The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the street corners of South Philadelphia. It is a masterpiece of simplicity, relying on the perfect harmony of thinly sliced beef, melted cheese, and a crusty roll. While every local in Philly has a favorite spot—and a very strong opinion on the “right” way to order—learning how to make Philly cheesesteak at home allows you to customize this classic to your exact preferences.
Whether you prefer yours “wit” onions or “wit-out,” and whether you swear by Cheez Whiz or Provolone, the secret lies in the technique and the quality of the ingredients. In this comprehensive guide, we will break down every element of the sandwich, from selecting the right cut of meat to the specific griddle movements that ensure every bite is packed with flavor.
Selecting the Perfect Ingredients
The foundation of any great cheesesteak is the quality of the components. Because there are so few ingredients, there is nowhere for subpar quality to hide.
The Beef: Ribeye is King
If you ask any reputable steak shop in Philadelphia what meat they use, the answer is almost always ribeye. Ribeye has the ideal fat-to-meat ratio. As the meat cooks on a hot flat top, the marbling renders out, essentially frying the beef in its own juices and keeping it tender and flavorful.
To get that authentic, paper-thin texture, it is helpful to place your ribeye in the freezer for about 45 to 60 minutes before slicing. You don’t want it frozen solid, just firm enough that your knife can glide through it to create translucent ribbons of beef. If you prefer a shortcut, many high-end butchers or Asian grocery stores sell “shaved ribeye” which works beautifully for this application.
The Bread: The Unsung Hero
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 having a soft, pillowy interior that can soak up the beef juices without falling apart, and a thin, slightly crusty exterior.
If you aren’t in the Northeast, look for a long Italian hoagie roll that is not too “crusty” or hard like a baguette. You want a bread that yields to the bite. Toasting the roll is optional and often debated; purists usually prefer the bread warmed by the steam of the meat rather than toasted to a crunch.
The Cheese Options
There are three main camps when it comes to cheesesteak toppings:
- Cheez Whiz: The “tourist” favorite that has become a legitimate staple. It provides a salty, creamy sauce that coats every crevice of the meat.
- Provolone: For those who want a sharper, more traditional cheese flavor. Use mild provolone to ensure it melts smoothly.
- American Cheese: The choice of many locals. It melts instantly and creates a creamy, cohesive bond between the beef and the bread.
Preparing Your Station
Before you turn on the heat, you need to have your “mise en place” ready. The cooking process for a cheesesteak happens very quickly, and you won’t have time to chop onions once the beef hits the pan.
Slice one large yellow onion into small dice or thin half-moons. While some people like green peppers or mushrooms, a traditional Philly cheesesteak usually sticks to onions. If you are including peppers, slice them into thin strips so they cook at the same rate as the onions.
Set your stovetop griddle or a large cast-iron skillet to medium-high heat. You want the surface to be hot enough to sear the meat instantly. Add a small amount of oil with a high smoke point, such as vegetable or canola oil. Avoid olive oil, as it may smoke too much at the temperatures required for a good sear.
The Step-by-Step Cooking Process
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Step 1: Sautéing the Aromatics
Start by adding your onions to the hot pan. Season them with a pinch of salt and black pepper. Cook them until they are soft and translucent, with just a hint of caramelization around the edges. Once they are done, move them to the cooler side of the griddle or remove them to a small bowl so they don’t overcook while you handle the meat.
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Step 2: Searing the Ribeye
Turn the heat up to high. Place your thinly sliced ribeye onto the hot surface in a single layer if possible. Let it sit for about 60 seconds without moving it. This allows the meat to develop a brown, flavorful crust.
Using two sturdy spatulas, begin to “chop” and flip the meat. This is the signature move of Philly grill masters. You want to break the slices into smaller bits while mixing in the rendered fat. Continue this process until the meat is mostly browned but still has a few hints of pink.
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Step 3: Integrating and Shaping
Bring your cooked onions back into the mix and toss them with the beef. Once integrated, use your spatulas to form the meat into a long, narrow rectangle that is roughly the same length and width as your roll. This is known as “forming the pile.”
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Step 4: The Melt
Lay your slices of cheese (or a generous pour of warm Cheez Whiz) directly on top of the meat pile. If you are using sliced cheese, it helps to place the open roll face-down on top of the cheese-covered meat. This traps the steam, melting the cheese into the beef and warming the bread simultaneously.
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Step 5: The Load and Fold
After about 30 to 60 seconds, the cheese should be gooey and the bread soft. Slide a long spatula under the entire pile of meat and cheese. Using your other hand to steady the roll, flip the meat into the bread in one fluid motion. This ensures that the cheese is on the bottom and top, fully insulating the beef.
Pro Tips for the Perfect Sandwich
To elevate your cheesesteak from a standard home sandwich to a South Philly masterpiece, keep these tips in mind:
- Avoid over-seasoning. The beef and cheese carry a lot of natural salt. Usually, a simple dusting of salt and plenty of cracked black pepper is all you need. Some people like to add a dash of Worcestershire sauce or garlic powder during the chopping phase, but use these sparingly to avoid masking the flavor of the ribeye.
- Temperature control is vital. If your pan isn’t hot enough, the meat will steam in its own moisture and turn grey and chewy. You want to hear a loud sizzle the moment the beef touches the metal. Aim for a surface temperature of around 400 degrees Fahrenheit to 450 degrees Fahrenheit.
- Lastly, don’t be afraid of the fat. If you trim all the fat off the ribeye, you lose the “juice” that makes a cheesesteak legendary. That juice is what soaks into the bread and creates the flavor profile the sandwich is known for.
Serving and Variations
Once the sandwich is assembled, it is traditional to wrap it tightly in aluminum foil or butcher paper for two to three minutes. This “rests” the sandwich, allowing the bread to soften further and the juices to distribute evenly.
If you want to deviate from the classic, you can make a “Cheesesteak Hoagie” by adding raw lettuce, tomato slices, and mayonnaise to the sandwich after it’s cooked. For a spicy kick, many shops offer “long hots” (roasted Italian long hot peppers) or pickled cherry peppers on the side.
Frequently Asked Questions
What is the best cut of meat for a Philly cheesesteak?
The undisputed champion for a Philly cheesesteak is ribeye. Its high fat content ensures the meat remains tender and juicy after being thinly sliced and seared at high temperatures. Other cuts like flank steak or top round can be used but tend to be much tougher and less flavorful.
Do I have to use Cheez Whiz for it to be authentic?
No, Cheez Whiz is popular, but many Philadelphia locals prefer American cheese or Provolone. Provolone was actually used long before Cheez Whiz was even invented. The “authenticity” comes more from the quality of the beef and the type of roll used rather than just the cheese choice.
How do I slice the meat thin enough at home?
The easiest way to get paper-thin slices is to freeze the beef for about an hour until it is firm but not solid. Use a very sharp chef’s knife or a meat slicer if you have one. You should aim for slices that are almost translucent.
Can I make a Philly cheesesteak with chicken?
Yes, this is known as a “Chicken Cheesesteak.” You would follow the exact same process but substitute thinly sliced chicken breast or thigh meat. Since chicken is leaner than ribeye, you may need to add a little extra oil or butter to the pan to keep it from drying out.
What does “wit” and “wit-out” mean?
These are the traditional terms used when ordering a cheesesteak in Philadelphia. They refer to whether or not you want grilled onions on your sandwich. “One Whiz wit” means a cheesesteak with Cheez Whiz and onions. “One Provolone wit-out” means a cheesesteak with provolone cheese and no onions.