Best Philly Cheesesteak Recipe

Philly Cheesesteak

The Philly Cheesesteak is an iconic sandwich hailing from Philadelphia, Pennsylvania, known for its thinly sliced beefsteak, melted cheese, and a crusty hoagie roll.

With just a handful of ingredients, this hearty sandwich delivers bold flavors and satisfying textures. Whether it’s made with Cheez Whiz, provolone, or American cheese, the Philly Cheesesteak remains a national treasure and a staple of street food culture in the United States.

Ingredients

For the Philly Cheesesteak

  • 1½ lbs ribeye steak (thinly sliced)
  • 2 tbsp vegetable oil or beef tallow
  • Salt and freshly ground black pepper to taste
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional)
  • 1 cup mushrooms, thinly sliced (optional)
  • 4 hoagie rolls (Amoroso rolls if available)
  • 4–8 slices of provolone cheese, American cheese, or 1 cup Cheez Whiz

Serves

4 servings

Step-by-Step Instructions

1. Prepare the Ribeye Steak

  • Freeze the ribeye for 30–45 minutes before slicing to make it easier to cut.
  • Slice the steak as thinly as possible against the grain. A sharp knife is key.
  • Season with salt and pepper.

2. Sauté the Vegetables (Optional but Traditional)

  • Heat 1 tbsp oil in a large skillet over medium-high heat.
  • Add onions and cook for 6–8 minutes until caramelized.
  • Add bell peppers and mushrooms if using. Cook for another 3–4 minutes.
  • Set aside the vegetables.

3. Cook the Beef

  • In the same skillet, add another tablespoon of oil.
  • Sear the thinly sliced beef in batches to avoid overcrowding.
  • Use a spatula to chop the beef as it cooks for a tender texture.
  • Once browned, mix in the cooked vegetables (if using).

4. Add Cheese

  • Lower the heat and lay your cheese slices over the beef mixture.
  • Cover with a lid to melt the cheese, then stir to combine.
  • For Cheez Whiz, warm it separately and drizzle onto the sandwich during assembly.

5. Toast the Rolls

  • Slice the hoagie rolls and toast lightly on a skillet or in the oven for extra crunch.
  • Optional: spread a little butter or oil for extra flavor.

6. Assemble the Sandwich

  • Scoop generous portions of the beef-cheese mixture onto each hoagie roll.
  • Serve hot, with or without additional condiments.

Serving Suggestions

  • Classic Style: No sauces, just steak, onions, and cheese on a fresh hoagie.
  • With Sides: Serve with fries, onion rings, or coleslaw.
  • Dipping Sauce: A side of au jus, cheese sauce, or ketchup for dipping.
  • Philly Combo: Pair with soft pretzels or birch beer for a true Philadelphia vibe.

Tips for Perfect Philly Cheesesteak

  • Use Ribeye: It’s tender, marbled, and flavorful—perfect for cheesesteaks.
  • Slice Meat Thin: Thin cuts cook quickly and absorb flavors better.
  • Toast the Bread: Adds texture and keeps it from getting soggy.
  • Don’t Overcrowd the Pan: Crowding leads to steaming instead of searing.
  • Cheese Timing: Melt the cheese into the beef for cohesive bites.

Healthier Alternatives

  • Lean Cuts: Use sirloin or top round for a lower-fat version.
  • Whole Wheat Rolls: Swap out white bread for whole grain.
  • Low-Fat Cheese: Use reduced-fat provolone or mozzarella.
  • Vegetarian Option: Substitute mushrooms, seitan, or jackfruit for the beef.
  • Air-Fried Vegetables: Add crisp bell peppers or zucchini for more nutrition.
  • Lettuce Wraps: For a low-carb option, use large romaine leaves instead of bread.

Creative Variations

  • Buffalo Cheesesteak: Add buffalo sauce and blue cheese crumbles.
  • BBQ Cheesesteak: Mix in BBQ sauce and use smoked gouda.
  • Mushroom-Swiss Cheesesteak: Rich umami flavor with sautéed mushrooms and Swiss cheese.
  • Tex-Mex Cheesesteak: Add jalapeños, pepper jack cheese, and a chipotle mayo drizzle.
  • Pizza Cheesesteak: Marinara sauce, mozzarella, and pepperoni on top.
  • Breakfast Cheesesteak: Add scrambled eggs and serve on an English muffin.

Common Mistakes to Avoid

  • Using the Wrong Cut: Ribeye is ideal; avoid tough or dry cuts like chuck or stew meat.
  • Too Much Filling: Overstuffing makes it hard to eat and messy.
  • Skipping the Cheese Melt Step: Cold cheese ruins the texture; always melt into the meat.
  • Using the Wrong Bread: Soft hoagie rolls are essential—French bread is too hard.
  • Neglecting Seasoning: Light salt and pepper enhance the beef flavor dramatically.

History of the Philly Cheesesteak

Origins in South Philadelphia

The Philly Cheesesteak was born in the early 1930s when brothers Pat and Harry Olivieri started selling steak sandwiches from a hot dog cart in South Philadelphia. The story goes that Pat grilled some beef with onions for lunch, and a passing cab driver asked for one. Soon, demand grew, and the brothers opened Pat’s King of Steaks—a landmark that still operates today.

The Cheese Revolution

Originally, the sandwich didn’t include cheese. It wasn’t until the 1940s that cheese—first provolone—was added. Later, Cheez Whiz became a popular choice in the 1950s due to its meltability and convenience. This addition created the now-famous “Whiz wit” or “Whiz without” vernacular used at Philly steak shops.

National Recognition

By the 1970s and 80s, Philly Cheesesteaks became a national phenomenon. Whether at ballparks, delis, food trucks, or fine-dining twists, this sandwich became synonymous with Philadelphia’s culinary pride. Today, it’s served across the U.S. and internationally, symbolizing comfort food with serious flavor credentials.

FAQs About Philly Cheesesteak

1. What kind of meat is used in a Philly Cheesesteak?
Traditionally, thinly sliced ribeye steak is used for its tenderness and flavor.

2. What kind of cheese is best for Philly Cheesesteak?
Provolone, Cheez Whiz, and American cheese are the most authentic options.

3. What kind of bread is used?
A soft, long hoagie roll (preferably Amoroso) is the standard.

4. Do onions belong on a Philly Cheesesteak?
Yes, grilled onions are traditional, but some purists prefer without.

5. What’s the difference between a cheesesteak and a steak sandwich?
A cheesesteak is thinly sliced beef with melted cheese and a soft roll. A steak sandwich may use a whole steak and different toppings.

6. Can I freeze cheesesteaks?
You can freeze the meat filling, but assemble the sandwich fresh for best texture.

7. Is Cheez Whiz authentic?
Yes, especially in Philadelphia. “Whiz wit” means with onions and Cheez Whiz.

8. Can I make it in advance?
Yes, cook the meat and vegetables ahead and reheat gently before adding cheese.

9. Are Philly Cheesesteaks spicy?
Not traditionally, but you can add hot peppers or spicy cheese if desired.

10. What sides go best with a Philly Cheesesteak?
French fries, onion rings, or a pickle spear are classic sides.

The Philly Cheesesteak is more than just a sandwich—it’s a cultural landmark. Rooted in working-class Philadelphia, it represents the best of street food: simple ingredients elevated through perfect technique. Whether you prefer Cheez Whiz or provolone, onions or no onions, the Philly Cheesesteak is endlessly satisfying. Once you master the balance of tender meat, melty cheese, and a crusty roll, you’ll be able to bring a taste of Philly into your own kitchen. It’s comfort food at its finest—and a sandwich worth savoring.