Philly Cheesesteak — South Philly Classic

Overview

This video provides a detailed guide to making an authentic South Philly Cheesesteak, focusing on proper preparation of the ribeye and caramelized onions. Expert chefs share their methods for achieving the perfect texture, flavor, and assembly, including various cheese options and serving tips. Viewers will learn how to craft a classic cheesesteak from scratch, ensuring a delicious and genuine experience.

Ingredients

• 1.5 pounds boneless ribeye
• 4 long hoagie rolls, 8 inches each
• 2 medium yellow onions
• 2 tablespoons canola oil
• 0.5 teaspoon salt (for onions)
• 1 teaspoon kosher salt (for beef)
• 0.5 teaspoon cracked black pepper (for beef)
• 8 ounces Cheez Whiz (optional)
• 6 slices white American cheese (optional)
• 4 ounces Provolone (optional)

Instructions

1. Place 1.5 pounds (680 grams) of boneless ribeye in the freezer for 30 minutes to stiffen.
2. Slice the stiff ribeye paper-thin, 2 millimeters (1/16 inch) against the grain with a sharp knife.
3. Warm 4 long hoagie rolls in a 350°F (175°C) oven for 60 seconds, then slice three-quarters of the way through lengthwise so they open like a hinge.
4. Slice 2 medium yellow onions into half-moons 1/4 inch (6 millimeters) thick.
5. Heat 1 tablespoon of canola oil on a flat-top griddle at 375°F (190°C).
6. Lay the sliced onions on the griddle and sweat for 4-5 minutes, stirring twice, until soft, translucent, and deep amber sweet. Lightly salt with 0.5 teaspoon salt and push them to the cool side of the griddle.
7. Increase griddle heat to 400°F (205°C). Add 1 tablespoon of canola oil to the hot side.
8. Lay the cold sliced ribeye down in one even layer on the hot griddle. Within 30 seconds, it will start to sizzle. Using two metal spatulas, chop through the beef across both directions for 2 minutes, breaking it into rough small pieces.
9. Season the beef with 1 teaspoon of kosher salt and 0.5 teaspoon of cracked black pepper. Continue cooking for a total of 3-4 minutes until the beef loses its pink, then pull it immediately.
10. For Cheez Whiz, gently warm 8 ounces (225 grams) in a small pan to 140°F (60°C). For American or Provolone, lay 6 slices of white American cheese (170 grams) or 4 ounces (115 grams) of Provolone directly on the chopped beef on the griddle until melted into the meat in about 45 seconds.
11. Mound the chopped beef and caramelized onions together with spatulas right on the griddle into a roll-shaped log, about 10 ounces (280 grams) per sandwich.
12. Slide the spatulas under the log and lift it into the open warmed hoagie roll in one motion.
13. If using Cheez Whiz, pour 2 ounces (60 grams) of warm Whiz straight down the center of the beef. Close the roll.
14. Serve immediately on brown butcher paper. Eat within 5 minutes while the roll is crisp and the cheese is molten, with an internal temperature of 160°F (70°C).

In this video

• Boneless ribeye should be placed in the freezer for exactly 30 minutes to make it stiff, not frozen, before slicing.
• Slice the stiff ribeye paper-thin, 2 millimeters (1/16 inch) against the grain, so it cooks in about three minutes.
• Long hoagie rolls, 8 inches (20 centimeters) each, should have a soft inside and a thin crackly crust, warmed for 60 seconds at 350°F (175°C).
• Two medium yellow onions, sliced into half-moons 1/4 inch (6 millimeters) thick, are cooked on a 375°F (190°C) griddle.
• Sweat the onions in 1 tablespoon of canola oil for 4-5 minutes, stirring twice, until soft, translucent, and deep amber sweet, then salt lightly.
• Cook the cold sliced ribeye in a single layer on a 400°F (205°C) griddle, chopping it for 2 minutes until it loses its pink, which takes 3-4 minutes total.
• Classic cheese options include 8 ounces (225 grams) of gently warmed Cheez Whiz, six slices of white American cheese (170 grams), or 4 ounces (115 grams) of Provolone.
• Mound 10 ounces (280 grams) of chopped beef and caramelized onions together into a roll-shaped log on the griddle for each sandwich.
• Slide the assembled meat and onions into the warmed, hinged hoagie roll in one motion.
• Serve the cheesesteak immediately on brown butcher paper and eat within 5 minutes while the internal temperature is 160°F (70°C).

Frequently asked questions

How should ribeye be prepared for a Philly Cheesesteak?

Place 1.5 pounds (680 grams) of boneless ribeye in the freezer for 30 minutes until stiff, then slice it paper-thin (2 millimeters or 1/16 inch) against the grain with a sharp knife.

What type of roll is used for an authentic Philly Cheesesteak and how is it prepared?

Use four long hoagie rolls, 8 inches (20 centimeters) each, with a soft inside and thin crackly crust. Warm them in a 350°F (175°C) oven for 60 seconds, then slice three-quarters of the way through lengthwise.

How are the onions cooked for a classic Philly Cheesesteak?

Two medium yellow onions, sliced 1/4 inch (6 millimeters) thick, are sweated in 1 tablespoon of canola oil on a 375°F (190°C) griddle for 4-5 minutes until soft, translucent, and deep amber sweet. They are then lightly salted.

What are the traditional cheese options for a Philly Cheesesteak?

The classic choices are 8 ounces (225 grams) of gently warmed Cheez Whiz, six slices of white American cheese (170 grams) melted directly on the meat, or 4 ounces (115 grams) of Provolone.

What is the proper way to assemble and serve a Philly Cheesesteak?

Mound 10 ounces (280 grams) of chopped beef and onions into a log on the griddle, then slide it into the opened warmed hoagie roll. If using Whiz, pour 2 ounces (60 grams) down the center. Serve immediately on brown butcher paper and eat within 5 minutes.