Philly Cheesesteak — South Philly Classic

Overview

This video provides a step-by-step guide to making a classic South Philly Cheesesteak. It details the preparation of paper-thin ribeye, caramelized sweet onions, and the warming of a hoagie roll. The recipe offers three cheese options and covers the full assembly and serving process for an authentic sandwich.

Ingredients

• 1.5 pounds boneless ribeye
• 2 medium yellow onions
• 4 long hoagie rolls (8 inches each)
• 1 tablespoon canola oil (for onions)
• 0.5 teaspoon salt (for onions)
• 1 tablespoon canola oil (for beef)
• 1 teaspoon kosher salt (for beef)
• 0.5 teaspoon cracked black pepper (for beef)
• 8 ounces Cheez Whiz OR 6 slices white American cheese OR 4 ounces provolone

Instructions

1. Freeze 1.5 pounds (680 grams) of boneless ribeye for 30 minutes until stiff, then slice it paper-thin (2 millimeters or 1/16 inch) against the grain.
2. Warm four 8-inch (20 cm) long hoagie rolls in a 350°F (175°C) oven for 60 seconds; slice three-quarters of the way through lengthwise to open like a hinge.
3. Slice two medium yellow onions (350 grams or 12 ounces) into 1/4 inch (6 millimeters) thick half-moons.
4. Heat 1 tablespoon of canola oil on a 375°F (190°C) griddle. Lay the onions down and sweat them for 4 to 5 minutes, stirring twice, until soft, translucent, and deep amber sweet. Lightly salt with 0.5 teaspoon. Push them to the cool side of the griddle.
5. Increase the griddle temperature to 400°F (205°C). Add 1 tablespoon of canola oil to the hot side.
6. Lay the cold, sliced ribeye down in one even layer; do not stack. Chop through the beef across both directions with two metal spatulas for 2 minutes, breaking it into rough small pieces.
7. Season the beef with 1 teaspoon of kosher salt and 0.5 teaspoon of cracked black pepper. Cook the beef for a total of 3 to 4 minutes until it loses its pink.
8. Prepare your chosen cheese: gently warm 8 ounces (225 grams) of Cheez Whiz in a small pan to 140°F (60°C), or lay 6 slices (170 grams) of white American cheese directly on the chopped beef on the griddle until melted (45 seconds), or use 4 ounces (115 grams) of provolone.
9. Mound the chopped beef and caramelized onions together on the griddle into a roll-shaped log, about 10 ounces (280 grams) per sandwich.
10. Slide spatulas under the log and lift it into the warmed, open hoagie roll in one motion.
11. If using Whiz, pour 2 ounces (60 grams) of warm Whiz straight down the center of the beef. If using American or Provolone, the cheese is already melted into the meat.
12. Close the roll and serve immediately on brown butcher paper. Eat within 5 minutes while the internal temperature is 160°F (70°C).

In this video

• 1.5 pounds (680 grams) of boneless ribeye should be frozen for exactly 30 minutes to make it stiff, not frozen, for paper-thin slicing.
• Ribeye should be sliced 2 millimeters (1/16 inch) thick, against the grain, so it cooks in 3 minutes on the griddle.
• Four 8-inch (20 cm) long hoagie rolls, soft inside with a thin crackly crust, should be warmed in a 350°F (175°C) oven for 60 seconds.
• Hoagie rolls must be sliced three-quarters of the way through lengthwise to open like a hinge, ensuring a long roll is used, never a short one.
• Two medium yellow onions (350 grams or 12 ounces) should be sliced in half-moons 1/4 inch (6 millimeters) thick.
• Caramelize onions on a 375°F (190°C) griddle with 1 tablespoon of canola oil for 4 to 5 minutes, stirring twice, until soft, translucent, and deep amber sweet, lightly salted with 0.5 teaspoon.
• Cook cold sliced ribeye in an even layer on a 400°F (205°C) griddle with 1 tablespoon of canola oil, chopping it with two spatulas for 2 minutes into rough small pieces.
• Season beef with 1 teaspoon of kosher salt and 0.5 teaspoon of cracked black pepper, cooking it for a total of 3 to 4 minutes until it just loses its pink.
• Choose between 8 ounces (225 grams) of gently warmed Cheez Whiz, 6 slices (170 grams) of white American cheese melted on the beef in 45 seconds, or 4 ounces (115 grams) of provolone cheese.
• Assemble by mounding 10 ounces (280 grams) of chopped beef and caramelized onions together with spatulas right on the griddle into a roll-shaped log, then sliding it into the warmed, hinged roll in one motion.

Frequently asked questions

How do you prepare ribeye for a Philly Cheesesteak?

Freeze 1.5 pounds (680 grams) of boneless ribeye for exactly 30 minutes until stiff, then slice it paper-thin (2 millimeters or 1/16 inch) against the grain.

What kind of roll is best for a Philly Cheesesteak and how is it prepared?

Use four 8-inch (20 cm) long hoagie rolls with a soft inside and thin crackly crust. Warm them in a 350°F (175°C) oven for 60 seconds and slice three-quarters of the way through lengthwise to open like a hinge.

How are the onions prepared and cooked for a Philly Cheesesteak?

Slice two medium yellow onions (350 grams or 12 ounces) into 1/4 inch (6 millimeters) thick half-moons. Sweat them on a 375°F (190°C) griddle with 1 tablespoon of canola oil for 4 to 5 minutes until deep amber sweet, stirring twice, then lightly salt them with 0.5 teaspoon.

What is the cooking process for the ribeye?

Lay the cold, sliced ribeye in an even layer on a 400°F (205°C) griddle with 1 tablespoon of canola oil. Chop it with two metal spatulas for 2 minutes, seasoning with 1 teaspoon of kosher salt and 0.5 teaspoon of cracked black pepper. Cook for a total of 3 to 4 minutes until it loses its pink.

What are the classic cheese options for a Philly Cheesesteak?

The classic options are 8 ounces (225 grams) of gently warmed Cheez Whiz, 6 slices (170 grams) of white American cheese melted directly on the beef, or 4 ounces (115 grams) of provolone cheese.