The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the street corners of Philadelphia and celebrated by food lovers across the globe. At its core, the sandwich is a masterpiece of simplicity, relying on the perfect harmony of thinly sliced beef, melted cheese, and a soft yet sturdy long roll. While many claim that the secret to a great cheesesteak lies in the Philadelphia water or a specific local grill, you can absolutely recreate this legendary comfort food in your own kitchen. Mastering the art of how to make a philly cheese sandwich requires attention to detail—from choosing the right cut of meat to the way you melt the cheese into every crevice of the beef.
Selecting the Foundation: The Best Meat for Your Sandwich
The most critical component of any cheesesteak is the beef. If you use a tough or lean cut, you will end up with a chewy, dry sandwich that fails to capture the indulgence of the original.
The Gold Standard: Ribeye
Ask any native Philadelphian or seasoned chef, and they will tell you that ribeye is the non-negotiable choice for an authentic experience. Ribeye is prized for its high fat content and beautiful marbling. As the meat hits the hot griddle, that fat renders out, basting the beef and keeping it incredibly juicy and flavorful. Because the meat is sliced so thin, the marbling ensures that it stays tender even when cooked to a well-done, slightly crispy state.
Budget-Friendly Alternatives
While ribeye is the favorite, it can be expensive. If you are looking for a more economical option, top sirloin or flank steak can serve as substitutes. However, these cuts are leaner and can become tough if overcooked. To use them successfully, you must ensure they are sliced paper-thin and cooked quickly over high heat. Some home cooks also use chuck roast, which has a good fat-to-meat ratio, though it requires a bit more effort to slice properly due to the connective tissue.
The Secret Technique for Thinly Sliced Beef
The texture of a cheesesteak is defined by its “shaved” or “chipped” consistency. You are not looking for thick strips like you might find in a stir-fry; you want meat that is so thin it almost dissolves into the cheese. Achieving this at home without a commercial meat slicer is entirely possible with one simple trick: the freezer.
To slice your beef properly, place your steak in the freezer for about 40 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. Once the meat is firm, use a very sharp chef’s knife to shave off the thinnest slices possible against the grain. After slicing, many cooks prefer to give the meat a rough chop with the knife to break it down into smaller, bite-sized bits that will better incorporate the cheese later on.
Choosing Your Cheese: The Great Debate
In the world of Philly cheesesteaks, nothing sparks more passion than the choice of cheese. There are three primary contenders, and each offers a vastly different flavor profile and texture.
Cheez Whiz: The “Whiz Wit” Classic
For many, a cheesesteak isn’t authentic unless it’s dripping with bright orange Cheez Whiz. This processed cheese sauce is beloved for its “drip factor.” It melts instantly and coats every single piece of beef in a salty, creamy glaze. When ordering in Philly, asking for a “Whiz Wit” means you want Cheez Whiz with onions.
Provolone: The Sophisticated Choice
If you prefer a more natural cheese flavor, provolone is the way to go. It offers a mild, slightly nutty, and buttery taste that doesn’t overpower the beef. Some enthusiasts prefer “Sharp Provolone” for an extra kick of aged funkiness. Provolone provides a great “pull” and creates a gooey, cohesive mass of meat and cheese.
American: The Creamy Middle Ground
White American cheese is a staple in many local pizza shops across Philadelphia. It melts incredibly smoothly—better than provolone but with a more traditional dairy flavor than Whiz. It creates a creamy, velvety texture that binds the meat together beautifully.
The Importance of the Roll
You can have the best meat and cheese in the world, but if you put them on a flimsy, supermarket hot dog bun, the sandwich will fail. A true Philly cheesesteak requires a long, Italian-style hoagie roll. In Philadelphia, Amoroso’s baking company is the gold standard.
The ideal roll should be soft on the inside to soak up the beef juices and “grease,” but it must have a slightly crusty, resilient exterior to hold the weight of the fillings without falling apart. It should have a bit of a “chew” to it. Before assembling, many pros lightly toast the roll or place it face-down on top of the cooking meat and cheese to steam it, making it warm and pliable.
Sautéing the Aromatics: Onions and Beyond
While the beef is the star, the onions provide the essential sweetness and depth. Traditionally, yellow or Spanish onions are used. They should be thinly sliced or diced and cooked on the griddle until they are soft, translucent, and just beginning to caramelize around the edges.
The debate over peppers is almost as heated as the cheese debate. While “authentic” Philly steaks often stick strictly to meat, cheese, and onions, many people love the addition of sautéed green bell peppers or mushrooms. If you choose to add these, cook them separately from the meat first so they have enough time to soften, then incorporate them into the beef at the very end.
Step-by-Step Cooking Process
- Prepare the Veggies: Heat a large skillet or flat-top griddle over medium heat. Add a tablespoon of oil or butter and sauté your onions (and peppers, if using) until they are golden and tender. Move them to a cooler part of the pan or remove them to a plate.
- Sear the Beef: Turn the heat up to medium-high. Add a bit more oil and spread your thinly sliced ribeye in an even layer. Let it sit undisturbed for a minute or two to get a nice brown sear on the bottom.
- Chop and Season: Use a sturdy metal spatula to flip the meat and begin breaking it up into smaller pieces as it cooks. Season generously with salt and black pepper. If you like, add a pinch of garlic powder or onion powder for extra depth.
- Incorporate the Onions: Once the meat is almost fully cooked and no longer pink, mix the sautéed onions back into the pile of beef.
- The Melt: Shape the meat-onion mixture into a long rectangle roughly the size of your hoagie roll. Lay your slices of cheese (American or provolone) across the top. If using Cheez Whiz, you can drizzle it over the meat now or spread it directly onto the bread.
- Steam and Assemble: Slice your roll open (but not all the way through) and place it face-down over the cheese-covered meat. This traps the steam, melting the cheese into the meat while warming the bread. After about 30 seconds, slide a large spatula under the meat and skillfully flip the whole mixture into the roll.
Serving and Customizing Your Creation
A Philly cheesesteak is best enjoyed immediately while the cheese is still molten and the bread is warm. In Philadelphia, it is common to serve the sandwich with a side of “long hots” (sautéed long Italian hot peppers) or pickled cherry peppers to provide an acidic crunch that cuts through the richness of the fat and cheese. Some people also enjoy a “Cheesesteak Hoagie,” which adds cold lettuce, tomato, and a swipe of mayonnaise to the warm sandwich.
No matter how you choose to top it, the key is the balance of textures: the crusty bread, the tender beef, and the gooey cheese. Once you master the technique of shaving the meat and managing your griddle temperatures, you will find that a restaurant-quality cheesesteak is well within your reach.
Frequently Asked Questions
What is the best temperature for cooking the meat?
For a perfect sear without drying out the thin beef, you should use a medium-high heat. If using a griddle with a thermometer, aim for approximately 350°F to 400°F. This allows the meat to brown and develop flavor (the Maillard reaction) quickly, as the thin slices will overcook if left on a low-heat pan for too long.
Do I need to use oil or butter to cook the steak?
Ribeye has a lot of natural fat, so you only need a small amount of high-smoke-point oil (like canola or vegetable oil) to get the process started. Avoid using only butter for the high-heat searing of the meat, as it can burn; however, butter is excellent for sautéing the onions or toasting the rolls.
Can I make a Philly cheesesteak in a regular frying pan?
Yes, you can use a large cast-iron skillet or a heavy-bottomed frying pan. The key is to not overcrowd the pan. If you are making multiple sandwiches, cook the meat in batches. If the pan is too full, the meat will steam in its own juices and turn gray rather than browning and searing.
Is it authentic to put bell peppers on a cheesesteak?
Purists in Philadelphia often argue that a traditional cheesesteak consists only of “steak, cheese, and onions.” However, “pepper steaks” have been a staple in the city for decades. While they aren’t part of the most basic “Whiz Wit” order, they are a very common and accepted variation.
How do I stop the sandwich from getting soggy?
To prevent a soggy sandwich, ensure you aren’t using bread that is too soft or airy. A crusty roll is essential. Additionally, after cooking the meat, you can briefly drain any excessive liquid or grease before placing it in the roll, though a little bit of “juice” is considered part of the authentic experience.