First of all, I have to say, as hard as I try this is not a cheesesteak. Please visit one of your fine local purveyors of Philadelphia style steak sandwiches and make life easy on yourself. For the hardheaded like me, here is a brief insight to my struggles to replicate some of the great steaks that I have had, including Pat’s, Ginos, The Philly Deli (where I even worked), and an oddly great steak at the Sixer’s game.
thin sliced steak, ribeye preferred
salt and pepper
italian bread (not as good par baked sesame roll shown here was a disappointment, I have trouble finding the right bread for this)
saute the onions with salt and pepper in some olive oil and/or some of the fat from your steak. When they become translucent, add the steak and start chopping. This is really the key, don’t use your nice non stick pan, get out some cast iron and beat on this stuff, really chop it up.
It helps if you have a steamer or microwave and you can steam the bread. Now that the beef is ready make it into a sandwich shaped pile and put some cheese on it. Let the cheese melt.
Last, put the bread over the pile of meat, insert a spatula under the meat and flip it over in one motion. Although I have made a ton of these there continue to be problems with the ones that I make at home.
Here I ended up using a very rare roast beef because I was unable to get thin sliced ribeye. This is not a proper substitute. Also as I mentioned earlier I did not like the bread that I used. Finally, many people like cheese wiz, and at the deli we would use large double boilers to add water to american cheese, making it pumpable liquid. I think that this consistency works better than the american cheese slices alone.
At the end of the day I still had a really great sandwich, but not one that I think that I could call a true Philly Chessesteak. Maybe I should go for pork and broccoli rabe.