Cheesesteaks have many forms, unless you are from Philadelphia because they only believe in one cheesesteak (The Philly cheesesteak), and I have made them multiple different ways.
For example, I decided to make Spinalis Cheesesteaks topped with provolone and pickled jalapeños. This is quite different from the standard “traditional” cheesesteak, which consist of shaved ribeye, American cheese (or cheese wiz) and sautéd onions (preferably diced).
Let’s not forget that bread choice is one of the signature ingredients to this steak sandwich, as well. If you find yourself wondering at this point what the most common bread choice is, well, it’s a hoagie roll that is preferably homemade.
If you love steak, you’re probably familiar with the spinalis. But what is it, exactly? This muscle runs along the spine of the cow and is considered to be one of the most tender cuts. In this blog post, we’ll take a closer look at the spinalis and show you how to cook it so that it’s delicious and tender. Enjoy!
- 2-3 lbs Spinalis (The cap of a Ribeye)
- 1 tbsp Kosher salt (per pound of beef)1 tablespoon black pepper (per pound of beef)
- 1 tbsp Garlic powder (per pound of beef)
- 1 tbsp Black pepper (per pound of beef)
- 1 tbsp Avocado oil for a binder
- 1 pack Hoagie rolls or thick white bread
- 2 tbsp Unsaled butter
- 2 Yellow onions
- 1 can Pickled jalapeños
- 1 pack Provolone cheese
- Mayo for bread spread
- Start off by making sure your spinalis is not rolled in a spiral shape. The butchers do this and it’s the best way but for this recipe, you need them all laid out flat. Once they are unrolled, place them in the freezer for 25ish mins.
- While the spinalis is in the freezer, cut your onions (half mooned) and turn your griddle on low medium (350 degrees), or flat surface that you are preparing your cheesesteaks on.
- Let your griddle warm-up and then remove the spinalis steaks from the freezer. At this time you want a sharp knife (I like to use my clever for this) and shave the spinalis as thin as possible. Once it’s all shaved down, toss it in a medium-sized mixing bowl. Add your oil and hand mix and then season with salt, pepper, and garlic. Let the seasoning sit for 15ish mins.
- Add avocado oil to the griddle surface, along with two tablespoons of butter. Let it melt and use your spatula to mix and spread across the surface. Add the onions and let them sauté, this should only take 8-10 mins. How I set my cooking zones up is 350 on the far left, 400-425 in the middle zone, and on the far right, I let it sit low, around 250ish to keep the onions warm. When the onions are about done, season with some salt, maybe 2 teaspoons, and toss them. Now, move them to the far-right “low temp zone” to keep warm.
- Cut your bread and toast them.
- When the bread is toasted, add the shaved spinalis to the middle hot zone (400-425 degrees) and immediately begin to use your spatula to shave it more and toss them. I like to let it cook for about 90 seconds and then toss and repeat this process until it looks done.
- Section out your beef into long rows (about 3-4 inches thick and 12-16 inches in length) and add the onions on top with provolone cheese and the pickled jalapeños. Close the griddle lid and let it melt for a bit. Pro-tip, you can add a few tablespoons of water here on the griddle surface to create moisture. This will steam the cheese and help the process.
- Once the cheese is melted, take your hoagie rolls and place them directly on top of the rows. Use your spatula to get underneath and flip. Your cheesesteak is now complete!
- Serve and enjoy with family and friends!
If you’re looking for a delicious and easy-to-follow spinalis cheesesteak recipe, look no further! This recipe is perfect for any steak lover. All you need is some quality meat, cheese, and vegetables – and we promise it will taste amazing. So go ahead and give this recipe a try – we know you won’t be disappointed.
Did you enjoy this spinalis cheesesteak recipe? You’ll love my other beef recipes in the link below!
Items used in This Recipe