This Philly cheesesteak recipe prioritizes speed and simplicity without sacrificing flavor. It’s a perfect weeknight meal when you’re craving that classic taste but don’t have a lot of time. This version comes together in just 22 minutes, including a homemade cheese whiz.
The core components of a Philly cheesesteak are bread, thinly sliced steak, onions (optional), and your cheese of choice. While provolone is popular, this recipe opts for a quick and easy cheese whiz. The onions take the longest to cook, so let’s start there. Trim some fat from the outer rim of your chosen steak (a well-marbled cut like New York strip is recommended) and slice it thinly. Place these fat trimmings in a cast iron skillet over low heat with a drizzle of neutral oil like peanut oil. These will render out and infuse the onions with rich beefy flavor.
While the beef fat renders, dice a sweet Vidalia onion finely. The smaller pieces cook faster and distribute their flavor evenly throughout the cheesesteak. Once the fat has rendered, remove the crispy pieces and add the diced onions to the skillet with a pinch of salt. Cook until translucent, about 10 minutes.
Slicing beef for a Philly cheesesteak
Next, prepare the steak. Cut the steak in half, then slice thinly against the grain for maximum tenderness. A sharp, thin knife is crucial for this step. For even faster cooking, consider partially freezing the steak for an hour beforehand. Cutting against the grain shortens the muscle fibers, making the steak less chewy. If desired, cut the thin slices once more to shorten them further.
Once the onions are translucent, slide them to the back of the skillet and return the crispy fat pieces. Add the sliced steak to the skillet with another pinch of salt. Cook over low heat to retain the steak’s juices. We’re not looking for seared fajitas, but tender, juicy steak for the sandwich.
Cooking steak and onions for a Philly cheesesteak
While the steak cooks, make the cheese whiz. In a non-stick pan over low heat, combine 30 grams of evaporated milk, two slices of American cheese, and 28 grams of shredded cheddar cheese. Stir occasionally until melted into a smooth sauce. The evaporated milk and American cheese act as emulsifiers, creating a creamy texture, while the cheddar adds extra flavor. Transfer the cheese sauce to a bowl and clean the pan immediately to prevent sticking.
Once the steak is cooked, turn off the heat and combine it with the onions. Taste the mixture and add more salt if needed. Drizzle half of the cheese sauce over the steak and onion mixture.
For the bread, a good quality hoagie roll is ideal. If you’re feeling ambitious, homemade rolls are a great option.
To assemble the cheesesteak, pile the steak, onion, and cheese mixture onto the roll. Drizzle the remaining cheese whiz over the top.
Finished Philly Cheesesteak wrapped in parchment paper
For an authentic deli experience, wrap the sandwich tightly in parchment paper. This allows the juices to soak into the bread, creating a delightfully soft texture. Slice in half and enjoy! While purists may frown upon condiments, a touch of ketchup or some pickled onions can be a delicious addition. This 22-minute Philly cheesesteak is a quick, satisfying, and flavorful meal.
