Philadelphia is known for many things. The history, the culture, those…well, spirited sports fans. However, one of the things the City of Brotherly Love is most well-known for is perhaps its food. Specifically, the Philly cheesesteak.
If Pat’s or Geno’s (scratch that; try Joe’s) seems like too far of a drive, why not bring that big city steak right into your home? With this recipe, you’ll be whipping up cheesesteaks like a pro in no time.
The Key to Melty Goodness
There are really three main components to an amazing Philly cheesesteak: tender beef, thinly sliced; a thick and toasty roll; and tons of cheese (seriously—like, as much as you can pack on there). Here’s what you’ll need to get started…
- 1 12-oz. flank steak, trimmed
- ¼ teaspoon of kosher salt
- ¼ teaspoon of freshly ground pepper
- 2 5-inch Portobello mushroom caps
- 2 teaspoons of extra virgin olive oil
- 1 cup of thinly sliced onion
- 1 ½ cups of thinly sliced green bell pepper
- 2 teaspoons of minced garlic
- ½ teaspoon of Worcestershire sauce
- ½ teaspoon of soy sauce
- 2 teaspoons of all-purpose flour
- ½ cup of milk
- 1 oz. provolone cheese
- 2 tablespoons of grated Parmigiano-Reggiano cheese
- ½ teaspoon of dry mustard
- 4 hoagie rolls, toasted
Step #1: The Meat
Your veggies and beef have been cut. The steak has been sprinkled with salt and pepper. What’s next? You’ve got to sauté, of course.
Heat a non-stick skillet on medium-high heat, coating the pan with 1 teaspoon of oil as you do so. Throw in your steak and sauté just until it loses its pink (about 2 minutes), stirring consistently throughout. When finished, remove the beef.
Add in your second teaspoon of oil and your onion. Sauté for 3 minutes before adding mushrooms, bell pepper, and garlic. These should take about 6 minutes. Once finished, you can add your steak back in and sauté until everything is tender, stirring in your Worcestershire and soy sauce at the same time.
Step #2: The Cheese
Mix your milk and flour together in a small saucepan, blending thoroughly. Let is simmer over medium heat, cooking for 1 minute. When the mixture starts to thicken, remove it from heat and add your cheeses and mustard, stirring them until smooth. Be sure to keep this mix warm.
Step #3: The Roll
If need be, hollow out the top and bottom of the roll, leaving a ½-inch shell for the goods. Toast them in the oven on low heat for 10 minutes, or until browned and flaky. Once completed, top them off with meat and a healthy serving of cheese. Remember: the messier, the better!
Let’s Get Cheesy
Don’t be ashamed of how loudly your stomach is growling. Now that you’ve got this recipe, all you have to do is head to the grocery store and gather your ingredients. You’ll have an amazing Philly cheesesteak on your plate before you know it. Happy eating!