american

The Chicago Philly Cheesesteak

Name: The Chicago Philly Cheesesteak
Total time: 4 h
Yield: 2 servings
Cuisine: american
Ingredients: 1.5 kg Prime bone-in ribeye; 2 tbsp Kosher salt; 1.5 cup Water; 2 medium Onions; 2 medium Carrots; 2 stalk Celery stalks; 6 clove Garlic cloves; 0.5 cup Green bell pepper; 0.5 cup Red bell pepper; 2 piece Serrano peppers; 0.25 cup Scallions; 1 tsp Coriander seed; 1 tsp Crushed red pepper; 1 tsp Dried dill weed; 1 tsp Celery seed; 1 tsp Fennel seed; 0.25 tsp Ground allspice; 1 cup White vinegar; 1 cup Vegetable oil; 2 piece Hoagie rolls (Dutch Crunch); 1 tbsp Sesame seeds; 2 tbsp Beef tallow; 9 oz Monterey Jack cheese; 4.5 oz Extra sharp provolone cheese; 4.5 oz Mild provolone cheese; 0.75 oz Sodium citrate; 6 oz Milk

A fusion cheesesteak combining elements of a classic Philly cheesesteak with Chicago-style Italian beef and giardiniera. Features thinly sliced prime ribeye, a rich beef stock, homemade giardiniera, and a creamy provolone cheese sauce, all served on a toasted Dutch crunch hoagie roll.

4h 2 servingsBinging with Babish Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

1200

Calories

80g

Protein

60g

Carbs

70g

Fat

Scale recipe

2 servings

Original recipe

Ingredients27 items

Produce

🧅Onions2 medium

🥕Carrots2 medium

🌿Celery stalks2 stalk

🧄Garlic cloves6 clove

🫑Green bell pepper½ cup

🌶️Red bell pepper½ cup

🌶️Serrano peppers2 piece

🧅Scallions¼ cup

Meat

🥩Prime bone-in ribeye1½ kg

🥩Beef tallow2 tbsp

Dairy

🧀Monterey Jack cheese9 oz

🧀Extra sharp provolone cheese4½ oz

🧀Mild provolone cheese4½ oz

🥛Milk6 oz

Bakery

🥖Hoagie rolls (Dutch Crunch)2 piece

Pantry

🍶White vinegar1 cup

🌻Vegetable oil1 cup

🧪Sodium citrate¾ oz

Spices

🧂Kosher salt2 tbsp

🌿Coriander seed1 tsp

🌶️Crushed red pepper1 tsp

🌿Dried dill weed1 tsp

🌿Celery seed1 tsp

🌿Fennel seed1 tsp

🌰Ground allspice¼ tsp

sesameSesame seeds1 tbsp

Beverages

💧Water1½ cup

Instructions

1
Remove the bone from the prime ribeye. Season generously with kosher salt on all sides.
2
Place the salted ribeye on a wire rack set over a baking sheet and refrigerate uncovered for 2 days.
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3
Place the removed rib bones, 2 onions, 2 carrots, 2 celery stalks, and 4 cloves of garlic in a pot. Add 1.5 cups of water. Simmer for 1.5 hours until reduced by about a third. Strain the stock and set aside.
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4
Once the dry-brined ribeye is cold and firm, slice it very thinly using a meat slicer or mandoline.
5
Dice green bell pepper, red bell pepper, serrano peppers, scallions, and mince garlic. Combine in a container. Add coriander seed, crushed red pepper, dried dill weed, celery seed, fennel seed, ground allspice, and kosher salt. Pour in white vinegar and vegetable oil until peppers are covered. Stir well.
6
Refrigerate the giardiniera for at least 3 days, or up to 2 weeks.
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7
Grate Monterey Jack, extra sharp provolone, and mild provolone cheeses. In a saucepan, combine milk and sodium citrate. Heat until simmering, then add the grated cheeses. Blend with an immersion blender until smooth and creamy.
8
Slice hoagie rolls lengthwise, brush the cut sides with beef tallow, and toast lightly in a 375°F (190°C) oven until lightly browned.
9
Heat oil in a cast iron skillet until smoking. Quickly sear the thinly sliced ribeye in batches until just browned, then immediately transfer to the simmering beef stock.
10
Place toasted hoagie rolls on a sheet of parchment paper and aluminum foil. Layer slices of provolone cheese on the bottom half of the roll. Top with a generous amount of the braised beef, ensuring it's juicy. Add a spoonful of giardiniera.
11
Pour a generous amount of the prepared cheese sauce over the beef and giardiniera. Place the sandwich under a broiler or in a hot oven until the cheese is melted and bubbly.
12
Close the sandwich and wrap tightly in parchment paper and foil to compact and keep warm. Slice in half and serve immediately.

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