Philly Cheesesteaks

Name: Philly Cheesesteaks
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 Philly cheesesteak sandwiches
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, thinly sliced; Kosher salt and freshly ground pepper; 1 pound shaved beef; Hot sauce, to taste; Worcestershire sauce, to taste; 4 hoagie or hero rolls, split; Sliced cherry peppers and American cheese, for topping

2 Reviews

Level: Easy
Yield: 4 Philly cheesesteak sandwiches

Total: 20 min
Active: 20 min

For Philadelphians, there’s no hotter debate than who serves the best cheesesteak: Pat’s King of Steaks or Geno’s Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno’s opened a few feet from Pat’s in 1966 with an almost identical menu, and the rivalry began. Today, Pat’s sandwiches have chopped steak; Geno’s have sliced.

Ingredients

2 tablespoons extra-virgin olive oil

1 onion, thinly sliced

Kosher salt and freshly ground pepper

1 pound shaved beef

Hot sauce, to taste

Worcestershire sauce, to taste

4 hoagie or hero rolls, split

Sliced cherry peppers and American cheese, for topping

Directions

Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.

Photograph by Ralph Smith

Philly Cheesesteaks

2 Reviews

Ingredients

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