authentic south philly cheese steak recipe with cheese whiz

Introduction: The Quest for the Perfect South Philly Cheesesteak

Craving an authentic South Philly cheesesteak, dripping with that iconic, gooey, cheesy goodness? Forget imitations! This recipe dives deep into the heart of Philadelphia to bring you the real deal, complete with the unapologetic, and utterly delicious, Cheese Whiz. We’ll guide you through every step, from sourcing the right ingredients to mastering the perfect chop and melt. Get ready for a taste of Philly right in your own kitchen.

Mastering the Authentic Cheesesteak: Ingredients and Technique

Essential Ingredients for a Philly Cheesesteak

• Ribeye Steak: Thinly sliced, this is the foundation of your cheesesteak. Look for quality ribeye; it’s worth the investment.
• Cheese Whiz: The undisputed champion of cheesesteak cheese. Don’t even think about using provolone (unless you’re going for “Whiz Wit”).
• Onions: Thinly sliced and caramelized to sweet perfection. Yellow onions are the traditional choice.
• Rolls: Amoroso’s rolls are the gold standard. They’re soft yet sturdy, perfect for soaking up all the cheesy, meaty goodness. If you can’t find Amoroso’s, look for a similar Italian roll.
• Oil: A little vegetable oil for cooking the steak and onions.
• Salt & Pepper: Simple seasoning is all you need.

Step-by-Step Cheesesteak Preparation

1. Prep the Onions: Heat a tablespoon of oil in a large skillet or griddle over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and caramelized, about 15-20 minutes. Set aside.
2. Cook the Steak: Add another tablespoon of oil to the skillet or griddle. Working in batches to avoid overcrowding, add the thinly sliced ribeye steak. Season with salt and pepper.
3. The Chop: Using a spatula, quickly chop and break up the steak as it cooks. Aim for small, bite-sized pieces.
4. Combine and Cheese: Once the steak is cooked through (about 5-7 minutes per batch), push it to one side of the skillet or griddle. Add the caramelized onions to the steak.
5. The Whiz Application: Divide the steak and onion mixture into sections, one for each cheesesteak. Pour a generous amount of Cheese Whiz over each section, making sure to coat the steak and onions evenly.
6. The Roll Prep: Warm the rolls slightly, either in the oven or on the griddle. This helps them to be more pliable and absorb the cheese.
7. The Transfer: Using your spatula, carefully scoop up a cheesy steak and onion portion and transfer it directly into a roll.
8. Serve Immediately: Enjoy your authentic South Philly cheesesteak while it’s hot and gooey!

Tips for Cheesesteak Perfection

• Thinly Slice the Steak: This is crucial for achieving that tender, easy-to-eat texture. If you can’t slice it thinly yourself, ask your butcher to do it for you. Partially freezing the steak for about 30 minutes makes it easier to slice.
• Don’t Overcrowd the Pan: Cook the steak in batches to ensure even cooking and browning. Overcrowding will steam the steak instead of searing it.
• Use a Hot Griddle or Skillet: A hot surface is essential for creating that delicious crust on the steak.
• Embrace the Whiz: While other cheeses are acceptable, Cheese Whiz is the heart and soul of a true South Philly cheesesteak. Don’t be shy with it!
• Wit or Witout?: Remember to order “Whiz Wit” (with onions) or “Whiz Witout” (without onions) for the full Philly experience!

Conclusion: Taste the Tradition

Congratulations! You’ve just crafted a truly authentic South Philly cheesesteak, complete with the iconic Cheese Whiz. This isn’t just a sandwich; it’s a taste of Philadelphia history and a testament to simple ingredients done exceptionally well. Share this recipe with your friends and family and spread the cheesesteak love! Now go enjoy your deliciously cheesy creation – you’ve earned it!