American by KitchenFeed
Philly Cheesesteak
Prep 20 min
Cook 25 min
Total 45 min
Serves 4 Steps
Step-by-step
1 Freeze the steak for 35 to 45 minutes to firm it up for slicing. 2 Slice the steak as thinly as possible against the grain. 3 Mound the meat and chop it coarsely 15 to 20 times with a knife. 4 Season the meat with ¾ teaspoon salt and ½ teaspoon pepper. 5 Preheat the oven to 400°F with a rack in the middle position. 6 Open the rolls, arrange face-up on a baking sheet, and toast until lightly browned, 5 to 8 minutes; cover to keep warm. 7 Heat 1 tablespoon oil in a large cast iron or nonstick skillet over medium-high heat until shimmering. 8 Add the onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until softened and golden, 10 to 12 minutes. 9 Stir in the vinegar, then transfer the vegetables to a large plate. 10 Wipe the skillet clean and heat another tablespoon of oil over high heat until almost smoking. 11 Add half the meat in an even layer and cook undisturbed until well browned, about 2 minutes. 12 Stir and cook until no longer pink, about 1 minute more; transfer to the plate with the vegetables using a slotted spoon. 13 Cook the remaining meat the same way, adding more oil only if needed. 14 Return the first batch of meat and the vegetables to the skillet and add the American cheese. 15 Stir constantly until heated through and the cheese is melted and evenly distributed, about 1 minute. Notes Oven at 400°F just for toasting the rolls. Plan an extra 35–45 minutes to partially freeze the steak (skip by asking the butcher for shaved steak). Ribeye can replace sirloin; the vinegar brightens the onions and peppers.
Photo: ZhengZhou · Wikimedia Commons · CC BY-SA 4.0
Source: Once Upon a Chef
