Steve Martorano came by to visit Steve Harvey to serve up his version of a Philly cheesesteak. The cook and author of 'It Ain't Sauce It's Gravy' Steve Martorano's cheesesteak recipe is so good, he brought extra for the audience! For those at home, check out the recipe below!
South Philly Cheesesteak (Serves 4)
- 1 yellow onion
- 4 tablespoons of extra virgin olive oil
- 1 pound beef ribeye meat, thinly sliced
- pinch of kosher salt
- Pinch of freshly ground black pepper
- Pinch of granulated garlic (not garlic powder)
- 6 ounces white American cheese sliced
- 4 Italian hoagie rolls
- 4 vinegar hot cherry peppers
- Peel the skin, and cut the onion into 1-inch chunks.
- In a medium saute pan, heat the olive oil and cook the onion over medium-low heat for 10 to 15 minutes until the pieces are tender and have turned a caramel color. Set aside.
- Season the sliced rib-eye with the salt, pepper, and granulated garlic, and set aside.
- Heat a large saute pan and add the cooked onions and seasoned rib-eye.
- With two spoons, pull the meat apart as it cooks.
- Continue to pull the meat apart and cook until it is no longer pink.
- Next add the sliced white American cheese, cover the pan, and allow the cheese to melt on top of the meat. Then mix the cheese into the meat.
- Preheat your oven to 375 degrees F. Get the crustiest and freshest Italian hoagie rolls your local bakery has.
- Slice them three-quarters of the way through, lengthwise.
- You can take out some of the bread inside the roll to get a better meat-to-bread ratio.
- Place the hoagies in the oven, and bake for 5 minutes. This will make the rolls hot and crusty.
- Carefully take the rolls out of the oven, and divide the cheesesteak meat evenly among the rolls.
- Slice the sandwiches in half, and garnish with hot cherry peppers.
VARIATION -- TO MAKE IT PIZZAIOLA-STYLE
- Slice beefsteak tomatoes 1⁄4 inch thick (one tomato will give you four or five slices).
- Season the tomatoes with salt, pepper, granulated garlic, chopped fresh basil and extra-virgin olive oil. Add the tomatoes to the meat mixture while the cheese is melting, and season with dried oregano.