Easy Philly Cheesesteak Recipe

Easy Philly Cheesesteak Recipe

Philly Cheesesteak Recipe - www.iamafoodblog.com

I feel like every city wants a food item to claim as their own. Chicago has pizza —but then again, so does New York— Boston has clam chowder, and Philadelphia has cheesesteaks. I don’t know how a city gets to lay claim to a specific food item, but I do know that people will defend said food items with a fierceness that is usually reserved for first born children.

But, my question is, are said food items really better where they’re from? They might be more authentic, but are they objectively, unequivocally superior? I don’t know about you, but I’ve had my share of not so great authentic foods from their birthplaces. I’ve talked about how my ideal bolognese sauce isn’t from Bologna and I have to admit that while the xiao long bao I’ve had in Shanghai were good, the ones from Hong Kong were better.

And that brings us to Philly cheesesteaks. Are the only good Philly cheesesteaks in Philadelphia or can they and are they made better elsewhere? Also pressing: why are the only three acceptable cheese toppings for cheesesteaks cheese whiz, provolone, or American? Why not Philadelphia cream cheese? Okay, I can answer that last one, apparently Philadelphia doesn’t make cream cheese.

I don’t really know which cheese is superior on cheesesteaks, so I went with a combo of provolone and American for both flavor and melt. I think it was the right choice because these sandwiches were cheesy in all the right ways! Traditional? I’m not quite sure. Delicious? Heck yes! Happy cheesesteaking everyone :)

In a heavy bottomed pan, heat up a bit of oil over medium high heat. Add the peppers and onions, season with salt and pepper and cook, stirring occasionally, until soft, 5-8 minutes. Remove from the pan and set aside.

Add a bit of oil to the pan and turn the heat up to high. Add the steak and season generously with salt and pepper, moving the steak around the pan until lightly browned, but still pink. Mound the meat up into two rectangles. Top with the pepper-onion mix. Layer the cheese onto the meat, alternating provolone and mozzarella. Let cook, undisturbed for 3-4 minutes. For the last minute or so, place the bun, cut side down, on top of the meat-cheese mixture so that it lightly warms.

Scoop meat-cheese mixture onto the buns. Enjoy immediately!

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