Philly Cheesesteak Recipe
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Want to get into an all out brawl when spending a night in Philadelphia? Tell them your favorite Philly cheesesteak spot. People in Philly are very passionate about their iconic sandwiches. While all Philly cheesesteak sandwiches have steak, peppers, cheese and Italian rolls, there isn’t just one way to make them.
Some have thinly shaved beef, some sliced beef, some chunks of beef. The Italian rolls are all different, some soft so you can easily bite into them, some harder and crackly like a French baguette. While most places choose to use cheese wiz, others use American or provolone cheese. Philly locals treat an insult or snub of their favorite cheesesteak seller akin to an insult to their mother.
Philly Cheesesteak Recipe
Table of contents
History of Philly Cheesesteak Sandwiches
I love a good sensationalized history behind an iconic food. The two most well known sellers of cheesesteaks are right across the street from each other. While Pat’s is credited with being the first to sell the sandwiches, Geno’s is just as popular. Think two stores practically next door to each other both selling plus a whole extra storefront just to all their cheesesteak swag (shirts, mugs etc.) to tourists.
While those are the two most well known, there are plenty of other spots around the city that are popular among locals. I have heard great things about both Tony Luke’s and John’s Roast Pork.
Key Ingredients in This Recipe
- Steak – The best Philly cheesesteak meat is rib eye steak. It’s well marbled, tender and flavorful. I like to freeze the steak for an hour prior to slicing it. It firms the meat up which makes it much easier to thinly slice into even strips. The beef should be almost shaved using a sharp knife. This way it cooks quickly over a higher heat keeping it tender. Cooking thin meat over low heat will take much longer and dry it out. The meat should almost melt in your mouth.
- Cheese – Cheez whiz is the most common topping for a cheesesteak though I use a combination of American cheese and Provolone in this recipe. American cheese may be processed but it is a classic on a cheesesteak sandwich. It’s has superior melting ability and texture and for this type of sandwich. Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. I buy deli-sliced cheese so that it’s evenly sliced for sandwiches.
- Onions – When you get to the window to order your cheesesteak you are typically asked if you want it “wit” – that means with onions or without. The onions added to a Philly cheesesteak recipe are grilled.
- Roll – A Philly cheesesteak is served on a hoagie roll. Hoagies are long, flat rolls with soft, chewy centers and a slight crust on the outside. I like ones with sesame seeds though they are commonly found without seeds added. I find the best hoagie rolls at bakeries or delis though any sandwich or sub roll will do for this Philly cheesesteak recipe. I like to pop the bread in the oven for about 5 minutes at 350ºF (180ºC) before assembling my cheesesteak to crisp the outside of the bread.
How to Make a Philly Cheesesteak
Step 1: Freeze the meat.
Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
Step 2: Slice the steak and season.
Once chilled, remove the steak from the freezer and thinly slice across the grain. Divide into 8-ounce portions and set aside.
Step 3: Cook the onions and peppers.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
Step 4: Cook the steak.
Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
Step 5: Top with onions and peppers.
Season the beef with salt and pepper. Make the meat into a rectangular mound and top with some of the onion and pepper mixture.
Step 6: Let the cheese melt.
Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 2 minutes.
Step 7: Assemble and serve.
Use a spatula to scoop the meat mixture onto the rolls. Close and cut in half. Repeat with the remaining ingredients. Serve hot.
Tips and Tricks for This Recipe
Swaps and substitutions
- While I use a combination of American and Provolone cheese, cheez whiz is commonly used.
- The peppers are not always added to a Philly cheese steak sandwich (especially in Philadelphia) but I like the flavor they add with the onions. I use a combination of red and green bell peppers but any combination can be used or they can be omitted entirely based on preference.
- Sliced mushrooms sautéed in some butter and finished with a bit of Worcestershire sauce is also a great addition.
What is on a standard Philly Cheesesteak?
- Thinly sliced beef
- Cheez whiz (or another cheese like American or Provolone)
- “wit” or “witout” onions
Other Recipes to Try
If you enjoy this Philly cheese steak recipe, I recommend checking out some of these:
Philly Cheesesteaks
Ingredients:
- 2 pounds boneless ribeye steak
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, thinly sliced
- 2 medium red bell pepper, seeded and thinly sliced
- 1 medium green bell pepper, seeded and thinly sliced
- 2 teaspoons white wine vinegar
- 2 tablespoons vegetable oil (or another neutral oil)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 6 slices American cheese
- 3 slices Provolone cheese
- 4 (10-inch) hoagie rolls, split in half lengthwise
Instructions:
- Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
- Once chilled, remove the steak from the freezer and thinly slice across the grain. Divide into 8-ounce portions and set aside.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
- Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
- Season the beef with salt and pepper. Make the meat into a rectangular mound and top with some of the onion and pepper mixture.
- Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 2 minutes.
- Use a spatula to scoop the meat mixture onto the rolls. Close and cut in half. Repeat with the remaining ingredients. Serve hot.
DID YOU MAKE THIS?
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Yummy! Hubbie picked this one out, we could only find French bread but still tasted like a classic. Another easy delicious recipe! 10/10.
French bread is great! Now I’m craving a cheesesteak! Thanks Julia!! xx
I could eat myself into poverty so I must prepare my own food most of the time. I recently attempted Philly Cheesesteaks sandwiches with some success, but I am open to improvement. The addition of vinegar is new ro me. I’ll give it a try!
Haha I hope you enjoy the recipe!!