The Philly cheesesteak. Just the name conjures up images of sizzling meat, melted cheese, and a soft, chewy roll. While heading to Philadelphia for the real deal is always ideal, sometimes convenience calls. That’s where frozen Philly steak comes in. But how do you transform a block of frozen meat into a restaurant-worthy sandwich? It’s easier than you think. This guide will walk you through every step, from choosing the right steak to mastering the perfect cheese pull.
Choosing Your Frozen Philly Steak
Not all frozen Philly steaks are created equal. The quality of the meat and how it’s processed can significantly impact the final product. Opt for brands that use high-quality beef, preferably ribeye or sirloin, cut thinly. Check the ingredient list; it should be relatively short and free of excessive additives.
Consider the cut. Some frozen steaks come in individually quick frozen (IQF) slices, which are easier to separate and cook evenly. Others come in a solid block that requires a bit more effort to break apart. Look for steaks that appear lean, with a good amount of marbling. Marbling equals flavor, so don’t shy away from a bit of fat.
Finally, think about portion size. Frozen Philly steaks are often sold in bulk. Decide how many sandwiches you’ll typically make and choose a package size that aligns with your needs.
Thawing Your Frozen Philly Steak (Or Not!)
There are two main approaches to cooking frozen Philly steak: thawing and cooking directly from frozen. Both have their advantages and disadvantages.
Thawing: The Patient Approach
Thawing your Philly steak ensures more even cooking and allows the meat to brown better. The best method is to transfer the frozen steak to the refrigerator at least 24 hours before you plan to cook it. This slow thawing process prevents the meat from drying out.
If you’re short on time, you can use the cold water method. Place the frozen steak in a sealed freezer bag and submerge it in a bowl of cold water. Change the water every 30 minutes to maintain a consistent temperature. This method can thaw the steak in a few hours, depending on its thickness. Never thaw meat at room temperature, as this can promote bacterial growth.
Cooking from Frozen: The Quick Fix
Cooking directly from frozen is a perfectly acceptable option, especially if you’re in a hurry. However, it requires a bit more finesse. The key is to use medium-low heat and cook the steak slowly, allowing it to thaw and cook simultaneously. You’ll also need to break up the frozen block as it cooks, which can be a bit challenging. Be prepared for a longer cooking time when cooking from frozen.
Preparing Your Ingredients
A great Philly cheesesteak is more than just meat and cheese. Having all your ingredients prepped and ready to go will streamline the cooking process and ensure a delicious final product.
The Roll: The Foundation of Your Cheesesteak
The roll is arguably as important as the meat. Look for a soft, chewy roll that can stand up to the juicy filling. Amoroso’s rolls are the gold standard, but any good Italian roll will work. The roll should be sturdy enough to hold the filling without falling apart.
Consider toasting the roll lightly before adding the meat and cheese. This will add a bit of texture and prevent it from getting soggy. You can toast it in a toaster oven, under the broiler, or even in a dry skillet.
The Cheese: The Glue That Holds It All Together
The classic Philly cheesesteak cheese choices are provolone, American cheese, or Cheez Whiz. Provolone offers a mild, slightly tangy flavor and melts beautifully. American cheese provides a creamy, gooey texture. Cheez Whiz, while controversial, is a Philly staple for many. Choose the cheese that best suits your taste preferences.
If using provolone or American cheese, slice it thinly so it melts quickly and evenly. Cheez Whiz can be used straight from the jar.
The Onions (and Peppers): The Veggie Factor
While not strictly required, onions are a common addition to a Philly cheesesteak. Thinly sliced onions, sautéed until softened and slightly caramelized, add a touch of sweetness and complexity. Some people also like to add bell peppers, typically green, cooked alongside the onions. Don’t overcrowd the pan when sautéing the onions and peppers. Cook them in batches if necessary to ensure they brown properly.
Other Toppings: Personalize Your Cheesesteak
Beyond onions and peppers, you can customize your Philly cheesesteak with other toppings. Mushrooms, hot peppers, and even lettuce and tomato are all popular choices. Experiment to find your perfect combination.
Cooking Your Frozen Philly Steak: Step-by-Step
Now for the main event: cooking your frozen Philly steak. Whether you’ve thawed it or are cooking it from frozen, the basic process is the same.
