I’m a Philly girl and we are really particular about our cheese steaks. My family has been known to
argue discuss what a REAL cheese steak is. My dad would have to be the expert since he is Philly born and raised but sometimes he adds mushrooms to his and I am sorry but let’s be real, it isn’t REAL. Today let’s talk about how to make a Philly cheese steak.
So you will tell me mine aren’t real either because there is one thing I refuse to use – Cheez Whiz, well, two since I won’t use American on mine either – the kids can have it. I prefer provolone or just a pinch of cheddar, extra sharp.
But that isn’t where it all starts. It starts with a roll—a good roll. A long hard roll, and tonight was no exception – Liscio’s for the win. Now that you bought your rolls, make sure you have good beef. None of that Steak’um freezer stuff. You have to have REAL thin sliced or chip steak – preferably chipped since the thin slice can still be chunky and so not right. The other thing you want to do is make sure it’s GOOD beef – grass fed beef is a winner in our house. Lower fat and higher flavor. Can’t lose. We were recently given a pound in a package of meat from Philly CowShare.
Let’s Make Philly Cheese Steaks
- Melt 2 tablespoons of butter in a cast iron skillet. Come on, live a little.
- Thinly slice 3 onions length wise and start frying those babies.
- When your onions are almost done, get the beef going. We use 1 pound for the 5 of us – for now. Not much longer and those boys will be demanding more food. Don’t over cook that beef. Keep it juicy and just done.
- Push those onions right over to the side and slap an opened roll, open side down to brown a little.
- Once the roll is done, add a little mayo. Just a little, or a lot.
- Pile on the onions. A few a little charred? No big deal. Pile ’em on.
- Add some cheese. Okay, I’m not going to go all crazy on you about your cheese choices but be wise. Let’s use something REAL since we went to all the trouble of choosing a good roll and good beef.
- Pile on the beef until that roll barely closes.
- What ya waiting for? Go eat! Doesn’t taste any better cold.
Don’t forget to pair it with an ice cold Coke (Mexican Coke in a glass bottle please) or a pale ale.
And THAT is how to make a cheese steak.