What kind of meat is best for Philly cheesesteaks?

Ribeye steak is the traditional choice. It’s tender, marbled, and flavorful. For a leaner (and more budget-friendly) option, you can also use sirloin or top round , thinly sliced against the grain.

What cheese is traditionally used on a Philly cheesesteak?

There’s some debate, but the three main contenders are: Cheez Whiz – the OG choice at places like Pat’s and Geno’s Provolone – mild, melty, and popular with many American cheese – creamy and nostalgic Pick your favorite — there’s no wrong answer here!

What bread is best for cheesesteaks?

A soft hoagie roll or Amoroso roll (if you can find them) is best. Look for a roll that’s sturdy enough to hold the filling but soft enough to bite through easily.

Can I make cheesesteaks ahead of time?

Yes! You can prep the meat and veggies in advance and store them separately in the fridge. Just reheat and assemble when ready to serve. The sandwich is best fresh, though, so don’t assemble too early.

Can I make a vegetarian version?

Absolutely. Try it with: Grilled portobello mushrooms Sautéed jackfruit or seitan Plant-based steak alternatives Just keep the same seasonings and use your favorite vegan cheese and bread.

What is usually on a Philly cheesesteak?

A classic Philly cheesesteak is built with thinly sliced ribeye steak, sautéed onions, and melted cheese served in a soft hoagie roll. Popular cheese choices include provolone, American, and the famously gooey Cheez Whiz. Add-ons like mushrooms or peppers are optional, but purists often prefer the simplicity of the original trio: steak, cheese, and onions.

What is the secret ingredient in a Philly cheesesteak?

There’s no mysterious sauce or seasoning—the secret lies in the thinly sliced beef and how it’s cooked. Freezing the meat slightly before slicing helps create those signature paper-thin strips that cook fast and soak up flavor. Some locals swear by Cheez Whiz for its nostalgic, creamy finish.

What are the two most famous Philly cheesesteaks?

That would be Pat’s King of Steaks and Geno’s Steaks , both located in South Philadelphia. These rival sandwich shops have battled for cheesesteak supremacy for decades. Each has its loyal fans and slightly different takes on the sandwich—but both stick to the essential Philly cheesesteak formula.

What’s the secret to a perfect Philly cheesesteak at home?

Start with a hot cast iron skillet, don’t overcrowd the pan, and melt the cheese directly on top of the steak before scooping it into the roll. Timing matters—overcooking the beef dries it out, and the cheese should be melted just right. If you follow my step-by-step Philly cheesesteak recipe , you’ll hit the sweet spot every time.

Can I freeze Philly cheesesteak filling?

Absolutely. The beef and veggie mixture freezes well in airtight containers. Reheat it in a pan to bring back the sizzle and moisture. I often do this when I’m making multiple Philly cheesesteak sandwiches for guests or meal prep.

Philly Cheesesteaks: 7 Irresistible Secrets for the Best Sandwich Ever

Description

Learn how to make authentic Philly Cheesesteaks at home with thin-sliced beef, melty cheese, and soft hoagie rolls. The perfect classic sandwich for any night!

Ingredients

Scale

1½ lb ribeye steak, thinly sliced
4 hoagie rolls (soft inside, crusty outside)
1 large yellow onion, sliced
2 tbsp vegetable oil
½ tsp salt
½ tsp black pepper
Provolone cheese (classic)
White American cheese (meltier)
Cheese Whiz (true to Philly street style)

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Instructions

Freeze steak 30 minutes for easy slicing
Use sharp knife to slice paper-thin against the grain
Heat 1 tbsp oil in skillet over medium
Sauté onions until golden, about 10 minutes
Add steak to skillet, season with salt & pepper
Cook until just browned (don’t overcook)
Place cheese slices over steak in skillet
Let it melt naturally or cover with lid briefly
Optional: butter and toast rolls on skillet until golden
Layer meat and cheese onto toasted rolls
Top with onions (and optional extras)
Wrap in deli paper for that street-style experience

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Stovetop (Skillet)
Cuisine: American (Philadelphia style)