The FatSteak Club

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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)