Philly Cheesesteak Sandwich
photo by Swirling F.
- Ready In:
- 2 fresh Italian rolls or 2 kaiser rolls, split in half crosswise
- 1 white onion, thinly sliced
- 1⁄2 large green bell pepper, thinly sliced
- 1 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 lb rib eye steak, very very thinly sliced
- 1⁄3 1/3 lb provolone cheese or 4 ounces melted Cheese Whiz
- ketchup, topping (optional)
- pepperoncini pepper, accompaniment
- olive oil
- Heat a cast-iron skillet or griddle over medium-high heat.
- When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes.
- Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds.
- Push off to 1 side of the griddle.
- Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes.
- Mix in the sauteed vegetables.
- Top with cheese slices and melt.
- Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.
This is very easy to prepare. The caramelized onions and peppers gives your sandwich a great look besides a great flavor. The kids even liked the onions. "Cheese Whiz", boy I just don't think it would do justice to a good cut of meat, so I used the provolone cheese. One thing I did different was not to cut my rib eye into thin slices. The butcher had cut my rib eye into 1/4-1/2 inch thick steaks so that is how I left them and fried them that way topped with the onions and pepper. I spread some butter on the Kaiser rolls and brown them in a skillet. Thanks for a great recipe! I sure hope more people try this.
Well I live in Philly. Peppers are not part of the regular cheesesteak. You need either deli white American. Not kraft type. And cheese whiz type cheese or provolone. Fried onions opt but recommended. The meat is paper thin to start and literally chopped fine as you cook it. But its all about the roll. It’s a long hoagie type roll. Not a Kaiser ever. A little crusty on the outside and soft inside.
Better than 5 stars! I tripled the recipe because I knew I would want more! I grew up north of Philadelphia (Doylestown) and lived there until I married/moved away at 21. For me, it's not really a recipe, but rather the technique of combining a few basic key ingredients. I think as long as you have (1) a really good hoagie-style roll and (2) steak/beef sliced extremely thin -- you have the basis for a good cheese steak. It's the add-ons for which everyone has their personal preferences. For me, I want green peppers, onions, and provolone so this recipe is "authentic" for me. Make sure the onions are nicely caramelized before you mix them in with the cooked beef. I used provolone cheese (personal favorite). To melt the cheese, I pushed two portions of the beef/onion/pepper mixture to one side on the griddle, topped them with cheese, put a little water on the griddle to create some steam, then covered with a pot lid for about 30 seconds. Mmmmmmm, perfection! This is a very messy recipe to make because there is so much splatter, but that's the charm of a Philly cheese steak.
This is a yummy sandwich but it is NOT a Philly Cheesesteak. The two choices of cheese is almost correct. Even in South Philly, there are two camps. One is Cheez-Whizz, the other is white American (not provolone). Also, use a hoagie roll, never a Kaiser. Fried onions are fine but never peppers. And never, ever, condiments. No ketchup, no mustard, no lettuce, no pepperoncini. The only option is marinara sauce. The recipe posted here is for an Italian Cheesesteak, which you can also find in South Philly but it is a different sandwich. It will have peppers and provolone and may come on a round roll but it will also have marinara.
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Was looking for something different, not the usual sandwich. Had the ingredients on hand, so thought I'd give this a try. There was no amount given for olive oil - so used about 1 1/2 tablespoons in a non-stick skillet. Substituted fresh deli sliced roast beef for the ribeye. DH gave a huge thumbs up! Thanks for sharing this recipe.