How to Make the Perfect Philly Cheesesteak: A Step-by-Step Guide
The perfect Philly Cheesesteak involves thinly sliced ribeye steak cooked quickly on a flattop grill, generously seasoned, and smothered in melted cheese, all nestled within a crusty, yet soft, hoagie roll. Proper technique, high-quality ingredients, and a bit of practice are essential.
A Culinary Icon: The Philly Cheesesteak Story
The Philly Cheesesteak, a beloved culinary institution, originated in the early 1930s in South Philadelphia. Legend has it that Pat and Harry Olivieri, the creators, initially sold hot dogs but decided to grill some beef for themselves. A passing cab driver noticed the enticing aroma and requested a steak sandwich. Word spread, and the Olivieri brothers began selling steak sandwiches from their hot dog stand, eventually opening Pat’s King of Steaks. The addition of cheese came later, and the rest, as they say, is history.
The Key to Success: Ingredient Selection
The success of a Philly Cheesesteak hinges on high-quality ingredients. Compromising on these can significantly impact the final product.
- Ribeye Steak: This is the gold standard for Philly Cheesesteaks. Its marbling and rich flavor create the authentic taste and texture.
- Cheese: The classic choices are Provolone, American cheese, or Cheese Whiz. Provolone offers a sharp, creamy flavor, American melts beautifully, and Cheese Whiz provides the quintessential, albeit less refined, Philly experience.
- Hoagie Roll: Look for a soft yet sturdy roll with a slightly crusty exterior. It should be able to hold the filling without falling apart. Amoroso’s rolls are frequently cited as the best choice.
- Onions: Thinly sliced yellow or white onions add a sweet and savory dimension.
- Optional Toppings: While purists may scoff, some enjoy adding bell peppers, mushrooms, or hot peppers for extra flavor.
Mastering the Technique: The Cooking Process
Proper cooking technique is crucial for achieving that authentic Philly Cheesesteak flavor and texture.
Slice the Steak: Partially freeze the ribeye for about 30 minutes to make it easier to slice very thinly. Use a sharp knife or a meat slicer to achieve paper-thin slices.
Prepare the Onions: Thinly slice the onions.
Heat the Griddle: A flat top griddle is ideal. Preheat it to medium-high heat. If using a frying pan, ensure it’s large enough to accommodate the steak and onions without overcrowding.
Cook the Onions: Add a small amount of oil or beef fat to the griddle. Sauté the onions until they are soft and translucent, about 5-7 minutes. Move them to the side of the griddle.
Cook the Steak: Add the sliced steak to the hot griddle. Season generously with salt, pepper, and garlic powder. Use spatulas to chop the steak into smaller pieces as it cooks.
Combine and Melt the Cheese: Once the steak is cooked through, mix it with the onions. Form the mixture into mounds and top each mound with your cheese of choice. Allow the cheese to melt completely.
Assemble the Cheesesteak: Slice the hoagie roll horizontally, leaving a hinge. Carefully scoop the steak and cheese mixture into the roll. Cut the sandwich in half and serve immediately.
Avoiding Common Pitfalls: Mistakes to Avoid
Several common mistakes can derail your cheesesteak efforts.
- Using Thick-Cut Steak: This results in a tough and chewy sandwich. Thinly sliced steak is essential.
- Overcrowding the Griddle: Overcrowding lowers the temperature and steams the steak instead of searing it, resulting in a less flavorful product. Cook in batches if necessary.
- Under-Seasoning: A properly seasoned steak is crucial. Don’t be afraid to use salt, pepper, and garlic powder generously.
- Using the Wrong Roll: A soggy or overly dense roll will ruin the experience. Choose a high-quality hoagie roll that can stand up to the filling.
- Using Cold Cheese: Cold cheese doesn’t melt properly. Warm the cheese slightly before adding it to the steak, or use pre-sliced cheese that melts easily.
Cheese Showdown: A Comparison
| Cheese | Flavor Profile | Melting Properties | Availability |
|---|---|---|---|
| Provolone | Sharp, creamy, slightly tangy | Good | Widely Available |
| American Cheese | Mild, creamy, slightly salty | Excellent | Widely Available |
| Cheese Whiz | Processed cheese sauce, salty, artificial flavor | Excellent | Available in Cans & Jars |
Frequently Asked Questions (FAQs)
What is the best type of steak to use?
The absolute best steak for a Philly Cheesesteak is ribeye. Its high fat content (marbling) renders during cooking, creating a tender and flavorful steak that is ideal for this sandwich. You can also use top round or sirloin, but ribeye delivers the most authentic flavor.
Why is it important to slice the steak so thinly?
Thinly sliced steak ensures that it cooks quickly and evenly on the griddle. It also makes it easier to chop and mix with the onions, creating a cohesive and enjoyable texture in the finished sandwich. Thick-cut steak will be tough and difficult to eat.
Can I use pre-sliced steak?
While pre-sliced steak can save time, it’s often not as thin or high-quality as slicing it yourself. If you do use pre-sliced steak, ensure it’s from a reputable butcher and that it’s sliced thinly.
Is Cheese Whiz really the authentic cheese?
Cheese Whiz is definitely a controversial topic among cheesesteak aficionados. While it’s undeniably a popular choice, particularly among tourists, many Philadelphians prefer provolone or American cheese. Ultimately, the best cheese is a matter of personal preference.
What are the proper onions to use and why?
Yellow or white onions are the traditional choice for Philly Cheesesteaks. They provide a sweet and savory flavor that complements the steak and cheese perfectly. Red onions are too pungent, and other varieties may not cook down as nicely.
Do I have to use a griddle?
While a flat top griddle is ideal for cooking Philly Cheesesteaks, you can use a large frying pan or skillet as a substitute. Ensure the pan is hot enough to sear the steak and that it has enough surface area to accommodate the steak and onions without overcrowding.
Should I season the steak before or after cooking?
It’s best to season the steak while it’s cooking on the griddle. This allows the seasonings to adhere to the steak and penetrate the meat as it cooks. Season generously with salt, pepper, and garlic powder.
How do I keep the roll from getting soggy?
Choose a sturdy hoagie roll with a slightly crusty exterior to prevent it from getting soggy. Avoid overfilling the roll with too much steak and cheese. You can also toast the roll lightly before adding the filling to create a barrier against moisture.
Can I add other toppings besides onions?
While onions are the classic topping, some people enjoy adding bell peppers, mushrooms, or hot peppers to their Philly Cheesesteaks. These additions are a matter of personal preference and are not considered authentic by purists.
What’s the best way to melt the cheese?
The best way to melt the cheese is to form the steak and onions into mounds on the griddle and then top each mound with cheese. Allow the heat from the griddle to melt the cheese completely. You can also add a small amount of water to the griddle and cover it with a lid to create steam, which will help the cheese melt faster.
What drinks go well with a Philly Cheesesteak?
A cold beer is a classic pairing with a Philly Cheesesteak. Other popular choices include iced tea, soda, or water.
How can I make a healthier version of a Philly Cheesesteak?
While a Philly Cheesesteak isn’t typically considered a health food, you can make some adjustments to reduce the fat and calorie content. Use a leaner cut of steak, such as sirloin, and trim off any excess fat. Use a lower-fat cheese, such as part-skim mozzarella. Use whole wheat rolls. And, load up on onions and peppers.