Philly Cheesesteak Recipe (2024)

FAQs

What is the secret to a good Philly cheesesteak? ›

The REAL Philly Steak sandwich actually has a few acceptable variations, but when it gets right down to it, the basics are the same: Good quality, no gristle beef sliced thin, Provolone or Mozzarella cheese, and a fresh hard Italian long roll, crunchy on the outside and soft on the inside.

Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.

Authentic Philly Cheesesteak is made with ribeye steak that's sliced into thin slices, and topped with melted provolone cheese, white American cheese, or Cheez Whiz, as well as fried onions, all on a toasted hoagie roll. It's pure sandwich perfection!

Cheese: Provolone is fantastic in these sandwiches, but you can substitute American cheese, Velveeta, or Cheez Wiz for a great melty, traditional cheesesteak. Freezing Directions: Follow the steps until you fill the hoagies with the beef and onion mixture. Allow to cool completely and then wrap tightly in foil.

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Thin-sliced beef, sauteed onions, and gooey melted cheese on a thick, hearty bread roll, there is one secret ingredient that would make Philly cheesesteak even more delicious. Philly native and true cheesesteak connoisseur Chris Pinto of the Tiki Lounge Talk blog adds garlic powder for some extra flavor.

Mayo is a perfectly acceptable ingredient for a Philly Cheesesteak! Just don't axe Walt!

If you are looking for an authentic Philadelphia experience, you should try using Whiz Cheese Sauce. This sauce is made by mixing shredded cheese with mayonnaise, mustard and other ingredients. You can also use Cheez Whiz as an alternative if you do not like the taste of mayonnaise.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

You should store your cooked Philly cheesesteak meat in an airtight container in the refrigerator. I like to refrigerate mine with any leftover drippings in the pan for extra moisture and flavor.

Sandwiches served in Philadelphia and elsewhere that include steak, cheese, onions, and other toppings like hot or sweet peppers and mushrooms are considered cheesesteaks (there are plenty of variations as well, like the pizza cheesesteak with tomato sauce and mozzarella).

Do real Philly cheesesteak have peppers? ›

Peppers are not uncommon on Philly cheesesteaks but usually not the green bell peppers that most outsiders think off. Most locals ask for “sweet peppers” or “hot peppers” or both. These are multicolored marinated peppers of either no heat or jalapeño heat, often in fact jalapeños but not so named.

When Whiz was introduced in the 1950's people began slathering their cheesesteaks in it. They preferred the gooiness of the Whiz over its competitors which did not share the same qualities. Now, it's almost considered a sin to get a Cheesesteak without Whiz.

The best type of onions to use for making Philly cheesesteak are yellow onions. They have a balanced flavor and a slight sweetness that complements the other ingredients in the sandwich.

A traditional Philly cheesesteak is made with very thinly sliced ribeye steak. If you're looking to make your cheese steak as authentic as possible, definitely go with the ribeye. If you're not hung up on appearances, then you really can use any steak for this recipe.

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

Although Pat's original recipe used provolone cheese, the classic cheesesteak cheese has evolved over time. Many locations, including Geno's, use Cheez Whiz to make their cheesesteaks, while other use melted American cheese. Pat's transitioned to Cheez Whiz in the 1950s.

Cheesesteak lovers don't always put condiments on their sandwiches, but if they do it is likely to be ketchup. Other options that seem to be more common include sriracha or other types of hot sauce.