Philly Cheesesteak is a street food symbol of the city of Philadelphia. A delicious sandwich invented in the early 1900s by Pat and Harry Olivieri, owners of a hot dog stand, widespread throughout the United States. There is no official recipe for this preparation, also known as Philadelphia cheesesteak or steak and cheese, but only a series of indications on the basic ingredients that can never be missing.
First of all, beef, rib or thigh, cut into pieces and cooked on the grill or BBQ, then onions, thinly sliced and left to gently brown in a pan, and finally the cheese, which must be melted and overflowing. To enclose it all, a bread similar to that used for hot dogs , but longer and crispier.
Once ready, you can enjoy the Philly cheesesteak in the company of friends during Super Bowl Sunday, or simply eat it in front of the TV during all-year round game days!
The Philly cheesesteak is an iconic American sandwich that originated in Philadelphia, Pennsylvania, in the early 20th century. It was first created in the 1930s by Pat and Harry Olivieri, who ran a hot dog stand. According to legend, Pat decided to grill some thinly sliced beef with onions and serve it on an Italian roll. A passing taxi driver tried it and suggested they sell it as a new sandwich, which quickly gained popularity. Cheese was later added, with Cheez Whiz, provolone, and American cheese becoming the most common choices.
Over time, the Philly cheesesteak developed regional and creative variations. The classic version features thinly sliced ribeye steak, grilled onions, and melted cheese on a long roll. Some variations include mushrooms, bell peppers, or spicy jalapeños. In Philadelphia, the debate over the best cheesesteak spot is fierce, with legendary rivals like Pat’s King of Steaks and Geno’s Steaks. Outside of Philly, modern adaptations include chicken cheesesteaks, vegan versions, and even cheesesteak-stuffed egg rolls, showcasing how this humble sandwich has evolved into a nationwide favorite.
The secret to the perfect Philly cheesesteak lies in three key factors:
For the juiciest and most tender cheesesteak, use ribeye steak. It has the perfect balance of marbling and tenderness, ensuring a flavorful bite. If ribeye isn’t available, sirloin or flank steak can be good alternatives.
Traditional Philly cheesesteaks are made with Cheez Whiz, American cheese, or provolone. Cheez Whiz gives a creamy, tangy flavor, while American cheese melts smoothly. Provolone offers a slightly sharper taste. Pick your favorite for the best experience.
While the classic cheesesteak only has steak, cheese, and onions, you can add extras like mushrooms, bell peppers, jalapeños, or hot peppers for extra flavor. However, purists argue that these aren’t part of an authentic Philly cheesesteak!
Yes, you can partially prepare a Philly cheesesteak ahead of time, but for the best texture and flavor, it's best assembled fresh. You can pre-cook the steak and onions, then store them in an airtight container in the refrigerator for up to 2 days.
When ready to serve, reheat the meat on a hot skillet, add the cheese to melt, and then assemble the sandwich on a fresh roll. However, do not assemble it in advance, as the bread can become soggy.
A Philly cheesesteak does not freeze well when fully assembled, as the bread can become soggy, and the cheese may lose its texture. However, you can freeze the cooked steak and onions separately in an airtight container for up to 3 months.
When ready to eat, reheat the meat on a skillet, melt the cheese, and assemble it on a fresh roll for the best taste and texture.
To store Philly cheesesteak leftovers, separate the meat and onions from the bread to prevent sogginess. Place the steak mixture in an airtight container and refrigerate for up to 2 days.
When ready to eat, reheat it in a skillet over medium heat, add cheese to melt, and serve on a fresh roll. Avoid microwaving, as it can make the meat chewy.
Heat a drizzle of oil in a pan.
Heat a drizzle of oil in a pan.
Add the onions, cleaned and cut into thin slices.
Add the onions, cleaned and cut into thin slices.
And let them wilt over a low flame, stirring often with a wooden spoon.
And let them wilt over a low flame, stirring often with a wooden spoon.
When they are soft and translucent, remove from heat and set aside.
When they are soft and translucent, remove from heat and set aside.
Heat a saucepan on the stove, add the meat, cut into small pieces, and sear it over a high flame for about 3 minutes.
Heat a saucepan on the stove, add the meat, cut into small pieces, and sear it over a high flame for about 3 minutes.
Transfer the meat and onions to a large bowl, season with salt, add a pinch of pepper, and mix carefully.
Transfer the meat and onions to a large bowl, season with salt, add a pinch of pepper, and mix carefully.
Cut the bread in half, removing the ends, and toast it on a hot pan for a few moments.
Cut the bread in half, removing the ends, and toast it on a hot pan for a few moments.
Stuff the sandwich with a generous spoonful of meat and onions.
Stuff the sandwich with a generous spoonful of meat and onions.
Place a slice of provolone on the meat, cover with the remaining meat and onion mixture, and finish with the second slice of cheese. Then close the sandwich and heat it on the stove for a few moments, or until the provolone has melted.
Place a slice of provolone on the meat, cover with the remaining meat and onion mixture, and finish with the second slice of cheese. Then close the sandwich and heat it on the stove for a few moments, or until the provolone has melted.
Enjoy immediately!
Enjoy immediately!