She Strengthens

The Ultimate Cheesesteak Showdown: A Recipe Fit for Philly Royalty

In the heart of South Philadelphia, two iconic eateries, Pat’s King of Steaks and Geno’s Steaks, engage in a daily battle for cheesesteak supremacy. While locals may have strong opinions on toppings and ordering techniques, both establishments serve a similar mouthwatering dish: tender steak, sautéed onions, and melted cheese on a crusty hoagie roll.

CHOW’s Cheesesteak Recipe: A Game-Changer

Our take on this Philly classic begins with caramelized onions and optional peppers and mushrooms, cooked to perfection in a large frying pan. The vegetables are then pushed to one side, making room for thinly sliced rib-eye steak to sear to perfection. The steak is piled high with sautéed vegetables, melted provolone cheese, and served on a toasted hoagie roll.

Tips and Tricks

Before starting this recipe, make sure to chill your rib-eye steak in the freezer for 45 minutes to ensure easy slicing. Also, have plenty of napkins on hand, especially if you opt for Cheez Whiz instead of provolone.

Ingredients

• 1 (12-ounce) boneless rib-eye steak, chilled in the freezer for 45 minutes
• 2 tablespoons vegetable oil
• 1 medium bell pepper, cored, seeded, and thinly sliced (optional)
• 1/2 medium yellow onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 8 ounces white button mushrooms, stems trimmed and thinly sliced (optional)
• 4 ounces provolone cheese, thinly sliced
• 2 hoagie rolls, split horizontally and toasted

Step-by-Step Instructions

1. Prepare the Steak: Trim off excess fat from the steak and cut it against the grain into very thin slices; set aside.
2. Sear the Vegetables: Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper, if using, and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes.
3. Add the Mushrooms: If using, push the peppers and onions to one side, add the mushrooms to the pan, and cook, stirring rarely, until browned, about 7 to 10 minutes. Stir to combine with the peppers and onions.
4. Sear the Steak: Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low.
5. Assemble the Sandwiches: Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tightfitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes.
6. Serve and Enjoy: Using a flat spatula, scoop each pile into a roll and serve immediately.