Philly Cheese Steak
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Equipment
- 1 Large Griddle or Grill Pan Essential for searing the steak quickly and evenly.
- 2 Large Skillets Needed for simultaneously preparing mushrooms, onions, and peppers.
- 1 Medium Saucepan For preparing the smooth Provolone cheese sauce.
- 1 Sharp Chef's Knife Crucial for very thin slicing of the strip loin.
- 1 Cutting Board For safe and efficient slicing and chopping.
Ingredients
Main
- 2 to 2 1/2 pound strip loin trimmed
- Olive oil
- Salt and freshly ground black pepper
- Soft hoagie rolls split 3/4 open
- Provolone Sauce recipe follows
- Sauteed Mushrooms recipe follows
- Caramelized Onions recipe follows
- Sauteed Peppers recipe follows
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk heated
- 1 cup grated aged provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds mushrooms cremini and shiitake, coarsely chopped
- 3 tablespoons finely chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoons canola oil
- 3 large Spanish onions peeled, halved and thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 poblano peppers thinly sliced
- 2 Cubano peppers thinly sliced
- Salt and freshly ground black pepper
Instructions
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
Notes
For perfectly thin steak slices, freezing the strip loin for 30-45 minutes is crucial. Ensure your griddle or grill pan is screaming hot before adding the steak for a quick sear, preventing overcooking and maintaining tenderness. When preparing the Provolone sauce, heat the milk gently and whisk in the cheeses gradually to achieve a smooth, lump-free consistency; avoid high heat to prevent the sauce from breaking. Caramelizing onions takes time and patience; cook them slowly over medium-low heat until deeply golden for optimal sweetness. Consider lightly toasting the hoagie rolls before assembly to add texture and prevent them from becoming soggy. For the ultimate flavor balance, prepare all components (sauce, mushrooms, onions, peppers) in advance and assemble just before serving.