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2024-11-18 04:39:12
Philly Cheesesteak
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By Kia Damon Updated Feb. 9, 2024
It’s hard to imagine that anything could be divisive about a sandwich of sautéed beef, crisp-edged onions and oozy cheese, but the Philly cheesesteak’s origin and ingredients are hotly contested in the city of brotherly love. Variations abound, but the standard is made with thinly sliced rib-eye (although you can also find it made with more affordable brisket). In this recipe, either cut of beef can be used, and using presliced meat, commonly found in the freezer section at Asian markets, is a smart short-cut. The tender meat is topped with sweet, nearly caramelized onions and a blanket of sharp Provolone, or Cheez Whiz, the bright yellow cheese sauce, spooned over the top.
It’s hard to imagine that anything could be divisive about a sandwich of sautéed beef, crisp-edged onions and oozy cheese, but the Philly cheesesteak’s origin and ingredients are hotly contested in the city of brotherly love. Variations abound, but the standard is made with thinly sliced rib-eye (although you can also find it made with more affordable brisket). In this recipe, either cut of beef can be used, and using presliced meat, commonly found in the freezer section at Asian markets, is a smart short-cut. The tender meat is topped with sweet, nearly caramelized onions and a blanket of sharp Provolone, or Cheez Whiz, the bright yellow cheese sauce, spooned over the top.
Ingredients
- 2 pounds frozen, pre-sliced rib-eye or brisket, or fresh, very thinly sliced (see Tip 1)
- 3 tablespoons neutral oil, such as vegetable, plus more as needed
- 2 medium yellow onions, thinly sliced
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 12 slices Provolone or 1 cup Cheez Whiz (see Tip 2)
- 4 (8-inch) hoagies
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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