There’s nothing cheesier and meatier than a Philly cheesesteak. This is the king of subs, and it brings a smile to your face every time. To enjoy an authentic cheesesteak, you must travel to Philadelphia because no one makes it like the good folks up there.
Pat and Harry Olivieri created the cheesesteak in the 1930s, and they still serve the original at Pat’s King of Steaks; that’s where you want to go. The only other way of enjoying this decadent sandwich is making it yourself, meaning you need a reliable recipe. Here’s how to make the perfect Philly cheesesteak step by step.
1. It all starts with the right bun
The bread is one of the most important elements in any Philly cheesesteak. You need a long, soft and airy wheat roll. The most famous brand is Amoroso, and you can find their rolls or something very similar in any major city. You want the bread to be slightly salty Italian-style, and you don’t want it too crumbly — it must be able to carry a meaty, heavy load!
2. The Meat — it’s what makes the sandwich so hearty!
As you can surely imagine, you can’t make a great cheesesteak without a great steak. Two popular choices are Choice or Prime rib-eye or top round, and you want the beef thinly sliced. The secret for the perfect steak for a sandwich is grilling it fast in a scorching skillet or griddle with enough but not too much cooking oil. You’ll need a spatula to keep those steak strips moving, making sure everything is cooked evenly.
Take the meat to the next level, seasoning it with salt, pepper, paprika and your favorite dried herbs.
3. Say Cheese!
Whatever you do, don’t use Cheese Whiz in your cheesesteak. Instead, get yourself some nice American cheese (it melts beautifully) or, better yet, provolone, the authentic Italian cheese championed by Philly cheesesteak experts.
For a cheesy sandwich, wait until the steak is cooked, top it with the cheese, and then scramble it slightly. You can also top your assembled cheesesteak with the cheese as a final step, but then you’ll only have cheese on top and not in the whole thing.
4. Optional Ingredients
Onions, bell peppers and mushrooms are optional ingredients — some love them, and some don’t. If you’re adding them to your cheesesteak, toss them with the meat instead of just topping your cheesesteak with them. You can also sauté the veggies right after you cooked and reserved the meat. The result is pretty much the same.
Ketchup is optional as well, but it might mask some of the gentler ingredient’s flavor. If you’re using the tangy tomato sauce, add just a drizzle; don’t pour half the bottle over the sandwich!
It’s Time to Enjoy an Authentic Philly Cheesesteak!
The best part of making cheesesteaks is that they take ten minutes to make, and you can make them in large batches to feed a crowd. There’s a heated debate about what makes an original Philly cheesesteak, but let people talk — make yours just how you like it. Even if it’s not faithful to the original, it will still be a great meal!