How to Make Steak and Cheese? An Expert Guide to Philly’s Finest
Crafting the perfect steak and cheese involves selecting high-quality ingredients, employing the right cooking techniques, and assembling the sandwich with precision for a classic, delicious, and satisfying result.
The Enduring Appeal of the Steak and Cheese
The steak and cheese, particularly the Philly cheesesteak, is more than just a sandwich; it’s a culinary icon. Born in Philadelphia, its roots trace back to the early 20th century. But beyond its historical significance, the steak and cheese owes its enduring popularity to its simple yet satisfying combination of tender steak, melted cheese, and a flavorful roll.
Essential Ingredients for Steak and Cheese Perfection
The quality of your ingredients directly impacts the final product. Let’s break down the essentials:
Steak: The ribeye is the gold standard, known for its marbling and tenderness. Other good choices include skirt steak and top round. The steak should be thinly sliced – preferably by a butcher or with a meat slicer if you have access to one.
Cheese: Provolone and American cheese are the traditional choices. Provolone offers a sharper flavor, while American melts beautifully. Cheese Whiz is a controversial but undeniably classic option for those seeking an authentic Philly experience.
Roll: A good roll is crucial. It should be sturdy enough to hold the filling but soft enough to bite into easily. A hoagie roll or a long Italian roll are excellent choices.
Onions (Optional): While not always included, caramelized onions add a wonderful sweetness and depth of flavor.
Peppers (Optional): Bell peppers (especially green) are another common addition, offering a crisp, fresh counterpoint to the richness of the steak and cheese.
Oil: A high smoke point oil, such as canola or vegetable oil, is recommended for cooking the steak.
Mastering the Steak and Cheese Process
Making a great steak and cheese isn’t difficult, but it requires attention to detail. Follow these steps for optimal results:
Prep the Ingredients: Slice the steak thinly (if not pre-sliced). Chop the onions and peppers, if using. Prepare the cheese slices.
Cook the Steak: Heat a large flat-top griddle or cast-iron skillet over medium-high heat. Add a thin layer of oil. Add the steak in a single layer, avoiding overcrowding. Cook until browned and slightly crispy, about 2-3 minutes per side. Chop the steak into smaller pieces with a spatula as it cooks.
Add Onions and Peppers (Optional): If using, add the onions and peppers to the griddle with the steak during the last few minutes of cooking. Cook until softened and slightly caramelized.
Melt the Cheese: Form the steak and vegetables (if using) into a pile on the griddle. Cover the pile with cheese slices. Let the cheese melt completely, about 1-2 minutes. You can add a splash of water and cover the pile with a dome or lid to help the cheese melt faster.
Assemble the Sandwich: Slice the roll lengthwise, leaving a hinge. Scoop the steak and cheese mixture into the roll. Cut the sandwich in half and serve immediately.
Common Mistakes to Avoid
Even with the best ingredients, a few common pitfalls can derail your steak and cheese:
Overcooking the Steak: Overcooked steak becomes tough and dry. Cook it just until browned and slightly crispy.
Using Low-Quality Cheese: Cheap cheese doesn’t melt well and can have an artificial flavor. Choose a high-quality cheese that melts smoothly.
Soggy Roll: A soggy roll ruins the entire experience. Toast the roll lightly if desired, but avoid overdoing it.
Overcrowding the Griddle: Overcrowding the griddle prevents the steak from browning properly. Cook the steak in batches if necessary.
Steak and Cheese Recipe Variations: Beyond the Classic
While the classic Philly cheesesteak is a masterpiece, there’s room for experimentation. Here are a few popular variations:
| Variation | Key Ingredients/Changes |
|---|---|
| Pizza Steak | Marinara sauce, mozzarella cheese, pepperoni |
| Mushroom Cheesesteak | Sautéed mushrooms |
| Chicken Cheesesteak | Thinly sliced chicken breast instead of steak |
| Cheesesteak Hoagie | Lettuce, tomato, onion, mayonnaise |
| California Cheesesteak | Lettuce, tomato, raw onion, mayonnaise, hot peppers (banana peppers) |
Frequently Asked Questions About Steak and Cheese
What is the best cut of steak for steak and cheese?
The ribeye is widely considered the best due to its high fat content and tenderness. However, skirt steak and top round are also viable options, especially if you’re looking for a more budget-friendly choice.
Is Cheese Whiz really authentic on a Philly cheesesteak?
Yes, Cheese Whiz is considered a classic and authentic topping on many Philly cheesesteaks. While some prefer provolone or American cheese, Cheese Whiz offers a unique flavor and texture that many associate with the true Philly experience.
How thinly should the steak be sliced?
The steak should be paper-thin, ideally around 1/8 inch thick. This allows it to cook quickly and evenly, resulting in a tender and flavorful steak.
Can I use frozen steak for steak and cheese?
While fresh steak is preferable, you can use frozen steak if thawed completely and sliced thinly. Ensure all excess water is removed before cooking to prevent steaming instead of browning.
What kind of roll is best for a steak and cheese?
A hoagie roll or a long Italian roll with a slightly chewy texture is ideal. It should be sturdy enough to hold the filling without falling apart but still soft enough to bite into easily.
Should I toast the roll before assembling the sandwich?
Toasting the roll is optional but can help prevent it from becoming soggy. Toast it lightly to add a bit of crispness without making it too hard.
What’s the best way to caramelize onions for steak and cheese?
Cook sliced onions over low heat with a little butter or oil for at least 30-45 minutes, stirring occasionally, until they turn a deep golden brown and become sweet and tender.
How do I keep the steak from getting tough?
Avoid overcooking the steak. Cook it just until browned and slightly crispy, about 2-3 minutes per side. Also, slicing the steak thinly before cooking helps ensure tenderness.
What are some other toppings that go well with steak and cheese?
Beyond onions and peppers, popular toppings include mushrooms, hot peppers, sweet peppers, pickles, and various sauces like marinara, mayonnaise, or sriracha mayo.
Can I make steak and cheese in an oven?
While traditionally made on a griddle, you can make steak and cheese in an oven. Prepare the steak, onions, and peppers on a baking sheet, top with cheese, and broil until the cheese is melted and bubbly. Assemble the sandwich in a toasted roll.
How do I prevent the cheese from sliding off the steak?
Form the steak into a pile on the griddle and completely cover it with cheese slices. Let the cheese melt completely before scooping the mixture into the roll. Adding a splash of water under a cover can help steam and melt the cheese faster while also binding it to the steak.
What is the best way to reheat leftover steak and cheese?
Reheat leftover steak and cheese in a skillet over medium heat, or wrap it in foil and bake it in the oven at 350°F until warmed through. Avoid microwaving, as it can make the roll soggy.