Every year on March 24th, cheesesteak aficionados across the United States come together to celebrate National Cheesesteak Day. This savory holiday pays homage to one of America’s most beloved culinary creations: the cheesesteak sandwich.
Originating from the streets of Philadelphia in the 1930s, the cheesesteak has evolved from a humble local specialty to a national treasure. Its simple yet irresistible combination of thinly sliced steak, melted cheese, and soft Italian bread has captured the hearts and taste buds of millions.
The history of the cheesesteak is deeply intertwined with Philadelphia’s vibrant food culture. Legend has it that the iconic sandwich was first created by Pat Olivieri, a hot dog vendor who decided to grill some thinly sliced beef and serve it on a hoagie roll. The addition of cheese soon followed, and the rest, as they say, is history.
Today, the cheesesteak has become a symbol of Philadelphia’s culinary identity, with countless establishments throughout the city and beyond dedicated to perfecting this iconic dish. Pat’s King of Steaks and Geno’s Steaks, both located in South Philadelphia, are widely regarded as the birthplaces of the original cheesesteak and remain popular destinations for locals and tourists alike.
However, the cheesesteak’s popularity extends far beyond the borders of Philadelphia. From food trucks to fine dining establishments, chefs and restaurateurs across the country have put their own unique spin on this classic sandwich, incorporating a variety of ingredients and flavors to suit every palate.
One of the most hotly debated aspects of the cheesesteak is the choice of cheese. Traditionalists swear by Cheez Whiz, a processed cheese sauce that lends the sandwich its signature gooey texture. Others prefer provolone or American cheese for a milder flavor profile. Regardless of personal preference, one thing is certain: a proper cheesesteak must be served with cheese.
In addition to the cheese, toppings such as sautéed onions, peppers, mushrooms, and even jalapeños are often added to enhance the flavor and texture of the sandwich. Purists may argue that a true cheesesteak should be enjoyed in its simplest form, but part of the joy of this culinary delight lies in its versatility and adaptability.
National Cheesesteak Day is the perfect opportunity for food lovers everywhere to indulge in this quintessentially American dish. Whether you prefer to savor a classic Philly cheesesteak from a local institution or experiment with new variations at home, March 24th is a day to celebrate the rich history and delicious flavors of the cheesesteak.
So gather your friends and family, fire up the grill, and get ready to enjoy a mouthwatering cheesesteak in honor of National Cheesesteak Day. After all, there’s no better way to pay tribute to this beloved sandwich than by savoring every delicious bite.
Classic Cheesesteak Recipe
Ingredients:
- 1 pound thinly sliced ribeye or sirloin steak
- 4 hoagie rolls, split lengthwise
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 slices of provolone or American cheese
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Optional toppings: sautéed mushrooms, jalapeños
Instructions:
- Prepare the Steak: Heat a large skillet or griddle over medium-high heat. Season the thinly sliced steak with salt and pepper on both sides. Add 1 tablespoon of vegetable oil to the skillet and spread it evenly. Cook the steak slices in batches for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Transfer the cooked steak to a plate and cover to keep warm.
- Cook the Onions and Peppers: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onions and bell peppers to the skillet and sauté for 5-7 minutes, or until softened and slightly caramelized. Season with salt and pepper to taste.
- Assemble the Cheesesteaks: Preheat your oven broiler. Place the split hoagie rolls on a baking sheet, cut side up. Divide the cooked steak evenly among the hoagie rolls, then top each with a portion of the sautéed onions and peppers. Place 2 slices of cheese on top of each cheesesteak.
- Broil the Cheesesteaks: Place the baking sheet under the broiler and broil for 1-2 minutes, or until the cheese is melted and bubbly. Keep a close eye on the cheesesteaks to prevent burning.
- Serve: Remove the cheesesteaks from the oven and carefully transfer them to serving plates. Serve hot and enjoy immediately, with optional toppings such as sautéed mushrooms or jalapeños if desired.
This classic cheesesteak recipe captures the essence of this iconic American sandwich, with tender steak, flavorful onions and peppers, and gooey melted cheese, all nestled inside a soft hoagie roll. It’s a deliciously satisfying meal that’s perfect for any occasion.
Gourmet Cheesesteak with Truffle Aioli and Caramelized Onions
Ingredients:
- 1 pound ribeye or sirloin steak, thinly sliced
- 4 hoagie rolls, split lengthwise
- 1 large onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 4 slices provolone cheese
- 4 tablespoons truffle aioli (recipe below)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Truffle Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon truffle oil
- Salt and pepper to taste
Instructions:
- Prepare the Truffle Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and truffle oil until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
- Caramelize the Onions: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes, or until the onions are soft, golden brown, and caramelized. Remove from heat and set aside.
- Cook the Steak: Season the thinly sliced steak with salt and pepper on both sides. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the steak slices to the skillet and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness. Remove from heat and set aside.
- Prepare the Rolls: Preheat your oven broiler. Place the split hoagie rolls on a baking sheet, cut side up. Toast under the broiler for 1-2 minutes, or until lightly golden.
- Assemble the Cheesesteaks: Spread a tablespoon of truffle aioli on the bottom half of each toasted hoagie roll. Top with a portion of the cooked steak slices, followed by a layer of caramelized onions and sliced red bell pepper. Place a slice of provolone cheese on top of each cheesesteak.
- Broil the Cheesesteaks: Return the assembled cheesesteaks to the oven under the broiler. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the cheesesteaks from the oven and transfer to serving plates. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy this gourmet twist on a classic cheesesteak.
This gourmet cheesesteak recipe elevates the beloved sandwich with the luxurious flavors of truffle aioli and caramelized onions, making it a sophisticated and indulgent meal for any occasion.
Not Your Grams Kitchen 