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.

Authentic Philly Cheesesteak (Easy Recipe!)

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/authentic-philly-cheesesteak/