Philly Cheesesteak Sandwich is one sandwich that people from Philly are passionate about. If you are from Philly, you have a very definite opinion about how these sandwiches should be made. About the only thing, everyone seems to agree that a quality cut of meat is important for a great sandwich.
This is a great way to use up Christmas Dinner’s leftover Rib Roast. It is even yummier when accompanied by a bowl of homemade French Onion Soup.
What I Put in my Philly Cheesesteak Sandwich:
A Philly Cheesesteak Sandwich is my day after Christmas lunch. Farmer Fred and I host Christmas Eve dinner, and Prime Rib is the star of the menu. I cook extra to make sure there is some leftover for a Philly Cheesesteak Sandwich. I cook the prime rib, so it is rare in the middle. This is the part I use for the sandwich. Starting with uncooked super thinly sliced meat is also good for a great sandwich.
This is where I have the most disagreement. A classic Philly Cheesesteak sandwich has cheese whiz (techno cheese). I am not a fan. If you don’t eat techno cheese, you will likely go for provolone on the sandwich. Farmer Fred and I like Swiss Cheese. About 2 ounces of sliced cheese is perfect.
I use what I have on hand. Sweet onions are my favorite, though. However, regular onions are also tasty. Dice them up small, and you will want about 1/2 cup per sandwich.
A Philly Cheesesteak sandwich roll is traditionally a Hoagie (aka grinder) or a hard roll. They all are the same texture but vary in size. My appetite is more on the petite side, so I use the hard rolls.
How to Make a Philly Cheesesteak Sandwich:
- Saute the diced onion in some butter until lightly browned.
- Cut the beef into thin ribbons while the onions are sauteing. Pile the beef onto the onions in the pan. If you are using raw beef, cook the beef to rare before piling it up on the onions. The beef will continue to cook more in the hot pan with the onions and cheese. If you prefer well-done meat, cook the beef to medium doneness before piling it up on the onions.
- Top with the slices of cheese and cover with a lid.
- Turn off the heat and let the heat from the burner and pan heat the steak and melt the cheese.
- While the meat is warming, butter and fry the rolls, fry them buttered side down in a separate frying pan.
- Once the rolls are a toasty brown, add the onions, meat, and melted cheese to the roll.
- Serve immediately.
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- two skillets
- 12 ounces prime rib or steak (340g)
- 2 ounces sliced cheese (100g)
- 1 cup diced onion (150g)
- 2 Italian style Hard Rolls
- 4 tbsp butter(56g)
- The meat should be rare. I use leftover steak or prime rib. It's a great way to use up leftovers. Slice it into thin ribbons.
- Dice the onions and cook in 1 tbsp butter until translucent and lightly browned.
- In the frying pan, separate the onions into two equal portions and pile the meat on top of the onions.
- Add the cheese and cover with a lid. Turn off the heat and let the pan and burner heat the meat and melt the cheese.
- Split the hard rolls in half and butter each half with the rest of the butter.
- Toast the rolls (buttered side down) on medium-high heat in the second frying pan.
- When the rolls are browned add the stack of onions, meat, and melted cheese to ½ of each roll. Cover with the other half and serve with a pickle and fries.