Classic Philly Cheesesteak Recipe | Juicy Steak & Melty Cheese | Homemade Hoagie roll

thinly sliced beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat, while ground beef is often less expensive.

provolone cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: American cheese

Part-skim mozzarella has fewer calories, while American cheese is usually cheaper.

Start by making the hoagie bread polish: In a bowl, mix 3/4 cup lukewarm water with 1 tablespoon honey until dissolved.

Add 1 teaspoon dry active yeast to the mixture and stir well to activate.

Incorporate 1 1/2 cups flour into the mixture until it forms a shaggy dough.

Cover the bowl and let the polish rest for 3 hours.

After 3 hours, transfer the polish to a mixer with a hook attachment.

Add 7 tablespoons of water, 2 teaspoons of sugar, and 3 tablespoons of salt to the mixer.

Gradually add 2 cups of flour and mix until incorporated, scraping the sides with a spatula as needed.

Slowly add 2 tablespoons of olive oil and mix for an additional 2-3 minutes until the dough comes together.

Form the dough into a ball, place it in a bowl, and cover with a damp towel. Let it rise for 1 hour.

After 1 hour, divide the dough into 275g balls (about 9 1/2 oz each).

Shape each ball into a square, fold it inside, and roll it into a ball again.

Cover the shaped dough balls and let them rest for 30 minutes.

After resting, shape the dough into hoagie rolls by stretching and rolling them, pinching the seams to seal.

Sprinkle cornmeal on a pan and place the shaped rolls on it, then score them lengthwise with a razor blade to release steam while baking.

Cover the rolls with a damp towel and let them rest for another 30 minutes.

Preheat the oven to 375°F and bake the rolls for 15-20 minutes, adding a tray of ice to create steam.

While the bread is baking, prepare the cheesesteak: Slice the onion using a mandolin.

Heat a griddle and spray it with vegetable oil, then add the sliced onion and a pinch of salt to brown them.

Once the onions are browned, add the 14 oz of shaved ribeye to the griddle, cooking at medium-low heat to keep the meat juicy.

Add some of the browned onions on top of the meat and mix them together.

Split the meat into portions for two cheesesteaks, then add the 15 oz jar of cheese whiz on top of the meat.

Allow the cheese to melt into the meat, being careful not to salt the meat until the end to retain juices.

Once ready, slice the hoagie rolls in half and fill them with the meat and cheese mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens