Prep 7 mins
Cook 13 mins
I was born and raised in Philadelphia and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
- 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub rolls
- 1⁄2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)
- 1 white onion (thinly sliced)
- 1 green bell pepper (thinly sliced) (optional)
- 2 teaspoons garlic (minced)
- 1⁄2 lb provolone cheese (thinly sliced)
- extra virgin olive oil (for grilling)
- salt and pepper
- marinara sauce (optional topping) or ketchup (optional topping)
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
OK, this is NOT, NOT, NOT a Philly Cheesesteak if you use deli roast beef. You must use thinly sliced rib eye. And the poster has personal preferences in the recipe. I do not know of a single place that has garlic in the sandwich unless requested. Also, as a BASIC original cheesesteak, 99% of places do not use bell peppers. This would still be a good sandwich if made as described, but it would NOT be AUTHENTIC. Trust a 250 pound guy who has probably eaten 1000 of them in his life - and has had heart bypass as proof, LOL.
Alan Leonetti failed to mention that some kind of magic occurs to bring all of these wonderful flavors together! You will not believe it until you try it yourself. Thanks for a recipe so good that after years of dedication to food.com I finally registered just to review this incredible sandwich!
This is my go to recipe for a Philly Cheesesteak now! I love it!! SO easy and tastes perfect! I can even easily modify it to make a "Philly ChickenSteak" as well.