The Philly cheesesteak – a sandwich that’s as iconic as the Liberty Bell itself! Today, we’re diving into the world of this beloved street food, bringing the flavors of Philadelphia right to your kitchen. Get ready to sink your teeth into a toasted hoagie roll filled with juicy steak, melty provolone, and perfectly caramelized onions. And because no Philly cheesesteak experience is complete without them, we’re throwing in some crispy French fries on the side. Let’s get cookin’!
What You’ll Need
- 1 lb thinly sliced ribeye steak
- 2 hoagie rolls
- 4 slices provolone cheese
- 1 large onion, thinly sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 large russet potatoes (for French fries)
- Vegetable oil for frying
Let’s Make It Happen!
Prep Those Fries
- Wash and peel the potatoes, then cut them into 1/4-inch thick strips.
- Soak the potato strips in cold water for at least 30 minutes (this helps remove excess starch for crispier fries).
- Drain and pat the potatoes dry with a clean kitchen towel.
Fire Up the Griddle
- Heat your stovetop griddle (or a large skillet) over medium-high heat.
- Add 1 tbsp of oil and toss in those thinly sliced onions.
- Cook the onions, stirring occasionally, until they’re golden brown and caramelized (about 10-15 minutes). Set aside.
Steak Time!
- Crank up the heat to high and add the remaining oil to the griddle.
- Spread the thinly sliced steak in a single layer and season with salt and pepper.
- Cook for about 2-3 minutes, then flip and cook for another minute.
- Use a spatula to chop and separate the meat as it cooks.
Assemble the Sandwich
- Push the cooked steak into two piles on the griddle.
- Top each pile with 2 slices of provolone cheese.
- Place the hoagie rolls on the griddle to toast lightly.
- Once the cheese is melty, use a spatula to transfer each cheesy steak pile onto a toasted roll.
- Top with the caramelized onions.
Fry Time!
- While your cheesesteaks rest, heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the potato strips in batches until golden brown and crispy (about 3-4 minutes).
- Drain on paper towels and season with salt while still hot.
Serve It Up!
Slice your Philly cheesesteaks in half diagonally (trust me, it just tastes better this way) and serve alongside a generous pile of those crispy, golden fries. Take a moment to admire your handiwork – that gooey provolone cascading over the perfectly seasoned steak, the sweet aroma of caramelized onions… it’s enough to make a Philly native shed a tear of joy!
Pro Tips
- For an authentic touch, try using a slightly stale hoagie roll. It’ll hold up better to all those delicious juices!
- If you’re feeling adventurous, try adding some sautéed bell peppers to your cheesesteak. It’s not traditional, but it’s delicious!
- Don’t forget to have plenty of napkins on hand – this sandwich is gloriously messy!
There you have it, folks – a little slice of Philadelphia right in your own kitchen. Whether you’re missing the East Coast or just craving some serious comfort food, this Philly cheesesteak recipe has got you covered. So gather your friends, put on the game, and get ready to experience sandwich nirvana. Enjoy!
What’s your favorite way to customize a Philly cheesesteak? Share your tasty twists in the comments below!
