Philly cheesesteak

Philly cheesesteak is a mouth-watering American classic indulgence! Tender rib-eye slices drenched in gooey cheese sauce, nestled in a hoagie-style roll. A savory sensation that’s unbeatable!

By Blake Bentley
From Saturday Kitchen

1. Prepare the Steak:
   • Cut the rib-eye steak into thin slices, approximately 1–2mm thick. You can achieve this by following these steps:
     • Freeze the meat until it’s firm (but not completely frozen).
     • Thaw the partially frozen meat halfway.
     • Slice the steak using a sharp knife or a meat slicer.
2. Sauté the Vegetables:
   • Heat vegetable oil in a frying pan or griddle over medium heat.
   • Season thinly sliced onion, red pepper, and green pepper with a mix of paprika, chilli powder, and dried herbs.
   • Add the seasoned peppers and onions to the pan and fry for about 10 minutes until they soften.
   • Next, add the sliced mushrooms and continue cooking for an additional 20 minutes, or until the onion and peppers caramelize.
3. Cook the Steak:
   • Preheat a griddle or skillet until very hot.
   • Place the steak slices on the hot surface and cook them on one side.
   • Season the steak with salt and pepper, then flip it over and cook for a few more minutes until it’s cooked to your desired level (medium-rare, medium, etc.).
4. Prepare the Cheese Sauce:
   • In a separate saucepan, melt unsalted butter over low heat.
   • Add plain flour to the melted butter and cook for 1–2 minutes, creating a roux (a thick paste).
   • Gradually pour in the semi-skimmed milk while stirring continuously to avoid lumps.
   • Add grated Parmesan, mature cheddar, and mozzarella cheeses to the sauce, stirring until melted.
   • Season the cheese sauce with paprika, chilli powder, garlic, and herbs according to your taste.
5. Assemble the Cheesesteak:
   • Mix the sautéed vegetables with the cooked steak.
   • Place the vegetable-steak mixture inside a 30cm/12in sub roll or hoagie-style roll.
   • Pour the warm cheese sauce over the top.

Philly Cheesesteak History

The cheesesteak is a super classic American dish that originated in Philadelphia, Pennsylvania in the 1930s by a man named Pat Olivieri. The creator was originally a hot dog vendor and decided to throw some meat on the grill one day and add it to a bun.

The Philly Cheesesteak also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

Philly Cheesesteak Early Origins:

The cheesesteak emerged in the early 20th century by combining frizzled beef, onions, and cheese within a small loaf of bread. Pat and Harry Olivieri, Philadelphians, are often credited with inventing the sandwich. They served chopped steak on an Italian roll at their hot dog stand in the early 1930s. The exact story behind its creation is debated, but one account suggests that while Pat was eating the sandwich, a cab driver stopped by, tried it, and suggested they focus on this new creation instead of hot dogs.

Cheese Addition:

Initially, the sandwich was prepared without cheese. However, Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location, is said to have added provolone cheese, transforming it into what is now regarded as the authentic Philly cheesesteak.

Pat’s King of Steaks, which still operates today, played a significant role in popularizing this delicious sandwich.

Philly Cheesesteak Legacy and Variations:

Cheesesteaks have become a regional fast food staple in Philadelphia, with independently owned, family-run businesses serving them throughout the city. Variations of cheesesteaks are now common in several fast-food chains, and high-end restaurants even offer their own versions. Many establishments outside of Philadelphia refer to it simply as a “Philly cheesesteak”.