The Philly cheesesteak is more than just a sandwich; it is a cultural icon born on the streets of South Philadelphia. It is a harmonious marriage of thinly sliced beef, melted cheese, and a crusty roll that manages to be both soft and resilient. While the debate over the “perfect” cheesesteak—Whiz vs. Provolone, “wit” or “wit-out” onions—continues to rage in Pennsylvania, the beauty of learning how to make Philly cheesesteak subs in your own kitchen is that you get to be the final judge.
Creating a restaurant-quality sub at home doesn’t require a professional-grade flattop grill. With the right cut of meat, a heavy skillet, and a few insider secrets, you can replicate that signature greasy-spoon magic. This guide will walk you through every step of the process, from choosing the beef to the final assembly of a masterpiece.
The Foundation: Selecting the Right Ingredients
To master how to make Philly cheesesteak subs, you must start with high-quality components. Because the ingredient list is relatively short, each element needs to carry its weight.
The Best Beef for the Job
The undisputed king of the cheesesteak is ribeye. Ribeye is prized for its high fat content and marbling, which ensures that the meat remains tender and flavorful even when sliced paper-thin and seared at high heat. If ribeye is a bit outside your budget, a top round or flank steak can work, but you may lose some of that signature silkiness.
The secret to a great cheesesteak isn’t just the cut, but the preparation. You want the beef to be as thin as possible. To achieve this at home, wrap your steak in plastic wrap and place it in the freezer for about 45 to 60 minutes. You don’t want it frozen solid, but “firm” enough that your knife can glide through it to create translucent ribbons of beef.
The Roll: The Unsung Hero
In Philadelphia, the Amoroso roll is the gold standard. If you can’t find those, look for a hoagie roll or a long Italian sub roll that has a slightly crusty exterior but a very soft, airy interior. A roll that is too hard will cause the meat to squeeze out the back when you take a bite, while a roll that is too soft will turn to mush under the weight of the meat juices and cheese.
The Cheese Choice
This is where personal preference takes center stage. There are three traditional paths you can take:
- Cheez Whiz: This is the “tourist” favorite but also a staple for many locals. It provides a salty, creamy, and undeniably nostalgic finish.
- Provolone: For a more refined, sharp flavor, a mild or sharp provolone is the way to go. It melts beautifully and provides a classic cheese pull.
- American Cheese: This is the secret weapon of many neighborhood shops. It melts incredibly well and creates a creamy sauce-like consistency when it hits the hot beef.
Preparation and Mise en Place
Before you turn on the stove, you must have everything ready. The cooking process for cheesesteaks is very fast, and you won’t have time to chop onions while the meat is searing.
Slicing the Veggies
Traditionally, “onions” refers to white or yellow onions diced relatively small or sliced into thin half-moons. Some people enjoy green bell peppers or sautéed mushrooms. While purists might scoff at peppers, they add a nice crunch and color. Sauté these first so they are ready to be integrated into the meat later.
Preparing the Meat
Once your beef is partially frozen, use a very sharp chef’s knife to slice it against the grain as thinly as you possibly can. After slicing, some chefs like to give the pile of meat a few rough chops to ensure there are no long, stringy pieces. Season the meat simply with salt and black pepper just before it hits the pan.
Step-by-Step Cooking Process
Now that your prep is finished, it is time to assemble the flavors.
Sautéing the Aromatics
Heat a large cast-iron skillet or a heavy stainless steel pan over medium-high heat. Add a tablespoon of neutral oil (like vegetable or canola oil). Add your onions and optional peppers. Sauté them until they are translucent and just beginning to brown around the edges. Once cooked, move them to the side of the pan or remove them to a small bowl.
Searing the Beef
Turn the heat up to high. You want the pan to be shimmering hot. Add another splash of oil and spread the thinly sliced beef in a single layer. Let it sit undisturbed for about 1 or 2 minutes to develop a nice brown crust. This “Maillard reaction” is where the deep, savory flavor comes from.
