I’ve never been to Philly. Therefore, I have never had an “authentic” Philly Cheesesteak. Just like quite a few things that I throw together, I did some research. This type of research is obviously terrible. I absolutely despise looking at delicious food, looking into why certain foods become SO iconic in their cities, and reading how these foods continue to evolve through both personal grills and restaurants, alike. All of those things are just terrible to me. In classic fashion, I took all that I learned about the classics and not-so classics, then found a middle ground. Here is the bomb ass Sammy: Philly Cheesesteak!
Before The Cheese…
Obviously, the Steak and the Cheese rule all with this sammy. You’re probably sitting there reading this like “Duh, ya Dipshit. It literally says it in the name.” That is the correct thing to think after that statement. Anywho, with literally nothing else added to this, a good Cheese choice and some properly seasoned Steak will make a kick ass sandwich.
But, if you can add some toppings and take it to new level, why not do that thing? You have to get your veggies in! Some places say only Onions belong, others say Onions with Peppers, and others yet, say throw on some Fungus! When I made these, I left it as a BYOCS (Build Your Own Cheese Steak) and in classic fashion, I threw everything on it!
Das Cheese
Your average Cheesesteak will come with one of 3 cheeses: American, Cheez Whiz, or Provolone. American melts super well. Cheez Whiz is creamy and flavorful. Provolone is light in flavor but the flavor it has is SO GOOD! I knew I was going to miss the creamy by using Provolone, so I said f*** it! I’m gonna make a Cheese Sauce! The best part is, as you can see in the photographia, it made a perfect Cheese Dip for Chips! My suggestion for this…treat it like fondu. Leave it on super low heat and stir a decent amount.
Philly Cheesesteaks have a reputation of being absolutely delicious and my take on this proved that correct! The Peppers with some sweat and some earthy, with that Red Onion texture and flavor, all topped with those flavorful Mushrooms and creamy Provolone Cheese sauce…this sandwich is worth making for parties and tailgates for sure!
Check out the other Sandwich I made along with the Philly!
(Steak Chimichurri Sandwich)
Philly Cheesesteak
Ingredients
For Steak
- 2 lbs. Sirloin Steak
- 4 tbsp. Unsalted Butter
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Black Pepper
- 2 tsp. Salt
For Cheese Sauce
- 2 tbsp. Unsalted Butter
- 2 tbsp. AP Flour
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Crushed Red Pepper
- 1 3/4 c. Whole Milk
- 1/2 lb. Provolone Cheese
- 1/2 tsp. Salt
The Others
- 1 Green Pepper (julienne)
- 1 Red Pepper (julienne)
- 1 Red Onion (julienne)
- 8 oz. Portabella Mushrooms
- 6 Brat Buns
Instructions
For Steak
- Thinly slice Sirloin (or have butcher do it for you.)
- Turn cast iron pan to medium/medium high. Once to temperature, place 1 tbsp. Butter in pan and about 1/2 lb. of the Steak.
- Season liberally with Spice Mixture.
- Pull when cooked through.
- Repeat 3 more times.
For Cheese Sauce
- Place sauce pan on medium heat. Once to heat, place Butter into pan. Once melted, bubbly, and fragrant, begin to stir in Flour, Onion Powder, Garlic Powder, and Crushed Red Pepper. Continue to stir.
- Once pasty and incorporated, slowly add Milk while continuing to stir.
- Once all clumps are gone, begin to slowly place Cheese into mixture. Continue to stir.
- After each scoop is melted begin to add more. Continue until all Cheese is gone.
- Turn burner to lowest setting.
For Veggies
- In same pan used for Steak, place 1 tbsp. Butter and both Peppers. Cook until fragrant. Pull and set aside.
- In same pan, place 1 tbsp Butter and Red Onion. Cook until Onions are translucent. Pull and set aside.
- In same pan, place 1 tbsp. Butter and Mushrooms. Cook until Mushrooms are browned. Pull and set aside.
For The Stack
- Slather some Cheese Sauce on bottom bun.
- Add Peppers, Onions, Meat, and Mushrooms. Drizzle more Cheese Sauce on top to hold it all in.
- Add side dish of Cheese Sauce.
- Have a napkin ready.
Notes
Have the Butcher slice the Steak for you. Just tell them you’re making Cheesesteaks and they’ll know what to do!
Add more Red Pepper Flake for some heat.
