Fabio goes to Philadelphia to take on his favorite sandwich with the locals, a true Philly cheesesteak 'wit' onions.
- Use rib-eye steak for the best flavor. Slice it as thin as possible. For easier slicing, put the rib-eye in the freezer for 20 minutes to par-freeze it. Don't salt the steak: you'll draw out too much moisture and dry out your sandwich.
- Cheesing your Steak: Slice, shred, grate, or cube cheese before melting it: a block of cheese is not going to melt well at all. Soft cheeses melt best.
- A quick cheese primer: Cheez Whiz: a thick, bright orange, processed cheese sauce. American: a mildly flavored processed cheese that melts easily and is often used in sandwiches. Cheddar: a hard yellow or white cheese originating in England. No Philadelphians use Cheddar on their cheesesteaks…that's near blasphemy. Provolone: a white, semi-hard Italian cheese made from Cow's milk and originating in Southern Italy. The only cheese of choice, according to cheesesteak connoisseurs, who