Cheese,Cheesesteak,Beef,Meat,Onion,Short ribs,Hot sauce,Bell pepper,Caramelization,Provolone

A Homemade Cheesesteak Is a Thing of Beauty

February 1, 2017

A well-made cheesesteak is a thing of beauty. All the ingredients kind of…fuse together. The thinly shaved beef, the glistening caramelized onions and peppers, the molten liquefied cheese—all densely packed into a pillowy-soft roll. You hoist it like a barbell, take a bite, and think to yourself, “My God, this cannot be good for me.” But you know what? You’re going to eat it anyway, and you’ll probably slice off another half of the half that’s still sitting on the cutting board. Why? Because this homemade cheesesteak is the best thing you will eat all month. Hands down. Just look at it. You know it is. You’ve got 27 other days in February to try to be healthy. Super Bowl Sunday isn’t one of them. — Adam Rapoport You know what people have a lot of opinions about? What does and does not belong on a cheesesteak. To be clear, this isn't an exact replica of a Philly cheesesteak. There are a few modifications that we chose to make, but ultimately, it’s your sandwich; you decide. Here's what makes up our dream cheesesteak: Toppings Ketchup, hot sauce, or a swipe of mayo are all fair game—though Philly natives let the plain sandwich speak for itself. We definitely want peppers and onions on our sandwich though. Cheese Sharp cheddar or provolone don’t melt that well, which is why we mix them with American (the meltiest of all). We went for a 50/50 split of American and mild provolone. But for those who swear by Cheez Whiz, we won't stop you. Meat Cheesesteaks call for well-marbled cuts of beef that will sizzle in their own fat and cook up juicy. Our meat of choice to fit that bill: boneless beef short ribs. They’re relatively affordable, have an ideal fat quotient, and (bonus) come in a neat, compact shape that’s easy to slice.We stand by boneless short ribs, but if you want to splurge for boneless rib eye, by all means do it. For a more budget-friendly cut, either sirloin...

Read the full article here