Classic Philly Cheesesteak
Philly cheesesteak: Philadelphia's emblem sandwich. Why the beef is sliced half-frozen and how a screaming-hot griddle builds the flavor.
The story behind
Everything hinges on how the meat is cut. Ribeye or sirloin is sliced paper-thin, which only works when the cut is partly frozen, since the firmness lets you slice cleanly across the grain. Those thin sheets cook in seconds on a screaming-hot griddle, staying tender instead of turning chewy.
The griddle must run hot for a chemical reason: high heat drives the Maillard reaction, the browning that generates hundreds of roasted-meat flavor compounds. The onions caramelize right alongside the beef, releasing their natural sugars.
The cheese melts over the top at the end, merging with the meat's juices. It all goes into a roll soft enough to bite yet firm enough to hold the juicy filling. Steam rises off the sandwich smelling of seared beef and onion. Try provolone if you want a sharper bite.
Instructions
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1Sauté the onion on a hot griddle until tender and lightly caramelized.
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2Add the thinly sliced beef and cook quickly over high heat until browned.
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3Mix the beef with the onions and divide into two portions on the griddle.
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4Top each portion with cheese until completely melted.
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5Place the split rolls over the meat and cheese, press lightly, and flip with a spatula to serve.
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