Philly Cheesesteak
Shaved beef with provolone, seasoned onions, on a good roll. The real deal.
EasyPrep: 10 minCook: 15 minServes 4Flat Top
Ingredients
- ●1.5-2 lbs shaved beef (or partially frozen chuck roast, sliced paper thin)
- ●1 large onion, diced
- ●Provolone cheese slices
- ●4 hoagie rolls (best quality you can find)
- ●Neutral oil for cooking
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Smoked paprika
Assembly
- 1.Dice your onion. Cook in a pan or on a griddle with some neutral oil. Season with salt, pepper, garlic powder, and paprika. Let them cook down and get some color.
- 2.On the same griddle or in a separate pan, lay down your shaved beef. Season with salt and pepper.
- 3.Chop the beef up finely with spatulas as it cooks. You want small, thin pieces.
- 4.Mix the cooked onions into the beef. Keep flipping and mixing until the beef is mostly browned.
- 5.Top with 2-3 slices of provolone cheese per portion. Let it melt over the meat.
- 6.Scoop the cheesy meat and onions onto your hoagie roll.
- 7.Serve with ketchup, mustard, hot sauce, or however you prefer.
Photo coming soon
The Story
“The secret to a great cheesesteak isn't complicated — it's good bread. That's why Philly cheesesteaks are the best — the bread in the Philadelphia area is just different. At home, find the best hoagie rolls you can from a local bakery or deli. For the beef, I buy pre-shaved beef. It can be a little pricey, but it's worth it. You can also partially freeze a chuck roast for about 90 minutes and slice it as thin as possible against the grain — not quite as thin as deli-shaved but it works and is way cheaper. Provolone is my go-to cheese. I eat mine with ketchup, but that's a personal choice.”
