When the summer heat has you avoiding the oven, the Philly Cheesesteak steps up as the perfect quick dinner solution. This iconic sandwich cooks up fast in a skillet, keeping your kitchen cool while delivering a hot, satisfying meal.
Now, let’s dive into the delicious world of the Philly Cheesesteak. Picture this: thinly sliced rib-eye steak cooked to perfection on a hot griddle, paired with caramelized peppers and onions, and smothered in your gooey melted cheese of choice, all happily nestled within a soft, pillowy roll. It’s a sandwich so beloved, it’s practically synonymous with the city of Philadelphia itself — it’s the Philly Cheesesteak.
Let’s go back in time to the origins of this iconic sandwich. The Philly Cheesesteak made its debut in the early 20th century, courtesy of a visionary duo: Pat Olivieri and his brother Harry. As the story goes, Pat, a hot dog vendor, decided to grill some beef one day and slap it on a roll. Little did he know he was about to spark a culinary revolution. The sandwich gained popularity among taxi drivers and soon became a staple of Philadelphia street-food culture.
Ah, but here’s where things get interesting — the age-old debate over what makes a Philly Cheesesteak truly authentic. Is it all about the type of cheese? Should the onions be chopped or sliced? Sauteed peppers? Yes, or no? And what about the roll —should it be soft and fluffy or crusty and chewy?
These questions have sparked fierce debates among cheesesteak aficionados for decades, with no clear consensus in sight. One thing’s for sure: Everyone has their own take on the perfect Philly Cheesesteak, and defending your favorite variation is practically a sport in Philadelphia.
So, whether you’re a purist who swears by the classic combination of rib-eye and Cheez Whiz, or a maverick who likes to mix things up with peppers and mushrooms, one thing’s for certain: The Philly Cheesesteak is a culinary delight.
Here are some tips to make this delicious meal even faster. Check for pre-sliced, thinly shaved beef steak in the butcher case of your favorite grocery store. You can also use frozen sliced bell pepper and onion blend in place of the fresh onion and pepper in this recipe.
Philly Cheesesteak
Yield: 4 servings
Total Time: 30 minutes
- 3 onions, very thinly sliced
- 2 bell peppers, any color, very thinly sliced
- 2 tablespoons vegetable oil
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 8 slices cheese, mozzarella, provolone or Cheez Whiz
- 4 Italian style bread rolls, split lengthwise
- 1 and ½ pounds beef rib-eye or tenderloin, very thinly sliced
Slice the onions and peppers. Heat half of the oil in a large skillet on medium-high heat. Add onions and peppers, season with garlic salt and black pepper. Saute until soft and set aside.
Add remaining oil to the skillet and quickly fry the steak until it’s just beginning to brown. Do not overcook this. Return the onions and peppers to the pan, on top of the steak, and top with cheese slices. Cook until the cheese melts.
Divide the steak, veggie and cheese mixture between each of four rolls and serve.
As you enjoy your Philly Cheesesteak, remember its rich history and the passionate debates it inspires. It’s more than just a sandwich; it’s a piece of our culinary heritage. And in the spirit of brotherly love, let’s celebrate our own delicious variations of this classic, while keeping our kitchens cool and our taste buds happy.
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
(c) 2024 King Features Synd., Inc.
By Patti Diamond
