The Philly cheesesteak is more than just a sandwich; it is a cultural icon, a comfort food masterpiece, and a testament to the magic that happens when thinly sliced beef meets melted cheese and a crusty roll. Originating in Philadelphia in the early 20th century, this sandwich has inspired countless debates over the "correct" way to prepare it. From the choice of cheese to the inclusion of onions, everyone has an opinion. However, the heart of the sandwich remains consistent: high-quality beef, a soft yet sturdy bun, and a gooey, savory finish. Learning how to make cheese steak sandwiches that rival the best shops in Philly requires attention to detail, the right ingredients, and a few professional techniques.
Choosing the Best Cut of Beef
The foundation of any great cheesesteak is the meat. You cannot simply use any cut of beef and expect a tender, flavorful result. The gold standard for a traditional cheesesteak is ribeye. Ribeye is favored because of its high marbling and fat content, which ensures the meat remains juicy and tender even when sliced incredibly thin and cooked quickly over high heat. The fat renders down during the cooking process, essentially basting the meat in its own juices.
If ribeye is a bit outside of your budget, top round or flank steak are acceptable alternatives. However, these cuts are leaner, meaning they can become tough if overcooked. If you choose a leaner cut, you must be even more diligent about slicing it as thinly as possible. Regardless of the cut you choose, the secret to a great sandwich is the "shaved" texture. You want the beef to be so thin that it folds and piles up, creating air pockets that trap the cheese and onions.
Mastering the Thin Slice Technique
One of the biggest challenges for home cooks is getting the meat thin enough. Professional shops use industrial meat slicers to achieve paper-thin ribbons of beef. At home, you can replicate this by placing your beef in the freezer for about 45 to 60 minutes before you plan to cook. You don’t want the meat to be frozen solid, but you want it to be firm enough that it doesn’t slide around under your knife.
Using a very sharp chef’s knife or a long carving knife, slice the chilled beef against the grain into the thinnest pieces possible. If the slices still feel a bit thick, you can stack them and chop them further once they hit the griddle. This "chopped" style is very popular in many Philadelphia establishments and ensures that every bite of the sandwich is easy to chew.
The Essential Components of a Great Roll
The roll is often the unsung hero of the cheesesteak. A common mistake is using a standard hot dog bun or a generic grocery store sub roll that is too soft or airy. A true cheesesteak requires a long, crusty Italian roll. In Philadelphia, the Amoroso’s roll is the gold standard. It has a slightly crisp exterior that can stand up to the grease and moisture of the meat without falling apart, while the inside remains soft and pillowy.
When preparing your sandwich, you should lightly toast the roll. Some prefer to slice the roll almost all the way through and place it face-down on the griddle over the meat and cheese to steam it. This softens the bread slightly while infusing it with the savory aroma of the cooking beef.
Selecting the Right Cheese
The "cheese" part of the cheesesteak is where the most intense debates occur. There are three primary contenders, and each offers a different experience:
Cheez Whiz
For many purists, a "real" Philly cheesesteak must be ordered "Whiz Wit" (with Cheez Whiz and onions). The processed cheese sauce provides a salty, creamy, and unmistakable flavor that coats every single fiber of the beef. It is the ultimate indulgence and provides that classic "street food" vibe.
Provolone
If you prefer a more sophisticated or traditional deli flavor, provolone is the way to go. It offers a mild, slightly tangy profile that complements the beef without overpowering it. When using provolone, look for a mild version rather than an aged, sharp one, as the latter can sometimes be too oily when melted.
American Cheese
White or yellow American cheese is a fantastic middle ground. It melts incredibly well, creating a creamy texture similar to Whiz but with a more straightforward dairy flavor. It binds the meat together perfectly, ensuring that the steak doesn’t fall out of the roll.
The Role of Onions and Toppings
While the basic components are beef, cheese, and bread, onions are the most common addition. Sautéed onions provide a necessary sweetness and crunch that cuts through the richness of the fat and cheese. The onions should be diced or thinly sliced and cooked until they are translucent and slightly caramelized.
Beyond onions, "loaded" cheesesteaks might include sautéed green bell peppers or mushrooms. While these aren’t part of the classic "Whiz Wit" configuration, they are popular across the country. Another common addition in the Philly area is hot or sweet peppers (like cherry peppers or banana peppers) and occasionally a "hoagie" style preparation which includes lettuce, tomato, and mayonnaise.
