The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the streets of South Philadelphia. Its beauty lies in its simplicity: thinly sliced beef, melted cheese, and a crusty roll. While there are endless debates over which cheese is “authentic” or whether onions belong on top, the core of a great cheesesteak remains constant. You don’t need a professional flat-top grill or a plane ticket to Pennsylvania to enjoy a world-class steak. By understanding the nuances of meat selection, bread quality, and heat management, you can recreate this savory masterpiece in your own kitchen.
The Foundation: Choosing the Right Ingredients
To master how to cook a Philly cheese steak sandwich, you must start with the right components. Because the recipe has so few ingredients, the quality of each one matters immensely.
The Beef: Ribeye is King
If you ask any veteran cheesesteak chef in Philly, they will tell you that ribeye is the only way to go. Ribeye has the perfect ratio of fat to meat, ensuring that the steak remains juicy and flavorful even when sliced paper-thin and seared at high heat. The marbling melts into the meat during the cooking process, creating that signature rich taste.
If ribeye is outside of your budget, top round or flank steak can serve as substitutes, but you will lose some of that classic “melt-in-your-mouth” texture. Regardless of the cut, the secret to a great sandwich is the slice. You want the beef to be as thin as possible—shaved, not chopped into chunks.
The Bread: The Unsung Hero
A cheesesteak is only as good as the vessel that holds it. In Philadelphia, the gold standard is an Amoroso’s roll. These rolls are characterized by a slightly crunchy exterior and a soft, pillowy interior that can soak up the beef juices without falling apart.
If you can’t find authentic Philly rolls, look for high-quality hoagie rolls or Italian long rolls. Avoid sourdough or hard baguettes; they are too difficult to bite through and will cause the filling to squeeze out the back of the sandwich.
The Cheese: Provolone, American, or Whiz?
This is the great Philadelphia debate.
- Cheez Whiz: The “tourist” favorite. It provides a salty, creamy, and processed kick that coats every fiber of the meat.
- American Cheese: The choice for those who want a creamy melt and a mild flavor. It binds the meat together beautifully.
- Provolone: For a more sophisticated, sharp flavor. If using provolone, ask for “mild” so it doesn’t overpower the beef.
Preparation Secrets for Success
Preparation is the most important step in the process. Once the meat hits the pan, things move very quickly, so you need everything ready to go.
Slicing the Meat Like a Pro
The biggest challenge for home cooks is getting the meat thin enough. To achieve that deli-shaved consistency, place your ribeye in the freezer for about 45 to 60 minutes before you plan to cook. You don’t want it frozen solid, but you want it firm. This allows you to use a sharp chef’s knife to cut slices that are nearly translucent. Once sliced, gather the meat into a pile; some people prefer to roughly chop it further to ensure it cooks evenly.
Prepping the Vegetables
While a “purist” cheesesteak is just meat and cheese, most people prefer “wit” (with onions). Finely dice or thinly slice a yellow onion. If you like peppers or mushrooms, have them sliced and ready. In Philly, green bell peppers are common, but many locals stick strictly to onions.
Step-by-Step: How to Cook a Philly Cheese Steak Sandwich
Now that your mise en place is complete, it is time to head to the stove. A heavy cast-iron skillet or a stainless steel flat-top griddle is ideal for this because they retain heat exceptionally well.
Sautéing the Onions
Heat a tablespoon of oil (vegetable or canola works best due to high smoke points) over medium-high heat. Add your onions and a pinch of salt. Sauté them until they are translucent and just beginning to brown around the edges. Move them to the side of the pan or remove them to a bowl so you have plenty of room for the beef.
Searing the Beef
Turn the heat up to high. You want the pan to be screaming hot. Add another splash of oil and spread the thinly sliced beef across the surface in a single layer. Let it sit for about 1 to 2 minutes without touching it. This creates a crust (the Maillard reaction) which provides deep flavor.
After the initial sear, use a sturdy metal spatula to flip the meat and break it up. If you are using the “chopped” style, use two spatulas to pull and tear the meat into smaller bits as it finishes cooking. This should only take another 2 to 3 minutes. The meat should be mostly browned with just a few hints of pink.
Integrating the Components
Once the meat is cooked, mix the sautéed onions back into the pile of beef. Shape the meat into a long, narrow rectangle that roughly matches the length and width of your sandwich roll. This is a crucial technique for ensuring every bite has a perfect meat-to-bread ratio.
The Meltdown
Lay your slices of cheese directly on top of the meat pile. If you are using Cheez Whiz, you can warm it separately and drizzle it on, but for American or Provolone, let the heat of the meat melt the cheese.
To speed up the melting and create a cohesive “log” of cheesesteak, place your sliced roll face-down directly on top of the cheese-covered meat. The steam from the beef will soften the bread and help the cheese fuse the meat together.
The Assembly and Final Touch
After about 30 seconds of the bread resting on the meat, slide your spatula underneath the entire pile of beef and cheese. Carefully flip it over into the roll (or lift the roll and meat together in one swift motion).
If you want an extra layer of flavor, you can lightly toast the inside of the roll with a bit of butter before adding the meat, though traditional shops usually skip this step in favor of the steaming method described above. Wrap the sandwich tightly in parchment paper or aluminum foil for two minutes before eating. This allows the juices to settle and the bread to reach the perfect level of softness.
Common Mistakes to Avoid
Even with the right ingredients, a few small errors can ruin the experience.
- First, do not overcrowd the pan. If you put too much meat in a small skillet, the temperature will drop, and the beef will steam in its own juices instead of searing. If you are making sandwiches for a crowd, cook the meat in batches.
- Second, don’t overcook the meat. Because the beef is so thin, it transitions from “perfect” to “shoe leather” in a matter of seconds. Keep the meat moving once that initial sear is established.
- Finally, be careful with the salt. Cheese (especially Whiz and American) and deli-style rolls often contain a significant amount of sodium. Taste your meat as you cook and season sparingly with salt and black pepper.
Frequently Asked Questions
What is the best oil to use for frying the steak?
You should use an oil with a high smoke point, such as vegetable, canola, or grapeseed oil. Avoid extra virgin olive oil or butter for the high-heat searing phase, as they can burn and create a bitter taste.
Can I make a Philly cheesesteak with chicken instead?
Yes, this is known as a Chicken Cheesesteak. The process is identical, but you should use thinly sliced chicken breast or thigh meat. Since chicken is leaner than ribeye, you may need to add a bit more oil to the pan to keep it moist.
Why do people wrap the sandwich in foil after cooking?
Wrapping the sandwich for a minute or two is a secret step used by many famous delis. The trapped steam softens the crust of the bread just enough so that it blends perfectly with the melted cheese and meat, creating a unified texture rather than a separate “bread and filling” feel.
Is it okay to add mayonnaise or ketchup?
While purists might scoff, “condiment culture” is very real in Philly. Many people enjoy a “cheesesteak hoagie,” which includes lettuce, tomato, and mayo. Ketchup is also a very popular addition at many local stands.
How do I store and reheat leftovers?
Cheesesteaks are best eaten fresh, but if you have leftovers, store the meat and cheese mixture separately from the bread if possible. Reheat the meat in a skillet over medium heat with a splash of water or beef broth to restore moisture, then assemble it on a fresh roll. If the sandwich is already assembled, wrap it in foil and heat it in an oven at 350°F until warm.