The Very BEST Philly Cheesesteak Recipe
The real deal right in your own kitchen, this is the Best Philly Cheesesteak sandwich recipe 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.
This post is created in partnership with Land O Lakes and The Feed Feed. All opinions and statements are my own, as always.
Having lived in the Philadelphia area MY WHOLE LIFE…I’ve been fortunate to have tried just about EVERY cheesesteak in every neighborhood you can think of. From the original Philly cheesesteak meccas to the flashy guys across the street, there is a rival cheesesteak 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 with onions for those of you not in the cheesesteak know) but I’m here to tell you I disagree. You see, to me the BEST Philly Cheesesteak is made with American cheese.
Head out further from the city center and most cheesesteak joints toss their sliced meat with a mixture of onions and melted American cheese. The result is creamy, 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.
So, making an authentic Philly Cheesesteak sandwich at home is pretty simple with just a handful of readily available ingredients like sliced ribeye, Deli American and chopped onions. That’s it. And a roll, of course, how non-intimidating is that?!?
First, let’s back up a bit….
What is a Philly Cheesesteak Sandwich?
The Philadelphia Cheesesteak (as it’s formally known), is a steak sandwich served in a long, crusty sub or hoagie roll and is popular in the city of Philadelphia, Pennsylvania. The steak is usually made of ribeye beef and is topped or tossed with cheese and onions.
Most Philly Cheesesteaks are served with a processed cheese spread and onions are totally optional but the BEST Philly Cheesesteaks are tossed generously with melted American cheese.
How to make the BEST Philly Cheesesteak Sandwich?
To make your Cheesesteak recipe the best it can be 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…depending on the day.
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 Land O Lakes® Deli American from my deli counter in just about any sandwich creation….hellllooooo Epic Grilled Cheese Sandwich! It’s creamy with a very mild flavor and the meltability can’t be beat. I’ve been using Land O Lakes® Deli American since, like, birth. It’s the only way to go with this sandwich or any other sandwich for that matter!
I love the versatility of Land O Lakes® Deli American and the fact that I can get it sliced fresh at my grocer’s deli counter
To make your Philly Cheesesteak Sandwich:
- Add a bit of oil to a pan and cook the onions over medium heat until they start to turn golden brown, approximately 4-5 minutes.
- Transfer the onions to a bowl.
- Add the steak to the pan and cook until no longer pink, approximately 4-5 minutes. Drain off most of the fat.
- Add the onions back to the pan and stir to combine.
- Place the Deli American slices in a single layer on top of the steak mixture and allow to melt.
- Toss the steak with the slices to combine.
- Divide the steak evenly among 2 rolls.
- Serve immediately.
What cut of beef is used for Philly 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 (no…just no), something that resembled beef but I still think it was not, and once…a whole 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 can I serve my Philly Cheesesteak with?
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 cherry peppers.
Also, I like to serve something crunchy with my cheesesteak, like Salt and Vinegar Potato Chips. They’re amazing.
If you’re looking for MORE Philly classic recipes to make at home, you have GOT to try this Slow Cooker Roast Pork Sandwich….inspired by the same one found at the Reading Terminal Market….but mine is better. 🙂 (Also, fantastic topped with Land O Lakes® Deli American!)
Or this Slow Cooker Chicken Cheesesteak which isn’t really a cheesesteak because it’s not beef….and it’s made in the slow cooker…..but it’s still flipping amazing!!
So, if you can’t make it to Philadelphia anytime soon (but please try to come, the city is simply spectacular, I really love it here) you can get a taste of it in your very own home. And in about 10 minutes…because I love you.
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Philly Cheesesteak Sandwich
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 pound thinly sliced ribeye or other thinly sliced steak cut across the grain.
- 5 slices Land O Lakes® Deli American
- 2 6- inch long rolls sliced horizontally but not all the way through.
- Heat the olive oil in a large skillet over medium heat.
- Add the onions to the pan and cook for 4-5 minutes until translucent and beginning to turn golden brown.
- Transfer the onions to a bowl.
- Add the steak to the pan. Cook until brown and no longer pink, approximately 4-5 minutes.
- Drain the fat off the pan and return to the heat.
- Stir the onions into the steak.
- Turn off the heat. Arrange the Deli American slices in a single layer over the steak and allow to melt, approximately 1 minute.
- Stir the steak and the slices combine.
- Divide the steak mixture evenly between the two rolls.
- Serve immediately.