American, Beef, Breakfast, Cheat Day, Cheese, Comfort Foods, Dinner, Homemade, Lunch, Philly Cheesesteak, Protein, Sandwich, Western Cuisine

The Classic Philly Cheesesteak Sandwich!

Posted by Glen Ng on

Howdy ya’ll!

Finally we get down to this bad boy here! After sharing so many Asian recipes, it’s about time we get back on track with America’s Big Faves!

What better way to get down to it than with The Classic Philly Cheesesteak Sandwich! This gooey, cheesy, beefy goodness is definitely hard to beat!
Great on-the-go and filling – this mouth after mouth of pure euphoria IS the sandwich you go to if you want something convenient, delicious and just so god-like AMAZING!

This is definitely “Game-Day” food for a football-watching day – at least, it is for me:) So hold on to your seats as we bring you this classic American favorite!

CLASSIC PHILLY CHEESESTEAK SANDWICH

JUST SO FREAKKKINGG GOOOOD!!!

INGREDIENTS

  • 2 pounds skirt steak (don’t use any other kind!)
  • 4 8-inch soft Italian sub rolls
  • 1-2 large onions (caramelized)
  • 2 tablespoons vegetable or canola oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup grated Parmesan cheese
  • 8 slices (8 ounces) American cheese/Cheese Whiz/Provolone (either or a mix works fine)
  • Butter
  • Pepper

INSTRUCTIONS

  1. Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.
  2. Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
  3. Heat some butter over high heat until the skillet is just smoking. Add onions and stir to break them up. Add some salt and pepper and leave it to caramelize before putting it aside.
  4. Wipe the skillet with paper towels before heat another 1 tablespoon oil in the skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Repeat with the remaining 1 tablespoon oil and chopped meat.
  5. Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.
  6. Reduce heat to low, sprinkle with Parmesan. Spread the caramelized onions evenly over the meat before laying American cheese/cheese whiz/Provolone over the top. Let the cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.

So there you go! Amazing authentic philly cheesesteak that you can make from the comforts of your phone and served at the sofa whilst watching the game on the telly!

Hope you like this recipe and enjoy!

Cheers,

Glen

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