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.
Perfection!
Now from one Philly gal to another – this is one heck of a cheesesteak! I’m more of a provolone gal instead of wiz and definitely a cheesesteak “wit” 🙂 The bread is a crucial part of this awesome sandwich 🙂
Hey Philly girl! 🙂 The roll is HUGE. I like them with provolone too, especially if I get it out and about. Orange goop isn’t my thing either!
well, that was yummy to read, I was getting hungry, then you added the coke in a glass bottle. SOLD! I think I am going to try to make these, less the cheez whiz too, I like provolone!
Coke in a glass bottle from Mexico is THE only way to go!
We once had Tony Luke at our house and he made cheese steaks. He said that the bread makes the steak!
YUM! I have been in Philly the last few days and want a cheese steak so badly again!
Oh man this looks good! I like mine with some onions and spinach. YUM!
I’m not a big cheese-steak fan (I always get the pork & broccoli rabe when we hit Tony Lukes) but my husband LOVES them. Thanks for the step by step – maybe I can surprise him!
I will have to try that someday. I love cheese steaks and Buffalo Chicken Cheese Steaks are my second favorite.
When I came home from the Philly Cow Share Event, I realized I had never made a cheesesteak on my site – cheesesteak eggrolls but never a cheesesteak – what kind of Philly born & bred gal am I?? Now after looking at yours I want one…stat!! And you are SO right!! It is allllll about the roll. Nom!
Yeah, if I’m not even “born and bred” here and I have one, what’s wrong with you? Now don’t go making it too fancy but fix that fast!
I am a born and raised Philly girl living in the burbs now and one thing I have learned is that the best steaks are still in the city, I prefer them with Cheez Whiz and I never order a cheese steak from place that calls it a Philly cheese steak.
LOL. I mainly called it a Philly Cheese Steak for search-ability purposes…..well, and I spent most my life in other than Philly areas and it is a VERY important distinction if you aren’t in Philly. I wish I could eat it with Cheez Whiz (Seems weird to say) but I can taste the “not real” in it.
Oh, now I really want a whiz with… with cheese fries too! And that is why I should not know how to make my own 🙂
Why not? Go get yourself some Cheez Whiz and make one. 😀
My dad used to include peppers with his onions and mushrooms when he made us steak sandwiches on….English muffins. Please take pity on him; he wasn’t born in this country. 🙂
He fed you – that’s what matters. My dad was in the Navy and he would try cheese steaks when they were in ports. I think he said Thailand was a hunk of some sort of meat that definitely wasn’t beef slapped between 2 slices of bread.
We’ve always loved our cheesesteaks, except I like mine with American or whiz (Philly style) and sometimes green peppers and hot banana rings too, plus a little ketchup. Is it lunchtime???
We can still be friends.
Yum! You know when I order from our butcher, I always over cook! It’s only like 3 minutes, but I’m terrified of raw meat. Actually not me, but my hubby – I was raised by a mom who’d pinch off the raw chopped meat while making meatballs!
Yeah, I am not a fan of raw meat. I am definitely an over cooker many times.