Philly cheesesteak
A classic Philly cheesesteak is more than a sandwich. To Philadelphians from every walk of life, it’s a savoury bit of history and a delicious expression of civic pride, served up hot in a fresh hoagie roll.
Ingredients
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Entrecotes, semi-thawed
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200 g |
|---|---|
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Yellow onion
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1 |
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Salt and black pepper
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|
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Grated mozzarella cheese
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75 g |
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Cheddar cheese, grated
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75 g |
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Baguette
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1 |
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Mayonnaise
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100 ml |
Instructions
Tips
A great substitute for entrecote is flat iron steak, which also has great flavour.
Philly cheesesteak
Which cheese should you use in a Philly cheesesteak?
How do you serve a Philly cheesesteak sandwich?
Other recipes
The Philly cheesesteak – an American classic
Italian-American brothers Pat and Harry Olivieri are commonly credited with the invention of the Philly cheesesteak in 1930. Today, variations are seemingly endless, but certain elements are non-negotiable: a long, crusty Italian bread roll filled with thinly sliced, freshly sautéed beef (usually ribeye), and melted cheese.
The secret to a perfect Philly cheesesteak
In the perfect cheesesteak, the flavours and textures of the meat, cheese, and bread strike just the right balance, blissfully bound together by the vital quality commonly referred to as “the drip factor”. The best way to find it? Experiment, of course!
The best toppings for a Philly cheesesteak?
Toppings aren’t necessary for authenticity, but if you want to add another flavour dimension to your sandwich (and boost your “drip factor” to boot) try sauteed onions, grilled bell or hot peppers, pickles, or maybe even a smear of creamy horseradish sauce.
Pro tips for thin-slicing beefsteak
Steak (and other meats) are easiest to slice thinly when they are partially frozen. Begin by trimming any visible fat off the outside of the meat. Next, slice your steaks in half lengthwise and place them on a baking tray. Freeze for approx. 10 minutes (or more, depending on the thickness of the meat), until they are firm. Using a very sharp knife, slice the pieces as thinly as possible. Remember: thaw the meat before you cook it, and leave it out at room temperature for 30 minutes, and fry it in batches to prevent it boiling in its own juices. Or, if you truly doubt your knife skills, ask your butcher to shave it for you.
