The Ultimate Philly Cheesesteak is a mouthwatering, classic sandwich that combines tender, flavorful steak with melted cheese, sautéed onions, and sometimes peppers, all served in a soft hoagie roll. This version is packed with all the authentic flavors and textures you expect from a real Philly cheesesteak. Here’s how to make the ultimate version:
Ingredients:
- 1 lb ribeye steak, thinly sliced (or use sirloin for a leaner option)
- 4 hoagie rolls (or soft sub rolls)
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 bell pepper, thinly sliced (optional, for added flavor)
- 1 cup provolone cheese, sliced or shredded
- 1 cup American cheese or Cheez Whiz (for the classic Philly flavor)
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
- Butter, for toasting the rolls
Instructions:
1. Prepare the Steak:
- If you haven’t already, freeze the ribeye steak for about 30 minutes to make it easier to slice thinly.
- Slice the steak against the grain into thin strips. Season with a little salt and pepper to taste.
2. Cook the Onions and Peppers:
- Heat 1 tablespoon of olive oil in a large skillet or griddle over medium heat. Add the sliced onion and bell pepper (if using), and sauté for about 5-7 minutes until they are tender and slightly caramelized. Remove from the skillet and set aside.
3. Cook the Steak:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the thinly sliced steak in a single layer (you may need to do this in batches). Let it cook without stirring for about 2-3 minutes until it starts to brown, then toss the meat around for another 2-3 minutes until fully cooked.
- If you like, you can add Worcestershire sauce at this stage for added flavor.
- Once the steak is cooked, add the sautéed onions and peppers back into the pan, mixing everything together.
4. Melt the Cheese:
- Lower the heat to medium-low. Add the provolone cheese over the steak mixture and let it melt. If you’re using American cheese or Cheez Whiz, drizzle it over the steak and let it melt into the mixture as well. Stir to combine and coat the steak with the gooey cheese.
5. Prepare the Rolls:
- While the steak mixture is melting, slice the hoagie rolls down the center (but not all the way through, so the bottom stays intact). Lightly butter the insides of the rolls.
- Toast the rolls on a griddle or in a hot pan for about 1-2 minutes until golden brown.
6. Assemble the Philly Cheesesteaks:
- Once the rolls are toasted, carefully fill each roll with the cheesy steak mixture.
- Serve immediately while hot and cheesy!
Tips for the Ultimate Philly Cheesesteak:
- Steak Choice: Ribeye is the traditional choice for Philly cheesesteaks because it’s tender and flavorful. If you prefer a leaner option, you can use sirloin, but it won’t have quite the same richness.
- Cheese Options: The classic Philly cheesesteak uses provolone and Cheez Whiz, but you can also use American cheese or even mozzarella if you prefer.
- Toppings: Traditional toppings include sautéed onions and bell peppers, but you can also add mushrooms, banana peppers, or even hot sauce for extra flavor.
- Grilling: If you want to really take it to the next level, use a griddle or flat top grill for cooking the steak and melting the cheese, just like they do in Philly!
Enjoy your Ultimate Philly Cheesesteak as a hearty lunch or dinner, served alongside fries or chips for the full experience!