Pennsylvania · Main
Philly Cheesesteak
- Intermediate
- 40 min
- roughly 1 of 4 for cost
Leads with richness that coats and comforts.
Ingredients
- 700g ribeye, frozen 30 min then shaved paper thin
- 4 Amoroso-style hoagie rolls
- 2 onions, sliced thin
- 8 slices provolone, or 250ml cheese sauce
- 2 tbsp neutral oil
- Salt and pepper
- Sweet peppers or hot cherry peppers (optional)
The skills inside
The words inside
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Freeze the ribeye briefly so you can shave it as thin as paper: this is the whole technique.
- Cook the onions on a flat griddle over medium heat until soft and browned; push to one side.
- Spread the meat across the hot surface, season, and chop it with two spatulas as it cooks; 90 seconds is enough.
- Mix the meat and onions, lay the cheese over the pile, and let it melt into the meat.
- Scoop the whole mass into the roll with the spatula in one movement.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Griddle & plancha work 45 recipes
- Full contact with the metal: the food lies flat, with no dome in the middle and no curled edge lifting it away, so browning reaches the entire face rather than a ring of it.
- Contact is immediate and audible, and the food stays where it is put rather than sliding around in a slick of its own released liquid.
- The cooked face is an unbroken sheet of even colour: the whole surface browned, not a pattern of marks with pale ground between them, and not a dark centre with pale corners.
- The metal around the food is dry: no spreading wet patch steaming out from under it, nothing weeping onto the surface and boiling there.
- Turned once or twice and no more, and lifted while the crust is still brown: a piece flipped repeatedly never holds heat long enough to build one.
Where it goes wrong The surface was crowded and its temperature crashed, so everything gave up its water at once and stewed on the metal: pale, damp, grey at the edges, and stuck fast where the crust never got the chance to form.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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