Simply Wanderfull
If you’re craving the savoury, mouthwatering delight of an authentic Philly Cheese Steak, you’ve come to the right place. Marinated beef, sautéed onions and bell peppers, and gooey, melted provolone cheese, all nestled in a perfectly toasted hoagie roll. It is so satisfying! I love to make a beef au jus to spoon over the top just before serving. This is an easy recipe provided you follow a few important steps.
Serve the Philly cheese steaks with a fresh mediterranean salad or some smashed potatoes.
where did the philly cheesesteak originate?
The Philly Cheese Steak originated in Philadelphia, Pennsylvania. The iconic sandwich was created in the 1930s by Pat and Harry Olivieri, who owned a hot dog stand. According to the story, Pat Olivieri decided to make something different for lunch one day and threw some beef from the butcher onto the grill. He put the cooked beef on an Italian roll and topped it with onions. A passing cab driver caught a whiff and asked for his own sandwich. The new creation quickly gained popularity, leading Pat to open Pat’s King of Steaks, which still operates today.
What is the best beef to use?
Cooking up the philly cheese steak is easy, however the real trick is to get the right beef! For the best results, the beef must be very, very thinly sliced. The beef will just melt and shred easily when it is cooking if you can get it really thin. The best way to achieve this is by asking your butcher to slice it on a deli slicer. The butcher said that it is almost impossible to slice the meat on your own that thin for the best results. The butcher used a small beef roast and sliced it super thin on the deli slicer. If it is not possible for a butcher to slice the beef for you, the best cut of beef for a Philly Cheese Steak is ribeye.
Ribeye is preferred because it is well-marbled, which means it has a good amount of fat distributed throughout the meat, making it tender, juicy, and flavorful when cooked. Another good option is top sirloin. Top sirloin is a bit leaner but still tender and flavorful when sliced thinly. Both cuts provide the right texture and taste that are essential for an authentic Philly Cheese Steak.
Tips for Slicing the Beef
Slicing ribeye thinly for a cheesesteak can be a bit tricky, but here are some helpful tips to make it easier:
Partially Freeze the Ribeye:
- Place the ribeye in the freezer for about 30-45 minutes until it is firm but not completely frozen. This makes the meat easier to slice thinly without it squishing or tearing.
Use a Sharp Knife:
- A very sharp knife is essential for making clean, thin slices. A long, sharp slicing knife or a chef’s knife works best.
Slice Against the Grain:
- Identify the direction of the muscle fibers in the meat (the grain) and slice perpendicular to them. Slicing against the grain results in more tender bites.
Angle Your Knife:
- Hold your knife at a slight angle to create wider, thinner slices, which will cook quickly and evenly.
Keep It Cold:
- If the meat starts to warm up and become difficult to slice, place it back in the freezer for a few minutes to firm it up again.
Use a Mandoline or Meat Slicer:
- If you have a mandoline slicer or a meat slicer, these tools can help achieve uniform, thin slices quickly and easily.
Practice Patience:
- Take your time while slicing to ensure each piece is thin and even. Rushing can result in thicker, uneven slices.
Ingredients For Philly Cheese Srteak
Here’s a list of ingredients that you will need to make your Philly Cheese Steak for 4 sandwiches:
Ingredients:
- 1-2 lb beef roast (ribeye or top round preferred)
- 1 large onion, thinly sliced
- 1 large red or green bell pepper, thinly sliced (optional)
- Sub buns or hoagie rolls
- Provolone Cheese, shredded
The Marinade
The butcher told me it wasn’t necessary to marinate the meat, however I thought it could only get better with a delicious marinade. I marinated the meat for 2 hours before I cooked the beef and think it could be even better if I marinated it longer. So, before I forget how I made the marinade here’s how it went:
Ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce or Tamari
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tbsp. granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions:
Prepare the Marinade:
- In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar until well combined.
- Add the brown sugar and stir until it is fully dissolved.
- Stir in the garlic, onion powder, smoked paprika, black pepper, red pepper flakes (if using), dried oregano, and dried thyme. Mix until all the ingredients are well incorporated.
Marinate the Beef:
- Place your beef (ribeye or sirloin, thinly sliced) into a large resealable plastic bag or a shallow dish.
- Pour the marinade over the beef, ensuring all pieces are well coated.
- Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 2 hours, or up to overnight for more intense flavour.
How To Make A Simple Beef Au Jus
Adding a beef au jus on top of your Philly cheese steak is just downright heavenly. It’s even better using a recipe that doesn’t call for beef drippings. Here is a quick recipe for a simple beef au jus, and believe me I think its worth the time making it as it adds flavour and the beef is juicier.
