Philly Cheesesteak Recipe (2024)

FAQs

What is the secret to a good Philly cheesesteak? ›

For an authentic taste of Philly cheesesteak goodness, you're better off trying to recreate the classic recipe at home. In addition to rolls, cheese, onions, and steak, there is one secret ingredient that's sprinkled on both the meat and the bread that can really take the taste over the top: garlic.

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!

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.

One of the things that makes this sandwich so great is a super easy creamy garlic horseradish sauce. No regular mayo or mustard here folks… it adds an extra flavor boost that is just irresistible!

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.

There are two options here: provolone or Cheez Whiz, a shelf-stable cheese product sold in jars. If I'm being honest, American cheese is also pretty delicious, but let's keep it somewhat classic with the cheese. Personally, I like to use BOTH.

For many, the cheese of choice is “Whiz” (melty cheddar-style cheese sauce, not spray cheese), with white American and provolone as admissible alternatives. Toppings can often include ketchup, mushrooms, mayo, sweet peppers or Italian “long hots” peppers. (Bell peppers are typically shunned.)

Sauté beef until lightly browned. Stir in bell peppers and onions and season with salt and pepper. Sauté until vegetables are tender, then remove from heat. Spread each bun generously with garlic mayonnaise.

An authentic Philly cheesesteak sandwich includes: Beef (typically ribeye or frozen chipped beef) that is sliced super-thin and cooked on a hot flat-top griddle until well done. Torpedo (or submarine) roll. Melted Cheese (traditionally American, provolone, or Cheez Whiz) Optional: grilled chopped white onions.

I also don't mind sauteed onions but that isn't critically important. Most Philly cheesesteaks don't include sauce. That's a Valley spin. This cheesesteak features sauteed mushrooms, which are always nice.

Do you put condiments on a Philly cheesesteak? ›

What sauce goes with a Philly cheesesteak? Cheez Whiz is the traditional served with Philly Cheesesteak. Cheez Whiz is known for its creamy and tangy flavor, and it complements the flavors of the thinly sliced beef and caramelized onions in the cheesesteak.

A great way to maintain soft bread, hot steak and melty cheese is to wrap your sandwiches. Use a layer of greaseproof or parchment paper, then a layer of foil and wrap 'em up tight.

PHILLY CREAM CHEESE SAUCE

Stir cream cheese and milk in saucepan over low heat until smooth. Stir in chives, juice and garlic salt. Serve over hot baked potatoes or ...

It starts by layering pizza dough with Alfredo Sauce followed by mozzarella cheese, juicy steak, bell peppers, mushrooms and more cheese then baked to golden bubbly perfection. This Philly Cheese Steak Pizza is fabulous game day food, party food, company food or just a fun dinner any night of the week.

Ribeye is the best choice for cheesesteaks, and sirloin is the more affordable alternative. No matter which cut you buy, look for well-marbled steaks.

Crafted with premium steak, grilled onions, American cheese, mushrooms, bell peppers, provolone cheese, light mayo on our fresh-baked bread.

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.