I’ll be the first to admit I don’t know the first thing about the authentic Philly cheesesteak experience.
My boyfriend, thankfully, is an expert in the topic having grown up not too far from downtown Philly in Wilmington, Delaware. And boy am I eager to learn.
He was insistent on a few things – namely that the beef must be sliced as thin as possible, and the cheese be gooey. Too much liquid would lead to soggy, undesirable buns. And the only rolls you are allowed to use are called Amoroso’s Rolls. Unable to get my hands on those rolls here in D.C., I settled for Portuguese rolls I found at the Whole Foods bakery. They have an airy, crisp crust and fluffy inside.
The exact response I received when I asked about a suitable substitute roll –
Well if it’s on an Amoroso Roll, you don’t need to worry about it getting soggy.
Alright. I get the point.
If you have a Taylor Gourmet in your vicinity, know that he ardently vouches for their Philly Cheesesteaks when he needs his fix.
To accompany the beef? Well, peppers are a no-no. Sautéed white onion, only. That, and no Cheeze Whiz – a misconception, apparently. Kraft Singles it is. And lots, lots of it.
But, I couldn’t leave well enough alone. So I added Worcestershire sauce and fresh garlic to this – I wanted their flavor profile here to up the savoriness factor.
My favorite part about this sandwich are the proportions. The sliced ribeye dominates, but the cheesy Kraft Singles glue the beef, onions and garlic together in a magical way. I couldn’t ask for a yummier, oozier sandwich.
How did he do, Philly cheesesteak aficionados? Is this as authentic as it gets? 😊
I N G R E D I E N T S
Makes 2 sandwiches.
- 2 hoagie rolls of your choosing
- 3 / 4 pound boneless ribeye, sliced very thin
- 1 / 2 medium onion, sliced thinly in half moons
- 3 garlic cloves, minced
- 4 Kraft American Single slices (yellow or white, but white is preferred)
- 1 teaspoon Worcestershire sauce
- 1 / 2 teaspoon garlic powder
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon black pepper
- 1 tablespoon butter
D I R E C T I O N S
- Melt the butter in a skillet. Add the onions and sautee for about 10 minutes on medium-low heat until translucent. After 10 minutes, add the garlic and continue to sautee for an additional 5 minutes.
- Remove the vegetables from the skillet and set aside for later. In the same pan, add the sliced beef, salt, pepper, garlic powder and Worcestershire sauce. Brown on medium heat for 5 to 7 minutes, until the meat is cooked through and almost all of the liquid is evaporated.
- Off the heat, add the Kraft Singles and the onion and garlic mixture, stirring until the Kraft Singles begin to melt into the beef and vegetables. This should only take 1 to 2 minutes.
- Distribute the beef topping evenly on the rolls, smushing down to adhere the filling to the bread.
- Serve hot.