The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the streets of South Philadelphia. Its beauty lies in its simplicity—thinly sliced beef, melted cheese, and a soft, crusty roll. However, as any Philadelphian will tell you, the devil is in the details. Achieving that perfect balance of tender meat and gooey cheese requires specific techniques and the right ingredients. Whether you are a purist who demands “Whiz wit” or a fan of sharp provolone, mastering the art of the cheesesteak is a rewarding culinary endeavor that brings the taste of the City of Brotherly Love right into your kitchen.
Choosing the Best Cut of Beef
The foundation of any great cheesesteak is the meat. While you might be tempted to use whatever is on sale, the texture of the final sandwich depends heavily on the fat content and grain of the beef.
The Gold Standard: Ribeye
Most authentic shops in Philadelphia use ribeye. This cut is preferred because of its high marbleization. As the fat melts on the griddle, it bastes the meat, keeping it incredibly juicy and flavorful. If you want the most tender, melt-in-your-mouth experience, ribeye is the non-negotiable choice.
Budget-Friendly Alternatives
If ribeye is a bit too pricey for a weeknight dinner, you can opt for top sirloin or flank steak. These cuts are leaner, meaning they can become tough if overcooked, but they offer a robust beefy flavor. When using these alternatives, it is even more critical to slice the meat paper-thin to ensure it remains easy to bite through. Some home cooks also use “shaved beef” packages found in the freezer section, which can be a convenient time-saver.
The Secret to the Perfect Thin Slice
The most common mistake people make when learning how to cook Philly cheesesteak is using meat that is too thick. You aren’t looking for steak tips or strips; you want “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 before you plan to cook. You don’t want it frozen solid, but you want it firm enough that it doesn’t slide around under your knife. Using a very sharp chef’s knife, slice against the grain into the thinnest possible translucent sheets. Once sliced, many chefs give the pile of meat a few extra rough chops to create the “chipped” texture that allows the cheese to integrate fully.
Selecting the Right Bread and Cheese
In Philadelphia, the bread is just as important as the meat. The traditional choice is an Amoroso’s hearth-baked roll. These rolls are famous for having a soft, airy interior and a crust that is just firm enough to hold the grease and juice of the meat without falling apart. If you can’t find Amoroso’s, look for “hoagie” or “sub” rolls that are labeled as “soft” rather than “crusty baguette style.”
The Cheese Debate
There are three acceptable schools of thought when it comes to cheese:
- Cheez Whiz: This is the tourist favorite and provides a salty, velvety sauce that coats every single fiber of the meat.
- American Cheese: Usually white American, this melts into a creamy consistency that is slightly more subtle than Whiz but provides excellent coverage.
- Provolone: For those who prefer a more traditional Italian flavor, mild provolone offers a slight tang. Avoid aged provolone for this specific sandwich, as it doesn’t melt quite as well.
Preparing the Griddle and Vegetables
While the meat is the star, the onions provide the essential aromatic sweetness. The term “wit” or “wit-out” refers specifically to whether you want fried onions on your sandwich.
Sautéing the Onions
Start by heating a large cast-iron skillet or flat-top griddle to medium-high heat. Add a tablespoon of neutral oil (like vegetable or canola oil). Add your diced or thinly sliced yellow onions to the pan. Cook them until they are translucent and just beginning to brown around the edges. If you like peppers or mushrooms—though purists may argue they belong on a “pepper steak” rather than a classic cheesesteak—add them now and cook until softened. Once done, move the vegetables to the cooler side of the griddle.
Seasoning the Meat
Wipe a bit more oil onto the hot center of the griddle. The temperature should be around 400°F to 425°F to ensure a quick sear. Place your shaved beef on the hot surface in a thin layer. Let it sit undisturbed for about a minute to get some browning—this is where the flavor lives. Season simply with salt and black pepper. Some people add a dash of garlic powder or onion powder, but the beef should be the primary flavor.
The Assembly: Bringing It All Together
This is the most critical part of the process. Once the meat is mostly browned but still has a hint of pink, use two spatulas to “chop” and toss the meat, incorporating the onions from the side of the pan.
The Melting Phase
Shape the meat-and-onion mixture into a long, rectangular pile that is roughly the length and width of your roll. Lay your cheese slices (usually 2 or 3) directly on top of the meat. If you are using Cheez Whiz, it should be warmed in a separate pot and drizzled over the meat or spread on the bread.
The “Flip” Technique
Open your roll and place it face-down directly over the pile of cheesy meat. This allows the steam from the beef to soften the bread while the cheese finishes melting. After about 30 seconds, slide a long spatula under the entire pile and, in one swift motion, flip it over so the meat and cheese land inside the roll. Use the spatula to tuck in any stray pieces of beef.
Cooking Philly Cheesesteak Like a Pro
To truly elevate your sandwich, consider these professional tips used in the best shops in Philly:
- Don’t overcook the meat: Because the beef is so thin, it cooks in a matter of minutes. If it stays on the heat too long, it will become dry and grey.
- The Bread-to-Meat Ratio: If your rolls are very doughy, pull some of the bread out from the center of the roll before filling it. This ensures you taste the steak and cheese rather than just a mouthful of bread.
- Toasting vs. Steaming: While some people like a toasted roll, the most authentic experience comes from the “steaming” method mentioned above, which keeps the roll soft and pliable.
- Mayo and Toppings: While not traditional for a “standard” cheesesteak, a “cheesesteak hoagie” includes lettuce, tomato, and mayo. If you prefer your sandwich “loaded,” add these cold toppings at the very end.
Frequently Asked Questions
What is the best oil to use for cooking a cheesesteak?
You should use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil. Avoid extra virgin olive oil, as it has a low smoke point and a strong flavor that can distract from the taste of the beef and cheese.
Can I make a Philly cheesesteak in a regular frying pan?
Yes, you can use a standard stainless steel or non-stick frying pan. However, a cast-iron skillet or a flat-top griddle is preferred because they hold heat better and allow for more “chopping” action with metal spatulas without damaging the surface of the pan.
Why is ribeye the preferred cut of meat?
Ribeye contains a high amount of intramuscular fat, known as marbling. When sliced thin and cooked quickly on a hot surface, this fat renders down, making the meat incredibly tender and providing the signature “juicy” mouthfeel that characterizes a high-quality cheesesteak.
Is it necessary to use “Whiz” for an authentic sandwich?
While Cheez Whiz is iconic and widely associated with Philadelphia, it is not the only authentic option. Many of the oldest and most respected steak shops in the city actually lead with American cheese or provolone. The “authenticity” comes more from the quality of the beef and the roll than the specific type of cheese.
How do I prevent my cheesesteak from becoming soggy?
Sogginess usually occurs if the meat is boiled in its own juices rather than seared. Ensure your pan is very hot (at least 400°F) before adding the meat, and do not overcrowd the pan. Cooking in smaller batches allows the moisture to evaporate quickly, resulting in a better sear and a sturdier sandwich.