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 advise that the sharper the cheese, the better the sandwich.
Recipe by Fabio Viviani
Yield: 2 sandwiches
1 pound rib eye steak (well marbled and sliced as thin as possible)
¼ cup extra light olive oil
1 large onion, diced
¼ pound Provolone cheese, sliced thin
Two rolls of crusty French bread
Heat up olive oil on a griddle pan over very high heat.
Add onions to pan.
Add sliced steak and cook for a few minutes, just until the pink disappears.
Just before it finishes cooking, top with the cheese.
Slice the rolls open, and place upside down over the meat, building a tent.
Using the bread, scoop the meat and cheese off of the griddle. BE CAREFUL.
Top with the grilled onions.
Slice and serve.