Championship Level Cheesesteak Recipe




Championship Level Cheesesteak Recipe

On February 4, 2018, the Philadelphia Eagles won their first Super Bowl.  Before they were NFL champions, the city of Philadelphia were the NCS champions (National CheeseSteak).  This recipe takes all of the familiar flavors of the Philadelphia classic but everything from the cheese, to the sauteed onions and peppers, have been elevated to make this a Championship Level Cheesesteak Recipe.

Notes

Everyone loves a cheesesteak, but I’ve always had a couple of problems with the average cheesesteak.  First of all, why is any self-respecting adult eating cheez whiz when there is actual good cheese in this world?  I got rid of that orange goo in favor of perfectly melted provolone.  The other issue I have is that the onions and peppers that traditionally top the sandwich are often an afterthought.  I added garlic, tomato paste, and a little vinegar, which adds a little pop of acid that helps cut through the fat in the meat and cheese.

Let’s talk about bread for a second.  If you want to make this recipe, buy the proper bread.  The bread needs to have a fairly hearty crust, but needs to be soft on the inside.  Don’t buy any of that factory made nonsense that is in the bread aisle for this sandwich.  If you have a local grocery store that bakes their own bread, use that over anything that is mass produced.  If you really want good bread though, find a local bakery.  Trust me the people who have staked their livelihoods on providing quality baked goods, generally, make a better product than the part-time 23-year-old who works at the bakery counter at the store.  I don’t care how good you make everything else in this recipe, the bread can make or break this sandwich.  So, go get a good loaf of bread and make this Championship Level Cheesesteak Recipe.

I know I’m a little late for the big game, but this recipe is good for any party.  Serve this along with some chicken wings and some cold beer and your guests will be happy whether they are watching the Super Bowl, a big fight, or just hanging out.



Ingredients

4 Bell Peppers, cut into strips

3 Small Onions, sliced

1 Small Onion, diced

7 Garlic Cloves, minced

2 Tbs. Tomato Paste

1/3 Cup of Red Wine Vinegar

2 lbs. of Beef, sliced thinly.  I used ribeye, and flap meat.

10-15 slices of Provolone Cheese

2-3 Italian Sub Rolls (You want something crusty on the outside, but soft on the inside.

Canola Oil

Salt and Pepper to taste

Directions

  1. Saute the sliced onions over medium-high heat until softened (use a large skillet for this, but not cast iron).  Add the sliced peppers and continue to saute until the onions start to brown and the peppers are tender.  Add 6 garlic cloves, and tomato paste and stir until the garlic becomes fragrant and the tomato paste starts to brown.  Finally, add the red wine vinegar and stir until the tomato paste dissolves.
  2. In a large skillet, I used cast iron, brown the beef over medium-high heat.  Work in batches, so that you are able to lay each piece flat on the bottom of the pan.  Once the beef is browned, remove the beef from the pan and slice into thin strips.  Saute the diced onions in the beef fat leftover in the pan.  When the onions brown, add the garlic and beef strips and season with salt and pepper.
  3. Slice the Italian sub roll lengthwise, being careful not to cut all the way through.  Line the inside of the loaf with provolone cheese, and scoop a heaping helping of beef on top of the cheese.  Top the sandwich with onions and peppers and serve.

Championship Level Cheesesteak Recipe

Total Time: 1 hour

Number of servings: 4

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Ingredients

  • 4 Bell Peppers, cut into strips
  • 3 Small Onions, sliced
  • 1 Small Onion, diced
  • 7 Garlic Cloves, minced
  • 2 Tbs. Tomato Paste
  • 1/3 Cup of Red Wine Vinegar
  • 2 lbs. of Beef, sliced thinly. I used ribeye, and flap meat.
  • 10-15 slices of Provolone Cheese
  • 2-3 Italian Sub Rolls (You want something crusty on the outside, but soft on the inside.
  • Canola Oil
  • Salt and Pepper to taste

Instructions

  1. Saute the sliced onions over medium-high heat until softened (use a large skillet for this, but not cast iron). Add the sliced peppers and continue to saute until the onions start to brown and the peppers are tender. Add 6 garlic cloves, and tomato paste and stir until the garlic becomes fragrant and the tomato paste starts to brown. Finally, add the red wine vinegar and stir until the tomato paste dissolves.
  2. In a large skillet, I used cast iron, brown the beef over medium-high heat. Work in batches, so that you are able to lay each piece flat on the bottom of the pan. Once the beef is browned, remove the beef from the pan and slice into thin strips. Saute the diced onions in the beef fat leftover in the pan. When the onions brown, add the garlic and beef strips and season with salt and pepper.
  3. Slice the Italian sub roll lengthwise, being careful not to cut all the way through. Line the inside of the loaf with provolone cheese, and scoop a heaping helping of beef on top of the cheese. Top the sandwich with onions and peppers and serve.

Championship Level Cheesesteak Recipe Pin
Championship Level Cheesesteak Recipe Pin

14 Replies to “Championship Level Cheesesteak Recipe”

  1. I’m from Philadelphia & am feeling major Eagles mania right now! There’s always cheesesteak debates here & I happen to agree with you – who wants that orange goo but there are more tourists here then you realize who love it for some reason!

  2. Your advice on bread is so true! I try to get bread baked in-house whenever I can, because it is significantly tastier. Plus, provolone makes everything better. This looks de-lish!

  3. Living in the UK we don’t really have a cheesesteak and I have only heard of it because of the Sims. To be honest I never even knew it was a sandwich, I had visions of it being a steak covered in cheese. Now I’m tempted to give it a go. I’m sure the kids would love to give Sim food a go lol

    1. It is as greasy as you make it. The ribeye has a good amount of fat, so it leaves a good bit of grease in the pan. I dumped some before I sauteed the onions, but I won’t tell anyone if you keep it for the sandwich.

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