Many people have been seeking comfort foods and alternatives to sandwiches recently, giving way to a rise in the Philly cheesesteak. Franchises stores are popping up in towns throughout the country as more and more people try this Philadelphia favorite. There’s no need for take-out as they are easy to make at home. We have everything you need. Want to learn how to make a Philly Cheesesteak?
Let’s go to The Chalkboard.
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History of The Philly Cheesesteak
This first cheesesteak was created by Pat Oliveri back in 1930. At the time, he owned a hot dog shop and wanted something different for lunch. A worker got chopped meat from the butcher, and Pat cooked it on the griddle with onions. A customer was intrigued by the sandwich and insisted they make him one. After tasting, he requested Pat put them on the menu. They are now more popular than the hot dogs at Pat’s King of Steaks in Philadelphia.
We have made several out-of-the-way stops to grab some cheesesteaks from Tony Luke’s, Pat’s, and Geno’s. While everyone has their favorites, they are all delicious! Since they aren’t local to me, I’ve learned how to make a Philly cheesesteak at home.
What’s the Difference Between a Cheesesteak and a Philly Cheesesteak?
So what makes a Philly cheesesteak authentic? The simple answer is the ingredients. The sandwich must be on a hoagie roll, and the meat must be beef and not too many toppings. Just onions, maybe some peppers. Cheese should be provolone, American cheese, or Cheez Whiz.
Regular cheesesteaks are steak sandwiches with different toppings.
Here’s How To Make A Philly Cheesesteak
It’s a pretty simple process to make a Philly cheesesteak, and the actual cooking goes very quickly, so it’s best to prepare the ingredients in advance.
Here’s the process. It’s easy!
- Prep all of your ingredients.
- Cook the peppers or onions
- Cook the meat
- Place the meat on the roll
- Place the toppings on
I’m not going to leave you with that. Let’s get into the specifics of how to make a Philly cheesesteak.
How To Make a Philly Cheesesteak – The Toppings
Remember, for it to be an authentic Philly cheesesteak, don’t go crazy on the toppings. Since the cooking goes quickly, prep everything in advance.
The only cheeses that Pat’s and Geno’s offer are American, Provolone, or Cheez Whiz. Slices go on top of the cooked meat.
The optional toppings include sauteed onions, peppers, and mushrooms. Sliced thinly and cooked in the same pan as the meat. Cook those first, as they take longer. Sautee them in the same pan and push them to the side to keep warm as you cook the meat.
The meat is the star here, so use rib eye — the fat adds flavor. To get thin slices, place the steak in the freezer to firm up a bit. It makes it easier to cut. I like to use a mandoline on the second to lowest setting. Place a piece of wax paper under the mandoline so you can quickly move the meat to the pan when it’s time to cook.
Pour a bit of oil into a cast-iron pan over medium-high heat. Pat suggests soybean oil. However, with so many options out there, I prefer to use avocado oil since it has a high smoke point and a neutral flavor. Once the oil is hot, put the sliced meat in the pan and season with salt and pepper. It only takes minutes to cook.
Other FAQs On How To Make A Philly Cheesesteak
What Kind of Sauce Goes on a Philly Cheesesteak?
The drippings from the meat go on the sandwich to keep it moist. As for another sauce, there is only the optional cheese sauce which is Whiz.
Is There Mayo on a Philly Cheesesteak?
No! There is no mayo on a Philly cheesesteak.
What Do You Think?
Have you made a Philly cheesesteak at home? How do you do it? What’s your favorite comfort food? Let me know in the comments below, I would love to hear!