Philly Cheesesteak

Ingredients

Equipment Needed

• •Large cast iron skillet or flat griddle (12-inch minimum)
• •Two sturdy metal spatulas
• •Sharp slicing knife

Instructions

1. 1

   Freeze and slice the ribeye

   Place the ribeye in the freezer for 45 minutes to an hour, until firm but not frozen solid. You want resistance when you press it, not a rock. Using your sharpest knife, slice the meat against the grain as thin as humanly possible. We're talking translucent. If you can't read a newspaper through each slice, keep practicing. The slices should be no more than an eighth of an inch thick.

   Ask your butcher to slice the ribeye on their deli slicer. Most will do it gladly, and the results will be more uniform than anything you can achieve at home. This is not cheating. This is wisdom.
2. 2

   Cook the onions

   Heat a large cast iron skillet or flat griddle over medium-high heat until a drop of water sizzles and evaporates on contact. Add one tablespoon of oil and the sliced onions. Cook, stirring occasionally, until deeply caramelized and soft, about 8 to 10 minutes. The onions should be golden-brown and sweet, not pale and crunchy. Push them to one side of the pan or transfer to a bowl.

   In Philadelphia, you order your sandwich 'wit' or 'witout' onions. There is no shame in either choice, but caramelized onions add a sweetness that balances the richness of the meat.
3. 3

   Sear the beef

   Add the remaining oil to the hot pan. Working in batches if necessary, spread the sliced beef in a single layer. Season immediately with salt and pepper. Let it sizzle undisturbed for about 30 seconds until the edges begin to brown, then use two spatulas to chop and flip the meat. The goal is small pieces with crispy, caramelized edges and tender centers. Total cooking time is 2 to 3 minutes per batch. The meat should sizzle aggressively. If it's steaming quietly, your pan isn't hot enough.

4. 4

   Form and add cheese

   Using your spatulas, divide the cooked meat into four rough piles on the griddle, roughly the length of your rolls. If using onions, distribute them over each pile now. For provolone or American, drape two slices over each mound and let the residual heat melt them, about 30 seconds. For Cheez Whiz, warm it gently in a small saucepan or microwave until pourable, then ladle it directly onto the meat piles.

   The cheese choice is personal but consequential. Whiz melts into every crevice and delivers that iconic, unapologetically processed flavor. Provolone brings tang and stretch. American offers neutral creaminess. All three have their partisans.
5. 5

   Prepare the rolls

   Split the hoagie rolls lengthwise, leaving one edge intact as a hinge. Spread softened butter on the cut surfaces. Toast them cut-side down in a clean area of the griddle, or in a 400°F oven for 2 to 3 minutes, until the edges are golden and slightly crisp but the interior remains soft. The roll must be sturdy enough to contain the filling without becoming armor.

6. 6

   Assemble the sandwiches

   Here's the Philadelphia method: hold the opened roll inverted over each meat-and-cheese pile, then use your spatula to scoop everything up and into the bread in one motion. The roll comes to the meat, not the other way around. This keeps the filling intact and the cheese from sliding. Press gently to compact. Wrap the bottom half in foil or butcher paper if eating on the go.

7. 7

   Serve immediately

   A cheesesteak waits for no one. The roll is absorbing moisture, the cheese is setting, the window of perfection is narrow. Eat it standing at the counter if you must. That's tradition too. Have plenty of napkins ready. If you finish without grease on your chin, you weren't doing it right.

Chef Tips

• •The roll matters as much as the meat. A proper Philly hoagie roll has a thin, crackly crust that shatters when you bite through, and a soft interior that absorbs meat juices without turning to mush. If you can't find Amoroso's or Liscio's, look for crusty Italian sub rolls with similar architecture. Soft hot dog buns are an insult to the sandwich.
• •Ribeye is traditional because of its marbling, but well-marbled top round or sirloin work in a pinch. Never use lean cuts. The fat is the flavor.
• •For transporting cheesesteaks to a game or gathering, wrap each sandwich tightly in foil immediately after assembly. The trapped steam keeps everything warm and actually improves the meld between bread, meat, and cheese. They'll hold for 20 to 30 minutes wrapped. Beyond that, you're pushing your luck.
• •The proper ratio is roughly six ounces of meat per sandwich. More than that and the roll can't contain it. Less and you've got a disappointing lunch.
• •Sweet or hot cherry peppers, pickled jalapeños, and mushrooms are acceptable additions if you must, but purists argue that these distract from the essential trinity of meat, cheese, and bread.

Advance Preparation

• •Slice the ribeye up to 24 hours ahead and store tightly wrapped in the refrigerator. Bring to room temperature for 10 minutes before cooking.
• •Onions can be caramelized up to 3 days in advance and refrigerated. Reheat in the pan with the meat.
• •Do not assemble sandwiches ahead of time. The roll will become a soggy tragedy. Cook the meat at your destination if serving at a party.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)