This recipe by Philly Cheesesteak is a quick and easy weekly meal.
The thin sliced steak is seasoned, golden and hidden in a soft sandwich with caramelized onions and melted cheese. It’s easy and delicious!
- Taste: These are salty and delicious with expert beef, caramelized caramelized onions and melty cheese.
- Difficulty: Philly Cheesesteaks are fast and fast: they are on the table in about 30 minutes.
- Preparation advice: Place the steaks in the freezer for 30-60 minutes before cutting to cut easily.
- Technique: Cut the beef as thin as possible (or ask the butcher to cut it for you). Having a hot pan burns the meat well and adds flavor.
Where it all started
In the 1930s, Pat Olivieri, a hot dog seller in Philadelphia, created the first Sandwich of Philly Cheesesteak on his cart, and was an immediate success.
Almost 100 years later, the Olivieri family still manages its restaurant, The king of the Pat’s steaks.
Tips for ingredients for CheeseSteaks by Philly
This recipe for Philly cheese steak is simple and delicious, with thin sliced steaks, melted cheese and caramelized onions in a soft roll.
- Steak: Ribeye is my favorite beef beef for Cheesesteak, as it is tender and tasty. The round steak or the countersign are other great options. Simply season with salt and black pepper.
- Onions: Cook the white onion or sweet onion over low heat until caramelized. Feel free to add green peppers to slices or skipped mushrooms if you wish.
- Cheese: This Cheesesteak recipe is seasoned with provolone cheese. Other favorites include Cheez Whiz or American Cheese.
- Buns: Use your favorite soft rolls. I find the sandwiches with a little garlic butter for extra flavor.
How to do a Philly cheesesteak
- Caramelizing onions: Cook the onions in a large pan until tender and golden. Set aside.
- Cooked: Do thin, season and cook the beef (According to the following recipe).
- Add the cheese: Dissate the cheese above the meat, top with toasted hoagry rolls and turn it upside down in the sandwich.
Serve with chips or fries.
Holly’s quick suggestions
- Cut the meat as thin as possible: it is simpler if it is in the freezer for about 30 minutes.
- If you add extra vegetables such as mushrooms or chilli pepper, cook them once the onion has softened.
- Melt the cheese on the beef right in the pan, add the toasted roll and turn the meat upside down with a spatula.
- Store the remaining beef in an airtight container in the refrigerator for a maximum of 5 days.
To freeze, Keep the beef mixture in a freezer bag for a maximum of 2 months.
More abundant sandwiches we love
Have you loved these Philly Cheesesteaks? Make sure to leave an evaluation and a comment below!
Philly Cheesesteaks
Philly Cheesesteaks is a classic and much loved sandwich. Grilled steak with onion and melted cheese then served on a rolling of garlic hagie!
Prevent the screen from becoming dark
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Place the steak in the freezer for 30-60 minutes.
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In the meantime, in a 10 -inch cast iron pan, cook the onions and butter low heat Until caramelized, mixing from time to time, about 10-15 minutes. Transfer to the bowl.
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Remove the meat from the freezer and using a sharp knife, cut it as thinly as possible.
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Heat the pan over medium heat. Open the sandwiches and spread the garlic butter inside. Place the rolls on the butter side and cook until lightly toasted. Set aside.
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Turn the heat on the heat at the top and add the oil to the pan. Season steaks with salt and pepper.
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Once the oil is hot, add the beef and cook until golden, about 2-3 minutes.
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Reduce the low heat and mix the onions. Leaving the beef in the pan, add it with the slices of cheese and let it rest for about 1 minute or until it melts.
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Place the rolls over the cheese and, using a large spatula, transfer the beef mixture to the toasted sandwiches.
Optional additions:
2 small green peppers and/or sliced mushrooms can be added to the onions once they are softened.
If you don’t have garlic butter, spread the butter on the sandwiches and sprinkle with garlic powder before hitting or grilling.
Service: 1sandwich | Calories: 735 | Carbohydrates: 37G | Protein: 36G | Fat: 50G | Saturated fat: 24G | Cholesterol: 134mg | Sodium: 751mg | Potassium: 397mg | Fiber: 2G | Sugar: 6G | Vitamin A: 774Iu | Vitamin C: 3mg | Soccer: 237mg | Iron: 13mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, main dish, sandwich
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