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Philly Cheesesteak
About This Course
Discover how to craft an authentic Philly Cheesesteak that sings with tender, thinly sliced beef, melted cheese, and savory sautéed onions—all piled into a soft, crusty roll. This guide takes you step by step through selecting the right cut of meat, achieving paper-thin slices, and building layers of flavor with caramelized onions and melted provolone or Cheez Whiz. You’ll learn techniques to prevent the steak from becoming tough, how to toast the roll so it stays sturdy yet tender, and insider tips for customizing toppings like peppers and mushrooms. By the end, you’ll be able to serve a restaurant-quality Philly Cheesesteak that captures the soul of Philadelphia’s iconic sandwich scene.
Learning Objectives
How to choose and prepare the ideal cut of beef (ribeye or top round) for optimal flavor and tenderness.
Techniques for slicing steak paper-thin—even when working with untrimmed roasts—to ensure quick, even cooking.
Methods for properly caramelizing onions (and optional peppers) so they develop sweetness without burning.
The art of toasting a hoagie roll: achieving a lightly crisp exterior that still yields under melted cheese.
Cheese-melting strategies (provolone, American, or Cheez Whiz): achieving a gooey, coated consistency without overcooking.
Assembly order and timing: layering meat, onions, and cheese so each bite is balanced and warm.
Customization ideas: adding mushrooms, hot peppers, or garlic aioli to elevate traditional flavors.
Material Includes
- Printable PDF Recipe Card featuring:
- Ingredient list (beef cut options, roll types, cheese choices, onion and pepper recommendations).
- Step-by-step instructions with approximate timings (from slicing meat to final assembly).
- Full-color photos showing:
- How to slice steak thinly using a partially frozen roast.
- Onions and peppers sautéing to golden caramelization.
- Cheese application and roll toasting methods.
- Final plated sandwiches with optional toppings.
- Video Demonstration (4–5 minutes) covering:
- Proper knife technique for paper-thin beef slices.
- Sautéing onions and peppers to the perfect level of softness and sweetness.
- Toasting hoagie rolls on a griddle or skillet to achieve a crisp interior.
- Melting the cheese over the steak for that signature ooze.
- Quick assembly tips to keep everything piping hot.
- Chef’s Notes Section with:
- Alternative beef cuts (top round, sirloin) and how to trim them.
- Cheese substitution suggestions: provolone, American, Cheez Whiz, or fontina variations.
- Tips for reheating leftovers without losing conductivity or making the roll soggy.
Requirements
- 450 g (1 lb) ribeye or sirloin steak, thinly sliced against the grain
- 4 hoagie rolls or long sandwich rolls (6–7 in each)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 200 g (7 oz) provolone cheese slices (or Cheese Whiz)
- 2 tbsp vegetable oil or butter (for sautéing onions and steak)
- Salt and freshly ground black pepper
- Optional: sautéed mushrooms (100 g) or hot cherry peppers
Target Audience
- Home cooks who crave an authentic Philadelphia-style cheesesteak experience in their own kitchen.
- Beginners who want a straightforward walkthrough on slicing steak thinly and building sandwich layers.
- Busy families seeking a quick, satisfying meal option that feels indulgent yet comes together in under 30 minutes.
- Sandwich enthusiasts curious about regional American classics and cooking techniques for griddled meats.
- Entertainers planning a casual gathering, game-day party, or weeknight treat featuring crowd-pleasing handhelds.
Curriculum
3 Lessons3h 45m
Selecting and Preparing the Beef
Choosing the ideal cut (ribeye vs. top round) and partial freezing for paper-thin slicing
Identifying prime steak cuts and proper pre-cook preparation
Sautéing Onions (and Peppers)
Toasting Rolls & Cheese-Melting
Your Instructors
uniquedevservice993@gmail.com
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€20.99€23.00
Material Includes
- Printable PDF Recipe Card featuring:
- Ingredient list (beef cut options, roll types, cheese choices, onion and pepper recommendations).
- Step-by-step instructions with approximate timings (from slicing meat to final assembly).
- Full-color photos showing:
- How to slice steak thinly using a partially frozen roast.
- Onions and peppers sautéing to golden caramelization.
- Cheese application and roll toasting methods.
- Final plated sandwiches with optional toppings.
- Video Demonstration (4–5 minutes) covering:
- Proper knife technique for paper-thin beef slices.
- Sautéing onions and peppers to the perfect level of softness and sweetness.
- Toasting hoagie rolls on a griddle or skillet to achieve a crisp interior.
- Melting the cheese over the steak for that signature ooze.
- Quick assembly tips to keep everything piping hot.
- Chef’s Notes Section with:
- Alternative beef cuts (top round, sirloin) and how to trim them.
- Cheese substitution suggestions: provolone, American, Cheez Whiz, or fontina variations.
- Tips for reheating leftovers without losing conductivity or making the roll soggy.
