After a late night, or a long day’s work, there is nothing more satisfying than a nice big Philly cheesesteak! You can not go wrong with this east coast classic. It’s rich in all the signature flavors you’ve come to expect from a Philly cheesesteak plus a little smoky heat from the Dan-O’s Chipotle. A well done Philly Cheesesteak can be a transcendent experience, and if you’re not from the city of brotherly love then we think this is a pretty Dan close substitute for an authentic experience.
In our book, and most of Philadelphia, is a big old ribeye! This cut of meat is almost always perfectly marbled, and always comes out tender when cooked. Don’t worry though, if ribeye isn’t in the cards then a flank steak can come into play. Flank steak is leaner, but still very tender when cooked right. When it comes to slicing, you’ll want a sharp knife to thinly slice against the grain. Take your time with it, but if they turn out a little more chunky than shaved that's fine too.
There are 3 answers to this question, and each one is a matter of fierce debate. First, let’s discuss what to never put on your cheesesteak. Philly tells us to never use swiss. Or cheddar. Or mozzarella. Or Parmesan. Full stop. Half of Philly will be picking up pitchforks if you whip up their beloved with one of these cheeses. The real authentic Philly Cheesesteak choices are: Provolone, Cheese Wiz, or American cheese. Of the 3, it comes down to personal preference. If you were to ask 50 residents of Philly, you’ll hear compelling arguments for each but at the end of day, it's your cheesesteak so do it your way.