How to Make Real Philly Cheesesteak
The Philly cheesesteak is one of the world’s most delicious wonders, and to think that anyone can make it at any time is even more satisfying. It doesn’t take so much to make; you don’t need too much money or time. You won’t spend more than 30 minutes creating this delicacy.
In this article, I will show you how you can make real Philly cheesesteak at home, with almost no cost and in no time. Follow me through this article, and you will also see the essential health benefits of this recipe. You should use this recipe for yours; it’s much easier to make.
What You’ll Need
Below are all the ingredients you’ll need to make your own delicious Philly cheesesteak. Note that you can choose to make your own without some of the ingredients listed below, as some of them are optional.
- 2 teaspoons of divided extra-virgin olive oil
- 2 teaspoons of minced garlic
- 1/2 teaspoon of Worcestershire sauce
- 1/2 teaspoon of soy sauce
- 2 teaspoons of flour
- 1 onion ball to be thinly sliced
- 1 1/2 cup of green bell pepper, sliced
- 1 12oz of trimmed flank steak
- 1/4 teaspoon of salt
- 1 oz of shredded provolone cheese
- 2 tablespoons of Parmigiano-Reggiano cheese, grated
- 1/4 teaspoon of dry mustard
- 4 3 oz of toasted hoagie rolls
- 1/4 teaspoon of ground black pepper
- 2 5-inch mushroom caps, portobello
- 1/2 cup of one percent low-fat milk
Place the thoroughly washed beef inside and already cold freezer for 15 minutes; this will make it stiff and easy to shape.
Slice the beef into thin pieces, and sprinkle some salt and pepper on it.
Detach the gills and the stem from the bottom of mushroom caps with a spoon; discard gills and stem, then slice the mushroom caps into thin pieces.
Add one teaspoon of oil to a clean pan (for better results, use a non-stick skillet), and swirl so that it completely covers all the sides of the pan. Carefully add your beef to the pan and sauté for about 2 minutes; you can take it off the pan if you notice the meat getting pink. Also, remember to stir constantly.
Take the beef out of the pan, add another tablespoon of oil to the pan, pour in your thinly sliced onions, and sauté for another 3 minutes. Add the mushrooms to the mixture, add the garlic and bell pepper, and sauté for 6 minutes.
Pour the beef back into the mix you now have on the fire, sauté for 1 minute, or until you notice that the vegetables have become tender and the meat is becoming brown. Take the mixture out of the fire and stir it in an already made Worcestershire and soy sauce.
Pour the flour into a saucepan, add the milk, and whisk till the mixture forms a thick paste. Simmer the mixture over medium heat; cook it until you notice that it has become slightly thick. Add the cheeses and dry mustard, and take it off the stove almost immediately. Stir the mixture until it becomes smooth. Keep it warm.
Create a hollow in the top and bottom halves of your bread; reserve some of the torn out bread; you might need to eat it some other time. Evenly share the beef between the two halves of the hoagies.