Philly Cheesesteak
I’ve been a fan of the Philadelphia Eagles American football team for almost 30 years now. When I finally got to visit the city I finally tried the famous cheesesteak for myself and fell in love with the melt in the mouth experience. Little wonder it is celebrated across America. This recipe derives from a bit of research into what makes it taste quite so good, and is pretty authentic, even down to cooking it on a flat hotplate. I used a thick bottomed oven tray on the hob and it worked perfectly.
Step 1 - prep the ingredients
Put the steak in the freezer for 30 min prior to starting (this makes slicing easier)
Finely dice the onion
Split and butter the sub rolls
Finely slice the steak across the grain into thin strips then season
Step 2 - cook it up, hotplate style
Heat a thick bottomed oven tray on the large hob ring and add a large knob of butter
Fry the onion until evenly crispy and then put to one side
Add the steak strips and keep moving them until they are cooked through
Meantime toast the top of the sub rolls under the grill
Create piles of meat on the hotplate for each roll and put the cheese on top to melt, then scatter the onions over the top
Once a gorgeous melty mess, transfer the pile to the toasted side of the sub roll and serve
Top Tip: try different cheese versions: Provolone is a classic, or Cheez Whiz; as well as other extra ingredients such as fried mushrooms or jalapenos.
with Cheez Whiz and mushrooms
Ingredients
200g Rib eye steak
1 large onion
2 sub style rolls (authentically ‘Hoagies’)
Butter
100g Raclette cheese (shavings)
