PHILLY CHEESESTEAK SANDWICH (Cheese Whiz From Scratch!)
Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium . If ya mix cheese & steak, it’s gonna taste good, but I’m showing you 2 methods to achieve cheesesteak at home. The first is a quicker and easier sandwich that’s heavy on flavor and the second is a fully from scratch version (including homemade cheese wiz!).
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🔪MY GEAR:
MEAT SLICER: a
BOOS BLOCK CUTTING BOARD: D
BREAD KNIFE:
PLASTIC CUTTING BOARD: R
ESCALI DIGITAL SCALE:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF’S KNIFE: m
INSTANT READ THERMOMETER: />
RECIPE (makes 4 sandwiches)
▪1 large white onion, medium diced
▪Neutral oil (canola, grapeseed, avocado, etc)
▪Salt
▪Pepper
▪1kg/2lb Shaved steak (prepackaged/store bought is fine, but for something fancier ask your butcher for shaved dry aged sirloin or ribeye or slice your own at home)
Hoagie rolls (storebought or see recipe/video below)
CHEESE OPTIONS:
▪Easier/quicker version: Thinly sliced provolone and white american “cheese” – 2 slices of each per sandwich
▪From scratch cheese sauce/cheese whiz (recipe below)
Preheat 10” pan (i’m using cast iron) over medium-high. When hot, add a squeeze of oil, followed by onions and a large pinch of salt. Stir to combine and reduce heat to low to cook for 15 minutes. When onions are tender and have taken on some color, they’re done. Set aside onions and wipe out pan.
Run your knife through the steak to break down the slices into smaller pieces. Divide steak into 4 220g/8oz portions
Increase heat under cast iron to high. Add in squeeze of oil and the steak (as many portions as you’d like), flattened and pressed out for max surface area on pan. Topped with a large pinch of salt and pepper. Seer for about 90 seconds. After 90 seconds or when a deep brown has developed on the bottom. Stir the meat to expose more of the surface to the pan. Add about 20g or 2 tbsp of onions and reduce heat to low and continue to cook until beef loses almost all of its pink color, about 60 more seconds.
Before building sandwich, heat hoagie in a 375F/190C oven until warm and toasty.
If using the homemade cheese option, skip ahead to number 2 below.
If using the quick sliced cheese option 1, this is where you’ll add 2 slices of american cheese into the pan with the steak for each portion of steak you’re cooking. Stir to combine and melt into steak. Pull warmed hoagie from oven and layer on 2 slices of provolone per sandwich, top with steak/melty cheese mix, wrap in parchment.
2. If going for the homemade cheese whiz option, start by liberally spreading the cheese sauce on the hoagie, top with a portion of the steak/onion mix and top with another drizzle of cheese sauce. Wrap in parchment and enjoy.
CHEESE SAUCE / HOMEMADE CHEESE WIZ RECIPE
▪220g/8oz extra sharp cheddar (block)
▪10g or 4tsp cornstarch
▪240g or about 1c evaporated milk
Shred cheddar and add to a nonstick pan. Add cornstarch and toss to coat cheese. Add evap milk and heat slowly over low to melt cheese, stirring frequently, for 4-5 mins or until sauce is smooth and creamy.
To reheat cheese sauce or remove any grainy texture, add a bit more evap milk and continue stirring over low. Thanks to Kenji Lopez Alt for this technique and cheese sauce recipe. Check his article here: s
HOAGIE RECIPE:
Click here for the Hoagie recipe & Italian Beef video: I
(sry, the hoagie recipe wouldn’t fit in the description)
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Recipe Video:
