The 22 Minute Philly Cheesesteak

I asked myself, if I wanted a Philly cheesesteak that tastes great, but is done in the least amount of time possible, with basic ingredients, and simple cleanup, how would I do it? Well, this cheesesteak took just 22 minutes to make, including a simple cheese whiz.

INGREDIENTS (enough for 2 cheesesteaks)

1 boneless New York strip or rib eye, well-marbled (roughly 1 lb / 454 grams)
1/4 large sweet vidalia onion, small dice
1 tbsp neutral oil (peanut, canola, vegetable)
Coarse kosher salt to taste
2 hoagie rolls

Cheese Whiz (enough for 2 cheesesteaks)

50 g evaporated milk
4 slices American cheese
56 g (2 oz) shredded cheddar

METHOD

Trim some exterior fat from the steak and slice into thin pieces. Place the oil and fat pieces on a cast iron over low heat to render and impart beefy flavor. Meanwhile small dice the onion.
Remove the fat pieces from the oil and toss in the onions along with a small pinch of salt. Let cook over low heat, stirring occasionally until the onions are translucent, about 8 minutes.
Meanwhile, cut the steak in half then into very thin slices across the grain. Then cut the slices in half.
- Note: If time permits, toss the steak in the freezer for 60-90 minutes to help get thin slices.
When the onions are done, slide them to the side of the pan. Add the steak along with another pinch of salt and let cook slowly.
Meanwhile to a nonstick pan over medium-low heat, add the evaporated milk, American and cheddar cheese. Stir until well melted and transfer to a bowl. Wash the cheese pan immediately.
When the steak is mainly grey, but with a little pink left, toss with the cooked onions to finish cooking the steak through. Turn off the heat.
Separate the steak into two sandwich portions. Add half the cheese sauce over top and save half for when it's in the bread. Add the steak to the sliced hoagie roll. Drizzle in more cheese sauce over top.
- Optional: Wrap tightly in parchment paper to let the juice soak into the bread. Enjoy as-is or with ketchup, pickled onions, or whatever the hell you like on your cheesesteak.