Philly Cheesesteak Recipe (VIDEO) (2024)

FAQs

Philly Cheesesteak Recipe (VIDEO)? ›

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes).

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes).

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.

It is a sandwich made of thinly sliced beef — usually frozen chip steak — cooked on a griddle and served on a sliced roll with cheese and either “wit” or “witout” onions. The cheese is typically American cheese, provolone or melted Cheez Whiz.

Provolone Sauce:

Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

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.

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

In Philly, a cheesesteak is a long, crusty roll filled with thinly sliced pan-fried beef and melted cheese. Basic toppings are caramelized onions and/or hot peppers. Generally, the cheese of choice is Cheez Whiz, but mild or sharp Provolone and American cheese are common substitutions.

Only three ingredients are necessary: thinly sliced sirloin steak, melted cheese and a French roll that is baked in-house, and is crunchy on the outside but soft on the inside — soft enough to soak up the juices of the meat.

Other hallmarks of a true Philly cheesesteak include an Amoroso's roll and sliced or shaved ribeye. A steak and cheese sandwich, then, can be defined by how it differs from a Philly cheesesteak. If it uses a different type of cheese, steak, or roll, it's a steak and cheese sandwich.

What cheese is most common on Philly cheesesteak? ›

What is a traditional Philly cheesesteak? 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.

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.

You want a cut that isn't too lean—the fat is necessary for juiciness and flavor carry-through. Obviously, ribeye steak is the best, but it can be a little pricey for a few sandwiches. Chuck could work for a budget approach, but you might get it cut just a little thinner than the ribeye.

In a small bowl, mix together salt, pepper, paprika, cayenne pepper, onion powder, garlic powder and italian seasoning. Sprinkle over beef and stir to combine.

The Ingredients

Hoagie Roll: The perfect roll for cradling the juicy mixture of cheesy beef, onions, and peppers. You could also use a large baguette cut into 4 sections, sausage rolls, or any other “roll” type vessel of your choosing.

You have the options of using either ketchup or a marinara sauce.

A traditional Philly cheesesteak is made with very thinly sliced ribeye steak. If you're looking to make your cheese steak as authentic as possible, definitely go with the ribeye. If you're not hung up on appearances, then you really can use any steak for this recipe.

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.