The Basics: How to Make a Philly Cheesesteak

Published on Thursday, September 24, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - a large frying pan
  • - half a yellow onion
  • - bell pepper (optional)
  • - vegetable oil
  • - salt and pepper
  • - sliced mushrooms (optional)
  • - a large boneless rib-eye steak, chilled in the freezer for 45 minutes so it’s stiff but not frozen
  • - sliced provolone cheese
  • - two hoagie rolls, sliced and toasted (if you can’t find hoagie rolls, you can use soft Italian rolls, but you might want to remove some of the interior so there’s less bread in your sandwiches)

WHAT YOU’LL DO:

VIEW ONE STEP AT A TIME | PRINT PDF

  • 1. Chop the onion (and bell pepper, if using).

    Step 1

  • 2. Coat the bottom of the pan with oil and heat over medium-high heat until the oil shimmers. Add the onion and bell pepper (if using) and season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about five minutes. If you’re using mushrooms, push the onions and peppers to the side, add the mushrooms, and sauté, stirring every so often, until browned.

    Step 2

  • 3. Meanwhile, slice the partially frozen steak into very thin pieces, discarding any fat.

    Step 3

  • 4. Push the vegetables to one side of the pan, add the steak slices, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer red. Combine the vegetables and steak and form into two piles roughly the size of the rolls.

    Step 4

  • 5. Lay two to three slices of provolone over each pile and let it melt slightly.

    Step 5

  • 6. Scoop one pile into a roll, repeat with the second pile and roll, and serve.

    Step 6

Illustrations by Bill Russell

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POST A COMMENT |37 Comments

COMMENT

  • Substitute wizz for the provolone and you have a winner.

  • "Chopped" onion, no, SLICED, like the meat in to thin strips, and don't discard all the fat, you need it for moisture and flavor. Yes, provolone. Not just any old bun, gotta use really good rolls. An Amoroso roll an artisanal Italian roll, or a good sourdough roll.

  • Whiz contains worcestershire sauce I think. Maybe that's the appeal. You could add a dash to the meat when using other cheeses.

  • As has been said, it's the bread, man. I've been making French versions in Paris using baguettes for years. They're tasty, but they're not Philly.

    And the pepperoni pizza steak raises the bar, Joseph's when I'm in Philly.

  • I grew up in Philly and this is hilarious. Not even everybody in my family ordered their cheesesteak or hoagie the same way when we had take-out night-so it’s where I learned about cheesesteak hoagies (add lettuce, tomato, mayo) and pizza-steaks (mozz or prov cheese w/tomato sauce), or even better, a pepperoni pizza steak. Alas, I did not grow up in South Philly, so Geno’s and Pats were not my...+READ

    I grew up in Philly and this is hilarious. Not even everybody in my family ordered their cheesesteak or hoagie the same way when we had take-out night-so it’s where I learned about cheesesteak hoagies (add lettuce, tomato, mayo) and pizza-steaks (mozz or prov cheese w/tomato sauce), or even better, a pepperoni pizza steak. Alas, I did not grow up in South Philly, so Geno’s and Pats were not my norm and I don’t know what they have, but any other legit cheesesteak place in Philly will offer a cheesesteak hoagie, and if it’s a pizza place, as are most of the neighborhood spots, sure enough the pizzasteak is on the menu. Only thing I like different (from the directions above) when I have a cheesesteak anywhere, is to do it like they do it for real, put the roll on top of the cheese (which is melting on top of the steak), let it sit for a minute & the steam heat will melt the cheese and heat up the roll, slide your spatula underneath & turn that sucker over & voila…that’s when you add the hot peppers, ketchup, etc. Anyplace who doesn’t do this, they don’t know what they’re doing. I HATE having cheese on the top of my cheesesteak (as opposed to on the roll at the bottom). That’s more like a grinder, not a cheesesteak. As for the whiz, one trip to Jims as a teen and I fell in love. As a true cheese lover, I am ashamed to say it, but really – it’s delicious. Also big ups to DiNic’s – I have recently been craving their roast beef with that wicked sharp provolone. It’s like nothing I’ve ever had before or since. I’ll be heading straight there on my next trip home!-COLLAPSE

  • This is a steak sandwich, not a Philly cheesesteak. I went to college in south Jersey and went into Philadelphia a lot, alternating between Geno's and Pat's, although Jim's is good too. I absolutely will not eat a cheesesteak outside the city of Philadelphia even if it's a suburb.

