The Secret to Perfectly Thin Sliced Beef
Achieving perfectly thin slices of beef for your cheesesteak can be accomplished in two ways: either by par-freezing the steak to make slicing easier or by purchasing pre-sliced meat from a butcher or Asian grocery store. Cooking the sliced beef alongside onions not only saves time but also ensures that the onions are beautifully caramelized while still retaining some crunch. Incorporating provolone cheese into the cooked steak enhances flavor and acts as a binder, keeping those delicate slices together in your sandwich.
As someone with deep Philadelphia roots, my family has always had a passion for cheesesteaks. When we gather, spirited debates about our favorite spots are common. I fondly recall one of my husband’s first encounters with my family when he innocently asked where to find a good cheesesteak in Philly—“Pat’s or Geno’s?” he queried. This simple question sparked an enthusiastic hour-long discussion about why those places cater primarily to tourists and what truly makes an exceptional cheesesteak.
Growing up just down the street from Dalessandro’s Steaks and Chubby’s Steaks—two legendary establishments—I’ve indulged in more cheesesteaks than most people would consider reasonable, giving me plenty of opinions on how they should be made.
The Essence of a Cheesesteak
At its core, this iconic sandwich consists of just three components: beef, cheese, and bread—no elaborate sauces or crunchy toppings required. While some locals might argue that other sandwiches like roast pork with broccoli rabe deserve more attention, there’s no denying that when prepared correctly, the humble cheesesteak stands out as Philadelphia’s signature dish.
The key lies in using thinly shaved ribeye steak cooked on a well-seasoned flat-top grill until it is browned and flavorful. Cheese is then folded into this mixture for added richness while serving as an adhesive that keeps everything together within the roll—a sturdy yet soft hoagie roll designed to hold all that deliciousness without falling apart.
You can customize your sandwich further with griddled onions, mushrooms, pickled hot peppers—or any condiments you prefer! Personally, I believe griddled onions are essential (which I’ve included in my recipe), often pairing them with sautéed mushrooms and a drizzle of ketchup on top—but I draw the line at tomatoes or lettuce!
Mastering Cheesesteak Beef
When it comes to selecting beef for your homemade cheesesteak, ribeye is typically favored due to its rich flavor profile and marbling which keeps it tender even when sliced thinly. If you’re looking for cost-effective alternatives at home without sacrificing taste or texture, skirt steak works wonderfully too.
To replicate those ultra-thin slices usually achieved by professional deli slicers at home requires some technique:
- Par-Freezing: Cut boneless ribeye into 3-inch wide sections and freeze until firm but not completely solid (about one hour). This will make slicing much easier.
- Slicing: Use a sharp knife to slice against the grain as thinly as possible.
- Chopping: Once sliced thinly enough (aiming for paper-thin), chop coarsely before cooking.
If you’re unsure about your knife skills or don’t have access to high-quality knives? No worries! Many supermarkets now offer pre-sliced ribeye; just ensure it’s well-marbled for optimal results.
The Great Cheese Debate
Cheese selection sparks lively discussions among enthusiasts; provolone versus Cheese Whiz versus American cheese—everyone has their preference! Personally advocating for provolone due to its sharpness which complements rich beef perfectly—I’ve crafted this recipe around it while allowing room for personal preferences regarding cheese type.
In my version:
- Half of the provolone melts directly into the meat mixture.
- A sprinkle of grated Parmesan adds depth (optional).
- The remaining slices melt atop before assembly ensuring gooey goodness throughout each bite!
Choosing Your Bread Wisely
A true Philly cheesesteak traditionally uses Amoroso rolls known for their fresh softness paired with slightly crispy exteriors—not overly hard so you can easily sink your teeth through without losing any filling! If you’re outside Philadelphia without access? Seek local bakeries offering similar rolls; supermarket sub rolls may suffice but often lack structural integrity under heavy fillings.
This recipe focuses on creating sandwiches using 7-8 inch long rolls ideal both size-wise and skillet-friendly!
Bringing It All Together
Onions play an integral role here too—they should be griddled rather than caramelized so they maintain texture alongside robust flavors from both meat & cheese mixtures during cooking time together rather than separately!
Once assembled properly following professional techniques observed during restaurant visits—the melted layer beneath serves dual purposes protecting against sogginess while enhancing overall flavor profiles enjoyed within every bite taken!
Ingredients:
- 1 pound boneless rib eye steak (or skirt steak/pre-sliced)
- 1 tablespoon vegetable oil
- ½ medium yellow onion diced
- 8 slices provolone cheese
- Optional: 2 tablespoons grated Parmigiano-Reggiano
- Salt & pepper
- Two Italian hoagie/sub rolls
Instructions:
1) For whole steaks – trim/cut crosswise then freeze briefly before slicing very thin against grain. 2) Heat skillet over medium-high heat adding oil once hot followed by meat/onion mix until browned thoroughly stirring occasionally. 3) Stir cheeses into mixture till melted evenly combined then portion onto split hoagie rolls flipping carefully inside each roll! 4) Serve immediately enjoying every cheesy bite filled with nostalgia reminiscent back home!
This method captures all elements necessary recreating authentic flavors right within comfort zones wherever located today!