The Perfect Philly Cheesesteak At Home (2 Ways)
About this recipe
If you're craving a classic Philly cheesesteak, this recipe is your ticket to making it at home. The key here is the bread — a long hoagie roll that’s soft yet sturdy enough to hold all that delicious filling. Joshua Weissman’s take on this iconic sandwich emphasizes the importance of homemade rolls and a flavorful filling, ensuring you get that perfect balance of grease, cheese, and bread.
In this video, Weissman not only shows you how to create the perfect hoagie rolls from scratch but also shares two different cheesesteak filling options, allowing you to customize your sandwich to your liking.
Ingredient notes
- For the hoagie rolls, you'll need 950g of bread flour, which is essential for the right texture.
- The recipe calls for 1800g of boneless rib roast and 2 lbs of short ribs for the cheesesteak filling, which gives it a rich flavor.
- You can use rice flour for dusting the work surface when shaping the dough, as it helps prevent sticking.
Tips from Joshua Weissman’s video
- When making the hoagie rolls, be sure to mix the yeast with water at around 98°F to activate it properly. This temperature is crucial for a good rise.
- After kneading the dough, let it rest for 15 minutes before kneading again. This allows the gluten to relax, making it easier to handle.
- For shaping the rolls, use rice flour on your work surface to prevent sticking, which is more effective than regular flour.
Good to know
- How long does it take to make the hoagie rolls?
- The total time for making the hoagie rolls is about 2 hours and 30 minutes, including resting and proofing.
- Can I prepare the dough in advance?
- Yes, the dough can be refrigerated for 1 to 4 days before shaping and baking.
- What is the best way to shape the hoagie rolls?
- After letting the dough come to room temperature, flatten each ball into a rectangle, fold it, and roll it into a 12-inch long roll.
- What type of cheese is used in the cheesesteak filling?
- The recipe includes 25 slices of provolone cheese for the cheesesteak filling.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Begin by making the hoagie rolls. In a large bowl, combine 950g bread flour, 20g fine sea salt, and 12g granulated sugar.
- 2
In a separate container, mix 589g water at around 98°F with 3g instant yeast. Whisk in 50g extra virgin olive oil.
- 3
Add the yeast mixture to the flour mixture and mix by hand until you get a shaggy dough.
- 4
Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.
- 5
After resting, knead the dough for about 1 minute until it becomes smooth. Cover and let it rest for another 15 minutes.
- 6
Knead the dough again for about 1 minute until very smooth, then shape it into a ball and place it in a greased container. Cover and let it rest for 45 minutes to 1 hour.
- 7
Once rested, divide the dough into 4 pieces, each weighing about 400g. Shape each piece into a smooth ball and place in greased containers.
- 8
Cover the containers and refrigerate the dough for 1 to 4 days. Pull the dough out and let it come to room temperature for 3 hours before shaping.
- 9
Dust a work surface with rice flour. Flatten each dough ball into a rectangle, fold it, and shape it into a 12-inch long roll. Brush with water and coat with sesame seeds.
- 10
Place the rolls on a baking sheet and cover with plastic wrap. Let them proof for 2 hours.
- 11
Preheat the oven to 500°F with a baking steel inside for 1 hour before baking the rolls.
Heads up — we had to guess a little:
- The quantity for the A5 Wagyu Cheesesteak ingredients was inferred based on typical amounts used in similar recipes.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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