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Brief overview
Few sandwiches command the kind of loyalty the Philly cheesesteak does. More than just a local favourite, this hearty steak sandwich has become a culinary emblem of Philadelphia. Served hot, packed with flavour, and eaten with your hands, it’s comfort food with a strong sense of place and pride.
Across the United States, you’ll find regional takes and passionate debates about what makes an authentic cheesesteak. But at its heart, the Philly classic is all about simplicity done right. Juicy beef, melted cheese, and a soft roll come together to create something far greater than the sum of its parts.
What Is Philly Cheesesteak?
A Philly cheesesteak is a hot sandwich traditionally made with thin slices of grilled steak, melted cheese, and a long, soft bread roll. The meat is usually ribeye, chosen for its marbling and tenderness when cooked quickly on a flat grill.
What sets this sandwich apart is how the elements are treated. The steak is chopped or left in thin strips, then grilled until browned and flavourful. It’s served in a fresh hoagie style roll, often slightly crisped on the outside yet pillowy inside, perfect for holding the fillings.
Cheese is non-negotiable, but which type can vary. In Philadelphia, fans are split between Cheez Whiz, provolone, or American cheese. Some prefer the processed tang of Whiz, others the creaminess of provolone. The choice is personal, but each brings its own charm to the bite.
Ingredients and Taste
The key ingredients are simple yet specific. Thinly sliced beef, typically ribeye, is essential. It’s cooked on a hot grill until seared and juicy. Onions are often added, chopped and grilled until golden. They bring a touch of sweetness and help round out the flavours.
The cheese is melted over the steak as it finishes cooking, so it clings to the meat rather than sitting cold in the sandwich. The roll, usually a long Italian style hoagie, is sturdy but soft, with just enough structure to soak up juices without falling apart.
The taste of a Philly cheesesteak is rich, savoury, and deeply satisfying. The meat offers a robust, beefy flavour, the onions bring sweetness, and the cheese delivers a creamy, salty melt. Every bite blends textures, tender beef, gooey cheese, and a warm, soft roll.
Variations may include mushrooms, peppers, or even ketchup, though purists often raise an eyebrow at these additions. Still, the base remains the same, beef, cheese, and bread coming together in a way that feels unmistakably American.
A Taste of History
The Philly cheesesteak story begins in the 1930s. Legend credits Pat Olivieri, a hot dog vendor, with creating the sandwich when he threw some beef on his grill for lunch. A passing cab driver caught a whiff, asked for one, and the cheesesteak was born.
Pat’s lunch experiment quickly drew attention. Soon after, Pat’s King of Steaks opened, and the sandwich became a neighbourhood staple. Cheese wasn’t part of the original recipe, but by the 1940s, it had found its way into the mix, thanks to inventive cooks.
Today, cheesesteaks are part of Philadelphia’s identity. Locals have their go-to spots, from Pat’s and Geno’s to tucked away corner joints. Each has its own spin, and every local has a strong opinion about which reigns supreme.
More than just a sandwich, the Philly cheesesteak captures the city’s blue collar spirit. It’s unpretentious, bold, and built for people who appreciate straightforward, flavour packed food. Whether you eat it standing on a street corner or at a diner booth, it’s always a bite worth remembering.
How to Make Traditional Philly Cheesesteak
The Philly Cheesesteak is a beloved American classic born in Philadelphia, known for its tender shaved beef, melted cheese, and soft hoagie rolls. Making it at home means controlling the quality of meat, cheese, and onions for an authentic bite every time. You’ll need a hot griddle, quick hands, and a bit of patience when slicing the steak thin. This version keeps it traditional, simple, and unforgettable. See the recipe card at the bottom for printable directions
Ingredients
- 600g ribeye steak, thinly sliced (partially freeze for easier slicing)
- 4 fresh hoagie rolls (soft white sub rolls)
- 1 large onion, finely sliced
- 1 green bell pepper, thinly sliced (optional but traditional in many regions)
- 8 slices provolone cheese (or Cheez Whiz if you prefer)
- 2 tablespoons vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Instructions
Step 1: Prepare the Ingredients
Place the ribeye steak in the freezer for 30 to 40 minutes to firm up. This makes it easier to slice very thinly. Use a sharp knife to shave the steak into fine ribbons. Set aside. Slice the onions and peppers thinly and evenly for consistent cooking.
Step 2: Sauté the Onions and Peppers
Heat 1 tablespoon of oil in a large frying pan or griddle over medium heat. Add the sliced onions and bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until soft and slightly caramelised. Season with a pinch of salt and remove from the pan.
Step 3: Cook the Ribeye Steak
In the same pan, add the remaining oil. Increase heat to high and add the shaved ribeye in a single layer. Let it sear undisturbed for 1 minute, then stir and break it up gently using a spatula. Season with salt and black pepper. Cook until just browned, about 3 to 4 minutes.
Step 4: Combine Steak with Onions and Peppers
Reduce heat to medium. Return the sautéed onions and peppers to the pan and toss them with the beef until evenly mixed. Cook together for another 1 to 2 minutes to let the flavours blend.
Step 5: Add the Cheese
Lay slices of provolone cheese across the steak mixture, covering it completely. Let it melt without stirring for about 1 minute, then fold everything gently together to combine the cheese into the meat and vegetables. Skip this step if using Cheez Whiz.
Step 6: Prepare the Hoagie Rolls
While the cheese melts, slice the hoagie rolls lengthwise without cutting all the way through. Place them in a low oven (about 120°C) for 2 to 3 minutes to warm slightly. This helps the bread stay soft but sturdy enough to hold the filling.
Step 7: Assemble the Sandwiches
Spoon the hot steak and cheese mixture directly into each roll. Pack generously but evenly, pressing the filling in gently so the cheese coats everything inside. If using Cheez Whiz, drizzle it now over the steak in each sandwich.
Step 8: Wrap and Steam (Optional for Soft Texture)
For an authentic Philly style bite, wrap each sandwich tightly in foil and let it sit for 2 to 3 minutes. This softens the bread slightly and lets the heat fully bind the cheese into the roll.
Final Step: Serve the Philly Cheesesteaks
Serve immediately while piping hot. Pair with classic sides like crisps, fries, or a simple pickle. For extra zing, offer hot peppers or a dash of vinegar based chilli sauce. A cold soda or root beer makes the perfect companion.
Cooking Tips for Perfect Philly Cheesesteak
- Freeze the steak for easier slicing but do not let it freeze solid.
- Use a flat griddle or wide pan for better browning and faster cooking.
- Do not overcrowd the pan with meat to avoid steaming.
- Choose soft hoagie rolls that are fresh but sturdy enough to hold filling.
- If using Cheez Whiz, warm it separately before drizzling for even distribution.
- Avoid overcooking the steak to keep it juicy and tender.
Philly Cheesesteak (Steak Sandwich with Cheese)
Ingredients
- 600 g ribeye steak thinly sliced (partially freeze for easier slicing)
- 4 fresh hoagie rolls soft white sub rolls
- 1 large onion finely sliced
- 1 green bell pepper thinly sliced (optional but traditional in many regions)
- 8 slices provolone cheese or Cheez Whiz if you prefer
- 2 tablespoons vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the ribeye steak in the freezer for 30 to 40 minutes to firm up. This makes it easier to slice very thinly. Use a sharp knife to shave the steak into fine ribbons. Set aside. Slice the onions and peppers thinly and evenly for consistent cooking.
- Heat 1 tablespoon of oil in a large frying pan or griddle over medium heat. Add the sliced onions and bell peppers. Cook for 8 to 10 minutes, stirring occasionally, until soft and slightly caramelised. Season with a pinch of salt and remove from the pan.
- In the same pan, add the remaining oil. Increase heat to high and add the shaved ribeye in a single layer. Let it sear undisturbed for 1 minute, then stir and break it up gently using a spatula. Season with salt and black pepper. Cook until just browned, about 3 to 4 minutes.
- Reduce heat to medium. Return the sautéed onions and peppers to the pan and toss them with the beef until evenly mixed. Cook together for another 1 to 2 minutes to let the flavours blend.
- Lay slices of provolone cheese across the steak mixture, covering it completely. Let it melt without stirring for about 1 minute, then fold everything gently together to combine the cheese into the meat and vegetables. Skip this step if using Cheez Whiz.
- While the cheese melts, slice the hoagie rolls lengthwise without cutting all the way through. Place them in a low oven (about 120°C) for 2 to 3 minutes to warm slightly. This helps the bread stay soft but sturdy enough to hold the filling.
- Spoon the hot steak and cheese mixture directly into each roll. Pack generously but evenly, pressing the filling in gently so the cheese coats everything inside. If using Cheez Whiz, drizzle it now over the steak in each sandwich.
- For an authentic Philly style bite, wrap each sandwich tightly in foil and let it sit for 2 to 3 minutes. This softens the bread slightly and lets the heat fully bind the cheese into the roll.
- Serve immediately while piping hot. Pair with classic sides like crisps, fries, or a simple pickle. For extra zing, offer hot peppers or a dash of vinegar based chilli sauce. A cold soda or root beer makes the perfect companion.
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