American Cuisine
Philly Cheesesteak Sandwich
By Marcus DiStefanoRossi
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The Philadelphia cheesesteak was born in the 1930s when South Philly hot dog vendor Pat Olivieri threw sliced beef on his grill and a passing cab driver demanded a sandwich of it. Cheese arrived later, and to this day Philadelphians argue over the holy trinity of toppings: provolone for sharp depth, American for creaminess, or the famously divisive Cheez Whiz. What makes a true cheesesteak is less about luxury and more about technique: thinly shaved ribeye griddled hard and fast, chopped into a tangle as it cooks, and folded into a soft Amoroso-style hoagie roll that can stand up to the juices without turning to mush. This version keeps it classic with caramelized onions and provolone. It is street food at its most honest, equally at home at a corner steak shop counter, a backyard game-day spread, or a late-night kitchen. Serve it the moment the cheese melts, wrapped in paper, with the meat still steaming and the roll just warm enough to give. No fork required, and frankly, none welcome.
Ingredients
Serves 4Instructions
- 1
Place the sliced steak in the freezer for 30 minutes prior to cutting to make it easier to slice very thinly against the grain.
- 2
Heat 1 tablespoon of oil in a griddle or large skillet over medium-high heat. Add the sliced onions and season with a pinch of salt. Cook, stirring often, until caramelized and soft, about 10-15 minutes. Remove onions from the pan and set aside.
- 3
Add the remaining oil to the same pan. Increase heat to high. Add the shaved steak in a single layer. Season with salt and pepper.
- 4
Cook for 2-3 minutes without moving to brown the meat, then flip and break it up with a metal spatula. Cook until no longer pink.
- 5
Mix the caramelized onions back into the steak. Divide the mixture into 4 piles in the pan.
- 6
Top each pile with 2 slices of provolone cheese. Let it melt for about 1 minute.
- 7
Place an open hoagie roll face down over each pile of meat and cheese. Use a spatula to scoop the meat and cheese into the bun as you flip it right side up.
- 8
Serve hot immediately.
Chef's Tips
- ✦ Freeze the ribeye for 30 to 45 minutes before slicing so you can shave it paper-thin against the grain; thin slices cook in seconds and stay tender.
- ✦ Cook the meat over high heat in a single layer first, then chop and break it apart with a metal spatula so it browns instead of steaming.
- ✦ Ribeye is a beef cut, so cook to a safe internal temperature of 145°F (63°C); because the slices are shaved thin they pass this almost instantly once seared.
- ✦ Caramelize the onions low and slow for the full 10 to 15 minutes; rushing them over high heat scorches the edges before the centers turn sweet.
- ✦ Melt the cheese directly over the meat in the pan, then capture the steam by capping each pile with the cut roll before scooping, so nothing is lost.
Ingredient Substitutions
-
ribeye steak → top sirloin or flank steak
Leaner and cheaper; partially freeze and shave thin against the grain so it stays tender on the griddle.
-
provolone cheese → white American cheese
Melts creamier and is the choice in many Philly shops; lay slices over the hot meat to melt into the tangle.
-
hoagie rolls → soft Italian or French sub rolls
Look for a roll with a thin crust and pillowy crumb; warm it so it folds without cracking.
-
onion → sweet Vidalia or shallots
Sweet onions caramelize faster with less bitterness; shallots give a milder, more refined finish.
-
vegetable oil → canola oil or a knob of butter
Any neutral high-smoke-point oil works for the sear; butter adds richness but watch that it does not burn over high heat.
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Frequently Asked Questions
What is the best cut of beef for a cheesesteak? ▼
Ribeye is the gold standard because its marbling keeps the thin shaved meat juicy and flavorful on a hot griddle. Top sirloin is a leaner, budget-friendly alternative. Whatever you choose, partially freeze it and slice it as thinly as you can against the grain.
How do I slice the steak thin enough at home? ▼
Pop the steak in the freezer for 30 to 45 minutes until firm but not frozen solid. A firm steak holds its shape under the knife, letting you shave near-translucent slices. A sharp chef's knife or a mandoline-style slicer both work well.
Can I make the components ahead of time? ▼
Caramelize the onions up to three days ahead and refrigerate them, then reheat on the griddle with the meat. The steak itself should be cooked and served immediately, as shaved beef dries out and toughens when held or reheated.
Which cheese is most authentic? ▼
All three are authentic in Philadelphia: provolone for a sharp, traditional bite, white American for creamy meltiness, and Cheez Whiz for the gooey classic. There is no wrong answer, only fierce local opinions, so choose by taste.
How do I scale this for a crowd? ▼
The recipe makes four sandwiches and doubles easily, but do not crowd the pan. Cook the meat in batches so it sears rather than steams, keeping finished portions warm in a low oven while you griddle the rest.
Why did my cheesesteak turn out soggy? ▼
Sogginess usually comes from watery meat or a roll that cannot handle the juices. Brown the beef hard so excess moisture cooks off, drain any pooled liquid, and use a sturdy hoagie roll with a thin crust to keep the bread from collapsing.
