Description
Wicked Philly cheesesteaks at home…cooked right. 4 good-sized sandwiches.
Ingredients
Scale
- 2 Tbsp high-smoke-point oil
- 2 onions, roughly chopped
- 1 1/2 lb. thin-sliced ribeye steak or shaved chuck roast
- Salt and pepper
- 6 slices of cheese of your choice (or some Whiz)
- 4 hoagie rolls
Instructions
- Preheat a cast-iron pan or a flat-top griddle to 400–425°F (204–218°C). Use an accurate IR thermometer like IRK-2 to measure the temperature.
- Add 1 Tbsp oil to the pan, then the onions (and peppers if using).
- Sautee for about 1–2 minutes, then add 2–3 Tbsp water and steam the onions.
- When the water is all cooked out, move the onions to one side of your cooking surface and let the pan come back up to 400°F (204°C). Verify with your IR thermometer. Remove some of the onions and set them aside for later batches of meat.
- Add some of the meat to the pan in one layer. Season it (and the onions) with salt and pepper. Cook until it starts to brown, then chop it and toss it until fully cooked.
- Combine with the onions, cover with a few slices of cheese, and cover with a bowl/lid/pan for 30–60 seconds.
- Scoop the meat into prepared rolls.
- Serve! Eat well, eat messily.
