Introduction
Craving an authentic taste of Philadelphia? Look no further! This recipe delivers a truly genuine South Philly cheesesteak experience, focusing on the key ingredient: thinly sliced ribeye steak. We’ll guide you through each step, from selecting the right meat to mastering the perfect cheese melt, so you can recreate this iconic sandwich in your own kitchen.
The Authentic South Philly Cheesesteak Recipe
Ingredients You’ll Need
- Ribeye Steak: 1.5 lbs, thinly sliced (ask your butcher for assistance!)
- Rolls: 2 Amoroso’s rolls (if available, otherwise a sturdy Italian roll)
- Cheese: 8 oz provolone cheese slices or Cheese Whiz (for a truly classic experience)
- Onion: 1 large yellow onion, thinly sliced
- Oil: 2 tablespoons vegetable oil
- Salt and Pepper: To taste
Equipment
- Large cast iron griddle or skillet
- Two spatulas
- Sharp knife
Preparing the Ingredients
- Slice the Ribeye: If your butcher hasn’t already, partially freeze the ribeye for about 30 minutes to make it easier to slice thinly. Aim for slices about 1/8 inch thick.
- Prepare the Onions: Thinly slice the yellow onion.
- Have Everything Ready: This recipe comes together quickly, so it’s important to have all your ingredients prepped and ready to go.
Cooking the Cheesesteak
- Heat the Griddle: Heat the vegetable oil in a large cast iron griddle or skillet over medium-high heat.
- Sauté the Onions: Add the sliced onions to the hot griddle and cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. Season with salt and pepper. Remove the onions from the griddle and set aside.
- Cook the Steak: Add the sliced ribeye to the hot griddle. Spread the meat out thinly. Season generously with salt and pepper. Cook, using your spatulas to chop and separate the meat, until it’s browned and cooked through, about 3-5 minutes. Don’t overcook!
- Combine Steak and Onions: Add the cooked onions back to the griddle with the steak. Mix well.
- Add the Cheese: Divide the steak and onion mixture into two portions. Top each portion with provolone cheese slices (or generously squirt with Cheese Whiz).
- Melt the Cheese: Allow the cheese to melt completely, about 1-2 minutes. You can add a splash of water to the griddle and cover with a bowl for faster melting (optional).
- Assemble the Cheesesteaks: Using your spatulas, carefully scoop each portion of steak, onions, and melted cheese into an Amoroso’s roll.
- Serve Immediately: Enjoy your authentic South Philly cheesesteak hot and fresh!
Tips for Cheesesteak Perfection
- Ribeye is Key: Don’t skimp on the ribeye. Its marbling and flavor are essential for an authentic taste.
- Thin Slices are Crucial: Thinly sliced steak cooks quickly and creates a tender, melt-in-your-mouth texture.
- Don’t Overcrowd the Griddle: Cook the steak in batches if necessary to avoid overcrowding, which can lower the temperature and prevent proper browning.
- Cheese Whiz vs. Provolone: It’s a matter of personal preference. Cheese Whiz is undeniably classic, but provolone offers a more sophisticated flavor.
- “Wit” or “Witout”: When ordering in Philly, “wit” means with onions, and “witout” means without.
Conclusion
Congratulations! You’ve just created a genuinely delicious and authentic South Philly cheesesteak. This recipe, using high-quality ribeye steak and traditional methods, will transport you to the heart of Philadelphia. Experiment with different cheese options and toppings to customize your cheesesteak to your liking, but remember the key: quality ingredients and a little bit of Philly pride.
