Are you ready to create one of the most iconic, legendary, and delicious sandwiches in the entire world, right in your own kitchen? Forget the pale imitations and the sad, dry steak sandwiches of your past! This is your ultimate guide to a true, authentic-style Philly Cheesesteak. We’re talking about impossibly tender, paper-thin slices of savory ribeye, sweet caramelized onions, and a glorious, gooey river of cheese sauce, all piled into the perfect crusty-yet-soft roll.
This isn’t just a recipe; it’s an experience. We’ll show you the simple but crucial secrets that Philadelphia locals know are non-negotiable for a real-deal cheesesteak, from the best cut of beef and how to slice it, to the great cheese debate. Get ready to master a true American classic.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Authentic Cheesesteak
What makes an authentic Philly Cheesesteak so spectacularly delicious is its high-quality, simple ingredients and a specific cooking technique. The heart and soul of the sandwich is the thinly sliced ribeye steak, which is cooked quickly on a hot griddle or skillet until it’s perfectly tender and browned. This is combined with sweet, softened onions and, of course, the cheese. While there’s a fierce debate in Philly, the most iconic choice is a smooth, salty, and gloriously gooey cheese sauce. Piled into a fresh, high-quality Italian roll, it’s a messy, satisfying, and completely unforgettable meal.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 sandwiches |
The Essential Ingredients for a Real-Deal Cheesesteak
The simplicity of this sandwich means that the quality of your ingredients is everything.
- The Steak (Ribeye is King!):
- What to Buy: For the most authentic, flavorful, and tender result, there is only one choice: ribeye steak. The beautiful, rich marbling of a ribeye is the secret to a cheesesteak that is incredibly beefy, juicy, and never dry. A well-marbled sirloin is a good second choice.
- The Slicing Technique: The number one, non-negotiable secret to an authentic cheesesteak is to slice the beef paper-thin. We’ll show you the easy, foolproof way to do this at home in the tutorial below.
- The Great Cheese Debate (Whiz, Provolone, or American?):
- Cheez Whiz: For the most iconic and arguably most authentic “Philly” experience, a smooth, salty, and gooey cheese sauce is a must. While Cheez Whiz® is the classic choice, we’ve included a simple, from-scratch recipe for a spectacular homemade version!
- Provolone or American: Milder, sliced provolone or creamy white American cheese are the other two completely authentic and delicious choices. The cheese is typically laid over the meat on the griddle to melt before being scooped into the roll.
- The Onions (and Peppers?): A true cheesesteak always comes with sautéed onions (“wit” onions, in Philly-speak). They should be softened and sweet, but not deeply caramelized. While not traditional, adding sautéed green bell peppers and mushrooms is a very popular and delicious variation.
- The Roll: The roll is just as important as the steak! You need a high-quality, fresh, and sturdy Italian hoagie roll. It should be crusty on the outside but have a soft and slightly chewy interior that can soak up all the delicious juice and cheese without falling apart.
Pro Tutorial: The Secret to Paper-Thin Sliced Steak
This is the most important step for a tender, authentic cheesesteak, and it’s surprisingly easy!
- Freeze the Steak: Take your 1 1/2 pounds of ribeye steak, wrap it tightly in plastic wrap, and place it in the freezer for about 30 to 45 minutes.
- Check for Firmness: You want the steak to be very firm to the touch, but not frozen solid like a rock.
- Slice Against the Grain: Place the firm steak on your cutting board. Look closely at the meat to see which direction the muscle fibers are running. Using a very sharp chef’s knife, slice the beef perpendicular (against the grain) into paper-thin pieces.
Step-by-Step to the Perfect Philly Cheesesteak
This iconic meal comes together very quickly, so it’s essential to have all your ingredients prepped and ready to go before you begin!
Step 1: Cook the Onions and Steak
Step 1: In a large skillet or on a flat-top griddle, heat 3 tablespoons of the canola oil over medium heat. Add the 1 large, sliced onion (and the optional sliced peppers and mushrooms). Cook, stirring occasionally, until the vegetables are tender. Remove them from the skillet and keep them warm.
Step 2: Increase the heat to medium-high. Add the remaining 3 tablespoons of oil to the same skillet.
Step 3: Working in batches to not overcrowd the pan, add your thinly sliced beef to the hot skillet in a single layer. Let it cook for about 45-60 seconds, until it is browned.
Step 4: Flip the steak and continue to cook on the other side. As it cooks, you can use your spatula to chop the meat into smaller pieces. Remove the cooked beef from the pan.
Recipe for a Classic, Homemade Cheese Sauce:
While your vegetables are cooking, you can make this simple sauce. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and let it cook for 1 minute. Slowly whisk in 1 cup of milk and 4 ounces of shredded sharp yellow cheddar or American cheese. Continue to whisk until the sauce is smooth and thick. Season with a pinch of salt.
Part 2: Assemble Your Masterpiece
Step 1: Split your 4 crusty Italian rolls, but do not cut them all the way through.
Step 2: On the bottom of each roll, layer a generous portion of the cooked steak, followed by the sautéed onion mixture.
Step 3: Generously ladle the warm cheese sauce over the top of the meat and onions. Add ketchup if you desire.
