Mastering the Philly Cheesesteak: A Definitive Guide

How to Make the Ultimate Philly Cheesesteak at Home

The Philly cheesesteak isn’t just a sandwich—it’s an American classic, steeped in regional pride and culinary lore. While its roots are unmistakably Philadelphian, the quest to craft the perfect cheesesteak can be as passionate outside the City of Brotherly Love as it is within. In this comprehensive guide, we’ll explore the history, best ingredient choices, cheese debates, step-by-step instructions, and serve up answers to important questions about making a true cheesesteak at home.

The Story of the Philly Cheesesteak

Philadelphia’s cheesesteak dates back to the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, invented the sandwich in 1930 when he decided to grill some beef and place it on an Italian roll. A cab driver noticed the creation, asked for one, and soon the new sandwich began attracting attention. From street corner origins, it evolved—variations appeared, cheese was added, and today, you can find countless renditions both in and outside Philadelphia.

Key Ingredients: What Makes a Cheesesteak Authentic?

Purists argue over finer details, but nearly all agree that a real Philly cheesesteak consists of :

• Thinly-sliced beef (traditionally ribeye)
• Onions (usually sautéed)
• Cheese (options include Whiz, American, or provolone)
• An Italian-style hoagie roll

How you handle these ingredients—and which ones you add—defines the character of the sandwich.

Choosing the Best Beef for Cheesesteaks

The meat is the undisputed foundation of the cheesesteak. The most common choice is ribeye steak, prized for its marbling and tenderness. But other cuts, such as top sirloin or top/eye of round, can also be used to great effect, especially if sliced properly and handled with care.

• Ribeye: Rich, tender, and flavorful, offering the classic cheesesteak texture.
• Sirloin, Top Round, or Eye of Round: Leaner and potentially tougher, but improved when sliced ultra-thin and cooked quickly. Using well-marbled beef (like Wagyu) can help compensate for less fat.

Pro tip: Freeze your steak for an hour before slicing to make thin, even slices without a deli slicer.

Onions: The Essential Companion

The inclusion of onions is so central that Philadelphia has a shorthand for ordering: “wit” (with onions) or “witout.” Carmelized yellow onions are standard. Sautéed slowly in butter or oil, they add a sweet, savory profile that complements the beef and cheese without overpowering them.

• Cook onions on medium-low heat for 10–12 minutes until caramelized.
• Use clarified butter, ghee, or neutral oil to avoid burning.

Cheese: The Great Debate—Whiz, American, or Provolone?

The choice of cheese can ignite fierce debates. The primary options are:

• Cheez Whiz: The most iconic (though controversial) choice, poured melted atop the beef. Velvety smooth with a distinctly processed flavor.
• American Cheese: Mild, creamy, and perfectly engineered to melt — a favorite for many locals.
• Provolone: Offers a slightly sharper, nuttier flavor and a more substantial bite. An excellent pick for those who want their cheese to shine.

Can you make a homemade cheese sauce? Absolutely — you can melt down high-quality cheddar and American cheeses with evaporated milk and a touch of cornstarch for an ultra-creamy result, as many contemporary recipes suggest.

The Bread: Hoagie Rolls Matter

No cheesesteak is complete without the right roll. Look for a soft, chewy hoagie or sub roll with enough integrity to hold the filling without falling apart, but not so crusty that it overpowers the sandwich. Amoroso’s and Liscio’s are the classic Philadelphia bakeries, but your best local equivalent will suffice.

• Lightly toast the rolls before filling for added texture.
• Avoid rolls that are too delicate or too hard.

Optional Add-Ons and Variations

While purists swear by beef, onions, and cheese alone, variations abound:

• Peppers: Bell peppers, sliced and sautéed, are a common (if not entirely traditional) addition.
• Mushrooms: Also popular; cook separately to avoid waterlogging the beef.
• Hot cherry peppers: Frequently offered for a kick of heat.

Ultimately, your cheesesteak can be personalized to fit your taste — though expect strong opinions from Philly natives on authenticity!

Step-By-Step: Making an Authentic Philly Cheesesteak

Follow these steps to master the process at home:

1. Prepare Your Ingredients:
   • Freeze the steak for 1 hour, then slice it paper-thin against the grain.
   • Slice onions (and any optional peppers or mushrooms).
   • Shred or slice cheese if not using Whiz.
2. Cook the Onions:
   • Add butter or oil to a large skillet over medium-low heat.
   • Cook onions (and peppers/mushrooms if using) until golden and soft, about 10–12 minutes. Set aside.
3. Cook the Beef:
   • Increase the heat to medium-high.
   • Spread the thinly sliced beef in an even layer. Cook undisturbed for 1–2 minutes, then toss and continue cooking until just browned, another 1–2 minutes.
   • Season with salt and pepper.
   • Add cooked onions, stir to combine.
4. Add Cheese:
   • If using sliced or shredded cheese, scatter over beef and onions, cover pan to melt.
   • If using cheese sauce or Whiz, drizzle over the mixture or directly onto rolls before filling.
5. Assemble the Sandwich:
   • Toast hoagie rolls cut side-down in the pan or oven.
   • Fill with the hot beef, onion, and cheese mixture.
   • Serve immediately—Philly-style.

Expert Tips for the Best Homemade Cheesesteak

• Don’t Overcrowd the Pan: Cook beef in batches if necessary to prevent steaming.
• Keep Everything Hot: Prepped ingredients should be ready so you can serve immediately—cheesesteaks wait for nobody.
• Practice Makes Perfect: Finding the right balance of beef, onions, and cheese takes a couple of tries but is worth the effort.
• Experiment With Cheese: Taste-test different cheese options to find your preferred style.

Nutritional Considerations

A classic Philly cheesesteak is an indulgence. Using leaner cuts of beef or less cheese can slightly reduce calories, but the traditional sandwich is a high-energy meal best enjoyed in moderation or for special occasions.

Frequently Asked Questions

What is the best cut of beef for a cheesesteak?

Ribeye is the gold standard for cheesesteak because of its marbling and tenderness, but top sirloin or top round also work well when sliced thinly and cooked properly.

Do you have to use Cheez Whiz?

No, although Cheez Whiz is iconic, many locals prefer American cheese or provolone. The best cheese is whichever melts well and suits your taste.

Can I add bell peppers or mushrooms?

Yes, while not strictly traditional, sautéed bell peppers and mushrooms are common regional variations and very popular outside Philadelphia.

Is there a vegetarian version of the cheesesteak?

You can substitute well-seasoned and sautéed mushrooms or seitan for the beef to create a meatless version that still delivers savory, umami-packed flavor.

What’s the best way to slice the beef at home?

Freeze the steak for about an hour to firm it up, then use a sharp knife to slice it extremely thin against the grain. This ensures tenderness and quick, even cooking.

Conclusion: Embrace Cheesesteak Tradition—At Home

The Philly cheesesteak remains an iconic symbol of American street food: bold, simple, and endlessly customizable. With the right beef, bread, cheese, and some practice, you’ll be turning out profoundly satisfying sandwiches worthy of the City of Brotherly Love—no matter where you live. Experiment with ratio, toppings, and cheese styles until you discover your signature sandwich. Most importantly: serve hot and eat immediately for the best experience.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman