Can anyone tell me the secret to making a great "Philly Cheese Steak" sandwich?

Question

I've tried several times, but can't come close to the taste I remember growing up in Pa.

Answer 1

the rolls/ cheese/ onion is the easy part.. what type of steak are you using? i thin slice ribeyes for mine!!! then i add garlic powder...fresh peppers..... extra virgin olive oil onto the meat, i let it soak for around 15-20 minutes and after i eat it i think of south street has nothing on me!!! goodluck

Answer 2

I lived outside of Philly my whole life and just moved out to Dallas. What I've seen everywhere in the whole entire country is that what people THINK makes a Philly cheesesteak is adding peppers and onions to some kind of funky, thick steak.... no matter what state I've gone to. I can't get anything here and there are also no individual butcher shops I've found since I've been here like we had back home.. they only have butchers in the supermarkets here.

What I used to do back home was get ribeye or flank steak, have the butcher cut it paper thin, cook it in a little bit of oil and then load it up with Cheese Wiz and maybe some fried onions. Good luck.. I'm still finding someone out here to do this for me!!!

Answer 3

It depends on where in PA you are from.

In Philly proper, it's steak (thinly sliced like "Steak-ums") fried with onions and green pepper, placed on a hogie roll and topped with cheese whiz.

Further north and west of Philly, they use provolone cheese and add tomato sauce to top the sandwich.

Answer 4

Some kind of Minute steaks, chop them up with your spatchala. Onions, peppers and cheddar cheese on a steak roll.

But, no matter what you do, it won't taste the same. Try a trip to Philly. Nothing compares to Pat's!

Answer 5

I use ITalian beef from the deli counter at the market, swiss cheese, mushrooms and onions sauteed. Of course on a hoagie roll. But I'm not from Philly so this is just an Illy. LOL (Illinois)

Answer 6

The secret: go to Philly and drive to Passyunk. LOL

To re-create it, you'll need:

-- chipped steak
-- Amoroso's Italian roll (this is very important)
-- good provolone or Whiz
-- onions or peppers (optional)
-- flat grill top on a very high heat
-- metal flat spatula

The secrets are good ingredients and good technique. :-)

Answer 7

MT has it, I use Blue Diamond Philly Steaks, and I add a little american cheese, and of course what MT said.

Hungry now, can I go? I have all I need to make one! My keyboard is getting wet from drooling......Just teasing. But this is going be my dinner tonight. Thanks for the reminder.....Yummmm.

Answer 8

I would think the key to a great philly sandwich is the quality of beef being used. a good tender marbled cut like ribeye would be my guess.

Answer 9

Believe it or not most great "Phillies" use Cheese Whiz. It makes a big difference in the taste and texture.

Answer 10

thin sliced ribeye(have the butcher slice it if you don't have a slicer), choice of grilled onions, mushrooms, and or green peppers, and that soft cheap nacho style cheese, but not the spicy one.
use american if you can't find the soft cheese. serve it on a fresh baked roll. or just go to vivio's in detroit and you can get one.