Beef Au Jus Recipe
Ingredients:
- 2 cups beef broth or beef stock (preferably low-sodium)
- 1/4 cup red wine (optional, for depth of flavor)
- 1 tsp. Worcestershire sauce
- 2 tbsp. onion, finely chopped
- 1 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoons butter
Instructions:
Prepare the Base:
- In a medium saucepan, melt the butter over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Incorporate the Liquids:
- Stir in the red wine (if using) and cook for 2-3 minutes, letting it reduce slightly.
- Add the beef broth or stock, Worcestershire sauce, soy sauce, bay leaf, dried thyme, and dried rosemary. Stir to combine.
Simmer:
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld together. Stir occasionally.
Thicken:
- If you wish to thicken the au jus a bit, you can mix 1 tbsp. of flour with 1 tbsp. of water and then add it to the au jus. Alternatively I like to mix 2 tsp. of Trio Gravy Mix with 2 tsp. water and then add that to the au jus. It thickens just a bit and adds a more depth of flavour.
Putting it all together
So now that you have your meat marinated, your onions and peppers chopped, your provolone cheese is shredded and your au jus is made, its time to fire up the grill!
I absolutely love my stand up Weber Griddle Grill. It works well for making the Philly cheese steaks because you can have everything going all at once.
Steps For Grilling:
- Set one side of your griddle to medium high heat. Add olive oil and add your marinated meat to the griddle grill. Cook until is is no longer pink.
- Set the middle burner to medium heat. Add olive oil, peppers, and onions. Cook until the onions are translucent and peppers are softened.
- Blend the meat and onion/pepper mix together.
- Slice your buns down the middle and toast the buns until nice and golden.
- To serve: Add the beef mixture to your bun. Top with shredded provolone cheese and finish with a spoonful of the beef au jus and serve immediately.
Let's Make it Together!
Ultimate Philly Cheese Steak Recipe
Ingredients
Philly Cheese Steak Ingredients
- 2-3 lb. beef roast ribeye or top round preferred
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced (optional)
- Hoagie buns or crusty sub buns
- Provolone Cheese Slices
Beef Marinade Ingredients:
- 1/4 cup olive oil
- 1/4 cup soy sauce or Tamari
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tbsp. granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for a bit of heat
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
For The Marinade:
- In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar until well combined.
- Add the brown sugar and stir until it is fully dissolved.
- Stir in the garlic, onion powder, smoked paprika, black pepper, red pepper flakes (if using), dried oregano, and dried thyme. Mix until all the ingredients are well incorporated.
- Place your beef (ribeye or sirloin, thinly sliced) into a large resealable plastic bag or a shallow dish.
- Pour the marinade over the beef, ensuring all pieces are well coated.
- Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 2 hours, or up to overnight for more intense flavour.
To Prepare The Philly Cheese Steaks
- In a skillet or on the griddle, add another tablespoon of vegetable oil.
- Add the thinly sliced beef to the skillet in a single layer. You may need to do this in batches to avoid overcrowding.
- Cook the beef until it is browned, about 4-5 minutes
- Heat 1 tbsp. of olive oil in a large skillet or griddle over medium high heat. Sauce the onions and peppers until soft and caramelized, about 8-10 minutes.
- Blend the beef, onions and peppers together and continue cooking for 3-5 minutes.
- Toast up some hoagie buns and then add the beef, cheese and some of the beef au jus over top and enjoy!
Easy Beef Au Jus Recipe
Ingredients
- 2 cups beef broth or beef stock preferably low-sodium
- 1/4 cup red wine optional, for depth of flavor
- 1 tsp. Worcestershire sauce
- 2 tbsp. onion finely chopped
- 1 cloves garlic minced
- 1 tablespoon soy sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoons butter
Instructions
- Prepare the Base:
- In a medium saucepan, melt the butter over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Incorporate the Liquids:
- Stir in the red wine (if using) and cook for 2-3 minutes, letting it reduce slightly.
- Add the beef broth or stock, Worcestershire sauce, soy sauce, bay leaf, dried thyme, and dried rosemary. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld together. Stir occasionally.
- Thicken:
- If you wish to thicken the au jus a bit, you can mix 1 tbsp. of flour with 1 tbsp. of water and then add it to the au jus. Alternatively I like to mix 2 tsp. of Trio Gravy Mix with 2 tsp. water and then add that to the au jus. It thickens just a bit and adds a more depth of flavour.
Let's Eat!
I hope this Philly Cheese Steak recipe brings the authentic taste of Philadelphia right to your kitchen.
Whether you’re a seasoned cook or trying this classic for the first time, the combination of tender beef, melty cheese, and sautéed veggies is sure to be a hit.
I would love to hear your feedback or any twists you put on this beloved sandwich. Please leave your comments below and share your experience. Enjoy every delicious bite, and happy cooking!
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