The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the streets of South Philadelphia. It is a harmonious marriage of thinly sliced beef, melted cheese, and a crusty roll that manages to be both soft and sturdy. While purists might argue over the “right” way to build one, the beauty of a homemade version is that you can tailor it to your exact preferences. Bringing that authentic, greasy-spoon flavor into your own kitchen is easier than you might think, provided you pay attention to the three pillars of the sandwich: the meat, the bread, and the cheese.
Selecting the Right Cut of Beef
The soul of a cheesesteak lies in the quality and cut of the beef. If you want to replicate the experience of a legendary shop like Pat’s or Geno’s, you must use Ribeye. Ribeye is the gold standard because of its high marbling and fat content. As the meat hits the hot griddle, that fat renders out, keeping the beef incredibly tender and flavorful even when it is sliced paper-thin.
If ribeye is a bit outside your budget, a Top Round or Flank Steak can work as substitutes. However, these cuts are much leaner. To prevent them from becoming chewy or dry, you will need to be extra diligent about the slicing process and perhaps add a bit more oil or butter to the cooking surface.
The Secret to Paper-Thin Slicing
The biggest mistake home cooks make is using thick chunks of meat. A true Philly cheesesteak features beef so thin it almost shaves off the block. 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; you want it “firm” to the touch. Once it reaches this state, use your sharpest chef’s knife to shave the beef against the grain into the thinnest ribbons possible. This ensures the meat cooks in seconds and maintains a delicate texture.
Finding the Perfect Roll
In Philadelphia, the roll is often considered as important as the meat. Traditionally, these sandwiches are served on Amoroso’s hearth-baked rolls. These rolls are famous for having a thin, slightly crunchy crust and a soft, airy interior that can soak up the beef juices without disintegrating.
Since Amoroso’s rolls can be hard to find outside of the Northeast, look for high-quality Hoagie rolls or Italian long rolls. Avoid standard hot dog buns or overly soft “sub” rolls from the supermarket bread aisle, as they lack the structural integrity to hold a pound of greasy beef and molten cheese. A quick toast on the griddle with a swipe of butter can help reinforce a softer roll and add another layer of flavor.
The Great Cheese Debate: Whiz, Provolone, or American?
The “authentic” cheese choice is a point of heated contention. To make a truly homemade Philly cheesesteak, you should choose based on the texture you desire:
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Cheez Whiz: This is the classic choice for a “Whiz Wit” (Whiz with onions). It provides a salty, creamy, and neon-orange finish that coats every nook and cranny of the beef. It is the messiest option but arguably the most traditional for the tourist experience.
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Provolone: For those who prefer a more sophisticated, sharp flavor profile, Provolone is the way to go. Use a mild Provolone if you want it to melt smoothly, or an extra-sharp variety if you want the cheese to stand out against the richness of the ribeye.
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White American Cheese: This is the “chef’s secret” for the best melt. American cheese has a high moisture content and melting salts that create a silky, velvety sauce as it incorporates with the meat. It offers a mild, creamy taste that lets the beef shine.
Preparing the Griddle and Vegetables
While the meat is the star, the “Wit” (onions) provides the necessary aromatic crunch. Traditionally, yellow onions are finely diced or sliced into thin half-moons and sautéed until they are translucent and just beginning to brown around the edges.
Sautéing the Onions and Optional Toppings
Heat a large cast-iron skillet or a flat-top griddle over medium-high heat. Add a tablespoon of neutral oil (like canola or vegetable oil). Toss in your onions and a pinch of salt. Sauté them for about 5 to 7 minutes. If you are a fan of “the works,” this is also the time to add sliced green bell peppers or mushrooms. While bell peppers aren’t strictly traditional to the basic Philly steak, they are a popular addition across the country. Once the vegetables are soft and caramelized, move them to the cool side of the grill or remove them to a small bowl.
