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Philly cheesesteak

• Gurdeep Loyal

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Makes 4 large sandwiches

Easy

Prep: 25 mins

Cook: 30 mins

plus freezing

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The iconic sandwich of Philadelphia has had a revival. Make your own with ribeye steak, pickled chilli peppers, two types of cheese and more

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Philadelphia is experiencing something of a culinary renaissance, with some of the best chefs in the US now based there, along with a large African American and south-east Asian diaspora leaving their own delicious marks on the city’s culinary scene. With this, the iconic sandwich of Philadelphia, the Philly cheesesteak, has had a revival. There are a handful of Philly cheesesteak institutions that are worth a visit: Pat’s and Geno’s being the most popular with tourists, Jim’s on South Street and Uncle Gus’ Steaks in Reading Terminal Market being popular with locals, and the viral Angelo’s Pizzeria serving up some of the best cheesesteaks around because of how it seasons its meat. The main decisions to make with ordering one is ‘wit or witout’, which refers to onions. Then, there are cheese options to choose from: provolone, American jack, cheddar and bright orange Cheez Whiz being the most popular. Then, there are toppings and condiments to pick: green peppers, ‘long hot’ chilli peppers, ketchup, relish, mustard and Lucifer’s hot pepper powder being some of the top picks. This recipe amalgamates them all!

Philly cheesesteak recipe

Ingredients

Nutrition

• 450g ribeye steak

• 2 large white onions

• 2 medium green peppers

• 2 tbsp olive oil

• pinch of sugar

• 8 pickled chilli peppers

  plus 3 tbsp of brine from the jar

• 2 tsp onion powder or granules

• 4 slices of provolone or mozzarella

• 4 slices of mature cheddar

TO SERVE

• 4 torpedo or submarine rolls
• American mustard
• tomato ketchup or relish

Nutrition: per serving

• kcal742
• fat36g
• saturates16g
• carbs58g
• sugars9g
• fibre7g
• protein43g
• salt4.9g

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Method

• step 1

  Put the steaks into freezer bags or containers, then freeze for 45 mins-1 hr or until firm.

• step 2

  Meanwhile, chop the onions and peppers into thin slices. Heat 1 tbsp of oil in a large deep frying pan over a medium heat, then cook the onions and peppers with a pinch of salt and sugar for 10 mins until beginning to soften and caramelise. Add a splash of water, then cover with a lid and cook for another 5 mins. Remove the lid, add the brine, then cook for 5 mins until completely softened. Remove to a bowl.

• step 3

  Using a very sharp knife, carefully slice the frozen steak into very thin, short strips. Put the meat into a bowl, then season with the onion powder and 1 tsp each of salt and black pepper. Mix well and leave for 10 mins. Heat 1 tbsp of oil in the pan used for the onions over a medium-high heat. Fry the steak for 5-6 mins or until just starting to crisp, then stir the cooked onions and peppers into the pan. Cook for 2 mins.

• step 4

  Arrange the mixture in the pan into four rectangular piles roughly the size of the rolls. Layer a slice each of provolone and cheddar over the top of each pile (this can be done in batches if needed). Splash a little water into the pan, cover with a lid and steam for 1-2 mins or until the cheese has melted.

• step 5

  Toast the rolls, then spread liberally with mustard and ketchup on each side. Fill with the cheesy steak and garnish with whole pickled chilli peppers to serve.

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Authors

Gurdeep Loyal

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