Traditional Philly Cheesesteaks, 100% gluten-free! Yous guys – it doesn’t get much better than this.
Essentials for surviving life in Philly:
1) Burn any and all Dallas Cowboys paraphernalia you may own/have (this shouldn’t be too hard of a task 😉)
2) Know how to order a cheesesteak.
Yes, there is a very wrong and a very right way to order a cheesesteak in Philly. And if you don’t get it right (or haven’t made up your mind about your order before you reach the counter) don’t be surprised to hear “NEXT” screamed over your fumbling words.
So what’s the secret formula?
- How many do you want, of one particular type?
- What kind of cheese would you like? Whiz (Cheese Whiz), Provolone, or (sometimes) American.
- With or without fried onions? But pronounced: “Wit” or “witout”
For example, my order would be: “One Provolone Wit.” If Anthony and I were ordering together, it would be: “one Whiz witout, one provolone wit”
As I mentioned above, I am definitely a “wit” girl. Those fried onions are GLORIOUS! Some places also offer green peppers and onions on the cheesesteaks as well, and when I have the option for peppers I ALWAYS go peppers.
Unfortunately, gluten-free cheesesteaks are pretty hard to come by in Philly, especially at “THE” Philly Cheesesteak spots” so I often have to resort to making my own at home (but on the upside, I get to avoid the public shaming when I blank and freeze under pressure when trying to order 😳).
Luckily, these bad boys are pretty simple to make at home, and are almost as delicious as those “famous” versions (just don’t tell Tony Luke or Jim that I said that 😜).
The secret behind a quality Philly cheesesteak is 100% in the meat. I know, because my butcher and I had quite the lengthy conversation about it – these Philly folks do NOT mess around when it comes to their cheesesteaks!
Ribeye is the traditional cut and is an absolute must. Before it hits the pan, you’ll want to make sure that it’s very thinly sliced, too. Your butcher might be able to do this for you if they have a good slicer (and if you ask really nicely) but if not, you can easily do it at home. A tip: put the steak in the freezer for a few minutes before you start to cut it – it will make getting thin slices SO much easier!
Once you’ve secured the good meat, the hardest part is done! All you have left to do is saute some onions and green peppers, add in the meat until it’s cooked through, stuff it into a gluten-free hot dog bun (Canyon Bakehouse’s Gluten-Free Hot Dog Buns are simply the best!), top it with some provolone cheese, and then pop it in the oven under a low broiler for 2-3 minutes or until the cheese is melted and just starting to bubble. They seriously take no more than 10 minutes to whip up! #winning
Of course, if you are more of a Whiz fan, you can very easily sub out the parmesan for some of the yellow [fake] cheesy goodness. No wrong way to eat a Philly Cheesesteak, as long as you’re doing it the traditional Philly way!
And THANK GOODNESS we can now make ‘em and eat ‘em at home, completely gluten-free!
Yous guys – this might be the best sandwich discovery I have EVER made. #PhillyProud
- 1 lb. Ribeye steak, sliced very thinly
- ½ medium onion, sliced
- 1 medium green pepper, sliced
- 1 Tablespoon olive oil or butter
- Salt and pepper, to taste
- 4 slices provolone cheese
- 4 Canyon Bakehouse Hot Dog Buns
- Heat a large skillet over medium high heat. Add the olive oil, and then add the peppers and onions and saute for 2-3 minutes.
- Add the ribeye to the pan and saute with the peppers and onions until cooked through, about another 3-5 minutes. Remove from heat.
- Evenly divide the peppers, onions, and steak between the 4 hot dog buns, top with a slice of provolone cheese, and place on a baking sheet.
- Place the cheesesteaks in the oven under a LOW broil for 2-3 minutes, or until the cheese begins to melt and bubble.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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