  • Grew up in Philly, usually stop at D'Alessandro's or Chubby's when I visit. No matter where I go outside of Philly, the cheesesteaks are never the same. The rolls are not Amoroso's and the meat never tastes the same. I have tried and used Steakums myself a few times over the years, but to no avail.

    One thought......while I order provologne on my cheese steaks, I will eat one with Whiz on it...+READ

    Grew up in Philly, usually stop at D'Alessandro's or Chubby's when I visit. No matter where I go outside of Philly, the cheesesteaks are never the same. The rolls are not Amoroso's and the meat never tastes the same. I have tried and used Steakums myself a few times over the years, but to no avail.

    One thought......while I order provologne on my cheese steaks, I will eat one with Whiz on it if served. Tell me why do people dis American Cheese versus Whiz. I am pretty sure they are one and the same. They sure look and taste the same to me.

    In my travels, especially as you travel north of Hartford, you start to see "Steak and Cheese" sandwiches advertised. That is always a sign to AVOID. They don't even get the name right.

    I have eaten in at least 50 cheesesteak joints in and around Philly over the years, some admtitedly much better than others, but the bottom line is, you can't duplicate real Philly Cheesesteaks, Period.

    Whoever wrote this piece is obviously not a native. I have NEVER seen sauteed peppers as part of a cheeseseteak recipe in all my years. ok, rant over. Have a nice day.-COLLAPSE

  • Ugh mayo on a steak. In my area (suburbs of Philly) the steaks come with mayo. Sometimes even when you say No Mayo.

  • For t hose of you who are so up-tight about how a cheesesteak should be prepared, please remember that those of us in the rest of the world have to be ever vigilant lest they put mayo ketchup, and mustard on the bun, and add pickles, tomato and shredded lettuce as if it were a burger. One place I know doesn't even have sauteed onions, but if you ask, they will put sliced raw onion on it. and yes,...+READ

    For t hose of you who are so up-tight about how a cheesesteak should be prepared, please remember that those of us in the rest of the world have to be ever vigilant lest they put mayo ketchup, and mustard on the bun, and add pickles, tomato and shredded lettuce as if it were a burger. One place I know doesn't even have sauteed onions, but if you ask, they will put sliced raw onion on it. and yes, they have the audacity to label it a Philly Cheesesteak sandwich. Another place aske me if i wanted it on a french roll or in a pita. Compared to that, the choice of cheese or whether or not green peppers should be included are minor considerations indeed.-COLLAPSE

  • I do want to second one of the above comments... 20 years ago, my only time to Philly my friend from Philly brought me to Jim's Steaks.

    Their sandwiches were so fantastic, so flat-out addictive, that for the rest of my weekend I ate EVERY MEAL at Jim's.

  • Hard to imagine a "Philly" steak without Cheez Whiz...

    I disagree that it's impossible to make a steak at home. The hard part isn't the meat (because it's all commercial cornfed beef crap anyway), it's the BREAD!!!!

    The bread is the key.

  • monkeyman:

    Don't be dissin' the Steak'Ums!! I keep a box or two in the freezer just for the moments when a cheesesteak craving hits, stores are closed, and all I have is some Ciabbata and wrap (aka Kraft singles).

  • I hear it's the 'whertur' in Philly that makes the bread just right.

  • I hate you all - here in Rhode Island there is no such thing as a good cheesesteak. I was fortunate enough to go to school in Philly for a year, but have never been able to find anything close to those wonderful cheesesteaks. Sigh...

  • Reignking: once I move away from this fair city and have to make them at home, I'll definitely remember that.
    the long hots are great too!

  • monkeyrotic.... that's gross.

    http://www.cheesesteakday.wordpress.com

  • Too bad you can't make a cheesesteak out of Spam.

  • holly: which is why I add the bouillon to the onions.

    I'll second or third the hot peppers addition -- a quality Philadelphia ingredient.

  • I don't like to take a Whiz on my cheesesteaks. I find that it doesn't do a good job in binding the ingredients together.

    P.S. Anyone know where to get a good one in the Berwyn-Paoli area? I don't think Amedeo's in K. of P. is open anymore.

