Any food that begins with the name of a city must be afforded the reverence it so justly deserves. Where would the world be without NY pizza, Chicago hot dogs, French fries, or Belgian waffles? It’s only Philadelphia, though, that can lay claim to the all-American sliced steak and onions served on an elongated roll called a “hoagie”, bathed in fluorescent-orange Cheese Wiz. In Philadelphia, cheese steaks are ordered in a dialect all its own; with onions is “wit”, no onions is “wit out”. Want provolone and onions? Ask for “one provolone wit”. “Wiz wit” means a cheesesteak with Cheese Wiz and onions. Any “wit” is a good wit, in MHT’s opinion.
Philly Cheese Steak
- Large cast iron skillet
- Food processor with slicing attachment (optional)
- Large bowl
- 1½ lb Boneless ribeye steak
- 1 large Onion, sliced
- ½ lb Fresh mushroom, sliced
- 1 small Red bell, sliced (optional)
- ½ tsp Each: salt, pepper, paprika, cayenne pepper, onion powder, garlic powder
- 4 tbsp Extra-virgin olive oil, divided
- 1 can Processed cheese sauce (cheese wiz) or 6 oz extra-sharp provolone cheese, sliced thin
- 4 Crusty Italian rolls, split
- Put ribeye steaks in freezer for at least 30 minutes. Heat half the oil in a large skillet over medium-high heat. Saute onions, mushrooms, and red pepper (if using) until tender, about 5 minutes. Remove to a large bowl.Remove steak from freezer and slice as thin as possible. A Food processor with slicing disk makes this easier. Put meat into a plastic freezer bag and toss with dry spices.Heat remaining oil in same skillet over medium-high heat. Saute steaks in 3 batches until just cooked through, 45-60 seconds. Transfer to the bowl with cooked onions. Open up a roll and along the bottom, place the meat, vegetables, and a hefty squirt of Cheese Wiz or Provolone slices. Fold top over and serve.
- If using provolone instead of Cheese Wiz, butter buns and lay provolone slices over bottom. Place meat and vegetable mixture over cheese and then place more cheese slices over that. Broil open-faced until cheese melts. Remove, fold top of roll over, and serve “One Provolone Wit”.
- Putting meat in the freezer for a few minutes makes it much easier to slice thin.