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Philadelphia Cheesesteak

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"The City of Brotherly Love is also a sandwich paradise, and has been for as long as enterprising street vendors and restaurateurs have been piling their favorite meats and cheeses onto crusty rolls, starting in the early 1800s. For many, nothing says 'Philadelphia' like cheesesteak—the combination of thinly sliced beef, fried onions, and gooey cheese reigns supreme. While tourists wait in line for hours to sample authentic cheesesteaks, locals are just as likely to order a 'roast pork Italian' topped with wilted greens, a true contender for the title of best South Philly sandwich."

List of Ingredients

â—¦ 1 ½ pounds top round steak
â—¦ ¼ cup olive oil, plus more if needed
â—¦ 2 onions, halved and thinly sliced
â—¦ â…” pound thinly sliced white provolone
â—¦ 4 soft hero or hoagie buns, warmed and split
â—¦ Italian pickled peppers, for serving (optional)


Recipe

Tightly roll the steak into a log, and wrap securely in plastic. Freeze until firm but not frozen, about 45 minutes. Remove plastic and, working quickly, slice the beef into paper-thin strips, almost shaving the beef. Refrigerate until ready to cook.

Heat a large cast-iron skillet or griddle over medium-high; add 2 tablespoons olive oil. Cook onions, stirring, until caramelized, about 10 minutes. Transfer to a bowl; cover to keep warm.

Add remaining 2 tablespoons olive oil to skillet. Working in batches, if necessary, cook the beef until lightly browned and cooked through, stirring often, 3 to 5 minutes. Add more olive oil between batches, as needed. Stir in the onion mixture to combine, then add cheese and stir until melted and combined. Spoon into buns and serve immediately, with peppers, if desired.

Makes 4