  • the whiz essentially adds a lot of salt, and I mean that in a good way. The steak and onions are not salty, so you need a salty cheese to punch it up. That's why I go for whiz, or recently, I've been digging on American, equally salty. If it's a place I know has more seasoned steak, I'll go for the provolone (ie: John's Roast Pork).
    By the way, in 100% honesty, the best steak I've had in the...+READ

    the whiz essentially adds a lot of salt, and I mean that in a good way. The steak and onions are not salty, so you need a salty cheese to punch it up. That's why I go for whiz, or recently, I've been digging on American, equally salty. If it's a place I know has more seasoned steak, I'll go for the provolone (ie: John's Roast Pork).
    By the way, in 100% honesty, the best steak I've had in the last month was at Sonnys on 3rd and Market, not to mention they had killer onion rings. But that steak was SO. GOOD.-COLLAPSE

  • Ditto on the Korean sliced ribeye. There's no need for Steak Ums anymore. A cast iron pancake griddle works wonders: one heater for onions, another for steak, then mix. Washington DC's version of the cheesesteak is called a "steak & cheese" and adds lettuce/tomato/mayo. And before anyone gets uppity, you can get the same thing in Philly, but it's called a "cheesesteak hoagie." I take mine with...+READ

    Ditto on the Korean sliced ribeye. There's no need for Steak Ums anymore. A cast iron pancake griddle works wonders: one heater for onions, another for steak, then mix. Washington DC's version of the cheesesteak is called a "steak & cheese" and adds lettuce/tomato/mayo. And before anyone gets uppity, you can get the same thing in Philly, but it's called a "cheesesteak hoagie." I take mine with provo, and occasionally Velveeta. Can't stand American.-COLLAPSE

  • Don't rip on The Whiz!

  • phantomdoc, you are right. Pickled hot peppers added after the fact are strongly encouraged. Sauteed bell peppers are a no go (just the wrong flavor). Some places have roasted long hots which can be good on a heartier steak, like Tony Luke's Steak Italian (sauteed greens and sharp prov).

    rosen, right on on all points. Especially on Steve's being the best! I do however disagree that Chicken...+READ

    phantomdoc, you are right. Pickled hot peppers added after the fact are strongly encouraged. Sauteed bell peppers are a no go (just the wrong flavor). Some places have roasted long hots which can be good on a heartier steak, like Tony Luke's Steak Italian (sauteed greens and sharp prov).

    rosen, right on on all points. Especially on Steve's being the best! I do however disagree that Chicken Steaks are not "as good"--they are a completely different sandwich. Things that are profane on a cheesesteak (eg, buffalo sauce, ranch dressing, lettuce, etc.) are a-ok on chicken steaks. And most places that have good regular steaks do not have good chicken steaks, and vice versa (there are exceptions I am sure).

    sensuous, ever since Rick's moved out I have to say no. There are other places doing steaks there, but I have never tried them. At Reading Terminal, the best sandwich choice is DiNic's Roast Pork (with greens and sharp prov). This sandwich is just as "Philly" as a cheesesteak. Rick's has moved to the Bellevue food court which is just as easy to get to (Broad & Walnut, it's in the basement). Despite the atmosphere being the antithesis of South Philly (it's an upscale food court), it is a good place to get a classic whiz or American wit.-COLLAPSE

  • Is Reading Market a good place to try a cheesesteak? It is just that I know exactly how to get there without getting myself lost.

  • I totally agree with 2chez mike... It's simply IMPOSSIBLE to recreate a real philly cheesesteak from home.. unless you have a griddle at home that is constantly flippin' steak. It's that hidden flavor that gives life to the most glorious food that can't be found anywhere else except philly. mmmmmm.
    www.cheesesteakday.wordpress.com

  • I hear ya, rosenn. I was also born and raised in Philly and I agree on all your points. It makes you wonder if any of those previous posters are actually Philly-raised (city, not suburbs or surrounding areas)! Yes, I also like pepper steaks and pizza steaks!

  • As a Philly boy, born and bred, who's body weight was made up entirely from these sandwiches for many years, my two cents: I would respectfully disagree on those who give 'absolutes' about a Philly Cheese Steak.

    1. All food is a matter of taste, and if you like green peppers (as my grandmother did, not my preference, but she put them in and they were the best steaks ever, I think she sprinkled...+READ

    As a Philly boy, born and bred, who's body weight was made up entirely from these sandwiches for many years, my two cents: I would respectfully disagree on those who give 'absolutes' about a Philly Cheese Steak.

    1. All food is a matter of taste, and if you like green peppers (as my grandmother did, not my preference, but she put them in and they were the best steaks ever, I think she sprinkled crack in them), or mushrooms, then that's perfectly fine, although I don't know of places that offer them (hot peppers are usually offered at the counters). My wife likes Mushrooms. I can't get her to see that they are almost universally those sliced button shrooms that come wet from a can, but she likes them anyway.

