SYRACUSE, N.Y. (NCC News) – Cheeze Whiz or provolone, sub roll or a hoagie, Steak-ums or freshly shaved beef. Whatever you choose to go into your cheesesteak, it’s hard to deny the wonderful combination of ingredients.
Most of the time when people think about cheesesteaks, they commonly associate them with the city of Philadelphia. The original cheesesteak was created by Pat and Harry Olivieri, two brothers who used to run a hot dog stand near South Philadelphia’s Italian Market.
This iconic sandwich was created all the way back in the 1930s and it’s still loved by people all across the nation. With Philly being the birthplace of the cheesesteak, many people flock there in search of the best version of the sandwich.
Good news for those located in Central New York, cheesesteaks are not hard to come by in this part of the country. According to Syracuse.com, CNY is considered a hidden gem when it comes to finding a good tasting cheesesteak.
Whether it is in Marcellus, Fayetteville or in Syracuse, you don’t have to travel too far in search of a great sandwich. In fact, you can avoid the summer heat and make a delicious cheesesteak in the comforts of your own home!
NCC News reporter Justin Wilson shows step by step how to make his favorite cheesesteak using fresh, quality ingredients.
Transcript
NCC NEWS REPROTER JUSTIN WILSON: Welcome to my humble abode and my kitchen, where today we’re going to be cooking up a beautiful dish that’s well known in the Syracuse area, and that is the Philly cheesesteak. Now, I know what you’re thinking. What does Syracuse and Philly cheesesteaks have anything to do with each other? Well, according to Syracuse.com Central New York is actually considered a hidden gem when it comes to finding a quality Philly cheesesteak.
Welcome to my humble abode and my kitchen, where today we’re going to be cooking up a beautiful dish that’s well known in the Syracuse area, and that is the Philly cheesesteak. Now, I know what you’re thinking. What does Syracuse and Philly cheesesteaks have anything to do with each other? Well, according to Syracuse.com Central New York is actually considered a hidden gem when it comes to finding a quality Philly cheesesteak.
The key to making a really phenomenal cheese steak that I make here is quality ingredients. If you don’t have quality ingredients, I mean, there’s only one, two, three, four. There’s five ingredients. If you keep out on one of these, then you’re going to notice it because there’s not a whole lot going on. So you have to have quality ingredients.
Right now let’s focus on that onion. We’re making caramelized onions to make this cheesesteak a ten out of ten. Let’s get it.
For onions, it’s pretty simple. You’re going to take off the head, take off the bottom, slice down the middle and get nice thin ribbons of onions. Whew. Oh my goodness.
This onion is. Oh. And shush. Now we have a saucepan heating on a medium low heat. We’re going to add in our onions some salt and then two tablespoons of unsalted butter. Yes, sir. Caramelized onions. Complete. Peep the cutting skills. Peep the technique. Man, I really do this. I really do this cooking thing. But now we’re going to get into some olive oil.
This is just going to go down just a little bit. So our vegetables don’t stick. And we just season those veggies up with a little bit of salt and pepper. Then we have our shaved ribeye going down to that skillet as well.
Seasoned Philly cheese stick. And once this meat cooks down you can add more if you like.
It’s how you like it. This is your cheesesteak. Sorry about that. Got a little bit excited I love cooking. So now we’re going to combine those vegetables and that meat mixture together. We’re going to add some of our onions on top. Then we’re going to take a nice fresh American baguette. This is one of a Philly cheesesteak. If you’re not going to have it nice and better then we’re going to go down with some of that provolone cheese.
Don’t talk to me about Swiss American cheese whiz. None of that plate.
The meat is tender, it’s juicy. The bread is nice and butter, but still soft on the inside with a little crunch. This is fantastic. Ten out of ten would recommend.
But that’s all I got for you. We should probably make this a regular thing. NCC news cooking was fun with y’all, but until next time, I’m Justin Wilson, signing off.