The Best Philly Cheesesteak
One of the things that I’ve been surprised about getting from some of you is requests for sandwich recipes. I think that a sandwich isn’t that complicated and anyone can do it, basically, with out instruction. When it comes to a Philly Cheesesteak, however, I understand that everyone likes it the way they like it but don’t necessarily know how to replicate or duplicate their favorite sandwich from their local favorite sub shops. But, what I’m about to show you is a bit unconventional and unheard of. I’m going to make a Spicy Philly Cheesesteak that has the qualities of two different sandwich styles that you either love or love one more than the other.
What kind of Beef to use
First thing is simple and everyone can get from their local deli with out paying a grip for it and it’s just Premium Roast Beef. It’s roughly around $6 dollars per lbs. and I’ve purchased it, on sale, for $3.98 before. Most Cheesesteaks are made with Ribeye steak so, you can’t go wrong with this lunch meat, thinly sliced. The other major player and component to great sub is the roll. I buy Walmart’s 8″ sub rolls because they’re cheap, soft and tasty. Contrary to popular belief, they have an excellent bakery so don’t be afraid to pick up a six pack bag of sub rolls from Walmart.
If you’re ordering your Cheesesteak sandwich “With”, that means with sauteed onions, I recommend adding some diced Jalapeno peppers as well. This will take the sub to a whole new level and give the meat more spice.
What about the Cheese
Cheese! Usually a steak and cheese sandwich is made with one of three cheeses; American, Provolone or Cheez Whiz cheese. The two famous rivals in Philadelphia, Pat’s and Geno’s, battle this one out between their customers constantly so, it’s more about preference really. Personally, I’m a fan of all three but for this recipe I’m going to recommend Swiss cheese and Nacho Cheese instead.
Swiss cheese, in my opinion, adds more depth to the flavor of the cheesesteak and gives it a little more bite. I’m a big fan of the mushroom and Swiss burgers, not to mention I love French Onion Soup, which is made with Swiss Gruyere cheese, so it only makes sense to use Swiss cheese. The Nacho cheese makes sense to me too because it’s processed cheese with a kick. I did label this sandwich “Spicy” and the Nacho cheese helps achieve that title. I’m only recommending, however, that you use El Mexicano’s brand for canned Nacho Cheese. It’s the best.
On a side note, there are two other steak sandwich’s that I have filmed and posted before, if you care to look at those as another option. Though I really enjoy those other recipes, this is my favorite among the three. Here’s my Steak and Cheese Sandwich and my original Philly Cheesesteak recipes.
Spicy Philly Cheesesteak Ingredients:
1 lbs Premium Roast Beef, thinly sliced deli meat, 1/2 lb per sub
1 bag 8″ Sub Rolls
1 Onion, chopped 1/2 per sub sandwich
1 can Jalapeno, diced
1 can Nacho Cheese, 2 tbsp per sandwich
1 pkg Swiss Cheese, 2 slices per sub
2 tbsp Olive Oil, for frying
Salt and Pepper to taste
Follow the instructions in the Spicy Philly Cheesesteak video tutorial and I’ll show you exactly how easy this is to make.