Philly Cheesesteak
Philly Cheesesteak Say it: CHEEZ-steek
The cheesesteak is Philadelphia's signature sandwich: paper-thin slices of ribeye seared hard on a flat griddle, chopped together with sweet onions, draped with melted cheese and shoveled into a long Italian roll. It comes from South Philadelphia and has been a street-corner staple since the 1930s, eaten standing up late at night or after the game. The meat stays juicy, the onions turn sweet, and the bread soaks up everything — simple, messy and completely satisfying.
Philly Cheesesteak
Philly Cheesesteak
Pronounced CHEEZ-steek
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sandwiches
Method
Put the ribeye in the freezer for 30 minutes, until firm but not frozen solid, then slice it as thinly as you can against the grain — nearly see-through slices are the goal. Pile the slices loosely and keep them cold until cooking.
Heat a large cast-iron skillet or flat griddle over medium heat and add 1 tbsp (15 ml) of the oil. Add the onions with a pinch of the salt and cook, stirring now and then, for 8-10 minutes, until soft, sweet and golden at the edges. Push them to one side of the pan.
Turn the heat to high and add another 1 tbsp (15 ml) of oil. Add half the steak in a loose, uncrowded layer and let it sit without moving for 1-2 minutes, until the underside is browned and crusty.
Chop and turn the meat with two spatulas or a sturdy wooden spoon, breaking it into bite-size pieces, and cook 1 minute more, until just cooked through and no pink remains. Season with half the pepper, mix in half the onions, then scoop the filling onto a warm plate.
Wipe the pan, add the remaining oil and repeat with the second batch of steak, the rest of the pepper and the remaining onions.
Return all the filling to the pan and divide it into 4 rough mounds, each about the length of a roll. Lay the provolone over the mounds (or spoon over the warm Cheez Whiz) and cover the pan for 1 minute, until the cheese is fully melted and glossy.
Warm the split rolls cut-side down in the pan for 30 seconds, then slide a spatula under each mound of meat and cheese and roll it straight into a bun, pressing gently so the filling settles.
Serve immediately, with extra fried onions on top if you like, and have plenty of napkins ready — the juices will run down your hands.
Regional variant: Pizza Steak
Make the filling exactly as above but skip the provolone and instead spoon about 3/4 cup (180 ml) of warm tomato sauce over each mound of steak and onions, sprinkle with 1/2 tsp dried oregano and finish with 4 slices of mozzarella per sandwich. Cover the pan for a minute to melt the cheese, then slide into the rolls.
Cook's notes
- Firm the steak in the freezer for 30 minutes before slicing; a very sharp knife and cold meat give you the thin slices that make the sandwich.
- Cook the beef in two batches over high heat. Crowding the pan steams the meat instead of browning it.
- Warm the rolls briefly cut-side down in the same pan — the toasted surface keeps the bread from going soggy.
Serve with
A cold lager or a fountain soda, plus a side of fries or a bag of chips.
Make ahead and storage
Slice the steak and onions up to 1 day ahead and refrigerate in separate containers; the cooked filling is best fresh but keeps 1 day covered in the fridge and reheats in a hot pan for 2 minutes.
