Philly Cheesesteak Recipe

Want to get into an all out brawl when spending a night in Philadelphia? Tell them your favorite Philly cheesesteak spot. People in Philly are very passionate about their iconic sandwiches. While all Philly cheesesteak sandwiches have steak, peppers, cheese and Italian rolls, there isn’t just one way to make them.

Some have thinly shaved beef, some sliced beef, some chunks of beef. The Italian rolls are all different, some soft so you can easily bite into them, some harder and crackly like a French baguette. While most places choose to use cheese wiz, others use American or provolone cheese. Philly locals treat an insult or snub of their favorite cheesesteak seller akin to an insult to their mother.

Philly Cheesesteak Recipe

History of Philly Cheesesteak Sandwiches

I love a good sensationalized history behind an iconic food. The two most well known sellers of cheesesteaks are right across the street from each other. While Pat’s is credited with being the first to sell the sandwiches, Geno’s is just as popular. Think two stores practically next door to each other both selling plus a whole extra storefront just to all their cheesesteak swag (shirts, mugs etc.) to tourists.

While those are the two most well known, there are plenty of other spots around the city that are popular among locals. I have heard great things about both Tony Luke’s and John’s Roast Pork.

Key Ingredients in This Recipe

• Steak – The best Philly cheesesteak meat is ribeye steak. It’s well marbled, tender and flavorful. I like to freeze the steak for an hour prior to slicing it. It firms the meat up which makes it much easier to thinly slice into even strips. The beef should be almost shaved. This way it cooks quickly over a higher heat. Cooking thin meat over low heat will take much longer and dry it out. The meat should almost melt in your mouth.
• Cheese – Cheese wiz is the most common topping for a cheesesteak though I use a combination of American cheese and Provolone in this recipe. American cheese may be processed but it is a classic on a cheesesteak sandwich. It’s has superior melting ability and texture and for this type of sandwich. Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. I buy deli-sliced cheese so that it’s evenly sliced for sandwiches. 
• Onions – When you get to the window to order your cheesesteak you are typically asked if you want it “wit” – that means with onions or without. The onions added to a Philly cheesesteak recipe are grilled.
• Roll – A Philly cheesesteak is served on a hoagie roll. Hoagies are long, flat rolls with soft, chewy centers and a slight crust on the outside. I find the best hoagie rolls at bakeries or delis though any sandwich or sub roll will do for this Philly cheesesteak recipe.

How to Make a Philly Cheesesteak

1. Freeze the meat. Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
2. Slice the steak and season. Once chilled, remove the steak from the freezer and thinly slice across the grain. Season the beef with salt and pepper. Divide into 8-ounce portions and set aside.
3. Cook the onions and peppers. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
4. Cook the steak. Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
5. Top with onions and peppers. Make the meat into a rectangular mound and top with about 1/3 cup of the onion and pepper mixture.
6. Melt the cheese. Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 3 minutes.
7. Assemble and serve. Use a spatula to scoop the meat mixture onto the cut rolls. Repeat with the remaining ingredients.

Other Recipes to Try

If you enjoy this Philly cheesesteak recipe, I recommend checking out some of these:

• Cheesesteak Egg Rolls
• Chili Loaded Baked Sweet Potatoes
• Cheesy Buffalo Chicken Dip
• Loaded Three-Cheese Chicken Nachos

Philly Cheesesteaks

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• 3 pounds boneless ribeye steak
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, thinly sliced
• 2 medium red bell pepper, seeded and thinly sliced
• 1 medium green bell pepper, seeded and thinly sliced
• 1 teaspoon white wine vinegar
• 3 tablespoons canola oil
• 12 slices American cheese
• 6 slices Provolone
• 6 (10-inch) hoagie rolls, split in half lengthwise

Instructions:

• Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
• Once chilled, remove the steak from the freezer and thinly slice across the grain. Season the beef with salt and pepper. Divide into 8-ounce portions and set aside.
• Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
• Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
• Make the meat into a rectangular mound and top with about 1/3 cup of the onion and pepper mixture.
• Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 3 minutes.
• Use a spatula to scoop the meat mixture onto the cut rolls. Repeat with the remaining ingredients.

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