Philly Cheesesteak

Philly Cheesesteak

This Philly cheesesteak has perfectly tender sliced steak and caramelized onions in a roll topped with melted cheese to make the ultimate sandwich.

Steps

  1. Gather all ingredients.
  2. Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.
  3. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.
  4. Heat 1/2 of the oil in a skillet over medium-high heat. Add steak in batches if needed to avoid overcrowding the skillet; cook until browned and just cooked through. Transfer cooked steak to a plate.
  5. Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.
  6. Preheat the oven on the broiler setting. Divide cooked beef between the bottoms of 4 rolls.
  7. Layer with onion and green pepper.
  8. Top with sliced cheese. Place on a cookie sheet.
  9. Broil in the preheated oven until cheese is melted.
  10. Cover with tops of rolls and serve.

Frequently asked questions

How do I slice beef thinly for a cheesesteak?

Freeze it for about twenty minutes first, until firm but not solid, then slice across the grain. The method asks for thin 2 inch strips, and beef at room temperature squashes under the knife rather than cutting cleanly.

What cheese goes on a Philly cheesesteak?

This uses Swiss, which melts smoothly under the broiler. In Philadelphia itself provolone and Cheez Whiz are the traditional choices, and both work here in the same 3 ounce quantity if you want it closer to the original.

Can I use a different cut of beef?

Ribeye is the classic choice and is more forgiving than the sirloin called for, because the extra fat keeps it tender in a hot pan. Whatever you use, slice it thin and across the grain, since a thick strip will be chewy however briefly it cooks.

Why is my steak tough?

Usually a crowded pan. The method says to cook the beef in batches for that reason, since piling it in drops the temperature and the meat stews in its own juice instead of browning. Cooking it past just done will also toughen strips this thin.

Can I make a cheesesteak without a broiler?

Yes. Pile the cheese onto the hot beef and peppers in the skillet, cover the pan for a minute to melt it, then spoon the lot into the rolls. The broiler is only there to melt the cheese over the top.

What bread can I use instead of hoagie rolls?

Any long soft roll that will hold up to the filling, such as a sub roll, baguette or ciabatta. Avoid anything with a very hard crust, which tears the roof of your mouth and squeezes the filling out the far end.