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How to Make an Authentic Philly Cheesesteak (Extremely Easy!)

Total time: 20 mins.
Difficulty: Low
Serves: 1 sandwich
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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!

What is Philly Cheesesteak? Origins and History

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.

Pro Tips for The Best Philly Cheesesteak

  • Thinly sliced beef is key to achieving the classic texture. To make slicing easier, partially freeze the steak for about 30 minutes before cutting it with a sharp knife. Alternatively, ask your butcher to slice it for you.
  • For the best flavor, cook the steak on a flat-top griddle or cast iron skillet over high heat. This allows the meat to brown evenly while retaining its juiciness. Avoid overcrowding the pan, as this can cause steaming instead of searing.
  • Since the meat is thin, it cooks quickly. Stir and chop it with a spatula while cooking to ensure even doneness, but avoid overcooking, as this can make it dry and tough.
  • Soft, golden caramelized onions add sweetness and depth to the cheesesteak. Cook them low and slow in butter or oil for the best result. If you like a bit of crunch, sauté them for a shorter time.
  • A true Philly cheesesteak is served on an Amoroso roll—a soft yet sturdy hoagie roll that holds the juicy meat and cheese without getting soggy. If you can’t find Amoroso rolls, use a soft Italian or sub roll.
  • To fully incorporate the cheese, either melt it directly over the hot beef before scooping it onto the roll or place the cheese on the roll and let the heat from the meat melt it. If using Cheez Whiz, spread it generously onto the bread before adding the steak.
  • A Philly cheesesteak is best eaten immediately, while the bread is soft, the cheese is gooey, and the steak is hot. Pair it with fries, pickles, or a cold soda for the ultimate experience.

What's The Secret for The Best Philly Cheesesteak?

The secret to the perfect Philly cheesesteak lies in three key factors:

  1. Thinly Sliced Ribeye Steak – Ribeye is the best cut for its tenderness and flavor. Freezing it slightly before slicing helps achieve paper-thin pieces, which cook quickly and stay juicy.
  2. High Heat and Chopping Technique – Cooking the steak on a hot griddle or cast iron pan ensures a good sear. Chopping and mixing the meat with a spatula while cooking helps distribute the juices and flavors evenly.
  3. Melted Cheese and the Right Roll – The cheese (whether Cheez Whiz, American, or provolone) should melt perfectly into the meat. A soft yet sturdy hoagie roll, like an Amoroso roll, holds everything together without getting soggy.

What is The Best Cut of Meat to Use for Philly Cheesesteak?

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.

What's the Best Cheese for a Cheesesteak?

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.

What Toppings Can Go on Philly Cheesesteak?

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!

Can Philly Cheesesteak Be Made Ahead of Time?

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.

Does Philly Cheesesteak Freeze Well?

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.

How to Store a Philly Cheesesteak

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.

Ingredients

hot dog type sandwich
1
slice of beef
1 of about 150 grams
White onion
1 large
Provolone cheese
2 slices
Extra virgin olive oil
to taste
salt
to taste
Pepper
to taste

How to Make an Authentic Philly Cheesesteak

Heat a drizzle of oil in a pan.

Add the onions, cleaned and cut into thin slices.

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.

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.

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.

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!

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