The Philly cheesesteak is more than just a sandwich; it is a cultural icon, a piece of culinary history, and a masterclass in the balance of textures and flavors. Originating in the heart of Philadelphia in the early 20th century, this humble combination of thinly sliced beef, melted cheese, and a crusty roll has captured the hearts of food lovers worldwide. While the city of Philadelphia is home to legendary spots like Pat’s and Geno’s, you don’t have to travel to the East Coast to experience an authentic version.
To recreate this masterpiece at home, you need to understand the nuances of the ingredients and the specific techniques used by the masters. It isn’t just about putting meat on bread; it’s about the “whiz,” the “wit,” and the perfect sear on the ribeye.
Choosing the Right Ingredients for Success
The foundation of a world-class cheesesteak lies in the quality of its components. Because the recipe is relatively simple, there is nowhere for poor-quality ingredients to hide.
The Beef: Ribeye is King
If you want an authentic Philly experience, ribeye is the only way to go. This cut is preferred because of its high fat content and beautiful marbling. When sliced thin and cooked quickly over high heat, the fat renders down, keeping the meat incredibly tender and flavorful. Avoid leaner cuts like sirloin or round if possible, as they can become tough and chewy when thinly sliced and seared.
To get those paper-thin slices at home, place your ribeye in the freezer for about 45 to 60 minutes before cutting. You don’t want it frozen solid, just firm enough so that your knife can glide through it without the meat sliding around. Use a very sharp chef’s knife or a meat slicer if you happen to own one.
The Bread: The Amoroso Standard
In Philadelphia, the roll is just as important as the meat. The gold standard is the Amoroso’s hearth-baked roll. These rolls are famous for being soft on the inside but sturdy enough to hold the grease and weight of the meat without falling apart. If you cannot find Amoroso rolls in your local grocery store, look for a high-quality hoagie or sub roll that has a slightly crusty exterior and a dense, chewy interior. Avoid standard hot dog buns or overly soft white bread rolls, as they will turn into a soggy mess almost immediately.
The Cheese: Whiz, Provolone, or American
The “Great Cheese Debate” is a central part of Philly cheesesteak lore. There are three primary options:
- Cheez Whiz: This is the classic choice for many locals. It provides a salty, creamy, and slightly tangy finish that coats every morsel of beef.
- Provolone: For those who prefer a more traditional cheese flavor, provolone offers a mild, sharp bite and a beautiful melt.
- American Cheese: This provides an ultra-creamy texture that mimics the Whiz but with a more familiar dairy flavor.
Essential Equipment and Preparation
Before you turn on the stove, ensure you have the right tools. A flat-top griddle is the professional choice, but a large cast-iron skillet or a heavy-duty stainless steel pan works perfectly for home cooks. You need something that can hold heat well to get a proper sear.
You will also need two sturdy spatulas. In Philly, the cooks use these to “chop” the meat as it cooks, breaking up the thin slices into even smaller bits to ensure the cheese can permeate every gap.
Prepping the Aromatics
While some purists stick to meat and cheese only, most people prefer their steak “wit”—meaning with onions. Yellow or white onions are the standard. They should be diced or thinly sliced and sautéed until they are soft and golden brown. Some people also enjoy green bell peppers or sautéed mushrooms, though these are technically additions that move the sandwich closer to a “cheesesteak hoagie” territory.
The Step-by-Step Cooking Process
Now that your ingredients are prepped, it is time to hit the heat.
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Step 1: Sauté the Onions
Start by heating a small amount of oil (canola or vegetable oil works best due to high smoke points) over medium-high heat. Add your onions and a pinch of salt. Cook them until they are translucent and just beginning to caramelize at the edges. Once done, push them to the side of your griddle or remove them from the pan to make room for the star of the show.
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Step 2: Searing the Ribeye
Crank the heat up to high. You want the pan to be screaming hot. Lay the thinly sliced ribeye across the surface in a single layer. Let it sit undisturbed for about 1 to 2 minutes to develop a brown, crispy crust. This Maillard reaction is where the deep, savory flavor comes from.