The Cooking Process: Bringing it All Together
Now comes the high-heat action. Crank your burner up to high. You want the cooking surface to be shimmering hot.
Searing the Beef
Add another splash of oil to the pan and spread your shaved ribeye out in a thin, even layer. Let it sit undisturbed for about 60 seconds to develop a nice brown crust. This “Maillard reaction” is where the deep, savory flavor comes from. Once you see a bit of color, use a metal spatula to flip the meat and begin “chopping” it. In Philly, cooks use the edges of their spatulas to break the thin slices into even smaller bits as they cook. Season generously with salt and black pepper at this stage.
The Melt and the Flip
Once the meat is no longer pink, pile it into a long, narrow mound that is roughly the length of your roll. If you are using onions, mix them into the meat pile now. Lay your slices of cheese (Provolone or American) directly on top of the meat. If you are using Cheez Whiz, you can melt it separately and pour it on at the end, or slather it onto the bread.
Take your sliced roll and place it face-down directly on top of the cheese-covered meat. This allows the steam from the beef to soften the bread and helps the cheese “glue” the meat to the roll. Let it sit for about 30 to 60 seconds.
The Final Maneuver
Slide your long spatula underneath the entire pile of meat. With your other hand holding the back of the roll, quickly flip the whole assembly over so the meat and cheese are now inside the roll. Use the spatula to tuck in any stray bits of beef.
Serving and Accompaniments
A Philly cheesesteak is best enjoyed immediately while the cheese is still molten and the bread is warm. It is traditionally served in a parchment paper or foil wrap, which helps steam the roll further and makes it easier to handle the grease.
For sides, you can’t go wrong with crinkle-cut fries or potato chips. If you want to cut through the richness of the sandwich, serve it with a side of pickled hot cherry peppers or “long hots” (roasted Italian long peppers). These provide a spicy, acidic kick that balances the heavy fat content of the ribeye and cheese.
Tips for Success
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Don’t Overcrowd the Pan: If you are making multiple sandwiches, cook the meat in batches. Overcrowding the pan will cause the meat to steam in its own juices rather than sear, resulting in a grey, boiled texture.
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Seasoning Matters: Don’t be afraid of salt. Professional cheesesteak shops season the meat aggressively on the grill.
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Bread Prep: If your rolls are a bit too crusty or hard, wrap them in a damp paper towel and microwave them for 10 seconds before putting them on the griddle. This makes them more pliable and authentic to the “street” style.
FAQs
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What is the best oil to use for a cheesesteak?
You should use a neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Avoid extra virgin olive oil, as it has a low smoke point and a distinct flavor that can interfere with the taste of the beef and cheese at high temperatures. -
Can I make a Philly cheesesteak with chicken?
Yes, this is known as a Chicken Cheesesteak. Use thinly sliced chicken breast or thighs. Since chicken is much leaner than ribeye, you will likely need to use more oil or a bit of butter on the griddle to keep the meat moist. Seasoning with a bit of poultry seasoning or garlic powder can also enhance the flavor. -
How do I store and reheat leftovers?
Cheesesteaks are best eaten fresh, as the bread can become soggy when refrigerated. However, if you have leftovers, wrap them tightly in foil. To reheat, place the foil-wrapped sandwich in an oven at 350 degrees Fahrenheit for about 10 to 15 minutes. This helps the bread crisp up again without drying out the meat. -
Is it necessary to add peppers and mushrooms?
No. In Philadelphia, the standard order is usually just “with” or “without” onions. Adding bell peppers and mushrooms is often referred to as a “Cheesesteak Loaded” or “The Works.” While delicious, they are not a requirement for an authentic experience. -
Why is my cheesesteak meat tough?
Tough meat is usually the result of two things: the cut of beef or the thickness of the slice. If you use a lean cut like flank steak without slicing it paper-thin against the grain, it will be chewy. Always ensure the meat is partially frozen before slicing to get those ultra-thin ribbons that melt in your mouth.