    2. Whiz isn't gross, it's just a processed cheese that melts very smoothly and has a nice taste, like a sauce version of velveta. Cheese itself is a processed food made of Milk. Both are made by humans and do not occur in nature. If you like Whiz, as do most Philadelphians, then good for you. If not, try Provolone, or American, or consider a Pizza Steak, which is an entirely different entity, but good in its own right. Just please don't dis my Whiz peeps. It is the true authentic, like it or not. If you wish to dis something, pick on scrapple.

    3. My real preference, when the steak is very good (like at Steve's (Prince of Steaks, in my opinion he's the Emperor) or Dalessandros, or Jim's (haven't tried Ricks yet, but I will my next trip home, looks very promising)), is for NO cheese. Heretical? Nope. My preferred order is for this sandwich "Plain Steak, double meat, double onions." I encourage you to try it, and not be intimidated by those who insist that you MUST have cheese. Pasquale put meat on roll, and the cheese came much later. I get cheese only at average places.

    4. Korean grocery stores like H-mart sell packaged thinly sliced ribeye which is ideal for making the sandwiches at home. That's what I get when I make them. Now that I know this, my at-home steaks are excellent. I would suggest that the beef bullion added to the onions, would only be necessary if the meat were not all that it could be. The above instructions are accurate from the perspective of keeping the onions and the meat separate. Again, purely a matter of taste, but they're prepared separately because not everyone likes 'with', like my bro who's a 'plain steak, sauce, no onions.' Sauce? Yes, some people like tomato sauce on their steaks. I don't get it either, but it's taste, not trigonometry.

    5. Just for fun, I'll add my own 'wrong' to the ordering of steaks. My mother was once getting steaks at Jims with a colleague from work. He proceeded to order a milk to go with it, and she snapped back "No he won't, he'll have a coke." I have to agree with her. Milk is wonderful with Oreos, and a variety of other things, but a Philly Steak Sandwich isn't one of them.

    6. Chicken steaks aren't wrong. They're good. They're just not 'as good'.

    Now I must stop, getting too hungry. I'm in Iraq right now and I follow these boards to keep in touch with all the foods I miss so much. I do love the Chowhound community.-COLLAPSE

  • My take is you really can't, no matter how hard you try, recreate a Philly Cheese Steak at home.

    The best Philly Cheese Steaks, IMO, were to be had in New Jersey at independently owned greasy spoons, in the 1960's, along State Highways 33. 34. 35 and 36.

  • Whiz rules! This is one exception to my "don't eat many processed foods" way of eating. I grew up west of Philly and did a master's and Ph.D. at UDel, so I've eaten many a Philly cheesesteak. Provolone is fine, but honestly, this is the one acceptable place for Cheez Whiz in my diet!

  • Barry, the few times that I've been to Geno's for a Philla Cheesesteak I go to the condiment counter and put on some hot peppers. Gives a nice kick.

  • It is weird but socially acceptable to order mushrooms on a cheesesteak. Ordering peppers is just wrong.

  • I know a true Philly Cheesesteak doesn't have mushrooms or green peppers but I love the flavor they add to the sandwich---and it's a great way to get a few more veggies in the daily mix.

  • There are no mushrooms or peppers in a Philly Cheesesteak. Shouldn't even be listed as optional. The cheese is a matter of choice, be it whiz, prov, or even american.

  • Cheez Wiz is disgusting. Long live real cheese!

  • Ug, Cheese Wiz.

    I like to throw in some beef stock/bouillon with the onions...

  • Cheese WIZ!!!!!!!!!!!!!!!!!! I was just in Philly last weekend, and I use to shun the "Wiz", but my mind was forever changed by a few good friends.

  • I usually take the extra step of removing the cooked meat and cutting it against the grain into matchstick sized pieces, then putting it into the roll with the onions, etc. and then putting the cheese on top. After that I wrap it with tin foil and put it into the oven for about 5-10 minutes. It's also important for any cheesesteak to leave a 'hinge' on the roll so that the filling doesn't blow...+READ

    I usually take the extra step of removing the cooked meat and cutting it against the grain into matchstick sized pieces, then putting it into the roll with the onions, etc. and then putting the cheese on top. After that I wrap it with tin foil and put it into the oven for about 5-10 minutes. It's also important for any cheesesteak to leave a 'hinge' on the roll so that the filling doesn't blow out the sides.-COLLAPSE