Philly Cheesesteak: The Complete Guide to Crafting the Iconic Sandwich at Home
Juicy ribeye, sweet onions, and rich cheese sauce come together for perfect melt.
Philly Cheesesteak: The Complete Home Cook’s Guide
Whether you’re a born-and-bred Philadelphian or a home cook looking to recreate one of America’s great sandwiches, mastering the Philly cheesesteak means unlocking a mouthwatering combination of tender beef, golden onions, melty cheese, and a sturdy hoagie roll. This guide walks you through every essential step, ingredient, and technique, ensuring results worthy of any South Philly steak shop.
What Is a Philly Cheesesteak?
The Philly cheesesteak is a legendary sandwich originating in Philadelphia. It consists of thinly sliced beef (traditionally ribeye), sautéed onions, and melted cheese—usually American, provolone, or Cheez Whiz—served in a long, soft roll. Variations abound, but the soul of the sandwich lies in its balance of juicy steak, savory onions, and gooey cheese enveloped in a chewy bun.
Table of Contents
- Choosing the Right Beef
- How to Slice and Prepare Your Beef
- The Importance of Caramelized Onions
- Picking and Preparing Cheese
- Best Buns for Cheesesteaks
- Making Philly Cheesesteak Sauce
- Step-by-Step Assembly Guide
- Ingredient Substitutions & Variations
- Best Equipment for Cheesesteaks
- Frequently Asked Questions
Choosing the Right Beef
Ribeye is the classic choice for cheesesteaks, prized for its marbling and tenderness. If ribeye isn’t available, other acceptable substitutes include:
- Top sirloin
- Strip steak
- Flank steak
- Filet mignon (for a premium version)
Beef should be sliced as thinly as possible—freezing the steak for an hour makes this easier. A deli slicer produces ideal results, but a sharp knife and patience will serve.
How to Slice and Prepare Your Beef
- Freeze beef for one hour: Firms the steak for easier slicing.
- Slice against the grain: Ensures tenderness.
- Thickness: Aim for slices less than 1/8″ thick to guarantee quick cooking and maximum tenderness.
- Portioning: Each sandwich typically uses about 1/2 lb (225g) beef.
For extra flavor, season lightly with salt and pepper before grilling, and avoid overcrowding the pan for best browning.
The Importance of Caramelized Onions
Yellow onions are standard for cheesesteaks: they develop deep sweetness and golden color when slow-cooked. To prepare:
- Peel and slice onions thinly.
- In a skillet or flat-top, melt clarified butter or neutral oil.
- Add sliced onions and cook over medium heat, stirring occasionally, until soft and caramelized—about 10 minutes.
- Season with salt.
Onions can be cooked in advance and held warm until assembling the sandwiches. Some steak shops add bell peppers, but traditional Philly cheesesteaks omit them.
Picking and Preparing Cheese
The cheese is a defining element. Top options include:
- American cheese: Ultra-melty, mild, classic for Philly style.
- Provolone: Sharper and saltier, preferred by some locals.
- Cheez Whiz: Original steak shop staple, bright orange and creamy.
- Sharp cheddar: Adds tang when blended with American.
- Velveeta, Monterey Jack, Colby: Acceptable alternatives.
When using cheese slices, apply 3–4 slices per sandwich pile for best melt. A homemade cheese sauce adds restaurant-level richness, often made with a blend of cheddar and American cheese, evaporated milk, and cornstarch for velvety texture. Sodium citrate or Velveeta may substitute for smoother consistency.
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Best Buns for Cheesesteaks
A proper cheesesteak roll should be soft, sturdy, and absorbent: the local favorite in Philly is the Amoroso roll, but outside the city, look for:
- Soft hoagie rolls
- Sub rolls
- French bread (cut to size)
- Ciabatta or brioche buns for a gourmet twist
Brush rolls with melted garlic butter and toast cut-sides briefly for a crisp edge and extra flavor.
Making Philly Cheesesteak Sauce
A homemade Philly steak sauce elevates the sandwich beyond classic cheese slices. For a smooth, spreadable sauce:
| Ingredient | Purpose |
|---|---|
| Shredded sharp cheddar | Richness, tang |
| Shredded American cheese | Meltiness, ultra-smooth texture |
| Cornstarch | Thickening agent |
| Evaporated milk | Deep flavor, creamy base |
| Garlic granules, ground mustard | Layered savory notes |
| Salt to taste | Balance and finish |
Simmer these ingredients over low heat, stirring until the sauce is hot, thick, and velvety. Keep warm until ready for assembly.
Step-by-Step Assembly Guide
- Make cheese sauce and keep warm.
- Caramelize onions in butter, set aside.
- Sear beef in melted butter until lightly browned and cooked through.
- Combine beef with half the caramelized onions, toss together with salt and pepper.
- Toast buns cut side down until lightly crisp.
- Build the sandwich: Divide steak and onion mixture evenly between warm rolls, top with reserved onions.
- Drizzle generously with cheese sauce for classic melty finish.
- Serve immediately, while hot and gooey.
