Why You’ll Love this Classic Philadelphia Cheesesteak
When you bite into a perfectly made Philly cheesesteak, there’s simply nothing else like it in the culinary world.
The combination of thinly sliced rib-eye, sautéed to perfection, nestled against melted Cheez Whiz and caramelized onions creates a symphony of flavors that’s utterly irresistible.
I’m particularly drawn to how the crusty Italian roll cradles all those delicious ingredients without getting soggy, maintaining that essential textural contrast.
What makes this recipe special is the authentic layering technique—placing meat on one side and toppings on the other—ensuring every bite delivers the perfect balance of beef, cheese, and veggies.
What Ingredients are in Classic Philadelphia Cheesesteak?
The heart and soul of an authentic Philly cheesesteak lies in its simplicity—a handful of quality ingredients that, when combined properly, create something truly magical.
I’m always amazed at how such a straightforward recipe can deliver such profound satisfaction. The traditional cheesesteak doesn’t require fancy ingredients or complicated techniques, just good quality basics that honor the sandwich’s street food origins.
- 24 ounces boneless rib-eye steaks (frozen and sliced paper-thin)
- 4 crusty Italian rolls (sliced lengthwise to form a cradle)
- 1 large Spanish onion, diced (“wit” as they say in Philly)
- 6 tablespoons soya oil
- Cheez Whiz
- Sautéed mushrooms (optional)
- Sautéed red and green sweet peppers (optional)
While these ingredients form the foundation of a classic cheesesteak, there’s room for personal preference.
Some purists might argue that real Philadelphians only use Cheez Whiz, but others swear by provolone or American cheese.
And what about the eternal “wit” or “witout” onions debate?
Then there’s the bread—perhaps the most underrated component. A proper roll should have a slightly crisp exterior that gives way to a soft, slightly chewy interior strong enough to hold up to the juicy filling without disintegrating.
Can’t find authentic Philadelphia rolls? A good quality Italian or French roll with the right texture will do in a pinch.
How to Make this Classic Philadelphia Cheesesteak
To make a proper Philly Cheesesteak, start by heating a griddle or large non-stick pan over medium heat. Add 3 tablespoons of soya oil and sauté your diced Spanish onion until they reach your desired doneness—some folks like them just softened, others prefer them caramelized.
Once your onions are done, set them aside and add the remaining 3 tablespoons of oil to the same pan.
Now for the star of the show—24 ounces of thinly sliced rib-eye steak. The key to authentic cheesesteak is getting that meat sliced paper-thin (freezing it first makes this much easier). Quickly sauté the meat slices on both sides, using a flat spatula to chop and scramble them into smaller pieces as they brown.
While the meat cooks, warm your Cheez Whiz in a pot or microwave until it’s smooth and melty. Take your 4 crusty Italian rolls, sliced lengthwise to form a cradle, and place about 6 ounces of meat into each roll.
This next part is essential: push the meat to one side of the roll and add your sautéed onions, mushrooms, and sweet peppers next to it—not on top! Then use a butter knife to smear that gooey Cheez Whiz alongside the meat. This strategic layering guarantees you get meat, toppings, and cheese in every single bite.
Want to mix things up? Try the Pizza Steak variation where you swap the Cheez Whiz for pizza sauce and sliced mozzarella, then pop it under the broiler until the cheese gets all melty and lightly browned on top.
The contrast of the crusty roll with the tender meat and melty cheese creates that iconic sandwich that’s made Philadelphia famous. Who knew such a simple sandwich could have so many significant little details that make all the difference?
For an even more authentic outdoor cooking experience, consider preparing your Philly Cheesesteak on one of the many smoker grill BBQs that can add a subtle smoky flavor to your meat.
Classic Philadelphia Cheesesteak Substitutions and Variations
While purists might insist on the traditional Philly cheesesteak components, I’m here to tell you that this iconic sandwich welcomes creative substitutions that can accommodate dietary restrictions or simply match your personal taste preferences.
Beyond the pizza steak variation mentioned earlier, you can swap rib-eye for sirloin, chicken, or even portobello mushrooms for a vegetarian option.
Not a Cheez Whiz fan? Try provolone or American cheese instead.
The crusty Italian roll can be replaced with a whole grain option, though you’ll sacrifice some of that authentic experience.
For a low-carb version, wrap everything in lettuce – sacrilege to some, but delicious nonetheless!
What to Serve with Classic Philadelphia Cheesesteak
When enjoying a sizzling, cheese-laden Philly cheesesteak, finding the perfect sidekick can elevate your meal from satisfying to spectacular.
I’m partial to serving crispy french fries—their golden exterior and fluffy interior create textural magic alongside that tender beef and gooey cheese.
For something lighter, consider a vinegar-based coleslaw that cuts through the richness with tangy crunch.
Pickle spears, potato chips, or even a simple side salad with oil and vinegar dressing work beautifully too.
And don’t forget the ice-cold beer or classic chocolate egg cream to wash it all down!
Final Thoughts
Making an authentic Philly cheesesteak at home brings a taste of South Philadelphia straight to your kitchen.
I’m convinced there’s something magical about that combination of thinly sliced ribeye, caramelized onions, and molten cheese on a crusty Italian roll that simply can’t be replicated by any fast-food version.
The secret, I’ve found, lies in the technique—keeping the meat and toppings separated until that final bite, ensuring every mouthful delivers the perfect balance of flavors.
Whether you’re team Cheez Whiz or prefer the pizza steak variation, you’re honoring a culinary tradition that’s stood the test of time.
