Philadelphia Cheesesteak
Ingredients
- 600 gBeef ribeye steak (very thinly sliced)
- 2 pcYellow onion (sliced)
- 1 pcGreen bell pepper (thinly sliced into strips)
- 8 pcProvolone cheese (sliced)
- 4 pcPanini bread (split open)
- 2 tbspSunflower oil
- 20 gUnsalted butter
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcHoagie roll (sliced lengthwise)
Method
Thinly sliced beef seared on high heat, softened onions, and melted Provolone. A warm sandwich where the meat juices soak into the toasted bread roll.
- 1
Place the beef in the freezer for 20 minutes to firm up. Then slice it as thinly as possible with a knife, almost like shavings. The meat should be translucent.
- 2
In a large skillet or griddle, heat the oil. Toss in the onions and peppers. Let them brown until tender and slightly golden.
- 3
Push the vegetables to the side. Add the butter and place the meat over high heat. Do not stir immediately; let a brown crust form. Season with salt and pepper.
- 4
Mix the meat and vegetables. Divide into four elongated portions on the griddle. Cover each pile with two slices of provolone. Let the cheese melt over the meat like a shiny veil.
- 5
Open the hoagie rolls in half, toast them quickly. Place the open bread face down against the cheese, then slide a spatula underneath to flip everything over. The bread should be warm and soft.
Frequently asked questions
How do you get this dish right?
- The meat must be seared over very high heat to achieve a Maillard reaction without boiling.
- Don't skimp on the onions; they provide the sweetness and moisture to the sandwich.
How long does this dish keep?
Eat immediately. The bread softens quickly when in contact with the meat juices.
