Are you looking for a delicious Philly Cheesesteak recipe? Here’s my out of this world Philly Cheesesteak Sandwich recipe.
I would like to put it on the record that I love a good Philly Cheesesteak sandwich. It falls just behind a BLT in my favorite sandwiches category and though I’ve never been to Philly and tried an original, I truly believe that I’ve come up with a competitively delicious recipe.
In developing this recipe, my biggest challenge was figuring out how to incorporate the cheese with the steak and which cheese(s) to use that would stay in line with the classic recipe. My goal: a lot of cheesy goodness melted with the steak, but not overdoing it. My cheese combination solution is perfection, thanks to a very unexpected ingredient.
Then there was the steak options. In my research, most recipes featured skirt steak. I tried that cut and found there was no need to test any other cut. Caramelized onions and peppers are typically sprinkled over top of the sandwich, however I’m leaving off the peppers and just sticking to perfectly caramelized onions. The how-to is in the recipe.
Table of Contents
Out Of This World Philly Cheesesteak Sandwich
Philly Cheesesteak Sandwich
For Caramelized Onions
- 2 large yellow onions quartered and sliced thin
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 tsp brown sugar
For The Cheesesteak
- 2 pounds skirt steak trimmed of tough fat
- 2 Tbsp vegetable oil
- 1 Tbsp beef broth
- 1 cup grated parmesan cheese
- 8 slices processed American cheese singles
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 8 slices provolone cheese
- 4 sub rolls
- Place olive oil, butter, brown sugar and onions to an 8" nonstick skillet.
- Stir to combine and cook over a low flame until onions are tender and caramelized, about 15 minutes.
- Remove from heat and set aside.
- Preheat oven to 200 degrees.
- Slice sub rolls lengthwise down the center and place on a baking sheet.
- Toast in oven until slightly golden, about 2 minutes. Remove from oven and set aside.
- Place a paper towel over a plate and set aside.
- Slice steak with the grain into 1/4 inch strips, then chop into pieces.
- Add vegetable oil to a 12-inch non stick pan. Preheat over a medium high flame until the oil is smoking.
- Carefully place meat in pan, quickly separating evenly in the pan with a wooden spoon. Sprinkle salt and pepper over top. Do not stir.
- Allow meat to brown without stirring for 5 minutes.
- After 5 minutes, stir and allow to finish cooking for an additional 2 minutes.
- Place cooked meat on paper towel lined plate and wipe the skillet clean of rendered fat.
- Return meat to pan and sprinkle evenly with grated parmesan cheese.
- Evenly lay out slices of cheese singles over meat.
- Add beef broth and continue heating, folding in melted cheese into the meat to combine.
- Divide meat evenly over toasted rolls. Spoon caramelized onions over top of mean. Place a slice of provolone over top of meat and onions.
- Place sandwiches back in the 200 degree oven and warm until the top layer of cheese melts and bun are warm. About 2 minutes.
- Serve warm.
Best EVER Shrimp Po Boy!
Here is recipe for another one of my favorite all time sandwiches. My Best EVER Shrimp Po Boy Sandwich recipe is found HERE!!