Philly Cheesesteak

people are very bossy about their cheesesteaks and always quick to call out inauthentic versions! So this is one of those recipes that I have to mentally prepare for when I’m working on it.

A classic Philly cheesesteak is thinly shaved steak (usually ribeye or top round) and is traditionally cooked on a griddle. It’s a wonderful sandwich. Bite into it and you’ll get the hearty chunks of thin steak and melty gooey cheese. Add some good bread and caramelized onions and you’re in for a treat!

So let’s dive into it and discuss all the delicious variations, questioning the history of the sandwich along with the instructions for making a truly wonderful cheesesteak. The good news about making it at home? You can do it however you want!

History of the Cheesesteak

The original cheesesteak was made by a hot dog cart vendor in the early 1900s. The exact details are hotly debated, but most credit Pat & Harry Olivieri as the original creators. There are two places across the street in Philly that have stiff cheesesteak competition, Pat’s and Geno’s. I refuse to choose a side. You are both great!

How do you make a Philly Cheesesteak?

If you can’t just come to Philadelphia to grab yourself a cheesesteak sandwich, then the next best attempt is to make one at home! The layout of the sandwich is simple (steak, onion, peppers, cheese, and bread), but the details are important. Here are a few important things to keep in mind when preparing your sandwich:

You want your steak to be thinly sliced. If possible, you can have your butcher shave it for you. At home, you can stick the steak in the freezer for 10 minutes to get it really stiff, then shave it off with your sharpest knife. Trim off any large chunks of fat, but some fat is good.
The Original Cheesesteak can only be ordered with steak or with steak and onions (“witty” is the order language there). I personally like onions and peppers, so I make both. You can make it your own since you are making it at home!
The onions and peppers take a lot longer to cook than the steak, so cook them separately first, then mix it all together with the cheese to finish the dish.

What kind of steak to use for cheesesteak?

You want to use a nice cut of steak that has some marbled fat and is really tender. As the thin steak cooks, the fat will melt slightly, making each cut of steak very tender. Personally, I like to use rib eye for mine (it has better marbling but is more expensive). Top Round is also a classic cheesesteak option. Don’t use tougher cuts of meat like flank steak or brisket. They’ll be really chewy in the finished sandwich.

What kind of cheese goes on Philly cheesesteaks?

There are two options here: Provolone or Cheez Whiz, a shelf-stable cheese product sold in jars. If I’m being honest, American cheese is pretty tasty too, but let’s stay a little classic with cheese.

I personally like to use BOTH. I melt some provolone over the steak while it cooks, then drizzle it over some Cheez Whiz just before serving. I like the texture of the Cheez Whiz and the flavor that the provolone adds to the sandwich. Provolone has a sharper bite, while the Cheez Whiz is just a completely creamy, almost nacho cheese situation.

You can do as you like. Use both, skip the Cheez Whiz if you can’t find it, or use your own favorite cheese.

Swaps and Substitutions

Once you’ve mastered the basics of the sandwich, you can keep it classic or make it your own. Your decision! Here are a few ideas:

Use thinly sliced chicken breasts instead of steak
Add sautéed mushrooms to the sandwich
Make it into a Pizza Cheesesteak with Marinara and Mozzarella!

preparation time
10 mins

cooking time
20 minutes

total time
30 minutes

portions
2 servings

10 to 12 ounces Rib eye steak
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil
1/2 Middle sweet onioncut
1/2 green paprikacut
1/2 Red peppercut
2 ounces (3 slices) Provolone cheese
2 bread rolltoasted
1/4 Cup cheezwhizheated
Fresh thymefor garnish, optional

Freezing and slicing steak:

Place the steak on a tray in the freezer for about 10 minutes so it gets very cold but not frozen through.

Usually trim large chunks of fat around the edges of the steak, but some veins of fat in the center of the steak are good. Using a sharp knife, slice the steak as thinly as possible. You won’t get it paper-thin without a meat slicer, but think thick, finely sliced meat. Season steak with salt and pepper.
Cooking onions and peppers:

In a large skillet over medium-high heat, add 1 tablespoon olive oil along with sliced onions and bell peppers. Season with 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until onions and peppers are tender and beginning to caramelize around the edges, 12 to 15 minutes. Don’t rush them!
Prepare steak:

Heat a griddle or large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the sliced steak. Spread the steak out in the pan in a thin, even layer, covering as much of the surface as possible. Cook for a minute or two, then stir to finish cooking the steak. It might take another minute or two, but it will cook very quickly.
Finishing the Cheesesteak:

Reduce the heat on the steak to low and add the peppers and onions to the steak mixture, stirring to combine. Add the provolone slices to the top of the steak mixture and allow the cheese to melt. Stir once the cheese has melted.
Prepare and serve the cheesesteaks:

Divide the cheesesteak mixture evenly among the toasted hoagie rolls. The hoagie buns should be wrapped! Optionally drizzle the cheesesteaks with warm Cheez Whiz for maximum cheesiness. Scatter fresh thyme on top and serve.