Steak Sandwich, aka Philly Cheesesteak
Makes 2 large sandwiches (4 servings cut in half)
Some older Philadelphians think of their famous sandwich as just a plain old steak sandwich, the same as it’s been since 1930, when Italian immigrant Pasquale Oliveri and his brother Harry first served it at their hot dog stand near South Philly’s Italian market. The original recipe was no more than thin-sliced rib-eye steak, fried onions, salt, and pepper; the steak soaks the hoagie rolls with its juices, which is all the sauce the sandwich needs. Generations later, after cheese became a part of it, most of the rest of the world thinks of the sandwich as the Philly cheesesteak. Pat’s King of Steaks and Geno’s from the early days still remain, reign, and lead other spots in Philadelphia. These days patrons choose their cheese type and a few other condiments. And precious fat-rich rib-eye steak is no longer used, which may account for the eventual addition of other ingredients for flavor. But everything starts with the vigorous sound of chopping and flipping spatulas cutting through the frying beef as it sizzles on the flattop, which you can mimic at home. Beyond that, the rest is personalized. Add your favorite cheese—provolone, or even Cheez Whiz? Onions or not? Peppers? Hot peppers? Giardiniera? Try them all.
INGREDIENTS
- 1 pound (455 g) boneless beef top round
- ½ onion, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices provolone cheese
- 2 hoagie rolls, split open
- Giardiniera, homemade or store-bought (optional)
- Sliced pickled hot peppers (optional)
DIRECTIONS
- Freeze the beef for a few hours to allow it to firm up and make it easier to slice. When it is slightly firm, thinly slice it against the grain.
- Heat a double-burner griddle or cast-iron pan over medium-high heat. Toss the onions with the vegetable oil in a bowl and put them on the griddle. Cook for a few minutes, until the onions start to sweat and become translucent. Push the onions to the back of the griddle.
- Arrange the sliced beef on the griddle and season with the salt and pepper. Cook the meat, turning it occasionally, until no pink remains, about 3 minutes. Fold the onions into the beef slices and chop the mixture with the side of a metal spatula, then divide the beef and onions into two mounds. Place 2 slices of cheese over each mound and then put a split hoagie roll upside down on top of each one.
- Using a wide spatula, flip each sandwich over onto a plate. Top with giardiniera and/or pickled peppers, if using, and serve.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Variation: If you want the sandwich with Whiz instead of provolone, make this homemade creamy cheese sauce: Bring 1½ cups (360 ml) evaporated milk to a simmer in a medium saucepan over high heat. Reduce the heat, add a scant teaspoon of mustard, and gradually add 1 pound (455 g) shredded mild cheddar cheese (or Velveeta), stirring gently until fully incorporated. Serve immediately, or keep warm over low heat, stirring occasionally, until ready to use. The sauce can be made ahead of time, cooled, transferred to a container with a tight-fitting lid, and stored in the refrigerator for up to a week; reheat, stirring, in a saucepan over low heat, and spoon over the meat just before serving.
