Several weeks ago I tried a new restaurant in my neighborhood that had an extensive beer selection and a decent menu to match it. With the server’s suggestion, I ordered the Philly cheesesteak that had an Argentinian twist. The sandwich had sauteed onions, mushrooms, thinly sliced beef, and chimichurri aioli. It sounded like a solid sandwich but sadly, it was very oily. It was so oily that all I could taste was grease. I knew I could recreate this Philly cheesesteak and make it so much better so that’s what I did today!
**Helpful tips and common mistakes
Everyone knows that Philly cheesesteaks originated from Philadelphia, but did you know that it was created by two men who owned and operated a hot dog stand? The original Philly cheesesteak was actually just a steak sandwich, no cheese included. It wasn’t until years later that sliced provolone joined the club.
For the steak, you want to use thinly sliced quality beef. You can ask your butcher to prepare the meat for you in order to get the beef paper-thin.
When cooking the ribeye, make sure the pan is smoking hot before adding the meat. The hot searing pan will create a “crust” on the beef as the outside quickly cooks.
As for the cheese, provolone or American cheese are usually the top contenders but there are many restaurants who serve the sandwich with cheez wiz. I personally can’t imagine making a sandwich with cheez whiz, so I stuck with provolone.
Instead of a chimichurri aioli, I went with a fresh chimichurri sauce. Drizzle extra chimichurri on the ribeye, top with banana peppers and serve on a toasted hoagie.
This sandwich was beyond words, much better than the restaurant’s Philly cheesesteak. All of the flavors are mild from the provolone to the lightly seasoned beef to the slightly tart chimichurri, allowing all of the flavors to shine. None of the ingredients are competing with one another, rather they are working together to create one solid sandwich. This is not a traditional cheesesteak, but this is one great variation of the classic sandwich.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.