The Philadelphia cheesesteak sandwich is an iconic dish originating from the city of Philadelphia, in the United States. This dish was created in the 1930s and has since become an icon of the local cuisine, recognizable for its delicious mix of beef and melted cheese served on a long, soft roll.
In Latin America, although it is not always known by its original name, it is often imitated and adapted in different countries. In some places, it is simply called a "beef and cheese sandwich" or a "Philly sandwich," maintaining the inspiration from its traditional version. Its popularity has crossed borders due to its simplicity and unique flavor, with variations found in Mexico, Argentina, and other countries where the main ingredients are kept but local touches are added.
How to Make a Philadelphia Cheesesteak Sandwich
Preheat the broiler.
Heat oil in a large, heavy, nonstick skillet over high heat.
Add the beef.
Sauté for a minute and a half per side.
Remove from the skillet to a cutting board.
Slice the beef against the grain at an angle.
Transfer to a plate.
Cover and keep warm.
Add onion, salt, and pepper to the skillet.
Reduce heat to medium.
Sauté until the onion is soft, approximately 10 minutes.
Place the beef on the bottom halves of the rolls, dividing it equally.
Distribute the onion over the beef.
Top with cheese.
Place on a baking sheet.
Broil the bottom halves of the sandwiches until the cheese melts, approximately 1 minute.
Place the tops on the sandwiches.
Serve immediately.
Ingredients: Oil, beef tenderloin steaks, onions, salt, pepper, sandwich rolls, cheddar cheese.
