Philly Cheesesteak

Description:

 If there is one food that is most emblematic of the city of Philadelphia, it would have to be the cheesesteak. This iconic sandwich originated from Pat Olivieri, an Italian-American hot dog vendor, who first had the idea to serve scraps of grilled beef with onion in a hot dog bun. A decade later, the manager of Pat’s restaurant added provolone to the sandwich, giving birth to the cheesesteak that Philadelphians know and love. The most common, traditional toppings for cheesesteaks include fried onions, American cheese, cheese whiz or provolone. In Philly, you will typically find a few distinct styles of cheesesteak based on the meat or bun. Some establishments chop up the meat finely with a spatula on the grill, whereas others simply grill thin slabs of steak. Additionally, there are two predominant styles of buns for cheesesteak: a softer, more “commercial” variety without seeds, and a crispier more “rustic” variety with sesame seeds. This recipe is served on a rustic seeded bun with meat that is more finely chopped.

Ingredients:

• 1 cheesesteak roll (see recipe)

• 1/2 lb (225 g) ribeye steak

• 1/2 medium onion, diced

• 3 slices mild provolone cheese

• 2 tsp (10 ml) beef tallow or vegetable oil

• Salt & pepper

Preparation:

Place the ribeye in the freezer for 20 minutes until firm, but not frozen solid. Slice steak against the grain into thin slices with a knife and set aside. 

In a small pan, add 1 tsp of oil and the onion, and cook over medium heat for 5-10 mins, stirring often. Remove and set aside. 

In the griddle or cast iron pan, heat over high heat and add the oil. Season beef with salt & pepper and add to pan, breaking up pieces using two spatulas. If using a griddle, heat one side over high and one over medium, cooking the meat for about 2 minutes on the cooler side, then pushing to the hotter side for a minute to get the meat slightly browned. You can replicate this process in a cast-iron pan. The meat should be cooked through and slightly browned. Be careful not to overcook.

Push the meat to the cooler side of the pan and mix in the onions. Spread the meat to an even, flat layer. Top with the provolone slices and allow it to melt, about 30 seconds. Scoop the meat onto the bread using a spatula and enjoy.

Notes:

• Liscio and Amoroso brand rolls are the most common commercial roles used in Philadelphia cheesesteak shops

• Any crusty sandwich roll (with or without sesame seeds) is a good substitution for cheesesteak rolls