Philly Cheesesteak
Philly Cheesesteak
This legendary sandwich was created in Philadelphia in the 1930s by a hotdog cart vendor named Pat Olivieri. As the story goes, a cab driver smelled Pat cooking up thinly sliced beef on a hotdog bun and asked to try it. Hence, the cheesesteak was born. There are a few components to making an authentic cheesesteak. The first is to use thinly sliced ribeye. If this is something you don’t want to do on your own, ask your butcher. Sautéed onions and green peppers are definitely a must in making this sandwich. Once they’re sautéed, the beef gets added and cooked with them. Probably the most important part of the sandwich is the cheese that’s used. American, provolone, or cheese whiz are the only acceptable cheese. Nothing else. All of this gets put on a hoagie roll.Let’s be very clear. There’s no lettuce, no tomato, no mayo, no mustard, no steak sauce; nothing else that goes on a cheesesteak. If you’re in Philly and ask for such a thing, you’ll here about it and be asked to leave.
Ingredients
- 1 tbsp butter
- 1/2 medium white onion diced
- 1/2 large green bell pepper diced
- 1 lb ribeye thinly sliced
- salt and pepper
- 4 slices american or provolone cheese or cheese whiz
- 2 hoagie rolls
Instructions
- Melt the butter in a large sauté pan over medium high heat. Sauté the onions and green peppers for 5 minutes.
- Add in the thinly sliced ribeye. Season with salt and pepper. Sauté for 3 minutes.
- Separate the meat, peppers, and onions into 2 piles. Place the cheese on top of each pile and allow to melt for about 2 minutes.
- Using a wide spatula, scoop each mound and place on the hoagie rolls.
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