Trust us when we say this Secret Ingredient will change the way you eat Philly Cheesesteaks FOREVER!Wether you're a veteran or making one for the first time, this Philly Cheesesteak hack will elevate your game and wow your guests.
You Will Need
- 2 lbs thinly sliced ribeye steaks
- Double Pepper Cow Cover Coarse (or preferred seasoning)
- 1 stick Kerrygold butter
- 12-inch long hoagie rolls
- 1 white onion(thinly sliced)
- 1 jar of Cheese Whiz
- Secret Ingredient:Kewpie Mayo
The Prep
Before diving into the cooking process, it's essential to prepare your ingredients and workspace. Begin by preheating a flattop to medium-high heat and adding a drizzle of olive oil. While the flattop heats up, slice the ribeye steaks into thin strips and prepare the vegetables. Let the butter come to room temperature and slice the hoagie rolls if necessary.
Once the oiled flattop is up to temp, you're good to go!
The Cook
With everything prepped and ready, it's time toget cooking. Begin by adding the thinly sliced steak to the flattop. Season with Double Pepper Cow Cover Coarse, and cook to your desired doneness.
While the steak sizzles away, melt the Kerrygold butter on the flat top cooker and throw on the thinly sliced onions. Cook the onions until they're soft and caramelized, then set them aside.
Once the steak reaches your preferred doneness, remove it from the heat and allow it to rest for 5-10 minutes. In the meantime, spread softened butter on the sliced hoagie rolls and give them a toast until golden brown.
With the rolls toasted and the steak rested,the only thing that's left to do is assemble the cheesesteaks! Fill each roll with a generous portion of sliced steak and the cooked onion mixture. Top it off with a dollop of Cheese Whiz and -here comes the secret ingredient- Kewpie Mayo.
The Payoff
Your Philly Cheesesteak is good to go! Ideally, take your first bite while it's still warm.The Kewpie mayowill add a creamy, somewhat tangy texture to the sandwich. While subtle, it will turn a good cheesesteak into a GREAT cheesesteak.
Catch you on the next recipe!
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