Tuesday, May 22, 2012

Philly Cheese Steaks

Jersey Mikes's Philly Cheese Steak:

And mine:

Philadelphia cheesetake

so tender...so juicy...so cheesy...

Have you ever had Jersey Mikes's legendary Philly Cheese Steak??  If you haven't, then you have no idea what you're missing.  That sandwich (ordered with just steak and cheese, and some mayo if you like mayo...I don't like it with the added peppers and mushrooms) is definitely one my top 3 best sandwiches I've ever had (I can't decide if it's first, 2nd, or 3rd compared to my triple decker flutternutter found here and my classic flutternutter found here).  I received an email from America's Test Kitchen with some recipes, and this Philly Cheese Steak recipe was one of them.  I'd been wanting to make this amazing sandwich ever since my first bite into Jersey Mikes's four years ago.  Of course, there was no doubt in my mind that the America's Test Kitchen one wouldn't be incredible, since they test it so many times.  And I was right....this recipe is the bomb.  It tastes so much like the philly cheese steak at Jersey Mikes!  They only difference is the meat.  The Jersey Mikes meat is a little more tender, probably because it's marinated much longer.  This recipe has thicker cuts of meat, but it's super juicy and every bite is filled with the cheesy goodness from the white american cheese - my favorite cheese of all time.  A Philly Cheese Steak has to have white american cheese for it to be good...trust me.  I also wrapped up a left over sandwich and stuck it in the fridge to have for lunch cold the next day, and it was sooo tasty.  I know...a philly cheese steak cold???  Yeah.  It's just that good.


If skirt steak is unavailable, substitute sirloin steak tips (also called flap meat). Top these sandwiches with chopped pickled hot peppers, sautéed onions or bell peppers, sweet relish, or hot sauce.


  • 2pounds skirt steak , trimmed and sliced with grain into 3-inch-wide strips
  • 4(8-inch) Italian sub rolls , split lengthwise
  • 2tablespoons vegetable oil
  • 1/2teaspoon salt
  • 1/8teaspoon pepper
  • 1/4cup grated parmesan cheese
  • 8slices white American cheese (8 ounces)


  1. 1. Place steak pieces on large plate or baking sheet and freeze until very firm, about 1 hour.
  2. 2. Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Spread split rolls on baking sheet and toast until lightly browned, 5 to 10 minutes.
  3. 3. Using sharp knife, shave steak pieces as thinly as possible against grain. Mound meat on cutting board and chop coarsely with knife 10 to 20 times.
  4. 4. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add half of meat in even layer and cook without stirring until well browned on 1 side, 4 to 5 minutes. Stir and continue to cook until meat is no longer pink, 1 to 2 minutes. Transfer meat to colander set in large bowl. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon oil and sliced meat.
  5. 5. Return now-empty skillet to medium heat. Drain excess moisture from meat. Return meat to skillet (discard any liquid in bowl) and add salt and pepper. Heat, stirring constantly, until meat is warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with Parmesan, and shingle slices of American cheese over meat. Allow cheeses to melt, about 2 minutes. Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly. Divide mixture evenly among toasted rolls. Serve immediately.

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