The 22 minute Philly Cheesesteak

By Ethan Chlebowski · 22 min

Ingredients

Instructions

1. Trim the exterior fat from the steak and slice it thin, removing any gristle. Put the fat pieces and a spoonful of oil in a cast iron pan on low heat to render the fat.
2. Meanwhile, cut the steak in half, then slice it very thin across the grain. Cut the shavings in half to make bite-size pieces. If the slicing is hard, freeze the steak for up to an hour first.
3. Remove any unrendered fat pieces. Add the diced onion and a small pinch of salt. Sauté gently over low heat, stirring now and then, about 8 minutes, until translucent.
4. Meanwhile, set a nonstick pan over medium-low heat. Add the evaporated milk, American cheese slices and cheddar. Stir constantly until melted and completely smooth. Transfer to a bowl and wash the pan right away.
5. When the onions are mostly translucent and soft, push them to the side. Add the steak with another pinch of salt and sauté slowly.
6. When the steak is mostly cooked but still a little pink, mix the onions back in and finish cooking the steak. Turn off the heat.
7. On the griddle, loosely separate the steak into two portions. Spoon about half the cheese sauce over the steak so it melts in.
8. Pile the cheesy steak onto the split hoagie rolls. Drizzle the remaining cheese sauce over each sandwich.
9. Wrap each hoagie tightly in parchment paper and let it rest so the juices and cheese soak into the bread and steam.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

OnionCheeseBeefCheddar cheeseEvaporated milkAmerican cheese