Philly Cheesesteak

The first time I bit into an authentic Philly cheesesteak in Philadelphia itself, the bread got completely soaked through with beef juices and melted cheese. I was wearing a white shirt, naturally, and ended up with more sandwich on me than in me. The guy behind the counter just laughed and said 'that's how you know it's good.' I've been chasing that perfect mess ever since.

My brother in law swears he makes the best version in existence and challenged me to a cook off last summer. He used some fancy aged provolone and artisan bread. I stuck to the classic approach. Everyone voted mine better and he still hasn't quite gotten over it.

Ingredients

• 1 lb ribeye steak: The marbling makes all the difference here, and freezing it for 30 minutes makes paper thin slicing actually doable
• 1 large yellow onion: Sweet onions work best, and slice them thinner than you think you need to
• 1 green bell pepper: Optional but adds such a nice crunch and sweetness
• 8 slices provolone cheese: American cheese or Cheese Whiz work too if you want to go full traditional
• 4 hoagie rolls: Get the softest ones you can find, they need to soak up all those juices
• 2 tbsp vegetable oil: Don't be shy with the oil, the beef needs it
• Salt and black pepper: Season generously, the beef can handle it

Instructions

Get your beef ready:

Pop that ribeye in the freezer for 30 to 45 minutes so it firms up enough to slice paper thin against the grain

Cook the veggies first:

Heat 1 tablespoon oil in a big skillet over medium heat and cook those onions and peppers until they're soft and golden, about 5 to 7 minutes

Sear the beef:

Add the remaining oil, crank heat to medium high, and spread the beef in one layer, seasoning with salt and pepper while it browns for 2 to 3 minutes

Bring it all together:

Toss those cooked onions and peppers back in with the beef and stir everything together

Melt the cheese:

Divide into four portions, top each with two cheese slices, and let them get all melty for about a minute

Build your sandwich:

Scoop each cheesy portion into a toasted roll and serve right away while everything's hot and messy

Save

My teenagers used to turn their noses up at onions in anything, but now they specifically ask for extra. Watching them voluntarily eat vegetables feels like some kind of parenting victory.

Getting That Authentic Texture

The real secret is chopping everything together on the griddle while it cooks, but since most of us don't have restaurant equipment, slicing everything super thin before cooking gets you pretty close. Don't worry about perfect slices either.

The Cheese Debate

Provolone gives you that nice pull, American melts into every nook and cranny, and Cheese Whiz is what the original places use. Try them all and see which camp you fall into.

Making Ahead For A Crowd

You can slice the beef and cook the veggies hours before everyone shows up. When it's time to eat, just reheat everything together and melt the cheese fresh. Makes feeding a game day crowd actually manageable.

• Wrap sandwiches in foil if you need to keep them warm for a bit
• Have extra napkins ready because this is not a neat food situation
• Serve alongside some pickles to cut through all that richness

Save

These have become our Friday night tradition, and honestly, nothing beats gathering around the kitchen island with sandwich juice running down your arms.

Recipe FAQs

→ What cut of beef works best for Philly cheesesteak?

Ribeye is the traditional choice due to its marbling and tenderness. Sirloin or other tender cuts can be substituted if ribeye isn't available.

→ Why partially freeze the steak before slicing?

Partially freezing the beef for 30-45 minutes firms the meat, making it much easier to slice thinly and evenly against the grain.

→ What cheese is most authentic for this sandwich?

While provolone and American cheese are popular, Cheez Whiz is the most traditional choice found in Philadelphia establishments.

→ Can I add other vegetables to this sandwich?

Green bell peppers and sautéed mushrooms are excellent additions that complement the beef and onions while adding extra flavor and texture.

→ How do I prevent the hoagie roll from getting soggy?

Lightly toasting the split roll before filling helps create a barrier that keeps the bread from becoming too soft from the juicy beef and melted cheese.

→ What should I serve alongside Philly cheesesteak?

Classic sides include pickles, potato chips, french fries, or a simple coleslaw to balance the rich, hearty sandwich.