Philly Cheesesteak Sandwich (Authentic)
I was born and raised in Philadelphia, and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pats and Ginos in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
I was born and raised in Philadelphia, and this was my favorite lunch at the luncheonettes (sandwich shops). Places throughout the rest of the country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pats and Ginos in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. I was born in 1942 and this is the way they were made way back then. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here.
- salt and pepper
- 2 teaspoons garlic (minced)
- 2 large hoagie rolls or 2 large sub rolls
- 1/2 lb deli roast beef (very rare, sliced wafer thin,
- 1 white onion (thinly sliced)
- 1 green bell pepper (thinly sliced) (optional)
- 1/2 lb provolone cheese (thinly sliced)
- extra virgin olive oil (for grilling)
- marinara sauce (optional topping) or ketchup
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving(s) (227g)
- Sodium 36.8402864583334 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat a griddle or a large saute pan over medium-high heat.
- When hot, cover bottom with olive oil.
- Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Then, push the mixture off to one side of the griddle.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
- Mix the meat and the carmelized onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
- Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
- When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.
A Taste of Philly: My Authentic Cheesesteak Story
The aroma of sizzling onions and peppers, the rich, savory scent of perfectly cooked beef, the satisfying stretch of melted provolone… these are the sensory memories that transport me back to my childhood in Philadelphia. Growing up, the cheesesteak wasn't just lunch; it was a ritual, a culinary experience as much a part of the city's soul as the Liberty Bell. My favorite spot was a small, bustling luncheonette, the kind where the air hummed with conversation and the clatter of plates, and where the cheesesteaks were nothing short of legendary.
Now, I know what you’re thinking: cheesesteaks are everywhere. But let me tell you, there's a world of difference between a decent imitation and the real deal. The secret, I’ve learned over the years, lies in the details. It’s not just about the ingredients; it’s about the way those ingredients are treated, the love and care infused into every step. It's about respecting tradition, about honoring the time-tested methods that have made this sandwich a Philadelphia icon.
Many claim to make an authentic Philly cheesesteak, but they often fall short. They might use the wrong type of cheese, skimping on quality ingredients or rushing the cooking process. They miss the subtle nuances, the delicate balance of flavors that make a true Philly cheesesteak unforgettable. For example, some mistakenly opt for Cheez Wiz, a cheese sauce, while the true authentic uses the exquisite taste of Provolone.
The beef is another crucial element. Forget the overcooked, dry strips you find in some places; authentic Philly cheesesteaks use thinly sliced, rare roast beef – ideally, top round or rib-eye, shaved to paper-thin perfection on an electric slicer. The meat should be tender, juicy, and full of flavor. This is a key component to the true taste of Philadelphia.
The onions and peppers, sautéed to a golden-brown caramelization, provide a contrasting sweetness that perfectly complements the savory beef and sharp provolone. The process is simple, yet the results are extraordinary; the slight char gives the flavors a deeper dimension, adding complexity and depth.
The bread, too, is essential. I prefer a hoagie roll – long, crusty, yet soft enough to hold all the glorious fillings without crumbling. The perfect roll provides a subtle sweetness that interacts with the ingredients creating a perfect harmony of flavors. It is the final touch to this classic masterpiece.
And then there’s the oil. Extra-virgin olive oil is the unsung hero of the Philly cheesesteak. Its subtle fruity notes complement the other ingredients without overpowering them. It contributes to a distinct richness, enhancing the overall flavor profile. It is the essential ingredient that holds it all together.
So, how do you replicate the magic? It's about precision, attention to detail, and a deep respect for the tradition. The simple recipe is more than just ingredients; it’s a culmination of culinary technique, tradition and a bit of Philly soul. Each element plays a crucial role in creating the perfect balance, a symphony of flavors, and the unique experience that defines a true Philadelphia cheesesteak. If you are in Philadelphia be sure to try the original recipes from the historic street vendors who have perfected the art of cheesesteak making for decades.
More than just a sandwich, the Philly cheesesteak represents the essence of Philadelphia – a city with a rich history and a vibrant culture, a city where tradition and innovation intertwine. It’s a taste of home, a reminder of simpler times, and a culinary masterpiece that continues to captivate and inspire.
