Easy Philly Cheesesteak Recipe The Ultimate Guide Momsdish Conclusion. ribeye steak is the only choice for a real philly cheesesteak. you can substitute flank, skirt, top round, sirloin, or any other cut that cooks into tender, thin strips, but ribeye is the original choice. just make sure you buy grass fed and grass finished beef for the best results. Plus, the meat is cut from the animal's rib cage muscles, which don't get exercised often by the cow, so they yield super tender meat. all of these factors combined make ribeye the perfect meat for cheesesteaks. although the meat is sliced thinly or chopped up and cooked over high heat, it will still remain very flavorful and juicy — even.
Philly Cheesesteak Recipe Video Natashaskitchen Bring on the bread. "you want a sub size roll that's split," says mclaughlin. "something with a bit of crust on the outside with a soft interior." lightly toast your bread, being careful to keep both halves connected. this connection makes it easy to neatly scoop the meat and other toppings into the roll. Caramelized onions: heat the oil and butter over medium heat in a large saute pan. put in peeled, halved spanish onions, freshly ground black pepper, and salt. slowly whisk, cooking until caramelized and golden brown, about 30 40 minutes. sauteed mushrooms: heat the oil and butter over high heat in a large saute pan. Instructions. peel and dice onions. cut thinly sliced meat into 2" pieces using a kitchen scissors. gather rolls and slice 3 4 of the way through from the curved side. gather cheese slices, salt, pepper and avocado oil. place 2 to 3 slices of provolone on each hoagie roll (about 2 ounces total of cheese) and set aside. Heat oil in a large skillet over medium high heat. add in sliced onion and saute until soft, about 5 7 minutes. remove and set aside. if not using onion, proceed immediately to the next step. add slices of steak into the pan in one layer to sear, 1 to 2 minutes, then flip and sear the other side.
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