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Gert answers to your cooking questions during a live Chef Q&A session.  

Get answers to your basic, or not so basic cooking questions as Chef Shane Frisco explains tools, terminology, techniques, and more, in a comprehensive live Q&A. It's like a free cooking class in every episode. Restaurant owners and food service businesses managers are also welcome to listen in or call with industry related questions. **Brought to you by Better Way Gourmet**

  • Archived Blog Post

    Date / Time:

    "What's the best way to duplicate a South Philadelphia Cheesesteak at home?"

    Dear Chef:

    "What's the best way to duplicate a South Philadelphia
    Cheesesteak at home?"

    Philly Guys
    Philadelphia, PA

    Dear PhillyGuys:

    Thanks for your question;

    Although that's not one that I've ever gotten before, it's a good one -
    albeit not easily answered.  The key component that makes this question
    so challenging is regarding authenticity.  What is a "Philly Cheesesteak"?  
    That's an age old debate.  Although the underlying concept remains the
    same, no two cheesesteaks (from different locations) are alike - so there
    is no standard.  

    Your question however at least narrows it to a particular region, "South
    Philladelphia", which makes it a little easier, but still arguable.  Many will
    say that Gino's makes the “authentic” cheese-steak while others will say
    that you have to eat at Pat's in order to get a “real” cheesesteak.  A lesser
    amount will even make claim that Jim's Steaks is authentic even though
    Jim's came much later than either of the other two.  Tony Luke's however
    has been the reigning award winner most recently.

    The most arguable element that surrounds the cheesesteak is the
    cheese.  Some use Cheddar.  Others use provolone.  Usually unarguable
    though, is that the firm kaiser-like roll is really what makes Philadelphia
    stand alone as the king of cheese-steaks.

    Regardless of the controversy regarding the north-eastern classic, most
    will agree that fried onions are essential.  Green bell peppers are also a
    common topping, while ketchup is optional but usually not preferred by die-
    hard connoisseurs.

    So assuming you decide to go the provolone, peppers, and onions route,
    you'll need the following:

    Ingredients
    Thinly sliced steak
    Onions
    Bell Peppers
    Salt, kosher or sea
    Pepper, black fresh ground
    Crushed red pepper flakes
    Minced garlic (the jarred stuff is fine)
    Olive oil
    Sandwich roll, firm (fresh, room temperature or oven-warmed)
    Worcestershire Sauce
    Balsamic vinegar
    Provolone sliced (room temperature at the time of cooking)

    A note about the steak;
    Do NOT use the frozen name brand steak sandwich meat-sheets like
    "beef-it" or whatever it's called.  Most of these processed meat food
    products are grotesque at best and barely suitable for your canine
    companion, let alone your family and friends.  Some stores do sell thinly
    sliced sirloin, frozen or fresh.  You have to look hard to find it sometimes,
    especially when you're cooking outside of cheesesteak country.  If it’s not
    available, just get a regular sirloin steak, cook it medium-rare, and slice it
    thin.  It’s not "authentic", but so what?  It's better!

    Step 1 - Veg Prep (can be done 1-2 days ahead)
    Slice onions into 1" slices
    Cut peppers into 1" slices

    Cook in a sauté/fry pan at medium-high heat in some olive oil - enough to
    keep the entire pan wet without drowning your vegetables.  Season with
    salt and pepper.  Add minced garlic and red pepper flakes while it’s
    cooking.  They're done when they're floppy but not mushy - unless you
    like them mushy, then do that.

    If you're cooking ahead, transfer the peppers and onions to a food
    container, (with a lid) cool over ice, then refrigerate.  Otherwise, proceed
    to step 2.


    Step 2 - Meat
    Add your sliced beef to the hot onion and peppers.  
    If you're cooking from frozen, your goal here is to thaw and cook until
    barely a little pinkish.

    If you've already cooked and sliced a sirloin, then you're goal is to heat
    the steak through without over cooking it - which is why we initially cooked
    it to medium rare. Make sure you're steak stays a little pink or it will get
    tough.  If you like it grey and tough, then that's another story.  

    Traditionally, the meat is torn apart while it’s cooking. This is achieved by
    using two spatulas, working the meat in opposite directions against the
    bottom of the pan.

    Add salt and pepper to taste, and a splash of Worcestershire.  
    Additionally, a splash of balsamic vinegar would be good here too if you'd
    like.  At this point the ingredients should smell very fragrant - your cue to
    get it off the burner.

    Cheese
    Line up your meat and vegetable mixture in long mounds (the size of your
    sandwich roll) inside the pan -one for each sandwich.  Top with sliced
    provolone and cover until the cheese begins to melt.

    Finish
    Use a spatula to scoop from pan, and onto your sandwich roll.  Slice in
    half and serve with fries.

    Common Mistake
    "-Roll is too big or not enough filling". The result is big mouthfuls of dry
    bread - not pleasant.  Make sure it’s stuffed good.

    Chef's Tip
    Cheesesteaks are great dipped in French Onion soup!


    -enjoy


    Tastefully yours,
    Chef Shane          

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