Does anybody have a good recipe for a Philly Cheesesteak?

Answer 1

I live in Philadelphia and worked at a Cheese Steak restaurant. Buy high grade meat. Use a very fresh soft roll. You can use American cheese or Cheese Wiz or any kind of cheese, really. Toppings would depend on you, such as marinara sauce, mushrooms, fried onions, even ketchup and mayonaisse are popular. Can make a cheese steak hoagie by adding lettuce, tomato and onion.

Heat your frying pan (large and a flat square one works best) before putting meat on it. Squirt water on it to make sure it is hot enough. (make sure the water boils away in a few seconds, not disappears instantly, as that would be too hot) Use the side of a metal spatula to rip meat apart while cooking. Keep this up fast so that the meat cooks evenly. This shouldn't take more than a few minutes. It may take some practice to get this technique down. When you have it to where the meat is 99% done, line it up and put cheese on top of it to melt. Turn the flame down a little. Squirt one more blast of water onto the pan, next to the meat but not on it. Cover it for about 15-30 seconds for the cheese to melt. Use your metal spatula to flip into the roll, cheese side down.

Enjoy!

For the taste of a true Famous Philadelphia Cheese Steak, please come visit us! It's a wonderful city for history and culture as well as food!

Answer 2

Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend

Meat:
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise (I use Sara Lee brand)

Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.

Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve.

I use maui onions and grill some mushrooms with the meat. You can substitute provolone cheese for cheez whiz if you like.

Answer 3

Ingredients:
Secret Onions:
3 tablespoons kosher salt
1 tablespoon sansho (Japanese pepper)
1 tablespoon coarsely ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon ground tamarind
1/4 teaspoon red pepper flakes
1/4 teaspoon toasted coriander seeds
1/4 teaspoon dried juniper berries
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 dried bay leaf, crumbled
3 large Spanish onions, thinly sliced
2 tablespoons vegetable oil

Tangy Relish and Cheese Steak:
1/3 cup ketchup
2 tablespoons capers
2 tablespoons cornichons, diced
2 tablespoons drained green peppercorns (packed in water)
1 1/2 teaspoon celery salt
5 tablespoons champagne vinegar
3 tablespoons balsamic vinegar
2 teaspoons vegetable oil
1 pound rib-eye, very thinly sliced by your butcher
12 slices white American cheese
4 poppy seed kaiser rolls, split

Make secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm.

Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside. When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat. Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.