Classic Philly Cheesesteak Is a Fun, Filling Dinner (2024)

FAQs

What do you serve with Philly cheesesteak? ›

Some common classics are French fries, coleslaw, potato salad, or potato chips, but this sandwich is so filling, it'll easily be the star of the show—don't stress about the side.

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.

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).

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.

If you are looking for an authentic Philadelphia experience, you should try using Whiz Cheese Sauce. This sauce is made by mixing shredded cheese with mayonnaise, mustard and other ingredients. You can also use Cheez Whiz as an alternative if you do not like the taste of mayonnaise.

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.

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

Just the word elicits pangs of hunger among the millions of cheesesteak enthusiasts in America and around the world. The secret to its appeal probably is the simplicity it has retained since the Great Depression, when it was invented as an alternative to the hot dog.

The main ingredient is thinly sliced steaks from various cuts of beef, with rib-eye considered the top-of-the-shelf cut. The quality of the roll is also key to a cheesesteak connoisseur's appreciation of a sandwich.

“Provolone, a legit Italian cheese, and most likely the option of those who originated this sandwich, will always be better than some artificial, preservative and chemically-produced canned product that I question even being qualified as cheese.”

What is the secret ingredient in the cheesesteak? ›

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.

Most popular cheesesteaks in Philly, including Pat's, Geno's, Jim's, and Dalessandro's. Pat's King of Steaks (1930), Dalessandro's (1960), Geno's Steaks (1966), and Jim's South Street (1976) have a lot of mileage on their grills.

An authentic Philly cheesesteak sandwich includes: Beef (typically ribeye or frozen chipped beef) that is sliced super-thin and cooked on a hot flat-top griddle until well done. Torpedo (or submarine) roll. Melted Cheese (traditionally American, provolone, or Cheez Whiz)

A mushroom cheesesteak is a cheesesteak with mushrooms. A pepper cheesesteak is a cheesesteak with green bell peppers, hot cherry peppers, long hot peppers, or sweet peppers.

The Windy City's known for its Italian Beef--roasted at places like Al's (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beef's juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.

Also, you can put your delicious cheesesteak on a a toasted hoagie roll, crusty Italian rolls or French Baguette if you're looking for a crusty rolls. Also, you can use Kaiser rolls. They're round bread rolls. Amoroso makes them too and you can buy them on Amazon.

That would be either a Chateauneuf du Pape Blanc, or a similar white wine (a Grenache blanc and/or Roussanne based wine) from Santa Barbara in California.”

Slice the steaks very very thinly against the grain of the meat. (See notes below and above.) Heat the 1tsp oil in a large frying pan or saute pan and add the steak strips. Cook for 3-5 minutes until browned all over.