Philly Cheesesteak

In the City of Brotherly Love, there are three indisputable truths: “Go Birds” is both a greeting and a goodbye, “water” is pronounced “wooder” (especially when you’re talking about water ice), and the iconic Philly cheesesteak is often imitated but never duplicated—until now.

This recipe for a classic Philly cheesesteak was contributed by Frank Oliveri, owner of Pat’s King of Steaks in Philadelphia and great-nephew of Pat Oliveri, the inventor of the first Philly cheesesteak.

To make a cheesesteak, start by sauteing onions and thinly sliced ribeye beef until cooked through. The most controversial ingredient—cheese sauce—is poured liberally over the meat and onions, with the drippy concoction piled on a crusty hoagie roll (yes, hoagie roll). To keep it authentic, stop there. Our recipe below adds mushrooms and peppers, which you will see as options at Philadelphia cheesesteak shops—but might get you outed as a tourist.

Philly Cheesesteak Ingredients

• Onions: Slice or dice the onions before cooking them on high heat to soften them slightly.
• Mushrooms and Peppers: Mushrooms and peppers are permissible on a cheesesteak, and we love the extra bits of flavor they add in this recipe. But they’re not 100% traditional.
• Oil: Use a high-smoke-point, neutral-flavored oil like canola oil.
• Beef ribeye: When learning how to make a Philly cheesesteak, keep in mind that ribeye is the best cut of beef. It’s beautifully marbled and doesn’t take long to get nice and tender. For a less expensive option, swap in sirloin steak.
• Rolls: The most iconic brand for cheesesteak rolls is Amoroso’s. If you don’t have Amoroso’s at your grocery store, look for long Italian rolls that are crusty on the outside and soft on the inside. These are hoagie rolls. Not subs, not sandwiches, and certainly not heroes.
• Cheese: What cheese to use on a cheesesteak is where the heated debates start. The classic option is a cheddar-style process cheese, like Cheez Whiz (shortened to “Whiz” when you’re ordering in Philly). One of my favorite cheesesteak spots in Philadelphia makes its own truffle “Whiz” in-house. Other purveyors (and eaters) swear by provolone or white American. See below for more cheese guidance.
• Ketchup: Unlike with a Chicago hot dog, it’s not completely frowned upon to put ketchup on a Philly cheesesteak.

Directions

Step 1: Cook the vegetables

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In a large skillet, heat 3 tablespoons of canola oil. Saute the sliced onion and, if using, the mushrooms and peppers until they’re tender. Remove the vegetables and keep them warm.

Step 2: Brown the ribeye

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In the same pan, saute the thinly sliced ribeye beef in the remaining oil for 45 to 60 seconds, or until it reaches the doneness you prefer. For maximum flavor, brown the beef in batches.

Step 3: Assemble the Philly cheesesteak

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Inside a sliced roll, layer the ribeye beef.

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Add the onion mixture and the cheese sauce.

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Add ketchup if desired.

Editor’s Tip: Don’t slice the roll all the way through—leave it connected on one side.

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Recipe Variations

• Make a chicken cheesesteak: Every corner cheesesteak shop in Philadelphia also sells a chicken cheesesteak, similar to our chicken Philly sandwich.
• Up the umami: It’s certainly not traditional, but if you want to up that meaty, umami flavor even more, add a tiny bit of Worcestershire sauce, tamari or soy sauce to the sliced ribeye during cooking. Don’t overdo it, because process cheese sauce is already very salty.
• Season the beef: There’s room to build more flavors into this Philly cheesesteak recipe. Season the meat with black pepper, garlic powder, dried basil, dried marjoram and/or dried oregano.
• Make your own hoagie rolls: Cheesesteak shops that make their own rolls in-house often stand out from the crowd. Ambitious cheesesteak-makers can bake hoagie buns at home, too, and save leftovers for other hoagie recipes.

How to Store a Philly Cheesesteak

If you have any leftover cheesesteak, allow it to cool to room temperature, then wrap it in aluminum foil. It can last in the fridge for up to two days, but note that the hoagie roll will start to become soggy over time

How do you reheat a Philly cheesesteak?

Reheat the cheesesteak in the oven or the microwave. For the oven method, remove the aluminum foil and place the cheesesteak on an oven-safe dish in a 300°F oven until warmed through, 10 to 15 minutes.

To reheat a cheesesteak in the microwave, remove the foil and wrap a damp paper towel around the cheesesteak. Microwave until warmed through, 20 to 60 seconds.

Philly Cheesesteak Tips

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What is the best cheese for a cheesesteak?

Not a fan of the processed stuff? We totally get it—some Philadelphians aren’t, either! A common substitute for the “Whiz” is mild provolone. You can also use white American cheese or a mild cheddar. Aged or sharp cheeses will be too overpowering, so avoid sharp cheddar, Swiss, or semi-firm cheeses.

If you’re not using the process cheese sauce, which is salty itself, you’ll want to salt the ribeye.

How do you slice beef thinly?

If you’re having trouble thinly slicing the beef, cover and freeze the ribeye for 30 to 40 minutes, then try slicing it again. Use a sharp chef’s knife and slice against the grain. You want the slices to be so thin that they look like they were shaved with a meat slicer.

Should you toast the hoagie rolls?

I definitely recommend toasting your hoagie rolls before filling them. The beef and cheese are fairly soft, so let a toasted roll add textural contrast. Split the rolls in half and smear butter or mayonnaise inside, then toast in a convection toaster oven or right on a hot pan.