
- Cheese Whiz - Cheese Whiz one of the best ways to spruce up your Philly cheesesteak. It makes it cheesy and creamy.
- Mustard - Another fine ingredient to add in a philly cheesesteak is Mustard. Mustard brings in a fabulous kick to the cheesesteak.
- Ketchup - Ketchup is my favorite addition to make a good cheesesteak.
What cheese is on the original Philly Cheesesteak?
Originally Philly Cheesesteak needs a good quality cheese. My go-to option is Provolone cheese. You can also use Cheese Whiz if you are looking for a cheesy sauce.
What goes with Philly Cheesesteak?
You can serve your Philly Cheesesteak with the following:
Storage
The best way to store Philly Cheesesteak Sandwich is to cut it in half and wrap in aluminium foil. You can store your Philly Cheesesteak in the freezer for 3-months.
If you want to refrigerate your Philly Cheesesteak then you can do that once your Philly Cheesesteak comes down to room temperature.
Store it in an Airtight container for upto 5 days.
How do you keep a cheesesteak fresh?
The easiest trick to keep your cheesesteak fresh is wrap it parchment paper and then in a layer of aluminium foil. Wrap them up tightly. This will help your cheesesteak stay fresh.
Top tips
- Choose Ribeye Steak.
- Use my tricks to cut your ribeye steaks thinly.
- Use Provolone cheese or Cheese Whiz to make the best Philly Cheesesteak.
- Mix Butter and grated garlic in a bowl. Brush both sides of a hoagie rolls.
- Toast your Hoagie rolls for best taste and texture.
Recipe
Philly Cheesesteak Recipe
INGREDIENTS
to toast hoagie rolls
- 4 Hoagie rolls sliced 3/4 through
- 2 tablespoons unsalted butter
- 1 tablespoon grated garlic
Philly Cheesesteak filling
- 2 lbs Beef ribeye recommended
- 1 large yellow onion
- 3 cloves garlic freshly minced
- 3 large green bell peppers
- 16 oz mushroom
- 3 tablespoon oil
- 1 lb provolone cheese slices
- salt as per taste
- Freshly ground black pepper as per taste
INSTRUCTIONS
- In a bowl combine melted butter with freshly grated garlic. Slice Hoagie rolls 3/4 of the way through the center. Rub the inside of a hoagie roll with butter+garlic mixture. Toast them on a grill or a large skillet until slightly charred. About 1-minute per side. Set asid
- Pat your ribeye dry with paper towel. Place them on a parchment lined baking sheet. Pop it in the freezer for just 15-minutes. This will help them get firm. Now cut out thin slices of ribeye.
- Heat oil in a skillet. Sauté onions until soft and translucent. Add in freshly minced cloves of garlic and sauté for another 30-seconds or until fragrant. Add in thinly sliced green bell peppers and mushrooms and sauté until mushrooms are golden brown.
- Add sliced beef to the skillet and season with salt and pepper. Sauté for 9-12 minutes or until the beef is completely cooked. Bring back the veggies into the skillet. Top with Provolone cheese slices and let the cheese sit on the mixture. Allow it to melt naturally.
- Stuff this mixture in a toasted hoagie bun. Serve immediately and enjoy.
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