How to create the perfect Philly cheesesteak
About this recipe
If you're craving a classic Philly cheesesteak, Tony Luke's method is all about achieving that juicy perfection. This recipe focuses on cooking thinly sliced ribeye steak slowly at a low temperature to extract maximum flavor and moisture, ensuring each bite is packed with deliciousness.
The key here is patience—waiting just a few extra minutes can make all the difference between a dry sandwich and one that oozes with flavor. By incorporating the onions and hot peppers directly into the steak, you create a harmonious blend of tastes that elevates the whole experience.
Ingredient notes
- Use 400g of thinly sliced ribeye steak for the best texture.
- For cheese, opt for provolone or Cheez Whiz, depending on your preference.
- Salt should be added to taste at the end of cooking to prevent the meat from drying out.
Tips from CBS Mornings’s video
- Cook the ribeye steak on low temperature to extract juices and avoid overcooking.
- Wait about 5 minutes after cooking to ensure the steak remains juicy.
- Salt the steak only after cooking to retain moisture.
- Incorporate the sliced onions and hot peppers with the steak to blend flavors before serving.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What is the total cooking time for this cheesesteak?
- The total time to make this cheesesteak is 20 minutes.
- What type of cheese is recommended for this recipe?
- The recipe suggests using provolone or Cheez Whiz.
- Why should salt be added after cooking the steak?
- Salt should be added after cooking to prevent moisture loss from the meat.
No life story here — the video and the recipe are the whole point. All credit to CBS Mornings: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cook the ribeye steak on low temperature to extract juices.
- 2
Wait for about 5 minutes to ensure the steak is juicy and not overcooked.
- 3
Once the steak is almost done and the red is out, remove it from heat.
- 4
Salt the steak after cooking to prevent moisture loss.
- 5
Incorporate sliced onions and hot peppers with the steak.
- 6
Flip the steak mixture onto the cheese to combine flavors.
- 7
Remove from heat and serve on sub rolls.
Heads up — we had to guess a little:
- The quantity of ribeye steak is inferred based on typical serving sizes for cheesesteaks.
Credit where it’s due: this recipe was transcribed from CBS Mornings’s original video on YouTube. Follow them there — it’s their dish.
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