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Easy Philly Cheesesteaks Recipe

Easy Philly Cheesesteaks
Difficulty: Easy | Total Time: | Makes: 2 sandwiches

Two South Philly neighbors kitty-corner from one another, Pat’s King of Steaks and Geno’s Steaks, battle it out 24 hours a day for cheesesteak domination. And while native Philadelphians have strong opinions about what toppings to add and even how to order (Whiz-wit or wit-out), both steak shacks essentially serve the same thing: seared strips of steak, sautéed onions, and plenty of cheese on a crusty hoagie roll. CHOW’s version starts with onions and optional peppers and mushrooms that are cooked till tender, then pushed to one side of the pan to make room for searing thinly sliced rib-eye. The vegetables are piled up right on the steak, slices of provolone are melted on top, and the whole mess is served in a toasted hoagie roll. Make sure to have plenty of napkins on hand, especially if you drop the provolone for some Cheez Whiz.

Game plan: Don’t forget to chill your rib-eye before starting this recipe—it’ll make the steak much easier to slice.

INGREDIENTS
  • 1 (12-ounce) boneless rib-eye steak, chilled in the freezer for 45 minutes
  • 2 tablespoons vegetable oil
  • 1 medium bell pepper, cored, seeded, and thinly sliced (optional)
  • 1/2 medium yellow onion, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces white button mushrooms, stems trimmed and thinly sliced (optional)
  • 4 ounces provolone cheese, thinly sliced
  • 2 hoagie rolls, split horizontally and toasted
INSTRUCTIONS
  1. Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside.
  2. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper, if using, and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. If you’re using the mushrooms, push the peppers and onions to one side, add the mushrooms to the pan, and cook, stirring rarely, until browned, about 7 to 10 minutes. Stir to combine with the peppers and onions.
  3. Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low.
  4. Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tightfitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes. Using a flat spatula, scoop each pile into a roll and serve immediately.
    Write a review | 8 Reviews
  • Easy Philly Cheesesteaks Recipe
    4

    Agreed, this isn't a "real" cheesesteak, but I like this better. I've also used leftover rare slow roast beef sliced thin & heated in au jus - sort of a French Philly Dip. No need to toast the bun, just saute the vegs, heat the jus & beef in a separate pan, put beef & vegs on the buns, add shredded provalone, and heat in broiler, open-face, till cheese melts. Close the sandwich & use jus for dipping. Great with horseradish.

  • Easy Philly Cheesesteaks Recipe
    4

    Thank you for sharing, and whatever it is called, I enjoyed it.

  • Easy Philly Cheesesteaks Recipe
    2

    Five words: this is not a cheesesteak. I'm from Philly, and this is just a sandwich recipe.

  • Easy Philly Cheesesteaks Recipe
    3

    While Pats and Genos claim the Philly cheesesteak, they have been eaten all over the Philadelphia metro area for as long as I can remember and NEVER with Cheese Whiz. Chop it up on the grill, or serve it sliced it makes no matte but it must have grilled onions and white american cheese. We always had ours on a semi-soft Italian hoagie roll. The only other thing that you had to put on it was your teeth!

  • Easy Philly Cheesesteaks Recipe
    2

    No mushrooms or peppers on a Philly cheesesteak. Also, any self respecting Philly native knows both Pats and Genos are tourist traps. Anyway, sliced or chopped is a matter of preference, I prefer sliced rather than chopped up. But there are places that do both well, like Steve's, Tony Luke's, or John's Roast Pork.

  • Easy Philly Cheesesteaks Recipe
    5

    i grew up by philly so im qualified to say this...no bell peppers please..thats corporate....and also a philly cheese steak doesnt use "strips"...rib eye is the ideal meat but i would beat it with a meat tendorizer until it was almost see through and then fry it and shread it with a forks or a spatula then throw the cheese on that jawn and boom! done....also the bread does get toast lightly.

  • Easy Philly Cheesesteaks Recipe
    3

    If the bread is good , fresh and crusty enough, you shouldn't need or want to toast it. And bell peppers on a cheesesteak is just gross.

  • Easy Philly Cheesesteaks Recipe
    4

    My only quarrel is with step 4. The cheese should be allowed to melt partially on its own. Then the roll is placed over the steak/vegetable/cheese portion while its remains on the grill. With a spatula come under the inverted sandwich and quickly flip the whole thing. Chinon00 Philadelphia, Pennsylvania

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