Once charred on one side, use a sturdy metal spatula to flip the meat and break it up. If you are using a cast-iron pan, you can use the edge of the spatula to “chop” the meat into even smaller bits as it finishes cooking. This takes only about 3 to 4 minutes in total.
Bringing it All Together
Once the meat is no longer pink, mix the sautéed onions back into the beef. Divide the mixture in the pan into “log” shapes that are roughly the length of your sub rolls.
Place your cheese slices directly on top of the meat logs. If you are using Cheez Whiz, you should warm it separately and drizzle it on at the very end. For Provolone or American, let the cheese sit on the meat for about 30 seconds.
The Pro Move: Steaming the Bun
One of the most important tips in learning how to make Philly cheesesteak subs is the “flip and steam.” Open your sub roll and place it face-down directly on top of the cheese-covered meat log while it is still in the pan.
The steam rising from the meat will soften the bread and help the cheese fuse the beef together. After about 30 seconds, slide your spatula under the meat and, in one swift motion, flip the whole thing over so the meat and cheese land perfectly inside the roll.
Customizing Your Sub
While the “Philly Classic” is a marvel of simplicity, there are several ways to dress up your sub once it is off the heat.
The “Hoagie” Style
A “Cheesesteak Hoagie” adds cold toppings to the hot sandwich. This usually includes shredded iceberg lettuce, thin slices of tomato, raw white onions, and a sprinkle of dried oregano. A drizzle of oil and vinegar can also add a bright acidity that cuts through the richness of the beef.
Spice and Condiments
Many people love to add “long hots” (roasted spicy Italian peppers) or jarred cherry pepper relish for a kick of heat. As for condiments, ketchup is surprisingly common in Philly, though many prefer a smear of mayonnaise or even a bit of spicy brown mustard.
Tips for Success
To ensure your home-cooked sub rivals the best shops in Philadelphia, keep these tips in mind:
- Don’t Overcrowd the Pan: If you are making four 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 searing and browning.
- Salt Late: Salt draws out moisture. To get a good sear, season the beef immediately before it hits the pan or while it is cooking.
- Quality of Oil: Use an oil with a high smoke point. Butter tastes great but can burn too quickly at the temperatures needed to sear the beef properly.
Frequently Asked Questions
What is the best way to slice the meat thin enough?
The most effective method for home cooks is to freeze the steak for about 45 to 60 minutes until it is firm but not frozen solid. This prevents the meat from sliding around under the knife. Using a very sharp knife, or even an electric deli slicer if you have one, will allow you to get those paper-thin shavings that define a true Philly cheesesteak.
Can I make a Philly cheesesteak with chicken?
Yes, this is known as a Chicken Cheesesteak. Use thinly sliced chicken breast or thigh meat. Since chicken is leaner than ribeye, you may need to use a bit more oil in the pan and be careful not to overcook it, as it can become dry quickly. Using American cheese is highly recommended with chicken to maintain moisture.
What temperature should the skillet be?
You should aim for a high heat environment. If you are using an infrared thermometer, the pan surface should be around 400°F to 450°F. The goal is to cook the meat incredibly fast—within 3 to 5 minutes—so that it browns on the outside while remaining tender on the inside.
Is it necessary to use Cheez Whiz?
It is absolutely not necessary. While Cheez Whiz is a traditional option, many Philadelphia locals actually prefer American cheese or Provolone. The “best” cheese is the one that you enjoy most. American cheese is often considered the best of both worlds because it offers the creamy melt of Whiz with a more natural dairy flavor.
How do I prevent the bread from getting soggy?
The key is the type of bread and the timing. Use a sturdy Italian roll and toast it slightly if you prefer more structure. Most importantly, do not let the sandwich sit for too long before eating. A Philly cheesesteak is meant to be enjoyed hot and fresh. If you are packing it to go, wrap it tightly in foil; this actually helps the flavors meld, though the bread will naturally soften.