Homemade Philly Cheesesteak with the Best Rolls
Homemade Philly Cheesesteak, a near-perfect version of this famous sandwich you can make at home, using the closest thing to an authentic cheesesteak roll I've ever tried.
Homemade Philly Cheesesteak, a near-perfect version of this famous sandwich you can make at home, using the closest thing to an authentic cheesesteak roll I've ever tried.
- 1 1/2 tsp salt
- salt and pepper to season
- 4 tsp sugar
- 2 lbs rib eye beef or striploin, thinly sliced
- a little canola oil
- sliced provolone cheese
- a little worcestershire sauce (optional)
- 1 envelope active dry yeast, 7-8 grams or about 2 tsp, not i
- 3 cups all purpose flour + a little more for kneading
- 1 1/3 cups water lukewarm
- 2 tbsp olive oil plus a little more to brush on the rolls
- Carbohydrate 0.0108016666666667 g
- Cholesterol 0 mg
- Fat 1.12554333381578 g
- Fiber 0.00441666666666667 g
- Protein 0.001825 g
- Saturated Fat 0.15550333339995 g
- Serving Size 1 1 six inch sandwich roll (207g)
- Sodium 803.135166668457 mg
- Sugar 0.006385 g
- Trans Fat 0.0304883333463983 g
- Calories 10 calories
Step-by-step
- In a small bowl or measuring cup, dissolve 1 tsp sugar in 1/3 cup of the lukewarm water.
- Sprinkle the yeast over the water and let stand for 10-15 minutes until the yeast activates and becomes foamy.
- Meanwhile, combine the flour, 3 tsp sugar, and salt in the bowl of a stand mixer with the dough hook attached.
- Add the proofed yeast and the remaining 1 cup lukewarm water.
- Mix on low speed until the dough has been kneaded for at least 5 minutes before adding the olive oil and letting it work its way into the dough.
- Turn the dough out onto a very lightly floured bread board or counter top.
- Knead the dough by hand for at least 5 minutes after it comes out of the stand mixer, remembering to use as little flour as possible.
- Use the heel of your hand to stretch the dough across the kneading surface in a sort of smearing action, then fold the dough back over itself, turn it around a half turn and do the same again. Keep repeating this action for at least five to 10 minutes to develop good gluten in the dough. The dough should appear relatively smooth but still a little sticky to the touch.
- Lightly oil a large bowl with olive oil, place the dough inside, cover it with plastic wrap and let it sit in a warm place for at least an hour until the dough doubles in size.
- Again on a lightly floured surface, knead the dough back into a ball and cut into 6 equal pieces.
- Form the dough pieces into about 5-inch lengths and place them a couple of inches apart on a parchment paper lined cookie sheet. You can dust the parchment with yellow cornmeal if you like but it shouldn't stick to the parchment paper in any case.
- Very lightly brush the formed rolls with olive oil. Dust the tops with a little cornmeal too if you like.
- Drape the cookie sheet loosely with plastic wrap and let the rolls rise in a warm place for at least another hour until they at least double in size. You can't want to rush the dough rising at this stage or else your rolls will be too dense.
- Preheat the oven to 425 degrees F. The oven MUST be fully preheated. Place a small tray of boiling water in the back corner of the oven. I use an aluminum pie plate. This causes humidity inside the oven, which helps the bread fully rise before forming a crust.
- Using a very sharp knife or razor blade, quickly but gently cut a 1/4 inch deep slit down the centre line of the rolls before immediately popping the tray into the hot oven.
- Bake for 10 minutes before reducing the heat to 400 degrees F and baking for an additional 20-25 minutes until the rolls are an even golden brown. They should sound hollow when tapped with your finger.
- Let them cool on a wire rack before serving as fresh as possible with the cooked steak and cheese inside.
- Slice the beef as thinly as possible and cut the thin slices into strips.
- Toss the strips with salt and pepper to season.
- Heat a large sauté pan to very hot (a nonstick pan works well) and add just a little canola oil to the pan.
- Throw half of the beef strips into the hot pan and quickly stir fry, just until the meat loses its red color.
- In the final 20 seconds or so you can throw in a few splashes of Worcestershire sauce to add additional seasoning to the meat (optional).
- In the pan, divide the beef into 2 portions and arrange it quickly into the approximate size and shape of your rolls.
- Place the cheese quickly on top of the two meat portions and add the lid of the sauté pan for about 15-20 seconds to melt the cheese.
- Using a large metal spatula, transfer the meat and melting cheese portions onto a split sub roll.
- Top with caramelized onions, mushrooms, or peppers if you like.
- Serve immediately.
My Love Affair with Philly Cheesesteaks: A Homemade Adventure
As a busy professional, juggling work and family life, finding time for elaborate cooking is a luxury I rarely afford myself. But there are some dishes, some flavors, that simply call to me, beckoning me into the kitchen, even if it's just for a few stolen hours on a weekend afternoon. This week, that irresistible siren song came from a Philly cheesesteak. Not just any cheesesteak, mind you, but a homemade one, created from scratch, with rolls baked with love and care. It's a tale of culinary exploration, a testament to the magic of transforming simple ingredients into something truly spectacular.
The idea of making my own Philly cheesesteaks had been simmering in my mind for a while. I've always loved the bold flavors—that juicy, perfectly seared steak, the melty provolone, the soft roll absorbing all the delicious juices. But ordering one out always felt…incomplete. The bread often fell short, the steak sometimes lacked that perfect sear, and the overall experience never quite reached the level of culinary bliss I craved. So, armed with my trusty recipe book (and a healthy dose of determination), I embarked on my homemade Philly cheesesteak adventure.
The recipe itself was a treasure trove of detail, guiding me through each step with patience and precision. The process of making the rolls was particularly captivating. Kneading the dough, watching it rise, the anticipation of that first perfect bite…it was a meditative experience, a journey of transformation from simple flour and water into something so beautiful and comforting. The aroma that filled my kitchen as the rolls baked was heavenly, a sweet and savory perfume that promised the culinary reward that awaited me.
Preparing the steak was another gratifying endeavor. Slicing the beef thinly, searing it in a hot pan until it was just right, the sizzle and the fragrance filling my kitchen once more…it was a sensual experience, a celebration of simple yet exquisite flavors. The careful arrangement of the steak and cheese within the rolls, a mindful act of culinary craftsmanship, was the finishing touch. The final product transcended mere sustenance; it was a work of art, a culinary masterpiece crafted with passion and precision.
Beyond the technical aspects, the act of making these cheesesteaks was a deeply personal experience. It's a reminder that even the simplest of dishes can be elevated into something extraordinary with a little time, care, and attention to detail. It's about connecting with the ingredients, understanding their nuances, and harnessing their power to create something truly special. The joy wasn't just in the eating; it was in the making, in the journey from concept to creation, and finally, in sharing this delicious treat with my loved ones.
More than just a meal, this homemade Philly cheesesteak is a testament to the power of culinary exploration, a reminder that even the busiest schedules can accommodate a little culinary adventure. It's an invitation to slow down, to savor the process, and to relish the exquisite rewards that come with creating something delicious with your own two hands. It's a love letter to the art of cooking, and a delicious reminder that the simplest things in life—a perfectly seared steak, a soft, homemade roll, the melting provolone—are often the most satisfying.
So, if you're looking for a culinary adventure, I urge you to try your hand at this recipe. It's more than just a meal; it's an experience, a journey of discovery, and a celebration of the simple pleasures in life. And trust me, the taste is as rewarding as the process itself. The joy is not just in the result, but the journey of creating something special.
