Wednesday, February 8, 2017

Authentic Philly Cheesesteak

  • 1 ribeye steak 6 to 8 ounces (shaved thin)
  • 1/2 onion
  • 4 oz cheese whiz
  • 1 hoagie roll
  • 1 salt & pepper

How to Make It

  • Your local butcher can shave the steak thin when you purchase it.
  • Break up shave steak well and season generously with salt and pepper. Set aside for a few minutes.
  • Preheat large pan over medium heat with 2 tablespoons of oil.
  • Cut onion into thin wedges. Saute in preheated pan until the onions are soft and brown (carmelized). This may take 12 to 15 minutes. When done remove from pan.
  • With a paper towel quickly wipe down the cooking pan. And add a tablespoon or so of cooking oil. Then turn the heat up to medium-high.
  • When the pan is hot add the shaved steak. Season with salt again.
  • With a large spatula keep the steak moving as it cooks (this will happen very quickly).
  • When the meat is mostly cooked (just a little pink left) add the onions back to the pan. Continue cooking until the meat is fully cooked.
  • When fully cooked place on a hoagie roll.
  • In a microwave safe container heat the cheese whiz for 10 seconds (only). Stir and heat for 10 seconds again.
  • Top cheese steak with cheese whiz and enjoy.
  • Note:** You can use provolone cheese in place of the cheese whiz. Just add to the top of steak in the pan and let melt before putting on the hoagie roll.
  • Side serving suggestion
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