How To Make Classic Philly Cheesesteak Sandwich
(upbeat music)
Hey, everyone.
It's Natasha ofNatashasKitchen.com, and today,
I'm gonna share it withyou all of our secrets
for the best Phillycheesesteak sandwiches.
This is so easy,scrumptious, beefy, cheesy.
It's so good.
And wait for the taste test
because you are gonna cravethese until you make them.
So let's get started.
This recipe makes four sandwiches,
so you'll need four hoagie rolls.
Slice those about three-quartersof the way through.
Now in a small bowl,
stir together two tablespoonsof softened butter
with one pressed garlic clove.
You already know it's gonna be good
if there's garlic butter involved.
Spread that flavored butter
onto the cut sides of your hoagie rolls.
The garlic butter makes thesetaste like garlic bread,
and we're gonna toast them,
which keeps the bread from getting soggy.
You want to have all of your ingredients
prepped and ready to gobefore you start cooking.
Dice one large sweet onion.
And it may seem like a lot of onion,
but it does shrink down aton when it goes on the heat.
Now to slice up our ribeye steak.
I have a one-pound ribeye steak here,
and I highly, highly recommend freezing it
for about 40 minutes,covered in the freezer,
which will make it much easier to slice.
Trim off the excess fat.
Then, super-thinly slice your steak.
And here's a time-saving tip.
You can ask your butcher
to cut your steak paper-thin for you.
Okay, we are done with all of our prep,
super easy, and we're gonnahead out to the stove.
We like cooking Philly cheesesteaks
on our outdoor flat cooktop.
And I'll leave a link to thisamazing grill in the notes.
But you can totally use a skillet
or an indoor griddle if you have one.
Start by toasting thebuttered side of the bread
on medium heat, just until it's golden.
Then remove it from the heat.
Add about a tablespoonof oil to your cooktop
and the diced onions.
Saute those until they'resoft and caramelized.
Then transfer them to a separate dish.
Increase the heat to high andadd another tablespoon of oil.
Add your thinly sliced steak
and spread it into an even layer.
Let that brown for a couple of minutes
undisturbed without turning.
Then, flip it over.
Season the meat withhalf a teaspoon of salt
and half a teaspoon of black pepper
and saute, stirring occasionally,
until the steak is just cooked through.
Add the caramelized onions
and stir them in with your spatula.
And I do like to giveit a little rough chop
to break up any larger pieces.
Divide that into four even portions
and top each portion with twoslices of provolone cheese.
Then turn off the heat toallow the cheese to melt
without overcooking the meat.
Spread a thin layer of mayo
onto the toasted side of each roll.
And, working with one portion at a time,
place the toasted bun over each portion
and use a spatula toscrape that cheesy beef
into your bun as you flip it over.
Repeat this process withyour remaining sandwiches.
(laughs)
These are really hard to resist.
It was hard not to eatthese outside, okay?
I'll just put it that way.
Oh my goodness.
We are gonna go right into this taste test
because I cannot wait any longer.
Wow.
Okay, we're gonna pick the big one here.
Okay.
And I'm gonna cut this in half
because I want you to see what's inside.
These are loaded.
Mmm, and I love thatlittle bit of crispiness
on that garlic bread.
Mmm.
Okay, here we go.
Check it out.
That's what I'm talking about.
Wow.
I love that this is staring back at me.
Oh my goodness.
Okay, here I go.
Mmm.
Mmm.
Mmm.
Mmm.
This is excellent.
Definitely restaurant quality.
Oh, and that is such a tender cut of beef.
It's so easy to chew.
It goes down nice.
Oh, and then it's loaded with cheese,
and you know I've gota weakness for cheese.
Delicious, and then thesweet caramelized onions
in every bite, yum yum.
And again, don't skip thatgarlic butter on the bread
because it's like servingthis on garlic bread.
It's exactly what it is.
It is just mmm,
just ridiculously good.
I'm gonna chomp this down.
And also, it doesn't need much,
but I do love to serve it
with a side of crunchy dill pickles.
Mmm.
Well, if you guys makeyour Philly cheesesteaks
any different than this,
let me know what youdo in a comment below,
or if you have any recipesuggestions, let me know.
Hey, before you go,
if you guys want more easy,crowd-pleasing lunch ideas,
check out some of ourfavorites right over there
and right down there,
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We'll see you in our next video.
A Classic Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak Sandwich! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ 🖨 PRINT RECIPE HERE: https://natashaskitchen.com/philly-cheesesteak/ INGREDIENTS FOR PHILLY CHEESESTEAK SANDWICH: ►1 lb Ribeye Steak, trimmed and thinly sliced ►1/2 tsp sea salt, or to taste ►1/2 tsp black pepper, or to taste ►1 large sweet onion, diced ►8 slices provolone cheese (mild, not aged provolone) ►4 Hoagie Rolls ►2 Tbsp unsalted butter softened ►1 garlic clove, pressed ►2-4 Tbsp mayo, or to taste ⭐️PRODUCTS IN THIS VIDEO (affiliate): ►Camp Chef Pellet Grill: https://amzn.to/2MXd8H3 ►Camp Chef 5 Piece Chef Set: https://amzn.to/2MXuuDI ► Glass Mixing Bowls: https://amzn.to/2zdfloW ►Nonstick Cutting Board (set of 3): https://amzn.to/2NEFRQD ► Garlic Press: https://amzn.to/2PPWWda ►Multi-Purpose Scraper: https://amzn.to/2ZcaWlx SHOP(affiliate): ►My Favorite Cutting Board: https://amzn.to/2Y4AmQC ►Hand Mixer: https://amzn.to/2xLQs36 ►Favorite Blender: https://amzn.to/2XZ52ms ►Favorite Food Processor: https://amzn.to/32nToAY ►I ❤️ these Glass Bowls: https://amzn.to/2XIqvfo ►Kitchen Scale: https://amzn.to/2XG9l1X ►Glass Storage Containers: https://amzn.to/2xMhXcN ►Our Dinnerware Set: https://amzn.to/2ZnsDK4 FOLLOW ME: ►INSTAGRAM: https://www.instagram.com/NatashasKitchen ►FACEBOOK: https://www.facebook.com/NatashasKitchen ►PINTEREST: https://www.pinterest.com/NatashasKitchen CONNECT: ►WEBSITE: https://natashaskitchen.com ►ALL MY RECIPES: https://natashaskitchen.com/recipes/ #natashaskitchen #cheesesteak #sandwitch Thanks for watching!! 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA