The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the street corners of South Philadelphia. Combining thinly sliced beef, melted cheese, and a crusty roll, this legendary comfort food has captured hearts far beyond Pennsylvania. While many debates rage over the “correct” way to assemble one, the beauty of learning how to cook Philly cheesesteaks in your own kitchen is that you get to control the quality of the meat, the gooeyness of the cheese, and the perfect toast of the bread.
Choosing the Right Cut of Meat
The foundation of any great cheesesteak is the beef. If you use the wrong cut, you risk a sandwich that is either too tough to chew or lacking in flavor.
Ribeye is King
Ask any purist, and they will tell you that ribeye is the gold standard. Ribeye has the perfect ratio of fat to lean meat, known as marbling. When sliced thin and hit with high heat, that fat renders down, keeping the beef incredibly juicy and packed with savory flavor. While it is a more expensive cut, the results are undeniably superior.
Alternative Beef Options
If ribeye isn’t available or fits outside your budget, top round or flank steak are acceptable substitutes. However, because these cuts are leaner, they can become dry if overcooked. If using these alternatives, it is even more critical to slice the meat as thin as humanly possible to ensure a tender bite.
The Secret to Slicing Beef Paper-Thin
One of the most common mistakes beginners make is using chunks of meat. A true Philly cheesesteak features “shaved” or “chipped” beef. To achieve this at home without a commercial 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. Use a very sharp chef’s knife to shave off the thinnest slices possible against the grain.
Selecting the Perfect Bread
You can have the best beef in the world, but if your bread falls apart, the sandwich is a failure. In Philadelphia, the Amoroso roll is the standard. It is a long, hoagie-style roll that is soft on the inside but has enough structural integrity (a “chewy” crust) to hold the juices of the meat without becoming soggy.
If you can’t find Amoroso rolls, look for high-quality Italian sub rolls. Avoid anything too airy or soft, like a standard hot dog bun, as it will disintegrate under the weight of the grease and cheese.
The Great Cheese Debate
In the world of cheesesteaks, there are three main contenders for the throne. Your choice will define the character of your sandwich.
Cheez Whiz
For many, a “Whiz Wit” (Whiz with onions) is the only authentic way to eat a cheesesteak. The processed cheese sauce provides a salty, creamy punch that coats every morsel of beef. It creates a messy, cohesive experience that defines the classic street-food vibe.
Provolone
If you prefer something a bit more sophisticated, mild provolone is the way to go. It offers a subtle sharpness that complements the beef without overpowering it. When using provolone, place the slices directly onto 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 beautifully—almost as well as Whiz—but provides a creamier, more traditional dairy flavor. It binds the meat together perfectly, ensuring you get cheese in every single bite.
Toppings and Variations
While the “classic” is just meat and cheese, the “wit or witout” (with or without onions) choice is the most famous customization.
Sautéed Onions
Yellow or white onions should be diced or thinly sliced and cooked until they are translucent and slightly caramelized. They add a necessary sweetness that balances the saltiness of the beef and cheese.
Peppers and Mushrooms
While some Philadelphians might scoff, many people enjoy adding sautéed green bell peppers or mushrooms. If you are going for an “everything” style, cook these alongside the onions until they are soft and slightly charred.
Step by Step Cooking Instructions
Now that you have your ingredients ready, it is time to fire up the stove. A flat-top griddle is ideal, but a large cast-iron skillet works wonderfully for home cooks because it retains high heat.
- Prepare the Vegetables: Heat a tablespoon of oil over medium-high heat. Add your onions (and peppers if using) with a pinch of salt. Sauté them until they are soft and golden brown. Move them to the side of the pan or remove them entirely to keep them warm.
- Sear the Beef: Turn the heat up to high. Add a little more oil if the pan looks dry. Spread the thinly sliced beef out in a single layer. Let it sear undisturbed for about a minute to get some nice browning. Use a metal spatula to chop and toss the meat, cooking it quickly until it is no longer pink. This usually takes only 2 to 4 minutes. Season generously with salt and black pepper.
- Incorporate the Cheese: Once the meat is cooked, divide it into portions shaped like your rolls. If you are using sliced cheese (Provolone or American), lay 2 to 3 slices over each pile of meat. If you are using Whiz, you can either stir it into the meat or spread it directly onto the bread.
- The Roll Steam: Here is a pro tip: split your roll and place it face down directly on top of the cheese-covered meat while it is still in the pan. This allows the steam from the beef to soften the bread while the cheese melts upward into the crumb of the roll.
- The Scoop and Serve: Slide a long spatula under the meat, cheese, and roll. In one swift motion, flip the sandwich over so the meat and cheese are nestled inside the bread. Use the spatula to tuck in any stray bits of beef.
Tips for Success
To take your cheesesteak from good to legendary, keep these pointers in mind.
- First, don’t over-season with fancy spices. The magic of a Philly cheesesteak is the combination of fat, salt, and bread. Salt and pepper are usually all you need.
- Second, work fast. This is a high-heat cooking process. Having all your ingredients prepped and your rolls sliced before you start the meat is essential to prevent overcooking the beef.
- Third, consider the “grease factor.” You want the sandwich to be juicy, but not swimming in oil. If there is excessive liquid in the pan, drain a bit before adding the cheese so your bread doesn’t turn into mush.
Frequently Asked Questions
What is the best oil for cooking cheesesteaks?
You should use an oil with a high smoke point because the beef needs to be seared at high temperatures. Vegetable oil, canola oil, or grapeseed oil are excellent choices. Avoid extra virgin olive oil or butter for the initial sear, as they can burn and create a bitter taste.
Can I use ground beef for a Philly cheesesteak?
While you can certainly make a tasty sandwich with ground beef, it technically becomes a “chopped cheese” (a New York City staple) rather than a Philly cheesesteak. The texture of sliced ribeye is a defining characteristic of the Philadelphia version.
How do I make the cheese sauce from scratch?
If you want a Whiz-style sauce without the jar, you can make a simple Mornay sauce. Melt butter, whisk in flour to make a roux, add milk, and then stir in plenty of sharp cheddar and American cheese until smooth. Adding a pinch of turmeric or paprika can give it that classic orange glow.
Is a Philly cheesesteak healthy?
A traditional Philly cheesesteak is a decadent, high-calorie meal meant for indulgence. It is rich in protein but also high in saturated fats and sodium. To make a lighter version, you can use lean top round steak, reduce the amount of cheese, and load up on extra peppers and onions.
Why is my meat tough?
Tough meat usually results from two things: the cut of beef or the thickness of the slice. If you use a lean cut like sirloin and don’t slice it thin enough against the grain, it will be chewy. Additionally, overcooking the meat until it is crispy and dry will also result in a tough texture. Fast, high-heat cooking is the key.