Best Philly Cheesesteak Recipe

The real deal right in your own kitchen, this is the Best Philly Cheesesteak sandwich on the internet. Thinly sliced beef, melted Deli American, sautéed onions stuffed into a crusty roll…one bite and you’ll think you’re hanging out in old South Philadelphia.

Philly Cheesesteak

Having lived in the Philadelphia area my entire life, I’ve been fortunate to have tried just about all the authentic Philly cheesesteaks up and down the east coast. From the original Philly cheesesteak meccas to the flashy guys across the street, there is a rival cheesesteak shop just about everywhere you look.

Most Philadelphians will tell you it’s not a cheesesteak if it isn’t ordered “Wiz Wit” (that’s processed cheese spread, like Cheez Whiz, with onions for those of you not in the cheesesteak know) but I’m here to tell you I disagree. To me the BEST Philly Cheesesteak is made with White American cheese.

Head out further from the city center and most cheesesteak joints toss their sliced beef with a mixture of onions and melted American cheese. The result is melty cheese, beefy bliss that sort of melts onto your tastebuds like a cozy blanket on a cold winter day. You can’t get that with “wiz”. You just can’t.

Ingredients for a Philly Cheesesteak

• Steak – I use thinly sliced ribeye steaks sliced across the grain with a sharp knife. Some grocery stores will sell shaved steak, normally sirloin steak, which is a great substitute for ribeye.
• Cheese – I use American cheese for my own version of a Philly cheesesteak sandwich but we do love it with a sharp cheddar cheese sauce like Whiz. If you like cheddar or slices of provolone cheese, you can substitute the American with that.
• Onion – Whiz Wit is how a real Philadelphian orders it and so I like to add caramelized onions to the mix. A sweet onion makes the best caramelized onions. The onions are fried quickly so they’re not as melty as a true caramelized onion.
• Rolls – Only long roll or hoagie rolls will do. Seeded rolls are leveled up cheesesteaks which you find popping up more frequently at our local food trucks.
• Seasonings – Kosher salt and black pepper, that’s it. If you add onion powder, garlic powder or anything else, it’s not a real cheesesteak sandwich.

For the full ingredient list and instructions, see the recipe card below.

What is a Philly Cheesesteak?

The Philadelphia Cheesesteak (as it’s formally known), is a steak sandwich served in a long, crusty sub roll or hoagie roll and is popular in the city of Philadelphia, Pennsylvania. The steak is usually made of ribeye steak and is topped or tossed with melted cheese and onions.

Most Philly Cheesesteaks are served with a processed cheese spread, also known as cheese whiz, and onions are totally optional but the best Philly Cheesesteaks are tossed generously with melted American cheese.

How To Make a Philly Cheesesteak

To make the best cheesesteak sandwiches, you must start with the highest quality ingredients. I like to have my butcher thinly slice a ribeye steak so the meat fries up quickly. They’re usually pretty happy to do it.

Otherwise, a lot of well-stocked grocery stores sell thinly sliced beef that’s perfect for your sandwich. It’s made from the ends of larger cuts so you won’t need to worry about the grade of beef because it’s, most likely, a combination of all the good stuff. And I like to use sliced American cheese from my deli counter in just about any sandwich creation! It’s creamy with a very mild flavor and the meltability can’t be beat.

1. Add a bit of oil to a large skillet or cast iron skillet. Cook the onions over medium heat until they start to turn golden brown, approximately 4-5 minutes.
2. Transfer the onions to a bowl.
3. Add the steak to the pan and cook until no longer pink, approximately 4-5 minutes. Drain off the excess fat.
4. Add the onions back to the pan and stir to combine.
5. Place the cheese slices in a single layer on top of the steak mixture, reduce to medium-low heat and allow to melt, approximately 1-2 minutes.
6. Toss the steak with the slices to combine.
7. Divide the steak evenly among 2 rolls.
8. Serve immediately with hot sauce, if desired.

What cut of beef is used for Cheesesteaks?

MOST, if not all, Philly Cheesesteaks are made with thinly sliced ribeye.

I have stumbled upon a few cheesesteak imposters that used ground beef like a chopped cheese sandwich (no…just no), something that resembled beef but I still think it was not, and once…a whole flank steak was placed on a roll with a slice of cheese melted on top.

Stick with ribeye. And if you can’t find that, thinly sliced sirloin will do the trick in a pinch as long as it’s sliced across the grain(as all sliced meat should be.)

What to Serve With Cheesesteaks

Most all of the Cheesesteak places have a variety of condiments to serve with your cheesesteak sandwich. Our favorite topping is a hot red pepper sauce that I believe to be just pureed pickled HOT cherry peppers.

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Cheesesteak Variations

While I don’t usually like to mess around with a classic, we do, on occasion dress up our cheese steak to mix up the monotony. Here are a few ideas to try.

• Pizza Steaks – Swap out the American cheese and add provolone cheese with mozzarella. Top with pizza sauce.
• Cheesesteak Hoagies – Make the cheesesteak as directed and spread a bit of mayonnaise on a toasted hoagie roll. Top the sandwich with shredded lettuce, onion and tomato.
• Mushroom Swiss Cheesesteak – When sautéing the onions, add sliced mushrooms to the pan. Swap out the American cheese for Swiss cheese. You can even add green bell peppers the onion mixture.
• Chicken Cheesesteak – Replace the beef with chicken steak (chicken breasts) cut across the grain for a lower calorie cheesesteak option.

More Easy Sandwich Recipes

• Philly Style Roast Pork Sandwich
• Slow Cooker Chicken Cheesesteak
• Philly Cheesesteak Sloppy Joe
• The Best Chopped Cheese Sandwich
• Pastrami Sandwich
• Italian Grinder Sandwich

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