Philly Cheesesteak Recipe
Philly Cheesesteak Recipe
Philly Cheesesteak Recipe (NOV_VEG RECIPE)
Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!
We love re-creating restaurant-quality sandwiches like French Dip and Burgers! This Cheesesteak recipe is easier than you think. This classic sandwich was born when Pat Olivieri, a hot dog stand owner in Philadelphia, decided he was sick of having hot dogs for his lunch. He grabbed some beef from a local butcher, threw it on his grill, and popped it in a hot dog bun. A cab driver drove by and caught a whiff of the sub and asked for one himself. And just like that, a local obsession came to be!
Ingredients:
Recipe:
- Step 1 Saute the onions
To prepare this amazing cheesecake, put a large sauteing pan or a griddle on medium flame and heat oil in it. Add the onion in it along with salt and pepper to taste, and saute for 5 minutes. Make sure to stir occasionally.
- Step 2 Cook the chicken in the pan
Next, add the shaved or handkerchief-thin slices of chicken with a pinch of salt and black pepper. Let each slice cook for roughly 45 seconds, then flip and cook for another 30 seconds.
- Step 3 Melt cheese slices on chicken steak
Finally, add cheese slices on top of chicken steak and cover to melt cheese (10 seconds). To assemble, transfer the steak, onions, and cheese onto sliced focaccia bread. Enjoy!
Some cheesesteak shops only add sauteed onions. Some like bell peppers or mushrooms. I love adding in all three! Figure out which veggies you like best and have it your way. If beef is out of the question, substitute it with chicken. A lot of cheesesteak shops offer this option in Philly because it is delicious in its own way. Make sure you slice the chicken thinly and against the grain to get a similar texture.
