Philly Cheesesteak

Let’s make a classic Philly cheesesteak. I’ll break it down in detail, including ingredients, preparation, and tips for that authentic taste.

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Classic Philly Cheesesteak Recipe

Ingredients (serves 2–3)

For the sandwich:

• 1 lb (450 g) ribeye steak, thinly sliced (freeze slightly to make slicing easier)

• 2–3 hoagie rolls or long Italian rolls

• 1 large onion, thinly sliced

• 1–2 tablespoons vegetable oil or butter

• Salt and black pepper, to taste

• 4–6 slices of cheese (Cheez Whiz is classic, but provolone or American cheese works too)

Optional toppings:

• Sautéed mushrooms

• Green peppers

• Hot peppers or pickles

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Step 1: Prepare the Ingredients

1. Slice the ribeye as thin as possible. Partially freezing the meat for 15–20 minutes helps.

2. Slice onions thinly.

3. If using hoagie rolls, cut them open lengthwise but don’t slice all the way through, so they act like a pocket.

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Step 2: Cook the Onions

1. Heat 1 tablespoon oil or butter in a large skillet over medium heat.

2. Add the onions and a pinch of salt. Sauté until they are soft and slightly caramelized, about 8–10 minutes.

3. Remove onions from the skillet and set aside.

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Step 3: Cook the Steak

1. In the same skillet, add a little more oil if needed.

2. Spread the steak out in an even layer (don’t overcrowd the pan; cook in batches if necessary).

3. Season with salt and pepper.

4. Cook for 2–3 minutes, stirring occasionally, until just cooked through. You want it tender, not overcooked.

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Step 4: Combine Meat and Onions

1. Return the onions to the skillet with the meat.

2. Mix together and let them cook together for 1–2 minutes.

3. Lay slices of cheese over the meat-onion mixture and let it melt. For Cheez Whiz, you can spread it directly onto the rolls instead.

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Step 5: Toast the Rolls

1. Lightly butter the rolls.

2. Toast them in a separate pan or oven until slightly crispy and golden.

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Step 6: Assemble the Sandwich

1. Scoop the cheesy steak-onion mixture into each roll.

2. Add optional toppings if desired.

3. Serve immediately—Philly cheesesteaks are best hot and melty!

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Pro Tips for Authentic Philly Cheesesteak

• Cheese choice: Cheez Whiz is the traditional Philly way. Provolone is milder and gives a more gourmet touch.

• Meat: Ribeye is preferred because of its fat content and tenderness.

• Cooking: Avoid overcooking the steak; it should be tender and juicy.

• Rolls: Amoroso rolls are the authentic choice in Philadelphia, soft but with a slight chew.

• Onions: Some people like caramelized, some like lightly sautéed. Both work.

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If you want, I can also give you a shortcut version for a faster weeknight Philly cheesesteak that’s almost as good as the real deal.