how to make authentic philly cheese steak street style

Introduction

Craving an authentic Philly Cheesesteak, just like you’d find on the streets of Philadelphia? Forget the imitations! This guide will walk you through crafting a truly genuine, mouthwatering cheesesteak experience right in your own kitchen. We’re talking thinly sliced ribeye, perfectly caramelized onions, and melty cheese all piled high on a crusty roll. Get ready to transport your taste buds to the City of Brotherly Love.

Mastering the Philly Cheesesteak: Street Style Secrets

The Essential Ingredients: Building Blocks of Flavor

• Ribeye Steak: This is the star of the show! Look for well-marbled ribeye for maximum flavor and tenderness. Avoid tougher cuts.
• Onions: Yellow onions are the classic choice, offering a sweet and savory counterpoint to the beef.
• Cheese: The age-old debate! Provolone is a popular choice, but Cheez Whiz is undeniably authentic (and surprisingly delicious!). American cheese is also a common and acceptable alternative.
• Rolls: This is crucial! Amoroso’s rolls are the gold standard, but any sturdy, slightly crusty Italian-style roll will do. It needs to be able to hold all the ingredients without falling apart.
• Oil: A neutral oil like vegetable or canola oil is best for cooking.
• Salt & Pepper: Season generously to enhance the flavors.

Preparation is Key: Slicing and Dicing

1. Freezing the Ribeye (Partially): Wrap the ribeye tightly in plastic wrap and freeze for about 30-45 minutes. This makes it much easier to slice thinly.
2. Slicing the Steak: Using a sharp knife or a meat slicer, slice the ribeye as thinly as possible against the grain. Aim for slices about 1/8 inch thick.
3. Chopping the Onions: Slice the yellow onions thinly into half-moons.

Cooking Like a Pro: The Cheesesteak Technique

1. Heat the Griddle or Pan: Use a large, flat griddle or a heavy-bottomed skillet. Heat the oil over medium-high heat until shimmering.
2. Caramelizing the Onions: Add the sliced onions to the hot griddle and cook, stirring occasionally, until they are soft and golden brown, about 10-15 minutes. Season with a pinch of salt and pepper. Remove from the griddle and set aside.
3. Cooking the Steak: Add the sliced steak to the hot griddle in batches, being careful not to overcrowd the pan. Cook for just a minute or two per side, until browned. Use a spatula to chop the steak into smaller, manageable pieces.
4. Combining Flavors: Add the cooked onions back to the griddle and mix them with the chopped steak.
5. The Cheese Melt-Down: Divide the steak and onion mixture into portions. Top each portion generously with your cheese of choice. Allow the cheese to melt completely, covering the meat. You can use a spatula to help fold the cheese into the meat.
6. Assembling the Cheesesteak: Slice the rolls lengthwise, leaving one side hinged. Scoop the cheesesteak mixture into the rolls.
7. Serving Immediately: Serve your authentic Philly Cheesesteaks immediately and enjoy!

Variations and Customizations: Your Cheesesteak, Your Way

• “Wit” or “Witout”: In Philly, you’ll be asked if you want onions “wit” (with) or “witout” (without).
• Peppers: Add sautéed bell peppers (green, red, or a combination) for extra flavor.
• Mushrooms: Sautéed mushrooms can also be a delicious addition.
• Sauce: While not traditional, some people enjoy adding a squirt of ketchup, hot sauce, or even mayo to their cheesesteak.

Conclusion

Making an authentic Philly Cheesesteak at home is easier than you think! With high-quality ingredients and a little bit of practice, you can recreate the iconic street food experience. Don’t be afraid to experiment with variations to find your perfect cheesesteak. Enjoy your culinary journey to Philadelphia!