The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the street corners of South Philadelphia. For decades, locals and tourists alike have debated the merits of different cheese choices and the necessity of onions. However, the core of a truly great cheesesteak remains constant: thinly sliced beef, melted cheese, and a crusty roll. Learning how to cook Philly cheese steak sandwiches that rival the legendary shops of PA is a rewarding culinary skill that brings a taste of the East Coast right into your kitchen.
The Foundation of a Great Philly Cheesesteak
The secret to a restaurant-quality sandwich starts with the ingredients. You cannot simply throw a thick steak on a bun and call it a cheesesteak. The texture and the way the fat renders into the bread are what define this dish.
Choosing the Right Beef
The gold standard for a Philly cheesesteak is ribeye. This cut is preferred because of its high fat content and intense marbling. When sliced paper-thin and cooked over high heat, the fat melts and creates a juicy, tender filling that doesn’t require extra sauces. If ribeye is out of your budget, a top round or flank steak can work, but you may need to add a little extra oil or butter to the pan to mimic that richness.
The Importance of the Bread
In Philadelphia, the bread is often an Amoroso’s roll. Since those can be hard to find outside of the Northeast, look for a high-quality hoagie roll or a long Italian roll. The ideal bread should be “crusty on the outside but soft on the inside.” It needs enough structural integrity to hold the heavy, greasy meat without falling apart, but it shouldn’t be so hard that it scrapes the roof of your mouth.
Preparing Your Ingredients for Success
Preparation is the most critical stage of cooking a cheesesteak. Because the cooking process happens very quickly, you must have everything ready before you turn on the stove.
Master the Thin Slice
The hallmark of a great cheesesteak is meat so thin it almost looks like lace. To achieve this at home without a professional meat slicer, place your raw steak in the freezer for about 45 to 60 minutes. You don’t want it frozen solid, but firm enough that it doesn’t slide around under your knife. Using a very sharp chef’s knife, shave the beef against the grain into the thinnest possible ribbons.
Prepping the Vegetables
While the “purist” version often features just meat and cheese, most people prefer “wit” onions (Philadelphia slang for “with onions”). Peel and dice a yellow or white onion into small pieces. Some people enjoy green bell peppers or mushrooms, but if you want the classic experience, stick to onions. Ensure they are chopped finely so they integrate well with the meat rather than standing out as large, crunchy chunks.
The Cooking Process Step by Step
To get that authentic “griddle” taste, use a large cast-iron skillet or a flat-top griddle. These materials retain heat exceptionally well, allowing you to sear the meat quickly without boiling it in its own juices.
Sautéing the Onions
Start by heating a tablespoon of oil over medium-high heat. Toss in your onions and cook them until they are soft and translucent, perhaps even slightly caramelized around the edges. Once they reach a golden-brown hue, move them to the side of the pan or remove them to a plate so they don’t burn while you cook the beef.
Searing the Beef
Turn the heat up to high. You want the pan to be screaming hot. Add a bit more oil if needed, then spread the shaved beef out in a single layer. Let it sit undisturbed for about a minute to develop a nice brown crust. This “Maillard reaction” is where all the flavor lives.
Using a metal spatula, begin chopping and flipping the meat. As it cooks, incorporate the onions back into the pile. Season generously with salt and black pepper. Authentic shops rarely use garlic powder or elaborate spice blends; the flavor of the beef and the char from the pan should be the stars.
Melting the Cheese
Once the meat is fully browned, use your spatula to shape it into a long rectangle roughly the size of your roll. This is the moment of truth: choosing your cheese.
- Cheez Whiz: The most traditional “tourist” choice, offering a salty, creamy, and iconic yellow finish.
- Provolone: The choice of many locals, providing a sharp, sophisticated melt.
- American Cheese: Excellent for its superior melting capabilities and mild, creamy flavor.
Lay the slices of cheese directly over the meat while it is still on the heat. If you are using Cheez Whiz, you can melt it separately and drizzle it on, or dollop it right onto the meat.
Assembling the Masterpiece
The final step is what distinguishes a amateur sandwich from a professional one. Instead of scooping the meat into the bread, place the sliced roll face-down directly on top of the cheese-covered meat while it is still in the pan.
This allows the steam from the meat to soften the bread slightly and helps the cheese “glue” the meat to the roll. After about 30 seconds, slide your spatula under the meat and flip the whole thing over in one swift motion. The meat and melted cheese should now be perfectly nestled inside the roll.
Tips for the Perfect Home Experience
- Temperature Control: Always cook the meat on high heat. If the temperature is too low, the meat will steam and turn gray rather than searing and browning.
- Don’t Overcrowd the Pan: If you are making multiple sandwiches, cook the meat in batches. Overcrowding drops the pan temperature and leads to tough, chewy beef.
- The “Drip” Factor: A real Philly cheesesteak is supposed to be slightly greasy. Don’t be afraid of the fat; it’s what flavors the bread.
- Resting: Unlike a whole steak, you don’t need to let a cheesesteak rest. It is best enjoyed piping hot, right off the griddle, when the cheese is at its most liquid state.
Varieties and Modern Twists
While the classic version is untouchable, there are several popular variations you might encounter or want to try:
- The Pizza Steak: Topped with marinara sauce and mozzarella cheese, then toasted.
- The Cheesesteak Hoagie: Includes cold lettuce, tomato, and raw onion for a refreshing crunch.
- The Chicken Cheesesteak: Uses thinly sliced chicken breast instead of beef, often paired with buffalo sauce or ranch.
Regardless of which version you choose, the technique remains the same. Focus on the quality of the slice and the heat of the pan, and you will produce a sandwich that would make any Philadelphian proud.
FAQs
- What is the best cut of meat for a Philly cheesesteak?
- The best cut of meat is ribeye. It has the perfect balance of meat and fat, which ensures the sandwich remains juicy and flavorful after being thinly sliced and seared at high temperatures.
- Can I use a different type of cheese than Cheez Whiz?
- Yes, you can. While Cheez Whiz is very popular, many people prefer white American cheese or Provolone. American cheese provides a very creamy texture, while Provolone offers a slightly sharper flavor profile.
- How do I get the meat thin enough without a slicer?
- The easiest way is to freeze the steak for about 45 to 60 minutes until it is firm but not frozen solid. This makes it much easier to slice into paper-thin strips using a sharp knife.
- Do I need to put peppers in a Philly cheesesteak?
- Peppers are actually not part of the “traditional” South Philly cheesesteak, which usually only features meat, cheese, and onions. However, adding green bell peppers is a very common variation in other parts of the country and adds a nice sweetness and crunch.
- What kind of oil should I use for frying the meat?
- You should use an oil with a high smoke point because the meat needs to be cooked over high heat. Vegetable oil, canola oil, or grapeseed oil are all excellent choices. Avoid butter for the initial searing as it can burn too quickly at high temperatures.