Is it true, you can only get a good Philly cheesesteak in Philadelphia?
The good folks at America’s Test Kitchen have come up with a recipe that will leave you thinking you’re in the city of brotherly love. Skirt steak is an inexpensive cut that makes great Philly cheesesteak meat when sliced thin.
2 lbs – Grass-fed Skirt Steak, trimmed and sliced with grain into 3-inch wide strips
4 – (8-inch) Italian sub rolls, split lengthwise
2 – tablespoons olive oil or beef tallow
1/2 – teaspoon salt
1/8 – teaspoon pepper
1/4 cup – grated Parmesan cheese
8 – slices grass-fed Gouda cheese
Top these sandwiches with chopped pickled hot peppers, sauteed onions or bell peppers, sweet relish, or hot sauce.
Instructions For Philly Cheesesteak
- Place steak pieces on large plate or baking sheet and freeze until very firm, about 1-hour (if the skirt steak is already frozen, thaw slightly…you want to slice this while it’s slightly frozen).
- Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Spread split rolls on baking sheet and toast until lightly browned, 5 to 10 minutes.
- Using a sharp knife, shave steak pieces as thin as possible against the grain. Mound meat on cutting board and chop coursely with knife 10 to 20 times.
- Heat 1 tablespoon tallow or oil in 12-inch skillet over high heat until hot. Add half of meat in even layer and cook without stirring until well browned on 1 side, 3 to 4 minutes. Stir and continue to cook until meat is no longer pink, another minute. Transfer meat to collander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon tallow or oil and remaining sliced meat.
- Return now-empty skillet to medium heat. Drain excess moisture from meat. Return meats to skillet (discard any liquid in bowl) and add salt and pepper. Heat, stirring constantly, until meat is warmed through, about a minute. Reduce heat to low, sprinkle with Parmesan cheese, and shred Gouda cheese over the meat. Allow cheese to melt. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Divide mixture evenly among toasted rolls. Serve immediately.
More About America’s Test Kitchen
America’s Test Kitchen is a 2,500 sq foot kitchen located just outside Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination for more than four dozen test cooks, editors, and cookware specialists. For thousands of recipes and updated equipment ratings and taste tests or to sign up for a free trial issue of Cook’s Illustrated or Cook’s Country magazine, visit: CooksIllustrated.com or CooksCountry.com