Philly Cheesesteaks
The Philly cheesesteak is an iconic sandwich with a loyal following, and for good reason—it's the ultimate comfort food, with tender beef, caramelized onions, and melty cheese all tucked into a soft hoagie roll. Created in the 1930s in Philadelphia, it's been a local favorite ever since, with purists insisting on ribeye or sirloin, and cheese options ranging from provolone to American or even Cheez Whiz, depending on who you ask. No matter the variation, the magic of a great Philly cheesesteak recipe lies in the way the savory meat and gooey cheese meld together into every bite.
Mound the meat on the cutting board and chop it coarsely with a knife 15 to 20 times. Season the meat with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Preheat the oven to 400 degrees F and set an oven rack in the middle position. Open the rolls and arrange on a baking sheet, face-up. Toast until lightly browned, 5 to 8 minutes. Cover to keep warm.
Meanwhile, heat 1 tablespoon of oil in a large cast iron or nonstick skillet over medium-high heat until it shimmers. Add the onions, peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until softened and golden brown, 10 to 12 minutes. Stir in the vinegar, then transfer the mixture to a large plate.
Wipe the skillet clean with a paper towel. Heat another tablespoon of oil over high heat until almost smoking. Add half of the meat in an even layer and cook without stirring until well browned on one side, about 2 minutes.
Stir and continue to cook until the meat is no longer pink, about 1 minute more. Using a slotted spoon, transfer the meat to the plate with the vegetables.
Add the remaining meat to the skillet in an even layer, adding more oil only if necessary. Cook without stirring until well browned on one side, about 2 minutes. Stir and continue to cook until the meat is no longer pink, about 1 minute more. Return the first batch of cooked meat and vegetables to the skillet, and add the American cheese.
Heat, stirring constantly, until the meat is warmed through and the cheese is melted and evenly distributed, about 1 minute.
Reduce the heat to low and shingle the provolone cheese over the meat. Allow the cheese to melt, about 2 minutes.
Use a spatula to divide the mixture evenly among the toasted hoagie rolls. Serve immediately.
Preheat the oven to 400 degrees F and set an oven rack in the middle position. Open the rolls and arrange on a baking sheet, face-up. Toast until lightly browned, 5 to 8 minutes. Cover to keep warm.
Meanwhile, heat 1 tablespoon of oil in a large cast iron or nonstick skillet over medium-high heat until it shimmers. Add the onions, peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until softened and golden brown, 10 to 12 minutes. Stir in the vinegar, then transfer the mixture to a large plate.
Wipe the skillet clean with a paper towel. Heat another tablespoon of oil over high heat until almost smoking. Add half of the meat in an even layer and cook without stirring until well browned on one side, about 2 minutes. Stir and continue to cook until the meat is no longer pink, about 1 minute more. Using a slotted spoon, transfer the meat to the plate with the vegetables.
Add the remaining meat to the skillet in an even layer, adding more oil only if necessary. Cook without stirring until well browned on one side, about 2 minutes. Stir and continue to cook until the meat is no longer pink, about 1 minute more.
Return the first batch of cooked meat and vegetables to the skillet, and add the American cheese. Heat, stirring constantly, until the meat is warmed through and the cheese is melted and evenly distributed, about 1 minute. Reduce the heat to low and shingle the provolone cheese over the meat. Allow the cheese to melt, about 2 minutes. Use a spatula to divide the mixture evenly among the toasted rolls. Serve immediately.
Nutrition Information
Serving: 1 sandwich, Calories: 815kcal, Carbohydrates: 38g, Protein: 52g, Fat: 50g, Saturated Fat: 19g, Cholesterol: 165mg, Sodium: 832mg, Fiber: 3g, Sugar: 4g
Gluten-Free Adaptable Note
