I’m so glad I finally made these- they’re as close to authentic as you can get: Philly Cheese Steak Sandwiches
If you love Philly cheese steak as much as my family does… and if you’ve ever ventured into Philadelphia… then you’ve likely tried Geno’s and Pat’s for their take on cheese steaks. Geno’s and Pat’s are two competing Philly cheese steak restaurants, and they are directly across the street from each other. I’ve tried them both, and I don’t really have a preference of one over the other. They’re both awesome Philly cheese steak sandwiches!! But now, you can make your own at home. This recipe is soooo close to what you will find at a really great cheese steak establishment.
I was in need of a little “Game Day” food for the playoff games last weekend, and I remembered reading about this recipe. It was perfect for a football-watching Sunday! The first key to a good Philly cheese steak is using the right cut of meat (skirt steak), and cutting it properly. In this recipe, you freeze the raw steak, then you shave it into small pieces before you cook it. The next absolute MUST for good results is to use American cheese… yes, good ‘ol processed American cheese. It just won’t taste the same if you try to substitute something else.
My husband is crazy about onions and peppers on his cheese steak sandwiches, so I sauteed some onions and peppers for him (totally optional).
These are a great munchie for Game Day. I cut them in half, wrapped them in foil, and kept them warm in the oven until we were ready to eat. They were absolutely delicious. My husband is in Philly all the time on business, and he was kind of apprehensive about me attempting this recipe… but he was quick to let me know that these were pretty darn close to the cheese steaks he has in Philly. Everyone loved them. Yahoo!
Yield: 4 sandwichesPrep Time: 45 min + chill time
Cook Time: 25 min
Philly Cheese Steak Sandwiches
2 pounds skirt steak (don’t sub any other kind)
4 (8-inch) soft Italian sub rolls
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
8 slices (8 ounces) white American cheese
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 1 tablespoon oil in 12-inch nonstick 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. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.
4. 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.
5. Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.