Philly Cheesesteak
Few sandwiches have earned as much fame as the Philly Cheesesteak. Born in Philadelphia in the 1930s, this hearty sandwich is made with thinly sliced beef, melted cheese, and sautéed onions, all tucked inside a long hoagie roll. It’s messy, indulgent, and downright delicious—a true icon of American comfort food.
The beauty of the Philly Cheesesteak lies in its simplicity. It doesn’t need fancy toppings or sauces; the magic comes from the quality of the beef, the softness of the bread, and the gooey cheese that binds everything together. Purists argue over whether the best cheese is Cheez Whiz, provolone, or American, but one thing’s certain: when done right, this sandwich is irresistible.
Let’s dive into how to make a cheesesteak that tastes like it came straight out of Philadelphia.
Ingredients (Makes 4 Sandwiches)
For the Steak
- 1 ½ lb (680 g) ribeye steak (thinly sliced against the grain)
- 2 tbsp vegetable oil (or canola oil)
- Salt and black pepper, to taste
Vegetables
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced (optional, not always traditional)
- 1 cup mushrooms, sliced (optional, popular in some versions)
Cheese
- 8 slices provolone cheese
(or substitute with American cheese or ½ cup Cheez Whiz for the classic Philly style)
Bread
- 4 hoagie rolls (soft, slightly crusty, about 8 inches long)
- 2 tbsp butter, melted (optional, for toasting)
How to Make Philly Cheesesteak
Step 1: Prepare the Steak
For best results, place the ribeye in the freezer for 30–40 minutes before slicing. This firms up the meat and makes it easier to cut paper-thin slices.
Using a sharp knife, slice the steak very thinly against the grain.
Step 2: Sauté the Vegetables
Heat 1 tablespoon oil in a large skillet or griddle over medium heat.
Add onions (and bell peppers/mushrooms if using).
Cook, stirring occasionally, until caramelized and golden brown (about 10 minutes).
Remove from skillet and set aside.
Step 3: Cook the Steak
Heat the remaining 1 tablespoon oil over medium-high heat.
Add sliced steak, spreading it out in a thin layer. Season with salt and pepper.
Cook quickly, about 2–3 minutes, until just browned. Avoid overcooking to keep the beef tender.
Return sautéed vegetables to the skillet and mix with the steak.
Step 4: Add the Cheese
Lay slices of provolone (or spoon Cheez Whiz) over the steak and vegetables.
Cover with a lid for 1–2 minutes, allowing cheese to melt and ooze into the mixture.
Step 5: Prepare the Rolls
Slice hoagie rolls lengthwise without cutting all the way through.
Toast lightly in the oven or skillet with a little butter, if desired.
Step 6: Assemble the Cheesesteaks
Spoon the cheesy steak mixture into the warm rolls.
Serve immediately, while hot and melty.
Chef’s Notes & Tips
The steak matters: Ribeye is the traditional choice because it’s tender and marbled with fat. Sirloin or flank steak can work too.
The cheese debate: Cheez Whiz gives you the “classic” Philly street-style version, while provolone or American appeals to those who prefer milder flavors.
Bread is key: Use fresh hoagie rolls—soft inside with a slight crust. The bread should soak up juices without falling apart.
Variations: Try adding jalapeños, hot peppers, or garlic aioli for a twist, though purists might frown!
Make it ahead: Prep the steak and vegetables ahead of time, then quickly reheat and melt cheese before serving.
Nutrition Information (Per Sandwich, Approximate)
- Calories: 640 kcal
- Protein: 38 g
- Carbohydrates: 42 g
- Fat: 32 g
- Fiber: 3 g
- Sodium: 880 mg
(Nutrition values vary depending on bread size, cheese choice, and added toppings.)
FAQs About Philly Cheesesteak
- What kind of steak is best for Philly Cheesesteak?
Ribeye is traditional because it’s tender and flavorful. Sirloin is a leaner option, while flank steak works if sliced extra thin.
- What cheese is most authentic?
Cheez Whiz is the “classic” Philly option. Provolone and American cheese are also widely accepted. It really depends on personal preference.
- Can I make Philly Cheesesteak without a griddle?
Yes! A large cast-iron skillet works just as well. The key is cooking the meat quickly over high heat.
- How do I reheat leftovers?
Wrap the sandwich in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving—it makes the bread soggy.
- What sides go with Philly Cheesesteak?
Classic pairings include French fries, onion rings, potato chips, or a simple pickle. For a lighter option, serve with a crisp salad.
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