📝 About This Recipe
Born on the street corners of South Philadelphia, the Philly Cheesesteak is a masterclass in balance, featuring ultra-thin ribbons of ribeye and a molten cheese finish. This recipe captures the authentic 'grease-joint' magic by prioritizing high-quality beef and the perfect crusty-yet-soft Italian roll. Whether you prefer yours 'wit' onions or 'wit-out', this sandwich offers a savory, umami-rich experience that defines American comfort food.
🥗 Ingredients
The Beef
- 1.5 pounds Boneless Ribeye Roast (partially frozen for easier slicing)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point is essential)
Vegetables and Toppings
- 1 large Yellow Onion (thinly sliced or diced small)
- 1 medium Green Bell Pepper (thinly sliced (optional for purists))
- 2 tablespoons Unsalted Butter (for sautéing and roll toasting)
- 1/4 cup Pickled Cherry Peppers (sliced, for serving on the side)
The Bread and Cheese
- 4 pieces Hoagie Rolls (Amoroso-style or crusty Italian long rolls)
- 8 slices Provolone Cheese (sharp or mild depending on preference)
- 1/2 cup Cheez Whiz (warmed, for an authentic 'Whiz Wit' experience)
- 8 slices White American Cheese (an alternative for extra creaminess)
👨🍳 Instructions
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1
Place your ribeye in the freezer for 45-60 minutes before starting. This firms up the fat and muscle, allowing you to slice the meat into paper-thin ribbons against the grain.
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2
While the meat chills, slice your onions and peppers. If you prefer a traditional 'finely chopped' style, dice them into 1/4 inch pieces.
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3
Heat a large flat-top griddle or a heavy cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and a splash of oil.
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4
Sauté the onions (and peppers if using) until they are soft and beginning to caramelize at the edges, about 8-10 minutes. Move them to the cool side of the grill or remove to a plate.
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5
Remove the beef from the freezer and use a very sharp chef's knife to slice it as thinly as possible. The thinner the slice, the more tender the sandwich.
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6
Wipe the skillet clean and increase heat to high. Add the remaining vegetable oil until it just begins to smoke.
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7
Spread the beef out in a single layer. Let it sear undisturbed for 1-2 minutes until a brown crust forms. Season generously with salt and pepper.
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8
Using two spatulas, begin 'chopping' and tossing the meat, breaking up the larger slices as they cook. This should only take another 2 minutes; do not overcook!
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9
Mix the cooked onions back into the meat. Divide the mixture into four long rectangular piles, roughly the length of your rolls.
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10
Lay two slices of Provolone or American cheese over each pile of meat. If using Cheez Whiz, drizzle it over the meat now.
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11
Slice your rolls 3/4 of the way through. Spread a little butter on the inside and place them face-down over the cheesy meat piles to steam the bread for 30 seconds.
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12
Slide a long spatula under the meat and cheese, and in one swift motion, flip the sandwich over so the meat is inside the roll. Serve immediately while the cheese is molten.
💡 Chef's Tips
Freeze the ribeye slightly to get those signature paper-thin slices that melt in your mouth. Don't skimp on the fat; ribeye is the gold standard because its marbling provides the necessary juice for the bread. Avoid using pre-sliced 'steak strips' from the store, as they are often too thick and tough. Always toast or steam your rolls; a cold, hard roll will ruin the textural harmony of the sandwich. If using Provolone, look for 'Sharp' Provolone to provide a sophisticated punch against the rich beef.
🍽️ Serving Suggestions
Serve with a side of crispy, salted French fries or thick-cut onion rings. A side of spicy pickled cherry peppers or 'long hots' provides the perfect acidic crunch. Pair with a cold Pennsylvania lager or a classic cream soda. Offer extra napkins—a truly authentic cheesesteak is famously messy! A small cup of beef au jus on the side is a non-traditional but delicious dipping option.