Step 1: Heat Your Cooking Surface
Use a large cast iron skillet, griddle, or flat-top grill. Heat it over medium heat until it’s hot enough to sizzle a drop of water. A hot cooking surface is essential for browning the meat.
Step 2: Add Oil or Butter
Add a small amount of oil or butter to the hot surface. This will prevent the meat from sticking and add a bit of flavor. Use a neutral-flavored oil like canola or vegetable oil, or opt for butter for a richer taste. Don’t use too much oil or butter, as this can make the cheesesteak greasy.
Step 3: Cook the Steak
If you’re using thawed steak, spread it out on the hot surface in a single layer. If you’re cooking from frozen, place the frozen block on the surface and let it thaw slightly. As it thaws, use a spatula or metal scraper to break it apart into smaller pieces.
Cook the steak, stirring frequently, until it’s browned and cooked through. This will take about 5-7 minutes for thawed steak and 10-15 minutes for frozen steak. Don’t overcook the steak, as it will become tough and dry.
Step 4: Add the Onions and Peppers
If you’re using onions and peppers, add them to the skillet alongside the steak. Cook until they’re softened and slightly caramelized, about 5-7 minutes. Toss the onions and peppers with the steak to combine the flavors.
Step 5: Add the Cheese
Mound the steak and onions/peppers into a pile. Top with the cheese of your choice. If using provolone or American cheese, arrange the slices evenly over the meat. If using Cheez Whiz, drizzle it generously over the top.
Cover the skillet with a lid or a baking sheet to help the cheese melt quickly. Alternatively, you can place the skillet under the broiler for a minute or two. Watch carefully to prevent the cheese from burning.
Step 6: Assemble the Cheesesteak
Once the cheese is melted, use a spatula to scoop the steak, onions/peppers, and cheese into the toasted roll. Cut the sandwich in half and serve immediately. Don’t be afraid to get messy – a good Philly cheesesteak is a delicious, indulgent experience.
Tips for the Perfect Philly Cheesesteak
- Use a good quality spatula or metal scraper. This will help you break up the frozen steak and scrape up any browned bits from the cooking surface, adding extra flavor to the sandwich.
- Don’t overcrowd the pan. Cooking the steak in batches will ensure that it browns properly and doesn’t steam.
- Season the steak generously with salt and pepper. You can also add other spices like garlic powder, onion powder, or paprika.
- Use a sharp knife to thinly slice the onions and peppers. This will help them cook evenly.
- Toast the roll just before adding the filling. This will prevent it from getting soggy.
- Don’t be afraid to experiment with different cheeses and toppings. The possibilities are endless.
- Serve immediately for the best taste and texture.
Variations on the Classic Philly Cheesesteak
While the classic Philly cheesesteak is a masterpiece in itself, there’s always room for experimentation. Here are a few variations to try:
- Pizza Steak: Top the cheesesteak with marinara sauce and mozzarella cheese.
- Buffalo Chicken Cheesesteak: Use shredded chicken instead of steak, and top with buffalo sauce and blue cheese dressing.
- Mushroom Cheesesteak: Add sautéed mushrooms to the steak and onions.
- Pepperoni Cheesesteak: Add pepperoni slices to the steak and cheese.
Serving Suggestions
A Philly cheesesteak is a meal in itself, but it’s even better when served with the right sides. Here are a few suggestions:
- French Fries: A classic pairing.
- Onion Rings: Another fried favorite.
- Cole Slaw: A creamy, tangy side dish.
- Pickles: A simple, refreshing accompaniment.
Storage and Reheating
While a freshly made Philly cheesesteak is always best, you can store leftovers in the refrigerator for up to 3 days. To reheat, wrap the cheesesteak in foil and bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but be careful not to burn the roll. Microwaving is not recommended, as it can make the roll soggy.
With these tips and tricks, you can now confidently cook a frozen Philly steak that rivals the best cheesesteaks in Philadelphia. Enjoy!
What’s the best way to thaw a frozen Philly steak before cooking?
