Philly Cheese Steak Recipe Recipe

Bobby Flay's Gourmet Philly Cheese Steak Sandwich

Renowned chef Bobby Flay presents his elevated take on this iconic sandwich, featuring paper-thin sliced beef, golden caramelized onions, tender sauted peppers and mushrooms topped with a silky Provolone cheese sauce.

• Level: Easy
• Yield: 4 servings
• Total: 2 hr 15 min
• Prep: 30 min
• Inactive: 45 min
• Cook: 1 hr
• Nutritional Analysis Per Serving: Calories 1313 | Total Fat 100g | Saturated Fat 38g | Carbohydrates 34g | Dietary Fiber 7g | Sugar 17g | Protein 74g | Cholesterol 281mg | Sodium 1948mg

The Philly cheese steak, sometimes referred to as a Philly cheesesteak or Philly steak and cheese, is a hearty beef sandwich with roots in Philadelphia, Pennsylvania. Time-honored versions feature thinly sliced beef and melted cheese served on a hoagie roll. These sandwiches commonly feature additions like caramelized onions and peppers, sauted mushrooms, or various pepper varieties.

In Chef Bobby Flay's upscale interpretation of this classic, he crowns thinly sliced strip loin with a rich Provolone cheese sauce, sweet caramelized onions, sauted poblano and Cubano peppers, and sauted cremini and shiitake mushrooms. Using Bobby's straightforward, homemade Philly cheese steak recipe, you'll discover the finest beef selection, techniques for achieving paper-thin slices, methods to develop layers of flavor and texture in your toppings, and the formula for crafting the ultimate cheese sauce.

Master Tips for Creating Restaurant-Quality Philly Cheese Steak

Chill the meat for perfect slicing. Position strip loin in the freezer for 30 to 45 minutes; this technique ensures the meat stays firm and becomes much simpler to slice into ultra-thin pieces.

Achieve razor-thin slices. Take the meat out of the freezer and cut it paper-thin; the slices should be nearly translucent. Bobby relies on a professional meat slicer, though a mandoline or exceptionally sharp blade works equally well.

Rapidly sear the sliced meat on a griddle. Bobby prepares the beef slices on a flattop griddle at high temperature, mimicking the Philadelphia method, cooking 45 to 60 seconds on each side. Should you lack a griddle, a grill pan serves as an excellent substitute.

Prepare a rich cheese sauce for superior taste and consistency. Bobby crafts a bchamel base to replicate the consistency of processed cheese spread and incorporates shredded mature Provolone and Parmigiano-Reggiano for added complexity.

Take time caramelizing the onions without rushing. Bobby simmers finely sliced Spanish onions in butter and oil until they turn deep golden and caramelized, taking roughly 30 to 40 minutes. The outcome delivers a pleasant sweetness that complements the cheese sauce beautifully.

Prepare peppers to be tender yet textured. Bobby cooks finely sliced poblano and Cubano peppers until heated through but preserving some firmness.

Cook mushrooms until golden and incorporate fresh seasonings. Bobby selects flavorful cremini and shiitake varieties, browns them thoroughly, then mixes in freshly minced parsley for an herbaceous note.

Stack the ingredients in the proper sequence. Partially split soft hoagie rolls about 3/4 of the way to guarantee adequate room for all components and maintain structural integrity. Layer the beef slices on the bottom half of the roll, distribute cheese sauce, then finish with mushrooms, onions, and peppers.

Superior Beef Options for Philly Cheese Steak

Premium options for Philly cheese steak include ribeye, sirloin, or strip loin (commonly labeled NY Strip). For those seeking a budget-conscious alternative, shaved steak provides an economical option.

Optimal Cheese Selection for a Philly Cheesesteak

There exists considerable discussion regarding the optimal cheese for Philly cheesesteaks, debating between Provolone, American cheese, or Cheez Whiz. In his rendition, Bobby combines mature Provolone and Parmigiano-Reggiano blended into a bchamel sauce, achieving the texture reminiscent of processed cheese product while maintaining the sophisticated taste of Provolone and the umami qualities of Parmigiano-Reggiano.

Ideal Bread Selection for Philly Cheese Steak

The preferred option for Philly cheese steak is a hoagie. Hoagie rolls remain the traditional choice for Philly cheesesteaks because their elongated split construction provides sufficient structural integrity to support generous fillings while maintaining their form. For creating smaller Philly cheesesteak portions, Hawaiian-style rolls work wonderfully.

Creative Variations to Elevate Your Philly Cheese Steak

The timeless flavor profile combining beef, cheese, onions, and peppers has inspired numerous inventive presentations, including Philly cheesesteak pasta, pizza, casserole, quesadillas, egg rolls, mac and cheese, and kebab versions. These sandwiches represent a go-to choice for watching sporting events and tailgate gatherings. Consider Bobby's Flame-Grilled "Philly" Cheese Steak featuring filet mignon and charred peppers, or Open-Faced NY Strip "Philly Cheese Steaks" for an elegant starter presentation.

Components

For the Sandwich:

• 2 to 2 1/2 pounds strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Provolone Sauce (recipe follows)
• Sauted Mushrooms (recipe follows)
• Caramelized Onions (recipe follows)
• Sauted Peppers (recipe follows)

For the Provolone Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 cups whole milk, heated
• 1 cup grated aged provolone cheese
• 1/4 cup grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Sauted Mushrooms:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
• 3 tablespoons finely chopped fresh parsley leaves
• Salt and freshly ground black pepper

For the Caramelized Onions:

• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 3 large Spanish onions, peeled, halved, and thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Sauted Peppers:

• 2 tablespoons olive oil
• 2 poblano peppers, thinly sliced
• 2 Cubano peppers, thinly sliced
• Salt and freshly ground black pepper

Instructions

Preparing the Sandwich:

1. Freeze the strip loin for 30 to 45 minutes to facilitate slicing. Extract from the freezer and slice into very thin pieces.
2. Position griddle or grill pan on high temperature. Coat beef slices with oil and season generously with salt and pepper. Sear for 45 to 60 seconds on each side.
3. Arrange several beef slices on the base of the roll, drizzle with cheese sauce, and crown with mushrooms, onions, and peppers.

Making the Provolone Sauce:

1. Warm butter in a medium saucepan at medium temperature. Add flour and mix for 1 minute. Gradually add warmed milk while whisking constantly, continuing until sauce becomes thick, approximately 4 to 5 minutes. Pull from heat and fold in provolone and Parmesan until fully incorporated; season with salt and pepper.

Preparing Sauted Mushrooms:

1. Combine oil and butter in a large saut pan at high temperature. Put in mushrooms and cook until turning golden brown. Mix in parsley and adjust seasoning with salt and pepper.

Creating Caramelized Onions:

1. Combine butter and oil in a large saut pan at medium temperature. Include onions, season with salt and pepper, and simmer gently until deep golden and caramelized, stirring from time to time, taking approximately 30 to 40 minutes.

Preparing Sauted Peppers:

1. Warm oil in medium saut pan at high temperature. Place peppers in the pan and cook until softened. Finish with salt and pepper to taste.