Cheesesteaks shouldn’t all be considered alike because they’re authentic. When you already had the real cheesesteak in South Philly, you know what I’m trying to say-it’s the gooey cheese, sliced thin, with the steak flowing inside a soft-but-sturdy roll, an all-time favorite. Here’s what; you need not travel to Philly to enjoy one. You can recreate that magic at home with this South Philly cheesesteak recipe. It’s simple, it’s delicious, and let’s face it—it’ll make you feel like a kitchen rockstar.
So, grab your spatula (and maybe a napkin for drooling), because we’re diving into how to whip up a South Philly cheesesteak that will knock your socks off.
The Key Ingredients for an Authentic South Philly Cheesesteak
Let us talk about what makes a cheesesteak iconic-because spoiler alert: it’s really simple, and good ingredients are what the cheesesteak was all about.
- The Roll
First up, the bread. A true South Philly cheesesteak calls for a classic Italian hoagie roll. It’s gotta be soft on the inside with just the right amount of crustiness on the outside. Amoroso’s rolls are the gold standard in Philly, but if you can’t get your hands on them, any fresh sub roll will do. Just don’t skimp here—the roll holds it all together, literally.
- The Steak
Thinly sliced ribeye is the MVP here. It’s tender, flavorful, and cooks up in a flash. If ribeye feels a little too fancy for your budget, sirloin works too. Pro tip: freeze the steak for 20 minutes before slicing—it makes it way easier to get those paper-thin slices.
- The Cheese
This is where the great debate happens. In Philly, it’s all about personal preference. Some swear by Cheez Whiz (yes, the neon-yellow stuff), while others go for Provolone or American cheese. Honestly, I say go with what makes you happy. For that authentic, drippy cheesesteak vibe, Cheez Whiz wins every time.
- The Add-Ons
Purists might cringe, but I’m all about the extras. Sautéed onions are non-negotiable for me—they add sweetness and depth. Mushrooms, bell peppers, or hot cherry peppers? Totally up to you. But remember, keep it simple—this isn’t a veggie stir-fry.
Let’s Get Cooking: The Step-by-Step Recipe
Now that you’ve got the goods, it’s time to put everything together. Trust me, this is easier than it looks, and the payoff? Totally worth it.
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 sandwiches
Ingredients
- 1 pound ribeye steak, thinly sliced
- 4 Italian hoagie rolls
- 1 medium onion, thinly sliced
- 1 cup Cheez Whiz (or 8 slices of Provolone/American cheese)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Sliced mushrooms, bell peppers, or hot cherry peppers
Instructions
- Prep the Steak
Start with the steak. If you followed my advice and semi-froze it, slicing will be a breeze. Use a sharp knife to get those super-thin strips. (Seriously, think deli-thin here.) Season the steak lightly with salt and pepper—no need to overdo it since the toppings and cheese pack plenty of flavor.
- Toast the Rolls
This step? Game-changer. Split your hoagie rolls, then pop them under the broiler for a minute or two until they’re golden and slightly crispy. This keeps the bread from getting soggy when you pile on the filling.
- Sauté the Onions (and Other Veggies)
Heat up 1 tablespoon of olive oil in a large skillet over medium heat. Toss in your sliced onions and cook until they’re soft and slightly caramelized, about 5 minutes. If you’re adding mushrooms or peppers, now’s the time to throw them in. Once everything’s cooked, set it aside.
- Cook the Steak
In the same skillet, crank the heat up to medium-high and add another tablespoon of olive oil. Toss in the sliced steak, spreading it out in an even layer. Let it cook for about 1-2 minutes before flipping. You want some browning but no overcooking—it should still be juicy and tender.
- Melt the Cheese
Here’s where the magic happens. If you’re using Cheez Whiz, heat it up in a small saucepan or microwave until it’s nice and melty. For Provolone or American cheese, lay the slices directly over the cooked steak in the skillet. Cover with a lid for 30 seconds to let the cheese melt into the meat.
- Assemble the Sandwich
Grab those toasted rolls and pile on the steak, cheese, and veggies. Be generous here—no one wants a skimpy cheesesteak. Drizzle extra Cheez Whiz over the top for that messy, delicious vibe.
Tips for Cheesesteak Success
- Don’t Overload the Sandwich: I know it’s tempting, but overstuffing can lead to a soggy mess. Keep the layers balanced.
- Preheat Your Pan: A hot pan ensures the steak cooks quickly and gets those delicious browned edges.
- Experiment with Flavors: Want to kick it up a notch? Add a sprinkle of garlic powder to the steak or a dash of hot sauce on top.
- Serve Immediately: Cheesesteaks are best enjoyed fresh and hot. They don’t exactly age gracefully, you know?
Why Make It at Home?
Honestly, making a cheesesteak at home means you can customize it just the way you like. Plus, it’s way cheaper than a trip to Pat’s or Geno’s (and no line to wait in!).
Also, let’s not ignore the joy of biting into a sandwich you made from scratch. There’s something ridiculously satisfying about nailing that perfect combo of steak, cheese, and bread in your own kitchen.
Want to try more cheesesteak-inspired dishes? Check out this Philly Cheesesteak Pasta Recipe or give this Philly Cheesesteak Tortellini Recipe a whirl!
Fun Cheesesteak Facts to Impress Your Friends
- The cheesesteak was invented in the 1930s by Pat Olivieri, who sold it at his hot dog stand in South Philly.
- The rivalry between Pat’s King of Steaks and Geno’s Steaks is legendary—and worth a visit if you’re ever in Philly!
- Cheez Whiz wasn’t the original cheese. It wasn’t added until the 1950s, but now it’s a fan favorite.
Wrapping It Up
That is a South Philly cheesesteak recipe that is guaranteed to deliver at sums that can be met. It’s messy, cheesy, and has everything you could ever want in a comfort food classic. You can prepare this for game-day or for a family dinner-or even just because-it is sure to become part of your cooking repertoire in no time.
What are you waiting for? Heat up that skillet, and let’s get going. Just don’t forget the napkins-because it will be messy!
FAQs About South Philly Cheesesteak
What are the two types of Philly cheesesteaks?
The two main types of Philly cheesesteaks are:
- Whiz wit: This version features sliced steak topped with Cheez Whiz (processed cheese sauce) and onions.
- Provolone wit: This version uses provolone cheese instead of Cheez Whiz, and it also includes onions (the “wit” part of the name refers to the onions).
Additionally, you can get these sandwiches without onions (“witout”).
What are the two famous Philly cheesesteak places?
The two most famous cheesesteak places in Philadelphia are:
- Pat’s King of Steaks: Founded in 1930, Pat’s is often credited with being the birthplace of the Philly cheesesteak.
- Geno’s Steaks: Directly across the street from Pat’s, Geno’s has been a rival since it opened in 1966. The two establishments are locked in a friendly but fierce rivalry over who serves the best cheesesteak.
What is the secret ingredient in Philly cheesesteak?
While there isn’t a single “secret ingredient” in a traditional Philly cheesesteak, the key to a great cheesesteak is the combination of thinly sliced ribeye steak, freshly baked hoagie rolls, and the type of cheese used (either Cheez Whiz, provolone, or American cheese). The quality of the steak and the balance of the cheese with the onions are what make a true Philly cheesesteak stand out.
What is the most authentic Philly cheesesteak?
The most authentic Philly cheesesteak is typically considered to be the one made at Pat’s King of Steaks or Geno’s Steaks, as these are the original spots that helped popularize the sandwich. The authenticity also comes from using ribeye steak, an Italian hoagie roll, and a choice of classic cheeses, especially Cheez Whiz, which has become a beloved option in Philly.