Philly cheesesteak sandwich with from-scratch sharp cheddar cheese sauce
American cuisine › Philadelphia · Brian Lagerstrom · ♥ 27K likes · 1.2M views · 15 min video
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Ingredients
Method
Techniques
- neutral oil
- salt
Preheat a 10 inch cast iron pan over medium high heat, add neutral oil, then the diced onions and a strong pinch of salt, and stir to distribute.
- 2 lb beef shaved steak
Drop the heat to low and cook about 15 minutes until tender and just starting to take colour, then hold the onions aside.
Run a knife through the shaved beef once more so the slices become strips, which gives a looser, more tender texture in the sandwich.
Wipe the cast iron clean, bring it up to high heat, add a long squeeze of neutral high smoke point oil and lay in one portion of beef.
- coarsely ground black pepper
Press the beef down with a spatula into a large burger patty shape and season generously with salt and coarse black pepper.
Sear the first side about 90 seconds until a crusty sear forms, flip, and turn the heat all the way down to low.
- 2 tbsp onions
Add about two tablespoons of the cooked onions and cook gently on low, stirring constantly, for 30 to 40 seconds until barely any pink is left.
- 2 slices white American cheese
Lay two slices of white American cheese on top, break them up with the spatula and toss for about 15 seconds until the cheese and meat are bound together.
Melting in the American cheese
- 2 slices provolone cheese
- 2 lb sirloin steak
Lay two thin slices of provolone into the hot hoagie, pile the meat and cheese on top, and wrap the sandwich tightly in a long piece of parchment paper.
Building and wrapping in parchment
- 2 lb ribeye
For the upgraded version, chill ribeye in the freezer 10 minutes to firm it, slice it thin against the grain, then run a knife through it every inch or so.
- 220 g sharp cheddar
- 10 g cornstarch
- 240 g evaporated milk
Grate the sharp cheddar into a 10 inch pan, toss it with the cornstarch to coat, then add the evaporated milk.
Melt over very gentle heat, stirring frequently, for four to five minutes until it becomes a molten golden sauce; add more evaporated milk if it is grainy.
Sear the sirloin the same way, 90 seconds on high, add onions, then finish about 60 seconds on low until the pink is gone.
Lay a generous amount of cheese sauce onto a warmed sesame hoagie, pile on the meat and onion, finish with another drizzle of cheese sauce and wrap in parchment.
Building the sirloin cheesesteak