This authentic Philly Cheesesteak recipe is so easy to make and can be used in sandwiches, in peppers, casseroles and sliders for family gatherings.
Fun fact! I actually lived in the Philly suburbs for 10 years after I got married.
Until I moved there, I had no idea how different the authentic Philly Cheesesteaks are from recipes you will find anywhere else.
What is The Best Cheesesteak in Philadelphia?
Everybody in Philly actually has a favorite cheesesteak place. Debating which one is best is almost akin to the rivalry between the Eagles and NY Giants. You are better leaving it alone!
The authentic Philly cheesesteaks are plain compared to other recipes you might see in restaurants outside Philly, but have such a loyal following that it’s almost a sin to suggest changing the recipe at all, especially to add peppers, mushrooms or even change the bread.
However, even the traditional places serving cheesesteaks are now offering mushrooms and peppers on their menu.
You might get some abuse from the staff and locals in line by ordering it that way – it’s not called city of brotherly love for nothing – and it will definitely flag you as a tourist, but be bold and go for it if that is what you prefer.
How to Order a Cheesesteak in Philly!
You will be asked a few questions when ordering your cheesesteak.
If you like it just meat and bread, choose plain.
You will be asked “wit” or “wit-out” which is your option for cooked onions, and wiz (cheez wiz), American or provolone (don’t ever ask for cheddar or some other cheese).
Some people swear it’s not a cheesesteak if it is not plain or with wiz.
Since I am not originally from Philly, I am very flexible on what to put on my cheesesteak sandwich. I say just go with what sounds good to you! You are cooking for you and your family after all so who cares if it’s not authentic – see! It’s very hard to let go of the Philly attitude! lol
Tips for Making this Philly Cheesesteak Recipe
Cutting the Meat
Since you are using rib-eye steak for this recipe, most likely your store doesn’t offer it already shaved.
To cut it very thin at home, the trick is to put the steaks in the freezer 1-2 hrs before you use it. This will make it solid enough to slice it easily.
The cheesesteaks you will find in Philly are shaved almost paper thin, so your homemade one will likely not be that thin, but the thinner you can get it, the better! Use a super sharp knife and it will help a lot.
Also, even if you don’t particularly like a lot of fat on your meat, don’t over trim the rib-eye steaks. The fat gives the meat a nice flavor!
Making it Ahead
This Philly cheesesteak recipe can be prepped ahead of time. Cut the meat and freeze it for an easy meal later. Or cook a large batch and serve it in the slow cooker at a family gathering. Allow 0.25 – 0.5 lb of raw meat per person.
Philly Cheesesteak Recipe
- Griddle or large skillet
- 2.5 lbs ribeye steak
- 2 medium yellow onions sliced or chopped small
- salt and pepper to taste
- 8 hoagie rolls
- 8 slices of provolone cheese, cheez wiz, or American cheese
- 2 tbsps olive oil
- Remove rib eye steaks from packaging, pat dry and place it on the baking sheet. Cover with plastic wrap and put it in the freezer for 1-2hrs.
- Remove steaks while frozen, slice it thinly against the grain. Season it with salt and pepper to taste.
- Heat a griddle or large skillet to medium high heat, add some olive oil and saute the onions until golden brown and soft.
- Set onions aside on the griddle and add the meat. Let it cook for a couple minutes before flipping it. Let the meat caramelize and mix in the onions with it.
- Separate the meat and onions mixture in the griddle for individual portions. Cover each portion with provolone or American cheese to melt. If using cheez wiz, warm it up in a separate pan on the stove top.
- Once the cheese is melted, place bread rolls on top of each portion and with the help of a spatula, pick up the meat and bread from griddle and fold it into a sandwich. Serve with fries.
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