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a closed long hoagie roll with visible thin slices of seared skirt steak, smooth pale white-American cheese sauce and a modest layer of thin lightly battered golden fried onion rings, without peppers, mushrooms or garnish
Andrew Fowler

Philly-Style Steak Sub

Sear the skirt steak in broad pieces, let it rest, and slice across the grain before it goes into the roll. This home version gets its onion flavor from thin fried rings, with a warm white-American sauce that reaches between the steak slices instead of sitting on top as a stiff cheese blanket. Keep the onion coating light; thick battered rings take over a sandwich that should still taste mostly of beef. The skillet needs to be hot enough to brown the steak quickly, and the cheese pot needs gentle heat so the sauce stays smooth. Assemble as soon as both are ready, while the onion edges still crackle.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb skirt steak tough surface membrane removed
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 large yellow onion cut into thin rings
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 cups neutral oil for shallow-frying
  • 1 tbsp neutral oil for steak
  • 6 oz white American cheese torn into pieces
  • 1/2 cup whole milk
  • 4 soft hoagie rolls 8 inches long

Method
 

  1. Cut steak into pieces that fit your skillet and season with 1/2 teaspoon salt and pepper. Toss onion rings with buttermilk and let stand for 5 minutes.
  2. Mix flour, cornstarch and remaining salt in a shallow bowl. Heat the frying oil in a deep 10-inch skillet to 350°F, keeping it no more than halfway up the pan.
  3. Lift onions from the buttermilk, dredge lightly and fry in three uncrowded batches for 2 to 3 minutes each until pale golden and crisp. Drain on a rack over a tray.
  4. Warm milk in a small saucepan over low heat. Stir in white American a little at a time until smooth, then keep warm over the lowest heat, stirring occasionally without letting it boil.
  5. Heat a separate heavy skillet over medium-high heat with 1 tablespoon oil. Sear steak for 3 to 5 minutes per side, depending on thickness, until it reaches 145°F.
  6. Rest steak for at least 3 minutes, then slice thinly across the grain. Toast only the cut faces of the rolls under the broiler for 1 to 2 minutes.
  7. Divide steak among the rolls, spoon over the warm cheese sauce and add the fried onion rings. Close gently and serve immediately, one sub per person.