Authentic Philly Cheesesteak Recipe

A born-and-raised Philly native shows you how it’s really done

Look, I’ve been eating cheesesteaks my whole life. Born and raised in Philadelphia, I started making these at home as a kid and never stopped. There’s something about a properly made cheesesteak that just hits different when you know what you’re doing. And after decades of eating them at legendary spots around the city and perfecting my own version at home, I’m going to share exactly how I make mine.

This isn’t some fancy chef’s interpretation or an “inspired by” version. This is the real deal. The way we actually make them here. Plus, I’m throwing in a pizza steak variation because honestly, sometimes you want that extra layer of goodness.

Let’s Talk About the Beef

Here in Philly, we’re spoiled. I can walk into pretty much any grocery store and grab shaved ribeye right from the meat case. It’s pre-sliced paper thin, ready to go. If you’ve got access to that, grab it. Makes your life easy.

But I know that’s not the case everywhere. If your store doesn’t stock shaved beef, you’ve got options. You can ask your butcher to slice it thin for you (they’ve got the equipment to do it right), or you can do it yourself at home. If you’re slicing your own, stick the beef in the freezer for about 20 to 30 minutes first. You want it firm but not frozen solid. Then use a sharp knife and slice against the grain as thin as you possibly can.

Ribeye is the traditional choice and what I use. It’s got great marbling and stays tender and juicy. But let’s be real, ribeye isn’t cheap. If budget is a concern, sirloin works fine. Flank steak can work too if you slice it thin enough. Pick what makes sense for your wallet. A cheesesteak made with sirloin is still going to be delicious.

The Roll Makes the Sandwich

This is where a lot of people outside Philly mess up. The roll is just as important as everything else. You need something that’s soft on the inside with a slight crust on the outside. It should have some chew to it but still compress when you bite down. You don’t want bread so crusty that everything squeezes out the back when you take a bite.

Here in Philly we have steak rolls available everywhere. Amoroso’s is the classic name you’ll hear, and their rolls are distributed pretty widely now, so check your grocery store’s bakery section. Liscio’s is another good one. If you can’t find either of those, look for a soft Italian hoagie roll or a sub roll with similar qualities. Avoid anything too crusty like a French baguette, and definitely skip those squishy hot dog buns.

Toasting the roll is optional but I like it. Just throw it in the toaster oven for a minute or two until it’s lightly toasted. Don’t overdo it. You want a little crunch, not a crouton.

The Cheese Debate

This is where things get passionate in Philly. Everyone’s got their opinion. Pat’s and Geno’s are famous for Cheez Whiz, and plenty of people swear by it. I get it. It’s nostalgic and it melts perfectly into all those little crevices.

But for my money? Provolone. Every time. It’s got that mild, slightly sharp flavor that complements the beef without overwhelming it, and it gets that perfect stretchy melt. American cheese is another solid choice if you want something that melts smooth and creamy.

Use whatever cheese you like. Seriously. This is your sandwich. Mozzarella, white American, Whiz, provolone. They all work. Just make sure it melts well.

“Wit or Wit-out?”

If you’ve ever ordered a cheesesteak in Philly, you know the drill. “Wit” means with sauteed onions. “Wit-out” means without. That’s it. Simple.

I’m a wit guy. The sweetness of caramelized onions against the savory beef and melty cheese is just perfect. This recipe includes onions, but if you’re a wit-out person, skip them. No judgment.

You can also add other toppings. Sauteed peppers (sweet or hot), mushrooms, whatever sounds good to you. These sandwiches are meant to be customized to your taste. Have fun with it.

Ingredients

For the Classic Cheesesteak (makes 2-4 sandwiches):

• 1 lb shaved ribeye (or thinly sliced sirloin)
• 1 large sweet onion, thinly sliced
• 8 slices provolone cheese (or your cheese of choice)
• 4 steak rolls or hoagie rolls
• 2 Tbsp vegetable oil for cooking
• Salt and black pepper to taste

For the Pizza Steak variation, add:

• 1/2 cup pizza sauce or marinara
• 4 slices mozzarella cheese

Optional add-ins:

• Sliced bell peppers (green, red, or both)
• Sliced mushrooms
• Hot peppers

Instructions

Cook the Onions

1. Heat 1 Tbsp oil in a large skillet or on a flat griddle over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until soft and starting to caramelize. About 8 to 10 minutes. Season lightly with salt.
3. If you’re adding peppers or mushrooms, throw them in with the onions. Transfer to a bowl when done.

Cook the Beef

4. Crank up the heat to high. Add another Tbsp of oil to the pan.
5. Spread the shaved beef in an even layer. Let it sear for about a minute without touching it. You want some color on there.
6. Flip and break up the beef with your spatula. Season with salt and pepper.
7. Cook until no pink remains. This goes fast with thin beef, maybe 2 to 3 minutes total.

Bring It Together

8. Add the onions (and any other veggies) back to the pan with the beef. Give it a quick mix.
9. Divide the mixture into 4 portions right in the pan.
10. Lay 2 slices of provolone over each portion. Turn off the heat and let the residual heat melt the cheese. You can cover the pan for a minute to speed this up.
11. Use a spatula to scoop each cheesy portion into your roll. If you like your roll toasted, pop it in the toaster oven for a minute or two before loading it up. Serve immediately.

Pizza Steak Variation

Sometimes I want a little something extra, and that’s when I make a pizza steak. It’s exactly what it sounds like and it’s incredible.

12. Follow all the steps above through cooking the beef and onions.
13. Instead of provolone, use mozzarella on top of each portion.
14. Once the cheese is melted, scoop into the rolls.
15. Spoon a couple tablespoons of pizza sauce over the top of each sandwich.
16. Pop the open-faced sandwiches under the broiler or back in the toaster oven for 2 to 3 minutes until the cheese is bubbly and starting to brown. Watch them closely so they don’t burn.

Tips from a Philly Native

Don’t overthink it. A cheesesteak is a simple sandwich. Beef, cheese, onions if you want them, good roll. That’s it. Don’t add a bunch of stuff that doesn’t belong.

High heat for the beef. You want a good sear, not steamed meat. Get that pan hot.

Don’t overcook the beef. Shaved ribeye cooks in a minute or two. Overcooked beef gets chewy and dry.

Griddles work great. If you’ve got a flat top griddle or a Blackstone, use it. You can make a bunch of these at once, perfect for feeding a crowd.

Eat it fresh. A cheesesteak is best right off the griddle. Don’t make these ahead of time. The roll gets soggy and the whole thing falls apart.

That’s it. Nothing complicated. Good beef, good cheese, onions if you want them, and a proper roll. This is how we do it in Philly.