Step by Step Cooking Process
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To begin, heat a large cast-iron skillet or a flat-top griddle over medium-high heat. You want the surface to be very hot so the meat sears quickly rather than steaming. Add a tablespoon of high-smoke-point oil, such as vegetable or canola oil.
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Add your onions to the skillet first. Sauté them until they are soft and beginning to brown around the edges. Push the onions to the side of the griddle. If you are using peppers or mushrooms, cook them at this stage as well.
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Add the thinly sliced beef to the hot center of the skillet. Spread it out in a thin layer. Let it sear for about one minute without moving it to develop a nice brown crust. Use a metal spatula to flip the meat and break it up into smaller pieces. Season generously with salt and black pepper. If you like the "chopped" style, use two spatulas to vigorously chop the meat into fine bits as it finishes cooking.
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Once the meat is no longer pink, mix the onions back into the beef. Divide the meat mixture into portions that roughly match the length of your rolls. Lay your slices of cheese (provolone or American) directly on top of the meat piles. If using Cheez Whiz, you will generally spread it onto the bread or drizzle it over the meat at the very end.
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Cover the meat and cheese with your sliced rolls, face-down. This allows the steam from the meat to warm the bread and helps the cheese melt into the crevices of the beef. After about 30 seconds, slide a long spatula under the meat and flip the whole thing over into the roll.
Pro Tips for the Perfect Sandwich
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If you find your meat is a bit dry, a common trick used by sandwich shops is to add a tiny splash of beef broth or even water to the griddle just as the meat finishes cooking. This creates a burst of steam that keeps the beef moist.
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Another tip is to avoid over-seasoning with complex spices. A true cheesesteak relies on the quality of the beef and the saltiness of the cheese. Stick to salt and pepper; if you must add more, a tiny pinch of garlic powder is usually sufficient.
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Finally, wrap your finished sandwich in parchment paper or aluminum foil for two to three minutes before eating. This "rest" allows the bread to slightly soften from the heat and the cheese to fully integrate with the beef, creating that cohesive, melt-in-your-mouth texture that defines a world-class cheesesteak.
Common Mistakes to Avoid
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The most frequent error is using meat that is too thick. If the beef is thick, it will be chewy and difficult to bite through, ruining the ergonomics of the sandwich. Another mistake is overcrowding the pan. If you put too much meat in a small skillet at once, the temperature will drop, and the meat will boil in its own juices instead of searing. Work in batches if necessary.
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Lastly, don’t skimp on the cheese. The cheese acts as the glue for the entire sandwich. You want enough so that every bite has a creamy element. If you can see more brown meat than melted cheese, you probably need another slice.
Frequently Asked Questions
What is the best meat for a cheese steak?
The best and most traditional cut of meat for a cheesesteak is ribeye. Its high fat content and marbling provide the necessary flavor and tenderness. For a more budget-friendly option, you can use top round or sirloin tip, provided they are sliced paper-thin.
Can I make a cheese steak in a slow cooker?
While you can make a shredded beef sandwich in a slow cooker, it will not be a traditional Philly cheesesteak. A real cheesesteak requires the high-heat sear of a griddle or skillet to develop flavor through the Maillard reaction. Slow cooking results in a different texture entirely.
What kind of bread should I use if I can’t find Italian rolls?
If you cannot find authentic crusty Italian rolls, a French baguette can work as a substitute, though it may be a bit too chewy. Alternatively, look for high-quality hoagie rolls at a local bakery that have a firm crust but a soft interior. Avoid standard, soft sandwich buns.
Should I cook the vegetables separately?
It is best to start the onions and vegetables slightly before the meat because they take longer to soften and caramelize. Once they are cooked to your liking, you can push them to the side and then incorporate them into the meat just before adding the cheese to ensure a uniform flavor.
How do I reheat a leftover cheese steak?
Reheating a cheesesteak can be tricky because the bread can become soggy. The best method is to wrap the sandwich in foil and heat it in an oven at 350°F for about 10 to 15 minutes. This warms the filling without making the bread too rubbery, though it is always best eaten fresh.