Replace the tops of the rolls and serve immediately while they are hot, cheesy, and deliciously messy.
The Best Authentic Philly Cheesesteak (Easy Recipe!)
A classic recipe for a Philly Cheesesteak sandwich. This dish features thinly sliced beef ribeye steak that is quickly sautéed in a large skillet. In the same pan, sliced onions, and optional mushrooms and peppers, are cooked until tender. The cooked steak and vegetables are then layered onto crusty Italian rolls and topped with a generous amount of process cheese sauce, creating a hearty and iconic sandwich.
Ingredients
- 1 large onion, sliced
- 1/2 pound sliced fresh mushrooms (optional)
- 1 small green pepper, sliced (optional)
- 1 small sweet red pepper, sliced (optional)
- 6 tablespoons canola oil, divided
- 1 1/2 pounds beef ribeye steaks, thinly sliced
- 4 crusty Italian rolls, split
- 1 cup process cheese sauce (e.g., Cheez Whiz)
- Ketchup (optional)
Instructions
- In a large skillet, sauté the sliced onion and, if desired, the mushrooms and peppers in 3 tablespoons of oil until tender. Remove the vegetables from the pan and keep them warm.
- In the same pan, heat the remaining 3 tablespoons of oil. Sauté the thinly sliced beef in batches for 45-60 seconds per batch, or until the meat reaches your desired doneness.
- To assemble, place a portion of the cooked beef on the bottom of each split Italian roll.
- Top the beef with the sautéed onion mixture.
- Generously drizzle the process cheese sauce over the top.
- Add ketchup if desired and replace the top of the roll. Serve immediately.
Notes
- For easier slicing, you can place the ribeye steak in the freezer for about 20-30 minutes to firm it up before slicing it as thinly as possible.
- Cooking the beef in batches is a key step to ensure it sears properly rather than steams in the pan.
- While provolone is a common choice, this recipe calls for a process cheese sauce, which is a classic option for an authentic Philly cheesesteak.
What to Serve With Your Philly Cheesesteak
A true Philly Cheesesteak is a fantastic, all-in-one meal that doesn’t need much else.
- Classic French Fries: The absolute number one, classic pairing.
- Pickled Peppers: A side of hot or sweet pickled cherry peppers is a fantastic and authentic accompaniment.
Storage and Make-Ahead Tips
A cheesesteak is at its absolute best when it is assembled and served fresh.
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing all your components in advance. The steak can be sliced, and the vegetables can be chopped and stored in separate, airtight containers in the refrigerator. The cheese sauce can also be made up to 3 days in advance and gently reheated.
- Storage: Store any leftover cooked steak and vegetable mixture in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Make it a “Chicken Cheesesteak”: For a delicious and slightly lighter version, you can substitute the ribeye steak with an equal amount of thinly sliced, boneless, skinless chicken breasts.
- Make it a “Pizza Steak”: For another classic Philadelphia variation, you can skip the cheese sauce and instead top your steak and onions with a generous amount of warm marinara sauce and a few slices of melted provolone cheese.
- Add a Spicy Kick: For a spicy cheesesteak, you can sauté some sliced, hot cherry peppers or jalapeños along with the onions, or simply add a few dashes of your favorite hot sauce to the finished sandwich.
Enjoy a True Taste of Philly!
You’ve just created a truly special dish that is a perfect harmony of hearty, classic ingredients and delicious, satisfying flavors. This authentic Philly Cheesesteak is a testament to the power of a simple, from-scratch meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best cut of steak to use for an authentic Philly Cheesesteak?
The number one, undisputed, classic choice is a well-marbled ribeye steak. The high-fat content of a ribeye is the secret to a cheesesteak that is incredibly rich, beefy, and tender. A well-marbled sirloin steak is another good, slightly leaner option.
Q2: What kind of cheese is on a real, authentic Philly Cheesesteak?
There are three and only three acceptable cheese choices for an authentic Philly Cheesesteak: Cheez Whiz®, mild provolone, or white American cheese. While provolone and American are very popular, many Philadelphians will argue that a true cheesesteak must be served with the gooey, salty, and iconic “Whiz.”
Q3: How do you order a cheesesteak in Philly?
Ordering a cheesesteak in Philadelphia has its own special language! You simply state the type of cheese you want and whether or not you want fried onions. So, if you want a cheesesteak with Cheez Whiz and onions, you would order it “Whiz Wit.” If you wanted a cheesesteak with provolone and no onions, you would order it “Provolone Wit-out.”
Q4: Can I make the cheesesteak filling ahead of time?
Yes, this is a perfect make-ahead meal for a party! You can prepare the entire cooked steak and vegetable mixture and store it in an airtight container in the refrigerator for up to 3 days. You can also prepare the cheese sauce in advance. When you are ready to eat, simply reheat the components separately and assemble your fresh sandwiches.
Q5: What is the best way to reheat a leftover cheesesteak?
The best way to reheat a cheesesteak and bring back some of its original texture is in an air fryer at 350°F for just 3-4 minutes. You can also wrap it in foil and place it in a hot 375°F (190°C) oven for about 10-15 minutes.