Philly Cheesesteak Sandwich (((Authentic))) Recipe - Food.com (2024)

FAQs

What is on an authentic Philly cheesesteak? ›

Authentic Philly Cheesesteak is made with ribeye steak that's sliced into thin slices, and topped with melted provolone cheese, white American cheese, or Cheez Whiz, as well as fried onions, all on a toasted hoagie roll. It's pure sandwich perfection!

The REAL Philly Steak sandwich actually has a few acceptable variations, but when it gets right down to it, the basics are the same: Good quality, no gristle beef sliced thin, Provolone or Mozzarella cheese, and a fresh hard Italian long roll, crunchy on the outside and soft on the inside.

Cheese: Provolone is fantastic in these sandwiches, but you can substitute American cheese, Velveeta, or Cheez Wiz for a great melty, traditional cheesesteak. Freezing Directions: Follow the steps until you fill the hoagies with the beef and onion mixture. Allow to cool completely and then wrap tightly in foil.

A classic Philly cheesesteak consists of thinly shaved steak (usually ribeye or top round) and is traditionally cooked on a griddle. It's a wonderful sandwich. When you bite into it you get the savory pieces of thin steak and melty, gooey cheese. Add in some good bread and caramelized onions and you are in for a treat.

Add steak back to pan along with ¾ cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste. Spread each top and bottom half of hoagie roll with Spiced mayonnaise.

There are, however, some rules to judge by: If the steak isn't ribeye, if the ribeye isn't sliced or chopped, if the cheese isn't melty, and if it uses completely different bread than anything resembling a hoagie roll or crackly, long Italian roll, both sliced in half lengthwise — then you might be dealing with ...

Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.

A good cheesesteak should be served on good bread, have good, properly cooked meat, and enough gooey, melty cheese. Whether a steak should be served “wit” onions is a matter of taste… but we find them indispensable.

When Whiz was introduced in the 1950's people began slathering their cheesesteaks in it. They preferred the gooiness of the Whiz over its competitors which did not share the same qualities. Now, it's almost considered a sin to get a Cheesesteak without Whiz.

A good Bock beer, like Point Extra Special Bock or Shiner Bock. It refreshes and cuts through the cheese and onions.

What are the two most famous Philly cheesesteaks? ›

Pat's King of Steaks: Pat's King of Steaks, located in South Philadelphia, is often credited with inventing the Philly cheesesteak in the 1930s. They claim to be the "original" and have a long-standing rivalry with another famous cheesesteak establishment, Geno's Steaks, which is located just across the street.

Ribeye is the traditional cut of beef used to make Philly cheesesteaks. However, since this is a crockpot recipe, you'll want to choose a cut of beef that cooks well low and slow. I recommend boneless chuck roast which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast.

Steak-umms are sold in supermarkets throughout the United States and are used for making homemade Philadelphia-style cheesesteaks.

Usually the first question most folks have is 'what cut of meat do I use for a cheesesteak'? The answer is, you can technically use any beef steak cut you want. Some folks use ribeye, but I think the steaks found in the hind quarter are just perfect for this. Try top sirloin or top/eye of round.

Peppers are not uncommon on Philly cheesesteaks but usually not the green bell peppers that most outsiders think off. Most locals ask for “sweet peppers” or “hot peppers” or both. These are multicolored marinated peppers of either no heat or jalapeño heat, often in fact jalapeños but not so named.

Easy Cheese is what is sold in the cans, and while some might say they are similar, nothing matches the liquid gold that is cheese whiz. The original Cheesesteak didn't even have cheese on it. It wasn't until several years later that cheese was added, and even then it wasn't even Cheese Whiz that topped the sandwiches.

For some reason, when out-of-towners create variations on the classic Philly sandwich, they always add bell peppers. Which, as just about any true Philadelphian will tell you, is not canon. A cheesesteak is meat, cheese, bread and sometimes onions — and that's it.