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Step 3: The Chop and Mix
Using your two spatulas, start tearing and chopping the meat into smaller pieces. As the meat turns from red to brown, incorporate the sautéed onions back into the pile. Season generously with salt and black pepper. In Philly, they don’t usually use fancy rubs; the flavor of the beef and the onions should speak for themselves.
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Step 4: Melting the Cheese
Once the meat is fully cooked (which happens very quickly), shape it into a long rectangle roughly the size of your roll.
If you are using Provolone or American cheese, lay the slices directly over the meat. Cover the pan with a lid for 30 seconds to help the cheese melt into the crevices of the beef.
If you are using Cheez Whiz, it is best to warm it up in a separate pot or the microwave and drizzle it over the meat at the very end, or spread it directly onto the bread.
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Step 5: The Roll Application
While the cheese is melting, split your roll open (but not all the way through). Place the open roll face-down directly on top of the cheese-covered meat. This allows the steam from the meat to soften the bread and lets the juices soak into the crumb.
After about 30 seconds, slide your spatula under the meat, place your other hand on top of the roll, and in one swift motion, flip the whole thing over. Use the spatula to tuck any stray pieces of meat into the bread.
Secrets of the Pro Centers
If you want to take your sandwich from “good” to “authentic,” keep these professional tips in mind:
- Don’t over-season: The saltiness of the cheese and the richness of the ribeye provide most of the flavor. Stick to salt and pepper.
- The “Drip” Factor: A real cheesesteak is greasy. This isn’t health food. The grease from the ribeye is what flavors the bread and makes the sandwich legendary.
- Wrap it up: Once the sandwich is assembled, wrap it tightly in parchment paper or aluminum foil for 2 minutes before eating. This “steams” the sandwich together, making the bread soft and the cheese extra gooey.
Serving and Variations
A Philly cheesesteak is traditionally served hot and fresh. It pairs perfectly with crinkle-cut fries, onion rings, or a side of hot cherry peppers for those who like a bit of heat. To drink, a cold soda or a classic Pennsylvania birch beer is the traditional accompaniment.
While we have covered the classic version, there are several popular variations:
- The Pizza Steak: Topped with marinara sauce and mozzarella cheese.
- The Mushroom Steak: Loaded with sautéed white button mushrooms.
- The Cheesesteak Hoagie: Includes lettuce, raw tomato, and mayonnaise, adding a fresh, cool contrast to the hot meat.
- The Chicken Cheesesteak: Replacing the ribeye with thinly sliced chicken breast or thigh meat.
FAQs
- What is the best cut of meat for a Philly cheesesteak?
- The absolute best cut of meat is ribeye. Its high fat-to-meat ratio ensures that the steak remains juicy and tender even when sliced very thin and cooked at high temperatures. While you can use top round or sirloin, they tend to be much drier and less flavorful than ribeye.
- Can I make a Philly cheesesteak in a slow cooker?
- While you can cook beef and onions in a slow cooker, it will not result in a traditional Philly cheesesteak. A real cheesesteak requires the high-heat sear of a griddle or skillet to develop flavor. Slow cooking the meat results in a “shredded beef” texture rather than the seared, chopped texture of an authentic steak.
- What is the “Whiz Wit” terminology?
- This is the shorthand used in Philadelphia steak shops. “Whiz” refers to Cheez Whiz, and “Wit” means “with onions.” If you want a cheesesteak with Cheez Whiz and onions, you simply order a “Whiz Wit.” If you don’t want onions, you order a “Whiz Witout.”
- How do I slice the meat thin enough without a professional slicer?
- The best trick is to freeze the meat for about 45 to 60 minutes. This firms up the muscle fibers and fat, allowing you to use a sharp chef’s knife to cut slices that are nearly translucent. If the meat is at room temperature, it will be too squishy to slice thinly.
- What temperature should I cook the meat at?
- You should cook the meat over high heat. On a stovetop, this means setting your burner to medium-high or high. If you are using an electric griddle, set it to 400°F or 450°F. The goal is to brown the meat quickly without boiling it in its own juices.