cheesesteaks

and why you can make great ones outside of philly

There’s this age-old debate among East Coasters — they believe the only reason a cheesesteak tastes good in Philly or New Jersey is because of the water. They feel the same way about New York pizza. They claim the water is magical and it has this perfect hardness level that turns your average bread or pizza dough into something superior. They are wrong.

There have been experiments dedicated to debunking this myth, meaning it’s entirely possible to use whatever water you want, as long as you know what you’re doing. Technique wins every time.

Enough about the bread, we are focusing on the interior of the cheesesteak today.

things to know

feeds: 4
takes about: 25 minutes

required tools

• chef’s knife, or something that slices thinly (I used the breville paradice 9)

• cutting board

• griddle or large cast iron skillet

• spatula

ingredients

• 4 hoagie rolls (I used Martin’s, but bolillos are a great option as well. I’ve also bribed sandwich shops before)

• 2 lbs ribeye (half frozen)

• 8 slices provolone (or cooper sharp if you have it)

• 1 yellow onion (optional)

• bell peppers (optional)

• mushrooms (optional)

• 1 tbsp calabrian chiles, minced (optional)

• salt and pepper

• seasoned salt (optional)

for a visual, watch the video here.

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instructions

1. prep the steak
   two options here. if the steak is thawed, put it in the freezer 30 minutes before cooking. alternatively, if it’s frozen, thaw it about halfway. if you watch the video above, you should be able to get a feel for the texture we are looking for. if it’s half frozen, it’s much easier to slice. i ran mine through a food processor on slice mode, but you can slice by hand if that’s easier. we want it THIN.

2. saute onions, and peppers + mushrooms if using
   a lot of cheesesteaks are typically just meat and cheese, unless you specifically add other things. onions are a must for me. in a pan over medium heat, sauté onions, peppers, and mushrooms and set aside. i also like to add calabrian chiles.

3. cook the steak

   heat your griddle over medium-high heat and, in batches, sprinkle meat on griddle and sear. sprinkle with salt, pepper, and seasoned salt if using. do not disturb it for at least 2-3 minutes so it browns up and gives a nice texture. once browned, stir and add onions, peppers, mushrooms. form into a bun-sized pile of beef.

4. cheese

   top the meat with at least two slices of cheese, and place the bun on top to steam. once cheese starts to melt, slide a metal spatula underneath it. flip and serve.

   if i missed anything or you have questions, let me know below!