Get a taste of traditional style Philly Cheesesteak from your own kitchen!
What Is A Philly Cheesesteak?
Philly Cheesesteak is a dish that hails from Philadelphia. Traditionally, it’s a sandwich with thinly sliced beef, onions, and cheese on a crusty sandwich roll. Sometimes additional toppings are added like peppers and mushrooms, like we’ve shown you in this cheesesteak recipe, but we’re going for authenticity today.
The two most famous restaurants for Philly Cheesesteak are Geno’s and Pat’s. The main difference between the two are that Pat’s chops it’s steak while Geno’s serves it sliced, like we’ll do today. Geno’s even has a specific way to properly order your sandwich!
What Cut Of Beef Should I Use?
I recommend using a rib-eye because it has lots of nice marbling and is very tender. Sirloin would also work well for a Philly Cheesesteak.
You’ll want to get nice thin slices, so make sure you’re using a sharp knife! If you’re having trouble, partially freezing the meat can be helpful like you’d do for Beef Carpaccio though the slices don’t need to be quite as thin for this.
What Kind Of Cheese Goes On Philly Cheesesteak?
Traditionally, you want to use a mild provolone, white American, or Cheese Whiz. We’re using provolone for the recipe below and melting the cheese on top while the meat and onions are still in the pan.
Putting Together Your Philly Cheesesteak
We’re showing you a different technique for putting together your cheesesteak sandwich than in our previous version. In this more traditional recipe, everything comes together in the skillet.
As the beef and onions cook, you’ll arrange them into piles the same length and width as your buns. Then, the cheese slices go on top and the buns inverted on top of that. This way the cheese melts and the buns warm up all together. When it’s ready, use a large spatula to flip the piles over onto a plate so that the buns are on the bottom with all the delicious beef and onion on top.
Get a taste of traditional style Philly Cheesesteaks from your own kitchen!
- 1 Tbsp. cooking oil
- 1 small onion, chopped
- 1/2 lb. ribeye steak, trimmed and finely sliced
- 4 slices provolone cheese
- 2 hoagie buns
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook until just starting to soften, 3-4 minutes. Increase heat to medium high.
- Add steak and stir. Move the meat and onions around to form a single layer and leave it alone for a minute, until it darkens underneath. Stir and continue to cook for 2 minutes.
- Arrange meat in the skillet into two oblong piles that are the length and width of your buns. Top each pile with two slices of cheese covering as much of the meat as possible.
- Use a knife to split the buns lengthwise, cutting about 3/4 of the way through the buns so that they’re still attached on one edge.
- Place buns on top of meat piles. Leave there for a minute until cheese is melted and bun is slightly warmed.
- Use a large spatula to invert the piles of meat onto a plate such that the bun is on the bottom and the meat is on the top.