Ingredient Substitutions & Variations
- Beef alternatives: Use top sirloin, eye of round, flank, or even roast pork for regional twists.
- Vegetarian version: Substitute thinly sliced portobello mushrooms and extra onions.
- Cheese variations: Blend provolone and American, or try pepper Jack for spicy kick.
- Buns: Swap rolls for ciabatta, French bread, or gluten-free loaves as needed.
- Onion additions: Bell pepper or sautéed mushrooms for “Philly cheese steak hoagie” style.
Best Equipment for Cheesesteaks
- Flat-top griddle: Ideal for achieving crispy beef and caramelized onions in one batch.
- Large cast iron skillet: For single or double sandwich batches.
- Sharp knife: Essential for thin beef slicing.
- Burger flipper: Perfect to portion and transfer mounds of beef and onions.
For quantity, a griddle lets you cook several sandwiches at once, placing your cheese directly onto hot beef piles so it melts perfectly before transfer to buns.
Frequently Asked Questions (FAQs)
Q: What is the best cheese for a Philly cheesesteak?
A: American cheese, provolone, or Cheez Whiz are the most common and authentic choices. Many shops blend American and cheddar for a smooth, tangy homemade sauce.
Q: Can I make cheesesteaks in advance?
A: Yes, you can prepare the onions and cheese sauce ahead. Sear the beef just before assembling sandwiches to ensure it stays juicy.
Q: What type of bread should I use?
A: Soft hoagie rolls or sub rolls, ideally with a slightly chewy crust. Toast the inside briefly for added texture.
Q: Are bell peppers traditional?
A: No. Traditional Philly cheesesteaks use only onions, but peppers and mushrooms are common in regional or “cheesesteak hoagie” variations.
Q: How do I slice beef thinly without a deli slicer?
A: Freeze steak for one hour, then slice it with a very sharp knife against the grain for best results.
Q: Why use evaporated milk in the cheese sauce?
A: Evaporated milk thickens and enriches the sauce more than regular milk, resulting in creamier texture and deeper flavor.
Classic Philly Cheesesteak Recipe
Ingredients
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded American cheese
- 1 tablespoon cornstarch
- 1 teaspoon garlic granules
- 1 teaspoon ground dry mustard
- 12 ounces evaporated milk
- 3 tablespoons clarified butter or ghee
- 2 yellow onions, thinly sliced
- 2 pounds thinly sliced ribeye steak
- 4 soft hoagie rolls (8 inches each)
- Salt and pepper to taste
Instructions
- Combine cheeses, cornstarch, garlic, mustard, and evaporated milk in a pot. Stir and cook over low heat until smooth. Keep warm.
- Heat half the butter in a large skillet. Add onions and cook until caramelized, about 10 minutes. Set aside.
- Melt remaining butter in the skillet. Add thinly sliced steak, sear 2–4 minutes until browned.
- Add half the onions to steak, season with salt and pepper, mix.
- Place hoagie rolls, cut side down, on the skillet to toast lightly.
- Divide steak and onions between rolls. Top with reserved onions and drizzle cheese sauce.
- Serve immediately, piping hot.
Expert Tips for Cheesesteak Perfection
- Don’t overcrowd the pan: This keeps beef from steaming and ensures crispy bits.
- Use clarified butter: It adds richness and prevents burning.
- Generous cheese: More cheese equals a richer, creamier melt.
- Soft rolls are key: Their absorbency captures steak juices and cheese sauce.
- Feed a crowd: Scale recipe and use a flat top griddle for batch cooking.
- Hold sauce warm: Keeps sandwiches gooey and luscious till serving.
Nutrition & Serving Suggestions
One cheesesteak typically contains 700–900 calories, depending on cheese and beef quantity. Serve with kettle chips, fries, or a cold beer for a classic Philly meal. Add a side of pickled peppers or mushrooms for extra zing and crunch.
The Backstory: Philly Cheesesteak Origins
Born at Pat’s King of Steaks in South Philly in the 1930s, the cheesesteak has become an enduring symbol of Philadelphia, inspiring fierce loyalty and endless argument over optimal ingredients, cheese choice, bun softness, and the right way to order (“wit” or “witout” onions). While the true “best” is subjective, following the foundational techniques above ensures a sandwich worthy of its legend.
Troubleshooting Common Cheesesteak Problems
- Dry beef: Use fattier cuts (ribeye) and do not overcook.
- Cheese won’t melt: Apply cheese or sauce while beef is hot and freshly seared.
- Rolls fall apart: Select buns sturdy enough to hold fillings and lightly toast for extra strength.
Serving and Storing
- Serve hot: Cheesesteaks are meant to be devoured immediately.
- Hold extras: Store components separately if preparing in advance, then combine and heat just before serving.
- Reheat gently: Warm beef in skillet and toast buns for best texture.
Ready To Make Epic Philly Cheesesteaks?
With this guide, you have every secret, tip, and technique to bring legendary Philly flavor to your kitchen. Whether for game day, family dinner, or sandwich perfection, the Philly cheesesteak delivers unbeatable comfort—one juicy bite at a time.
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