Philadelphia cheesesteak with thinly sliced ​​beef


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How to Make - Philly Cheesesteak with Thinly Sliced ​​Beef
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Time: 20 min.
Complexity: easily
Servings: 4

Philadelphians never stop arguing about where the best cheesesteak sandwich is made: Pat's King of Steaks or Geno's SteaksPat Olivieri is credited with inventing this thinly sliced ​​beef and onion sandwich in the 1930s, with cheese being added ten years later. A restaurant opened nearby in 1966. Geno's with an almost identical menu, and their rivalry has been ongoing ever since. Today, the sandwiches Pat's the steak is cut into pieces, and in sandwiches Geno's – thin slices.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 450 g thinly sliced ​​beef
  • Hot sauce, to taste
  • Worcestershire sauce, to taste
  • 4 long buns (hiro or hogi), cut in half
  • Thinly sliced ​​cherry peppers and American cheese, for topping



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Cooking the dish according to the recipe:


  1. Preheat the oven to broil. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 4 minutes; season with salt and pepper.
  2. Transfer the onions to a plate. Add the beef to the pan and cook, stirring, until browned, about 8 minutes. Add a few drops of hot sauce and Worcestershire sauce and toss to coat.

  3. Place the beef and onions on the buns and top with cherry peppers and grated cheese. Place on a baking sheet and broil (open side up) until the cheese is melted.





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