How To Make Philly Cheese Steaks At Home?
Making authentic Philly cheesesteaks at home involves carefully slicing ribeye, griddling it until just cooked, and layering it with melted cheese on a crusty roll. This guide provides detailed instructions and expert tips for creating this iconic sandwich.
What’s the Allure of a Philly Cheesesteak?
The Philly cheesesteak. Just the name conjures images of bustling Philadelphia street corners and the aroma of sizzling beef. Beyond a simple sandwich, it’s a culinary institution, a source of local pride, and a delicious testament to simple ingredients done exceptionally well. The magic lies in the combination of thinly sliced ribeye steak, perfectly melted cheese (usually provolone or Cheez Whiz), and a soft, yet sturdy, roll, often enhanced with grilled onions. This article aims to demystify the process, empowering you to recreate this iconic experience in your own kitchen.
Key Ingredients and Their Importance
The success of a Philly cheesesteak hinges on the quality of its components. Here’s a breakdown of the essentials:
Ribeye Steak: This is non-negotiable. Ribeye’s marbling provides the richness and flavor crucial for a truly authentic cheesesteak.
Rolls: Amoroso’s rolls are the gold standard in Philly. If you can’t find them, look for Italian-style rolls with a slightly crusty exterior and a soft interior. They need to be sturdy enough to hold the ingredients without falling apart.
Cheese: Provolone and Cheez Whiz are the most common choices. Provolone offers a mild, slightly tangy flavor, while Cheez Whiz provides that signature, gooey texture. You can also use American cheese.
Onions: Optional, but highly recommended. Thinly sliced and caramelized onions add sweetness and depth to the flavor profile.
Oil: A neutral oil like vegetable or canola oil is best for cooking the steak.
The Process: A Step-by-Step Guide
Here’s how to make a Philly cheesesteak at home:
- Prepare the steak: Place the ribeye steak in the freezer for about 30 minutes to firm it up, making it easier to slice thinly. Using a sharp knife or a meat slicer, slice the steak as thinly as possible across the grain.
- Prepare the onions (optional): Thinly slice the onion.
- Cook the steak: Heat a large griddle or skillet over medium-high heat. Add a small amount of oil. Add the sliced steak and cook, breaking it up with a spatula, until it is cooked through and slightly browned, usually about 2-3 minutes. Avoid overcooking the steak, as it will become tough.
- Cook the onions (optional): If using onions, add them to the griddle after the steak is mostly cooked. Cook until softened and caramelized, about 5-7 minutes.
- Assemble the cheesesteak: Divide the steak into portions for each sandwich. If using cheese slices, lay them directly on top of each portion of steak. If using Cheez Whiz, add it generously. Allow the cheese to melt, then use a spatula to scoop the steak and cheese into the rolls.
- Serve immediately: Enjoy your homemade Philly cheesesteak while it’s hot!
Common Mistakes to Avoid
- Using the wrong cut of meat: Ribeye is essential for the right flavor and texture.
- Slicing the meat too thick: Thinly sliced steak is crucial for a tender and authentic cheesesteak.
- Overcooking the steak: Overcooked steak will be dry and tough.
- Using the wrong type of roll: A sturdy, slightly crusty roll is necessary to hold the ingredients.
- Skimping on the cheese: Cheese is a vital component of a cheesesteak. Be generous!
Variations and Customizations
While the classic Philly cheesesteak is a masterpiece in itself, there’s room for personalization:
- Cheese Options: Experiment with different cheeses like provolone, American, or even pepper jack for a spicier kick.
- Toppings: Add mushrooms, peppers, or hot sauce for added flavor.
- Bread: Some people prefer hoagie rolls or even sourdough bread.
- “Wit” or “Witout”: This refers to whether you want your cheesesteak with or without onions. When ordering in Philly, this is the critical question!
Frequently Asked Questions (FAQs)
1. What is the best cut of meat for a Philly cheesesteak?
Ribeye is the undisputed king. Its high fat content ensures a tender and flavorful result. Other cuts, like sirloin, can be used but won’t provide the same rich flavor.
2. Can I use frozen steak for cheesesteaks?
Yes, but partially thaw it first. This will allow you to slice it thinly. Fully thawing it will make it more difficult to slice.
3. What is the best way to slice the steak thinly?
Partially freezing the steak for about 30 minutes makes it firmer and easier to slice thinly with a sharp knife. A meat slicer is ideal, if available. Slicing against the grain is also important for tenderness.
4. What is the deal with Cheez Whiz?
Cheez Whiz is a processed cheese spread that has become a signature ingredient in many Philly cheesesteaks. While some purists prefer provolone, Cheez Whiz offers a unique, gooey texture and distinct flavor profile.
5. How do I prevent the steak from sticking to the griddle?
Make sure the griddle is hot before adding the steak, and use a generous amount of oil. A well-seasoned griddle also helps prevent sticking.
6. Can I make cheesesteaks ahead of time?
It’s best to assemble and serve cheesesteaks immediately. However, you can prepare the steak and onions ahead of time and store them separately in the refrigerator.
7. What is the correct way to order a cheesesteak in Philadelphia?
The key is to specify the cheese and whether you want onions. For example, “Whiz wit” means a cheesesteak with Cheez Whiz and onions. “Provolone witout” means provolone without onions. Keep it simple and be ready with your order!
8. What kind of oil should I use?
A neutral oil with a high smoke point is best. Vegetable or canola oil are good choices. Avoid olive oil, as it can burn at high temperatures.
9. How do I keep the rolls from getting soggy?
Avoid adding too much liquid to the cheesesteak. Also, serving immediately after assembly will prevent the rolls from becoming soggy. You can also lightly toast the rolls beforehand.
10. What are some good side dishes to serve with cheesesteaks?
Popular side dishes include french fries, onion rings, coleslaw, and pickles.
11. Can I use other types of cheese besides provolone and Cheez Whiz?
Yes! American cheese, pepper jack, and mozzarella are all good options. Experiment and find your favorite!
12. How do I scale this recipe for a larger crowd?
Simply multiply the ingredient amounts according to the number of servings you need. You may need to cook the steak in batches to avoid overcrowding the griddle.