📝 About This Recipe
Born in the heart of South Philadelphia, this iconic sandwich is a masterclass in balancing tender, thinly shaved ribeye with the savory richness of melted cheese. The secret lies in the quality of the bread—a soft yet crusty long roll—and the 'wit or wit-out' tradition of perfectly caramelized onions. Every bite delivers a decadent, juicy experience that captures the gritty, soulful spirit of Mid-Atlantic street food.
🥗 Ingredients
The Meat
- 1.5 lbs Ribeye Steak (boneless, partially frozen for easier slicing)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 2 tablespoons Vegetable Oil (divided)
The Veggies
- 1 large Yellow Onion (thinly sliced)
- 1 medium Green Bell Pepper (optional, thinly sliced)
- 1 tablespoon Unsalted Butter (for sautéing)
The Foundation and Finish
- 4 pieces Amoroso-style Hoagie Rolls (long, soft Italian-style rolls)
- 8 slices Provolone Cheese (sharp or mild depending on preference)
- 1/2 cup Cheez Whiz (optional, for authentic 'Whiz Wit' style)
- 2 tablespoons Garlic Butter (melted, for brushing the rolls)
👨🍳 Instructions
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1
Place the ribeye in the freezer for 45-60 minutes. This firms up the meat, allowing you to slice it into the paper-thin ribbons necessary for an authentic texture.
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2
While the meat chills, heat 1 tablespoon of oil and 1 tablespoon of butter in a large heavy-bottomed skillet or griddle over medium heat.
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3
Add the sliced onions (and peppers if using) to the skillet with a pinch of salt. Sauté for 8-10 minutes until soft and golden brown. Remove from the pan and set aside.
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4
Remove the ribeye from the freezer. Using a very sharp knife, shave the steak against the grain into the thinnest slices possible. Discard any excessively large chunks of hard fat.
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5
Slice your hoagie rolls 3/4 of the way through. Brush the insides with garlic butter and toast them lightly on a clean section of the griddle or in the oven until just warm.
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6
Turn the heat up to medium-high and add the remaining tablespoon of oil to the skillet. Once the oil is shimmering and slightly smoking, add the shaved beef in a single layer.
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7
Let the meat sear undisturbed for about 1-2 minutes to develop a brown crust. Season generously with salt and pepper.
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8
Using two spatulas, begin chopping and tossing the meat, breaking it into smaller bits as it finishes cooking. This should only take another 2 minutes.
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9
Divide the meat into four rectangular piles in the skillet, each roughly the length of your hoagie rolls. Top each pile with a portion of the sautéed onions.
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10
Lay two slices of Provolone over each pile of meat. If using Cheez Whiz, drizzle the melted cheese over the meat now.
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11
Place the open rolls facedown directly on top of the cheese-covered meat piles. This allows the steam from the meat to soften the bread and helps the cheese adhere.
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12
After 1 minute, slide a large spatula under the meat and flip the entire assembly right-side up into your hand (carefully!) or onto a plate. Serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, never use pre-packaged 'steak strips'; the ribeye must be freshly shaved. If you can't find Amoroso rolls, look for 'Italian Long Rolls' that have a soft, airy interior and a thin, non-crunchy crust. Avoid overworking the meat into a paste; you want small, distinct bits of seared beef for the best mouthfeel. If using Cheez Whiz, warm it in a small saucepan with a splash of milk to make it extra silky and pourable. Always season the meat *after* it hits the pan to ensure the salt doesn't draw out moisture too early and prevent a good sear.
🍽️ Serving Suggestions
Serve with a side of crispy Boardwalk-style fries dusted with Old Bay seasoning. Pair with a cold Pennsylvania Dutch Birch Beer or a crisp local Pilsner. Offer a side of spicy pickled cherry peppers or 'long hots' for those who want a kick. A classic deli-style dill pickle spear is the perfect acidic palate cleanser between bites. For a 'Hoagie Style' finish, add shredded lettuce, sliced tomato, and a dash of dried oregano after cooking.