The Philly Cheesesteak is more than just a sandwich; it is a cultural icon born on the street corners of South Philadelphia. Its beauty lies in its simplicity—thinly sliced beef, melted cheese, and a crusty roll. However, as any purist will tell you, the difference between a mediocre sub and a legendary sandwich comes down to the quality of the ingredients and the technique used at the griddle. Whether you are a homesick Pennsylvanian or a food lover looking to master a classic, understanding the nuances of meat selection, cheese pairing, and bread preparation is essential.
Choosing the Right Cut of Beef
The heart of every great Philly Cheesesteak is the beef. You cannot simply use any steak; you need a cut that is well-marbled, tender, and capable of being sliced paper-thin.
Ribeye is King
Most authentic shops in Philadelphia use ribeye. Ribeye has a high fat content, which ensures the meat stays juicy and flavorful even when cooked quickly over high heat. The marbling melts into the meat, creating that signature rich taste that defines the sandwich.
Top Round as a Leaner Alternative
If ribeye is unavailable or too expensive, top round is a common substitute. It is leaner, so you must be careful not to overcook it, or it will become tough. To compensate for the lower fat content, many chefs add a bit of extra oil or butter to the griddle during the cooking process.
The Secret to Slicing
To achieve the authentic “shaved” texture, you should place your beef in the freezer for about 45 to 60 minutes before slicing. This firms up the meat without freezing it solid, allowing you to use a sharp chef’s knife to cut slices that are almost translucent. Once sliced, you can roughly chop the meat on the griddle to ensure every bite is tender.
Selecting the Authentic Bread
In Philadelphia, the bread is just as important as the meat. A standard hot dog bun or a soft dinner roll will not hold up to the grease and weight of the steak.
The Amoroso Roll Standard
The gold standard for a Philly Cheesesteak is the Amoroso’s hearth-baked roll. These rolls are famous for having a light, crispy exterior and a soft, airy interior that absorbs the meat juices without falling apart. If you cannot find Amoroso rolls in your local grocery store, look for a high-quality Italian hoagie roll that is roughly 8 to 10 inches long.
To Toast or Not to Toast
While some prefer their rolls steamed by the heat of the meat, lightly toasting the inside of the roll with a bit of butter provides a structural barrier. This prevents the bread from becoming soggy too quickly, especially if you are using a lot of cheese or extra onions.
The Great Cheese Debate: Provolone vs. Whiz
If you want to start a friendly argument in Philly, just ask which cheese belongs on a steak. There are three main contenders, each offering a different experience.
Cheez Whiz
For many, a “Whiz Wit” (Whiz with onions) is the only way to go. Cheez Whiz provides a salty, creamy, and processed kick that coats every fiber of the meat. It is a nostalgic choice and offers the most “street food” feel.
Provolone
If you prefer a more sophisticated flavor, mild Provolone is the way to go. It melts beautifully and provides a subtle sharpness that complements the richness of the ribeye without overpowering it. Always place the cheese slices over the meat while it is still on the griddle to ensure a perfect melt.
American Cheese
White American cheese is a popular middle ground. It melts even more smoothly than Provolone and has a creamy, mild flavor that appeals to almost everyone. It binds the meat together into a cohesive filling that stays tucked inside the roll.
Preparing the “Wit” or “Witout” Onions
In Philly lingo, “Wit” means with onions, and “Witout” means without. Onions are the most common topping, but how you cook them matters.
Caramelizing for Depth
The onions should be diced or thinly sliced and cooked on the griddle until they are translucent and slightly browned. You want them to have a bit of sweetness to balance the salty beef. Many people also choose to add sliced green bell peppers or sautéed mushrooms, though these are technically additions that move the sandwich toward a “Steak Special” territory.
Integration
The best technique is to cook the onions on one side of the griddle while the meat cooks on the other. Once the meat is nearly done, toss the onions into the beef mixture so the flavors can marry before the cheese is applied.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, it is time to head to the stove. You will need a large flat-top griddle or a heavy cast-iron skillet.
- Step 1: Prep the Griddle
Heat your skillet or griddle over medium-high heat. Add a tablespoon of high-smoke-point oil, such as canola or vegetable oil. If you are using onions, toss them on first and sauté until softened and golden brown, then move them to the cooler side of the pan. - Step 2: Sear the Beef
Increase the heat to high. Add the thinly sliced ribeye in a single layer. Let it sear for about 1 to 2 minutes without moving it to develop a nice crust. Use a metal spatula to flip the meat and then “chop” it into smaller bits as it finishes cooking. This should only take another minute or two; you want the meat to be just barely browned. - Step 3: Combine and Shape
Mix the onions into the meat. Using your spatula, shape the meat into a long rectangle that is roughly the same length and width as your sandwich roll. - Step 4: Melt the Cheese
Lay 2 to 3 slices of cheese (Provolone or American) directly on top of the meat pile. If you are using Cheez Whiz, you can drizzle it over the meat now or spread it directly onto the bread. Cover the pan with a lid for 30 seconds to help the cheese melt into the crevices of the beef. - Step 5: The Load
Open your roll and place it face-down directly over the cheese-covered meat. Slide your spatula under the entire pile and, in one swift motion, flip the whole thing over so the meat and cheese are now nestled inside the bread.
Pro Tips for the Perfect Home Experience
To truly elevate your sandwich, consider these final touches used by the pros.
Seasoning Simply
Do not overcomplicate the seasoning. Salt and black pepper are usually all you need. Some people like a dash of garlic powder, but avoid heavy marinades or rubs that mask the flavor of the high-quality beef.
Manage the Moisture
If your meat is releasing too much liquid, drain it slightly before adding the cheese. A soggy sandwich is the enemy of a good Philly experience.
Serving Temperature
A Philly Cheesesteak is best enjoyed immediately. The bread is at its peak texture when the steam from the meat has just begun to soften the interior. If you are serving a crowd, keep your oven at 200°F to hold the finished sandwiches, but try not to leave them there for more than 10 minutes.
Frequently Asked Questions
- What is the best meat for a Philly Cheesesteak?
The best meat is thinly sliced ribeye because of its high fat content and tenderness. For a more budget-friendly option, you can use top round or flank steak, provided they are sliced very thin against the grain. - Do I have to use Cheez Whiz for it to be authentic?
While Cheez Whiz is a staple in many famous Philly shops, Provolone and American cheese are also considered completely authentic. It purely comes down to personal preference. - Can I make a Philly Cheesesteak with chicken?
Yes, this is known as a Chicken Cheesesteak. You would use thinly sliced chicken breast or thighs and follow the same cooking process. Chicken cheesesteaks are often paired with buffalo sauce or ranch for extra flavor. - How do I get the meat thin enough at home?
The easiest way is to freeze the beef for about an hour until it is firm but not solid. Use a very sharp knife to shave off thin ribbons. Alternatively, you can ask your local butcher to slice it for you on a commercial meat slicer. - What are the most common toppings besides onions?
While purists stick to onions, other popular additions include sautéed green bell peppers, mushrooms, hot cherry peppers, or even lettuce and tomato (which makes it a “Cheesesteak Hoagie”). Beef fat and melted cheese remain the primary flavor profile.