one pan philly cheese steak recipe street style

Introduction

Craving a classic Philly cheesesteak, but don’t want the hassle of multiple pans? This one-pan Philly cheesesteak recipe delivers authentic street-style flavor with minimal cleanup. Imagine tender, thinly sliced steak, caramelized onions and peppers, all smothered in melted provolone, nestled in a soft roll. Sounds amazing, right? Let’s get cooking!

One-Pan Philly Cheesesteak: The Ultimate Guide

What You’ll Need: The Ingredients

Here’s a breakdown of the ingredients to create the perfect Philly cheesesteak:

• Steak: Ribeye is the traditional choice for its marbling and flavor. But thinly sliced sirloin or even shaved steak works well too. Aim for about 1 pound.
• Onions & Peppers: Yellow onions and bell peppers (green, red, or a mix) provide the classic savory-sweet balance.
• Cheese: Provolone is the go-to cheese for a Philly cheesesteak. White American cheese is another popular option. Avoid cheddar for an authentic taste.
• Rolls: Amoroso’s rolls are considered the gold standard, but any soft, sturdy hoagie or sub roll will work.
• Oil: A high-heat oil like vegetable or canola oil is essential for searing the steak.
• Seasoning: Salt, black pepper, and a pinch of garlic powder are all you need.

Step-by-Step Instructions: From Prep to Plate

1. Prep the Ingredients: Thinly slice the steak against the grain. Slice the onions and peppers into strips. Have your cheese ready.
2. Sear the Steak: Heat the oil in a large cast iron skillet or heavy-bottomed pan over high heat until shimmering. Add the steak in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side, until browned.
3. Cook the Vegetables: Remove the steak from the pan and set aside. Add the onions and peppers to the same pan and cook until softened and caramelized, about 8-10 minutes.
4. Combine and Cheese: Add the steak back to the pan with the onions and peppers. Mix everything together. Create separate “piles” within the pan, and top each pile generously with provolone cheese.
5. Melt the Cheese: Cover the pan with a lid or place it under the broiler (watching carefully!) until the cheese is melted and bubbly.
6. Assemble the Cheesesteaks: Slice the rolls open and scoop a generous portion of the steak, onions, peppers, and cheese into each roll.
7. Serve Immediately: Enjoy your homemade one-pan Philly cheesesteak while it’s hot and delicious!

Tips for the Perfect Philly Cheesesteak

• Thinly Sliced Steak is Key: The thinner the steak, the more tender it will be. If you can’t find pre-sliced steak, partially freeze the steak before slicing it yourself.
• Don’t Overcrowd the Pan: Overcrowding lowers the pan temperature and prevents the steak from browning properly. Work in batches if necessary.
• Caramelize Those Vegetables: Taking the time to properly caramelize the onions and peppers adds depth of flavor.
• Use Quality Rolls: A good roll is essential for a great cheesesteak. Choose a roll that is soft but sturdy enough to hold all the filling.
• Get Creative with Toppings (Optional): While not traditional, you can add toppings like mushrooms, hot peppers, or a drizzle of cheese sauce.

Variations & Substitutions

• Chicken Cheesesteak: Substitute thinly sliced chicken breast for the steak.
• Cheese Sauce Cheesesteak: Top with a creamy cheese sauce instead of provolone slices.
• Spicy Cheesesteak: Add a pinch of red pepper flakes or chopped jalapeños for a kick.
• Low-Carb Option: Serve the steak and vegetable mixture over a bed of lettuce instead of in a roll.

Conclusion

This one-pan Philly cheesesteak recipe is a simple and delicious way to enjoy a classic street food favorite at home. With just a few simple ingredients and easy-to-follow instructions, you can create a restaurant-quality cheesesteak that’s sure to impress. So ditch the multiple pans and get ready to savor the authentic flavor of a Philly cheesesteak, all in one pan!