Philly Cheesesteak, also known as Philadelphia cheesesteak, is a popular sandwich that originated in Philadelphia, Pennsylvania. It consists of thinly sliced beefsteak, melted cheese, and grilled onions, all served on a long, crusty roll. The sandwich is a staple of Philadelphia cuisine and has become a popular dish in other parts of the United States and around the world.
The History of Philly Cheesesteak
The origins of Philly Cheesesteak can be traced back to the 1930s when Pat Olivieri, a hot dog vendor in Philadelphia, decided to try something new. One day, he grilled some beef and put it on an Italian roll. A taxi driver smelled the aroma and asked Pat to make him one too. He loved it and told his friends, and before long, the sandwich became a hit. Pat eventually opened up his own restaurant, Pat's King of Steaks, which is still in operation today and is considered the birthplace of the Philly Cheesesteak.
Over the years, other restaurants in Philadelphia started offering their own versions of the sandwich, each with its own twist. Some use different types of cheese, such as provolone or American, while others add toppings like peppers or mushrooms.
How To Make:
To make a Philly cheesesteak, the beef, onions, and cheese are cooked together and then piled onto a freshly baked hoagie roll. The sandwich can be customized with additional toppings, such as peppers, mushrooms, or hot sauce, according to personal preference.
Tips and Variations:
Tips:
Use a good quality cut of beef: The best cuts of beef for Philly Cheesesteak are ribeye or sirloin. Make sure to slice it thinly against the grain for maximum tenderness.
Cook the onions separately: Sauté the onions in a separate pan until they are caramelized and soft before adding them to the steak.
Use good quality cheese: Traditionally, Philly Cheesesteak is made with Cheez Whiz or provolone cheese, but you can also use other types of cheese like cheddar, Swiss, or pepper jack.
Don't overcrowd the pan: Cook the steak in small batches to avoid overcrowding the pan, which can lead to steaming and toughening of the meat.
Toast the bread: To get the perfect texture for your hoagie roll, lightly toast it before adding the steak and cheese.
Variations:
Chicken Philly Cheesesteak: Substitute the beef with thinly sliced chicken breast for a lighter version of the classic sandwich.
Mushroom Philly Cheesesteak: Add sautéed mushrooms to the sandwich for an extra depth of flavor.
Pepper Philly Cheesesteak: Add thinly sliced peppers, such as green or red bell peppers, to the sandwich for a burst of color and flavor.
Pizza Philly Cheesesteak: Add pizza sauce and mozzarella cheese to the sandwich for a fun twist on the classic sandwich.
Vegan Philly Cheesesteak: Substitute the beef with seitan or thinly sliced portobello mushrooms, and use vegan cheese or nutritional yeast as a cheese substitute.
Ingredients:
- 1 pound ribeye or sirloin steak, thinly sliced
- 2 medium onions, thinly sliced
- 4-6 slices of cheese (traditionally Cheez Whiz or provolone)
- 4 hoagie rolls
- 2 tablespoons butter or oil
- Salt and pepper to taste
Instructions:
Heat a large skillet over medium-high heat. Add the butter or oil and sauté the onions until they are soft and caramelized about 10-15 minutes. Remove from the pan and set aside.
In the same pan, add the thinly sliced steak and season with salt and pepper. Cook until the steak is browned and cooked through about 5-7 minutes.
Turn off the heat and add the caramelized onions to the pan with the steak, mixing well.
Lay the slices of cheese over the top of the steak and onions. Cover the pan with a lid or aluminum foil and let the cheese melt for 1-2 minutes.
While the cheese is melting, lightly toast the hoagie rolls in the oven or toaster.
Use a spatula to divide the steak and cheese mixture into four portions, one for each hoagie roll.
Place each portion on a hoagie roll, close the roll, and serve hot.