Let's be real, the Philly Cheesesteak isn't just a sandwich; it's an experience.
It's the sizzling sound of thinly sliced steak hitting the griddle, the molten cheese stretching with every bite, the soft roll yielding just enough to contain the savory goodness within.
Here at Angelique's in Ajax, we've spent years perfecting our version, and now we're spilling the secrets.
Forget those pale imitations you've had elsewhere; we're talking about a true taste of Philly, right in your kitchen.
What sets our cheesesteak apart? It's all about quality and technique.
We start with thinly sliced ribeye, because let's face it, that marbling is where the flavor lives.
We don't skimp on the cheese, either—a blend of provolone and white American creates that iconic gooeyness.
And the roll? It's gotta be soft but sturdy, able to soak up all those delicious juices without falling apart.
This recipe might seem a bit involved, especially if you're making the cheese sauce from scratch, but trust us, the payoff is enormous.
It's the kind of sandwich that makes you close your eyes and savor every single bite.
The aroma alone will transport you to a bustling Philadelphia street corner.
Imagine sinking your teeth into that warm, cheesy, meaty perfection. That's what we're aiming for.
So grab your apron, fire up your griddle, and let's get cooking.
We're about to embark on a culinary journey that will change your definition of "sandwich" forever.
And hey, even if you don’t live near Ajax, you can still enjoy a taste of Angelique’s. Let's do this!
Not in the mood to brew?
Order at Angelique'sFirst, we're going to get our protein and alliums ready. Take your thinly sliced ribeye – and I mean *thinly* – and set it aside. Now, thinly slice your onion. Remember, uniform slices cook evenly, and that's what we're after. Keep them separate for now.
Heat the olive oil in a griddle or large cast iron skillet over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5-7 minutes. We want a nice, sweet aroma developing as they soften.
"Don't rush this step. Properly caramelized onions add depth of flavor."
Push the onions to one side of the griddle. Add the thinly sliced ribeye to the other side. Season with salt and pepper. Using a metal spatula, chop and flip the steak as it cooks. We’re looking for a nice sear, but don’t overcook it; a little pinkness is fine.
"Work in batches if necessary to avoid overcrowding the griddle. This will ensure the steak sears properly."
Once the steak is cooked to your liking, mix it with the sautéed onions. Now, we create the magic. Lay the provolone and white American cheese slices over the steak and onions. Allow the cheese to melt completely, covering the steak and onions in a gooey, delicious blanket.
"Covering the griddle with a lid or baking sheet speeds up the melting process."
Carefully scoop the steak, onions, and melted cheese mixture onto the hoagie rolls. Don't be shy; pack it in there! Make sure each bite is filled with that savory goodness.
Serve your Philly Cheesesteak immediately while it's hot and the cheese is gloriously melted. Add your favorite toppings, if desired. We personally love a bit of hot sauce for a kick!
Add marinara sauce and mozzarella cheese for a pizza-inspired twist.
Sauté sliced mushrooms with the onions for an earthy flavor.
1Freeze the ribeye for about 30 minutes before slicing to make it easier to cut thinly.
2Don't overcrowd the griddle when cooking the steak; cook in batches for even browning.
3Use a metal spatula to chop and flip the steak while it's cooking.
1Overcooking the steak: It should be tender and slightly pink in the center.
2Using too much cheese: It can make the sandwich soggy and overwhelm the other flavors.
The Philly Cheesesteak has become an iconic symbol of Philadelphia, evolving from a simple steak sandwich to a culinary masterpiece enjoyed worldwide.
Legend says the Philly Cheesesteak was invented in the 1930s by Pat and Harry Olivieri, who originally ran a hot dog stand.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
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