Why You’ll Love these Legendary Philly Cheesesteaks
When you’re craving something truly satisfying, nothing quite compares to the perfect Philly cheesesteak. I’m talking about thinly shaved ribeye steak sizzling on a hot griddle, mingling with caramelized onions and green peppers, all topped with melty provolone (or classic Cheese Whiz for the purists among us).
What makes this recipe legendary? It’s Emeril’s attention to those critical details—like using fresh Italian rolls warmed in the oven, and cooking that steak until it’s just barely not pink. The combination of savory meat, sweet caramelized vegetables, and gooey cheese creates that mouthwatering harmony you can’t resist. And can we talk about that first bite? The way the juices might run down your arm? That’s the sign of cheesesteak perfection, my friends. Worth every napkin.
What Ingredients are in Legendary Philly Cheesesteaks?
A classic Philly cheesesteak is the ultimate comfort food – with its perfectly caramelized onions, tender sliced beef, and gooey melted cheese all tucked into a warm, crusty roll. This iconic sandwich originated in Philadelphia (of course) but has become beloved across the country for good reason.
Ready to try making this legendary sandwich at home? Here’s everything you’ll need:
- 2 fresh Italian rolls or kaiser rolls, split in half crosswise
- 1 white onion, thinly sliced
- 1/2 large green bell pepper, thinly sliced
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lb rib eye steak, very very thinly shaved
- 1/3 lb provolone cheese or 4 ounces melted Cheese Whiz
- Oil for cooking
The key to an authentic Philly cheesesteak lies in a few critical details. First, the meat must be shaved incredibly thin – freezing the ribeye for about 30 minutes before slicing can make this easier. Second, there’s the eternal cheese debate: traditionalists often choose between provolone or Cheese Whiz, though some purists have strong opinions about which is more authentic.
And finally, while some variations include mushrooms or other toppings, the classic version sticks to the simple combination of meat, cheese, onions, and peppers. Quality rolls matter too – they should be slightly crisp outside but soft enough to absorb those wonderful juices.
How to Make these Legendary Philly Cheesesteaks
To make an authentic Philly cheesesteak, you’ll start by preparing your ingredients and heating up your cooking surface. Preheat your oven to 200 degrees F to warm 2 fresh Italian rolls or kaiser rolls while you work on the filling. Heat a cast-iron skillet or griddle over medium-high heat and add your oil. Toss in 1 thinly sliced white onion and 1/2 large green bell pepper (also thinly sliced), cooking them until they’re beautifully caramelized, about 6 minutes. The smell of those veggies cooking down? Pure kitchen magic. Using a high-quality stainless steel cookware will ensure even heating and prevent your ingredients from sticking during preparation.
Add 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring for just 30 seconds to release all that garlicky aroma without burning it. Push this fragrant veggie mixture to one side of your cooking surface.
Now comes the star of the show—the beef. Add 1/2 pound of very, very thinly shaved rib eye to the hot surface. This ultra-thin cut is essential for an authentic cheesesteak, allowing the meat to cook quickly while staying tender. Work the meat with two metal spatulas, breaking it up as it cooks for about 2 minutes, until it’s just barely pink. Mix your caramelized veggies back in with the meat, then lay 1/3 pound of provolone slices (or drizzle 4 ounces of melted Cheese Whiz if you prefer the more traditional route) over the top of your meat mixture. Let that cheese get all melty and gooey—this isn’t the moment to rush things.
Once your cheese has melted into every nook and cranny, grab those warm rolls from the oven and stuff them generously with your cheesy meat mixture. Serve immediately while everything’s hot, possibly with some extra napkins. You’re gonna need ’em.
Legendary Philly Cheesesteaks Substitutions and Variations
While the traditional Philly cheesesteak holds legendary status, who says you can’t play with perfection? I love to suggest a few twists on Emeril’s classic recipe that might just become your new favorite.
For the meat, you can substitute chicken or even portobello mushrooms for a vegetarian option. Not a provolone fan? Try white American cheese or stick with the authentic Cheez Whiz. The bread matters tremendously – if you can’t find Italian rolls, hoagie rolls work in a pinch.
Feel free to spice things up with hot cherry peppers, mushrooms, or even a schmear of garlic aioli instead of plain mayo. Some folks even add pizza sauce for a pizza-steak hybrid. Remember, the best sandwich is the one you can’t wait to bite into.
What to Serve with Legendary Philly Cheesesteaks
Every legendary Philly cheesesteak deserves equally impressive sidekicks on your plate. I’m talking about crispy, golden french fries – the classic choice that never disappoints. They’re the perfect vehicle for sopping up any cheesy drippings that escape your sandwich.
For something lighter, consider a simple vinegar-based coleslaw. The tangy crunch offers a revitalizing contrast to the rich, meaty sandwich. You might also enjoy some pickle spears on the side, their acidity cutting through the savory cheesesteak beautifully.
And what about drinks? An ice-cold beer or frosty root beer complements these sandwiches perfectly. For the full Philadelphia experience, grab some soft pretzels with mustard as an appetizer. Trust me, your taste buds will thank you for the complete package.
Final Thoughts
As a true sandwich icon, the Philly cheesesteak deserves its rightful place in your cooking rotation. There’s something magical about that perfect balance of thinly sliced ribeye, caramelized onions, and melty provolone (or Cheese Whiz, if you’re a purist) all tucked into a warm Italian roll. Simple ingredients that create something greater than the sum of their parts.
I hope Emeril’s recipe inspires you to try making these at home. The technique isn’t complicated—just focus on getting your meat shaved ultra-thin and don’t overcook it. Remember, a proper cheesesteak should be juicy, not dry.
Why not make it a fun weekend project? Gather your ingredients, turn up some music, and transport your kitchen to the streets of Philadelphia.