Philly cheesesteak sandwiches are one of the most simple but delicious sandwiches you will come across. In Philly, there seems to be two most popular cheeses to use which is either provolone or cheese whiz. The light flavor of provolone doesn’t overpower the other ingredients while adding a nice cheese pull. The savory flavor from the cheese whiz makes it so that you don’t even need to season the steak. After trying both, I have found that the correct answer is to actually add provolone and cheese whiz together.
What type of bread?
You will want to find something similar to hoagie roll for your Philly cheesesteak. The key is to get a bread that is soft enough to hold the meat without breaking apart. I used a soft baguette – the same ones used for banh mi.
Type of beef in Philly cheesesteak
I use pre sliced thin beef rolls which I buy from my Asian grocery store. They are usually located in the frozen section and defrost very quickly. You can slice your own from a steak but in my opinion, it’s difficult and unnecessary.
- 1 lb thin sliced beef
- 1½ yellow onions
- 6 slices provolone cheese
- ½ cup cheese whiz
- 2 soft baguette
- Give your onions a dice.1½ yellow onions
- Heat up a large cast iron pan over high add 1 tbsp of oil and add the onions.
- Cook for 3 minutes until slightly browned then set aside.
- Heat the pan back up on high heat and add 1 tbsp of oil along with your thin sliced beef rolls.1 lb thin sliced beef
- Once cooked through (about 5 minutes), mix in the onions, lay on provolone cheese, and cover until cheese is melted.6 slices provolone cheese
- Place your cheese whiz into a pot and melt over low heat.½ cup cheese whiz
- Take your soft baguettes, cut off 1 inch on each side of the bread (optional)2 soft baguette
- Cut in half horizontally, but make sure you don't cut it all the way through. We just want to hollow out the bread on the inside.
- Scoop your meat with the melted cheese into the bread.
- Pour over cheese whiz.
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