For years, I have tried to make that ‘perfect’ cheesesteak for him. And for years, I have failed. But, if you first don’t succeed – try again, right?
Well try again I did. And again, and again, and again. I’m kind of embarrassed of how long it took me to come up with ‘the perfect Philly cheesesteak because of how easy it ended up being.
The first secret to the perfect philly is the meat. You need very thinly cut ribeye steak. I’m so blessed to have a stand-alone butcher shop in the tiny town that I live in, so I have my butcher cut my ribeye in thin slices with his meat slicer. If you have a butcher who does this, having him cut it for you would be the easiest option. You can do it at home without a meat slicer by partially freezing your ribeye – and slicing it as thin as you can get it using a sharp knife.
You are also going to need your cheesesteak fixin’s – sliced onion, bell pepper, & mushrooms. You can saute it all up together in a little bit of butter, or you can do it separately for those who don’t like certain toppings.
Saute up your meat too – on high heat, for just a couple of minutes. It won’t take long for it to cook. I use the same pan that I used for the veggies – it makes me feel green. Salt & pepper -or- steak seasoning to taste.
Wipe out the pan you just used & heat it on medium/low heat. Place some of the sliced & cooked ribeye on each side of the skillet & top with the cheesesteak fixings of your choice, then top with 3-4 slices of Provolone cheese. Let sit for a couple of minutes to allow the cheese to melt.
And, here’s the second secret in the perfect Philly cheesesteak. It’s all in how you roll it.
You need to roll it very tightly, squeezing with your hands. The rolled up cheesesteak should be a lot smaller than when you started.
Because it’s a philly cheesesteak, and that’s the way it rolls. (sorry, couldn’t resist)
Unwrap the best Philly cheesesteak you’ve ever had & proceed to stuff your face.
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