There are a couple of effective methods for thawing your frozen Philly steak. The safest and most recommended method is to thaw it in the refrigerator. Simply place the frozen steak in its packaging or a resealable bag on a plate or tray to catch any drips. Allow it to thaw in the refrigerator for approximately 24 hours, depending on the thickness of the steak. This method ensures even thawing and minimizes the risk of bacterial growth.
If you’re short on time, you can use the cold water method. Place the frozen steak in a sealed, waterproof bag and submerge it in a bowl of cold water. Change the water every 30 minutes to maintain a consistently cold temperature. This method can significantly reduce thawing time to a few hours, but remember to cook the steak immediately after thawing using this method. Do not refreeze thawed meat.
Can I cook a frozen Philly steak directly without thawing?
While it’s technically possible to cook a frozen Philly steak directly, it’s generally not recommended for optimal results. Cooking from frozen can lead to uneven cooking, with the outside potentially becoming tough and overcooked while the inside remains cold. Additionally, seasoning and searing will be more challenging to achieve effectively on a frozen steak.
However, if you must cook from frozen, you’ll need to adjust your cooking time and technique. Consider using a lower heat setting and cooking for a longer duration to allow the steak to thaw and cook evenly. Continuously monitor the internal temperature to ensure it reaches a safe and desired level of doneness. Be aware that the final texture and flavor may not be as desirable as with thawed steak.
What’s the best type of pan to cook a Philly steak in?
A cast iron skillet is arguably the best choice for cooking a Philly steak. Its excellent heat retention and even heat distribution are ideal for achieving a beautiful sear and consistent cooking throughout the steak. The high heat capacity allows the pan to recover quickly after adding the cold steak, ensuring a proper sear.
Alternatively, a heavy-bottomed stainless steel skillet can also work well. While it might not retain heat quite as effectively as cast iron, it still provides good heat distribution and durability. Avoid using thin or non-stick pans, as they tend to heat unevenly and don’t reach high enough temperatures for a proper sear, which is essential for a delicious Philly steak.
What kind of cheese works best for a Philly cheesesteak?
Provolone is the traditional and most popular choice for a Philly cheesesteak. Its mild, slightly tangy flavor complements the beef without overpowering it. It also melts beautifully, creating that signature gooey and delicious cheese pull. Look for a good quality provolone for the best results.
However, other cheeses can also be used depending on personal preference. White American cheese is another common choice, known for its creamy texture and meltability. Cheez Whiz is a controversial but classic option in some Philly circles, offering a distinct flavor and texture. Ultimately, the best cheese is the one you enjoy the most on your cheesesteak.
What are the essential seasonings for a Philly steak?
The seasoning for a Philly steak is generally quite simple, focusing on enhancing the natural flavors of the beef. Salt and freshly ground black pepper are essential for any good steak, and the same applies here. Season generously on both sides before cooking.
Beyond salt and pepper, a touch of garlic powder or onion powder can add a subtle layer of flavor. Some people also like to add a pinch of paprika for a hint of smokiness and color. However, remember that less is often more; the goal is to complement the beef, not mask it with excessive spices.
How do I properly slice the cooked Philly steak for the cheesesteak?
Allow the cooked steak to rest for a few minutes after removing it from the pan. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Use a sharp knife, preferably a long slicing knife, to make thin, even slices across the grain of the meat. Slicing against the grain helps to shorten the muscle fibers, making the steak easier to chew.
Continue slicing until the entire steak is thinly sliced. Then, use your spatula or cooking utensil to further chop and break up the steak on the griddle. This helps to create that characteristic chopped and shredded texture that is synonymous with a perfect Philly cheesesteak.
What kind of bread is best for a Philly cheesesteak?
A good, sturdy roll is crucial for holding all the delicious ingredients of a Philly cheesesteak. An Amoroso’s roll, known for its slightly chewy texture and ability to withstand the fillings, is considered the gold standard in Philadelphia. These rolls are specifically designed to hold the steak, cheese, and toppings without falling apart.
If you can’t find Amoroso’s rolls, look for a similar style of Italian roll or hoagie roll. It should be firm enough to hold its shape but still soft and pliable enough to bite into easily. Avoid overly crusty or delicate breads that might crumble under the weight of the filling. Toasted or warmed rolls are often preferred for added texture and flavor.