Philly Cheese Steak

There are ‘tings that just make sense.

Steelers Football on Sunday.

Mondays in the office are rough.

Thursdays make awesome Happy Hours.

…and Philly Cheese Steaks

Now there are HUGE arguments as to the type of cheese that goes on these things.  Some say that liquidy yellow cheese, some say just mozzarella, some say cheddar.  I’ve been to Philadelphia a bunch of times and have tried these at multiple places from the guy selling them out of a cart on the side of a street, to local Mom & Pop places to fancy schmancy restaurants.  All were equally good and all had their own style of making them including their own cheese preference.

For me I loved the flavors of provolone and fontina when melted together.  To me, that made sense.  For you, use what you like but my advice is to stick with those cheeses that get all melty and gooey.

Philly Cheese Steak

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• Author: The Kitchen Whisperer

Ingredients

• 2 pounds eye of round steak, partially frozen
• 1/2 of a large yellow onion, sliced into 1/4” rings
• 8–10 large button mushrooms, sliced into 1/4” slices
• 2 tablespoon extra virgin olive oil
• 2 tablespoon butter, plus more for the buns
• 1 1/2 teaspoon kosher salt
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup water
• 4 6” Soft ‘n Chewy Hoagie Rolls or Ciabatta buns
• 4 slices Provolone cheese
• 4 slices Fontina cheese

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Instructions

1. Using a very sharp knife, slice the meat against the grain in 1/4” slices. Having it partially frozen will make it easier to cut.
2. Place the strips of beef on a plate and season with 1 tablespoon salt and 1 teaspoon pepper. Allow to sit out for at least 30 minutes or until the beef is at room temperature.
3. While you’re waiting on the steak, slice the buns in half lengthwise and butter the insides (about 2 teaspoon per side).
4. Place the buns on a cookie tray, buttered sides facing up.
5. minutes before you’re ready to cook the beef, place the oil and butter in a large stainless steel skillet and heat over medium-high.
6. When the butter starts to bubble add in the onions.
7. Cook for 2 minutes and add in the sugar, stirring to incorporate. This will help cook the onion down and give it an amazing flavor.
8. Cook until just soft (about 5 more minutes) and add in the mushrooms, remaining salt and pepper.
9. Stir the onions and mushrooms around until the mushrooms have released their juices, about 3-5 minutes.
10. Add the sliced steak pieces on top and stir.
11. Place the buttered buns in the oven to crisp up (about 2-3 minutes).
12. Stir the steak around with the onion and mushrooms. This should take about 2 minutes.
13. Add in the water and turn the heat to high.
14. Cook for 2 minutes or until your steak is done to your liking (I prefer no pink). If there is water/juice remaining set it aside for those that want to dip them sammich in.
15. Remove the buns from the oven, top one half of the bun with the steak and veggies and then top with 1 slice of each cheese.
16. Pop them back in the oven for a minute just to melt the cheese.

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