Classic Philly Cheesesteak

Classic Philly Cheesesteak

A Brief History of the Philly Cheesesteak…

Philly Cheesesteak originated in Philadelphia around the 1930’s. It was created when the owners of a hot dog stand made a new sandwich of chopped steak and grilled onions to sell alongside their hot dogs…American ingenuity at its finest! The sandwich became so popular that the creators eventually opened a restaurant that sold the famous sandwich. The restaurant’s name is Pat’s King of Steaks and you can still visit the restaurant in Philadelphia!

As time went on, variations of the Philly Cheesesteak were created. Ingredients such as cheese became an essential part of the sandwich. Today I’m going to share with you my own variation that’s been a much loved part of American culture for almost a century!

 

Philly Cheesesteak

 

Prep the Veggies

In a large skillet, (I like to use my cast iron skillet) heat 2 tbsp. of oil. Saute the mushrooms, onions and bell peppers for about 12-15 minutes. You want the veggies to start caramelizing for the fullest flavor. Remove from heat and while the veggies are still hot, lay the slices of provolone over them. This will allow the cheese to become melty and delicious!

 

Philly Cheesesteak

Here is how it should look with the provolone cheese. How tasty is that? I like to put about 6 slices as you can see here.

Philly Cheesesteak



Frying up the meat

The next part of Philly Cheesesteaks is of course…the steak! You want to use finely sliced meat. You can generally go to any supermarket and ask the butcher for sliced steak for Philly Cheesesteaks. That’s what I always do!

So while the veggies are sauteing, in a separate skillet saute the shaved steak in 1 tbsp. of oil until browned and cooked through. Make sure to stir the steak around a bit and season with a bit of salt and pepper.

This is fairly simple, just keep an eye on it and everything should be just fine!

 

Philly Cheesesteak

 

Split the hoagie rolls and divide the steak among them. Top each with the caramelized veggies covered in melted cheese. And now ladies and gentlemen, you are about to eat the best Philly Cheesesteak you have ever had!

 

…With a side of fries!

I love to have Philly Cheesesteak with homemade french fries! They make the perfect side dish to go with this delicious sandwich. Also, most people leave the Philly cheesesteak exactly as is and eat it plain. I like to put a little bit of A1 sauce on it. It’s a perfect flavor combination. It’s also my favorite thing to dip french fries in!

 

Feel Free to Comment!

Did you make this cheesesteak? Have comments or suggestions? If so, I’d love to hear from you. Until next time!




Philly Cheesesteak
Philly Cheesesteak
Print Recipe
Print Recipe
Philly Cheesesteak
Philly Cheesesteak
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 6Servings
Prep Time 5Minutes
Cook Time 15Minutes
Ingredients
  • 6 Hoagie Rolls
  • 1 1/2 Lb. Beef Shaved Steak
  • 6 Slices Provolone Cheese
  • 2 Onions (thinly sliced)
  • 1 Red Bell Pepper (thinly sliced)
  • 1 Green Bell Pepper (thinly sliced)
  • 16 Oz. Mushrooms
  • 3 Tbsp. oil
  • Salt and Pepper
Servings: Servings
Units:
Ingredients
  • 6 Hoagie Rolls
  • 1 1/2 Lb. Beef Shaved Steak
  • 6 Slices Provolone Cheese
  • 2 Onions (thinly sliced)
  • 1 Red Bell Pepper (thinly sliced)
  • 1 Green Bell Pepper (thinly sliced)
  • 16 Oz. Mushrooms
  • 3 Tbsp. oil
  • Salt and Pepper
Servings: Servings
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 6Servings
Prep Time 5Minutes
Cook Time 15Minutes
Instructions
  1. In a large skillet, saute the mushrooms, onions and bell peppers in 2 tbsp. of oil for 12-15 minutes. Remove from heat and lay the slices of provolone cheese over the veggies to melt.
  2. In a separate skillet, saute the steak until browned and cooked through, about 5-7 minutes.
  3. Split the hoagie rolls. Divide the steak among the rolls and top each with the cheesy veggies. Enjoy!
Recipe Notes


Share This Recipe!



Leave a Reply

Your email address will not be published. Required fields are marked *