📝 About This Recipe
Born in the heart of Philadelphia, this iconic sandwich is the gold standard of American street food. Our version features paper-thin shavings of marbled ribeye seared to caramelized perfection on a hot griddle and tossed with sautéed onions. Whether you choose the classic 'Whiz' or melted provolone, the secret lies in the crusty yet soft Amoroso-style roll that soaks up all those savory juices.
🥗 Ingredients
The Meat
- 2 pounds Ribeye Steak (shaved paper-thin; freeze for 45 minutes before slicing for best results)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 2 tablespoons Vegetable Oil (high smoke point is essential)
The Veggies & Bread
- 2 large Yellow Onion (finely diced or thinly sliced)
- 4 pieces Hoagie Rolls (long, soft Italian-style rolls)
- 2 tablespoons Unsalted Butter (softened for spreading on rolls)
- 1 Green Bell Pepper (optional; thinly sliced for 'The Works')
The Cheese & Toppings
- 1 cup Cheez Whiz (warmed; for an authentic 'Whiz Wit' experience)
- 8 slices Provolone Cheese (sharp or mild; an excellent alternative to Whiz)
- 1/4 cup Pickled Cherry Peppers (sliced; for serving on the side)
👨🍳 Instructions
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1
Place your ribeye in the freezer for 45-60 minutes. This firms the meat, allowing you to slice it into the signature paper-thin ribbons required for an authentic texture.
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2
Using a very sharp chef's knife or a meat slicer, shave the partially frozen beef against the grain as thinly as possible. Trim any excessively large chunks of hard fat, but keep the marbling for flavor.
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3
Slice your hoagie rolls three-quarters of the way through. Spread a thin layer of softened butter on the inside and set aside.
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4
Heat a large flat-top griddle or two heavy cast-iron skillets over medium-high heat. Add a tablespoon of oil.
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5
Add the diced onions (and peppers if using) to the griddle. Sauté for 5-7 minutes until they are soft, translucent, and beginning to brown at the edges. Move them to the cool side of the grill.
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6
Increase heat to high and add the remaining oil. Spread the shaved beef out in a thin, even layer across the hot surface.
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7
Let the meat sear undisturbed for 1-2 minutes until a brown crust forms. Season generously with salt and pepper.
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8
Using two sturdy metal spatulas, begin 'chopping' and flipping the meat, breaking it into smaller bits while it finishes cooking. This should only take another 2 minutes.
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9
Mix the sautéed onions back into the meat. Divide the mixture into four long rectangular piles, roughly the length of your rolls.
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10
If using Provolone, lay 2 slices over each pile of meat. If using Whiz, keep the meat plain for now. Allow the Provolone to melt for 30 seconds.
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11
Place the open hoagie rolls face down directly on top of the meat and cheese piles. This allows the steam from the meat to soften the bread.
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12
After 1 minute, slide a long spatula under the meat and, using your other hand to hold the bread, flip the whole sandwich over in one quick motion.
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13
If using Cheez Whiz, drizzle a generous amount of warm cheese over the meat now. Use the spatula to tuck any stray pieces of steak into the roll.
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14
Wrap each sandwich tightly in parchment paper or foil for 2 minutes before serving. This 'cures' the sandwich, melding the flavors and softening the crust perfectly.
💡 Chef's Tips
For the most authentic flavor, look for Amoroso’s hearth-baked rolls or a high-quality local Italian roll with a thin crust. Never use pre-packaged 'steak strips'; the texture is too thick and rubbery compared to fresh shaved ribeye. If your griddle isn't hot enough, the meat will steam rather than sear—ensure it's smoking slightly before adding the beef. Warming the Cheez Whiz in a small pot or microwave makes it much easier to drizzle and ensures it coats every crevice of the meat. To keep it 'Philly,' ask your guests if they want it 'Wit' (with onions) or 'Wit-out' (without onions).
🍽️ Serving Suggestions
Serve with a side of crispy, thick-cut fries or 'crab fries' seasoned with Old Bay. A side of spicy pickled cherry peppers or long hots provides the perfect acidic crunch to cut through the rich fat. Pair with a cold Pennsylvania lager or a classic cream soda to balance the savory saltiness. A small cup of beef au jus on the side is great for those who like an extra-juicy sandwich. Don't forget plenty of napkins—a good cheesesteak is famously messy!