The Philly Cheese Steak Sandwich is a culinary icon, a symphony of flavours and textures that come together in a harmonious blend of savoury satisfaction. It starts with the bread, a sourdough roll, which is the foundation of any great sandwich. The sourdough is chosen for its robust and tangy flavour profile, which complements the richness of the filling. The crust is golden and slightly crisp, giving way to a soft, airy interior with a subtle sourness that is both refreshing and comforting.
At the heart of the sandwich is the steak, traditionally ribeye, prized for its marbling that promises juiciness and flavour. The meat is sliced paper-thin, ensuring that it cooks quickly to a tender perfection. When it hits the hot griddle, the steak sizzles and browns, its edges caramelizing into crispy bits that add texture and a deep, meaty taste.
The vegetables are more than just a garnish; they are integral to the sandwich’s character. Onions, sliced thinly, are transformed on the griddle, their sharpness mellowing into a sweet, almost jam-like consistency that threads through the sandwich with a glossy sheen. Green bell peppers add a fresh, vegetal crunch, their brightness cutting through the richness of the meat and cheese.
And then there’s the cheese—provolone, a choice that brings a creamy melt and a mild sharpness that ties all the components together. It cloaks the steak and vegetables in a velvety layer, becoming one with the sandwich in a way that no other element does.
Assembling the sandwich is an art. The steak, onions, and peppers are piled onto the sourdough roll, which has been warmed to receive them. The cheese is laid over the hot filling, where it begins to melt from the residual heat, draping over the ingredients in a luscious blanket. The top of the roll is placed on, and the sandwich is cut in half, revealing the layers of meat, vegetables, and melted cheese, each bite a testament to the sandwich’s well-balanced flavours.
The Philly Cheese Steak Sandwich on a Sourdough Roll is not just food; it’s an experience. It’s the warmth of the roll in your hands, the aroma of grilled meat and onions, the stretch of melted cheese as you take a bite. It’s the interplay of textures, from the crunch of the roll to the succulence of the steak to the smoothness of the cheese. It’s a taste of Philadelphia, a bite of history, and a simple pleasure that has become a beloved staple far beyond its city of origin.
This sandwich is a celebration of simple ingredients coming together to create something greater than the sum of its parts. It’s a reminder that food can be both humble and extraordinary, and that the most satisfying meals often come wrapped in paper, eaten with your hands, and enjoyed with a smile.
Ingredients:
- 200g thinly sliced ribeye steak
- 1 sourdough roll
- 1 tbsp extra-virgin olive oil
- 1/2 white onion, thinly sliced
- 1/2 green capsicum, thinly sliced
- 2 slices provolone cheese
- Salt and pepper to taste
Instructions:
Prepare the Steak: Place the ribeye steak in the freezer for about 15 minutes to firm up. This makes it easier to slice thinly. Slice the steak into thin strips.
- Cook the Vegetables: Heat half the olive oil in a pan over medium heat. Add the onions and capsicum, season with salt and pepper, and cook until they are soft and caramelized, about 6-8 minutes. Remove from the pan and set aside.
- Cook the Steak: In the same pan, add the remaining olive oil and increase the heat to high. Add the steak strips and cook for about 2 minutes until browned but not overcooked. Season with salt and pepper.
- Assemble the Sandwich: On the bottom half of the sourdough roll, layer the cooked steak, followed by the caramelized onions and capsicum. Top with slices of provolone cheese.
- Melt the Cheese: Place the sandwich under a preheated grill (broiler) for 2-3 minutes or until the cheese is melted and bubbly.
- Serve: Close the sandwich with the top half of the sourdough roll, slice in half if desired, and serve immediately.
Enjoy your homemade Philly Cheese Steak Sandwich on a fresh sourdough roll!
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