This summer I got the chance to visit Philadelphia and I made sure to try some of their famous cheesesteak sandwiches! The cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced steak and melted cheese in a long roll/bun/hoagie. I was in downtown Philly so I got the two classics: Geno’s Steaks and Pat’s King of Steaks. (The next time I am there I will have to try some other cheesesteaks!) Of course, when I got back I could not wait to update my cheesesteak recipe!
The cheesesteak is pretty simple, with the base being steak in a bun so you want to use good ingredients like rib-eye steak, cut across the grain, which is nice and tender and has flavour! The best way to get the thinly sliced steak is to ask your butcher to do it, otherwise, you want to get a rib-eye roast and place it in the freezer for about an hour before slicing it, which makes it easier to slice thinly. Another great place to get thinly sliced rib-eye is at a Korean grocery store as many of them carry it pre-sliced in the meat department. Next up are any extras, with the classics being onions, peppers or mushrooms which you saute along with the steak before adding them to the bun and slathering on the melted cheese. Speaking of cheese, cheese steak sandwiches typically have either cheese whiz or melted provolone on them! These Philly cheesesteak sandwiches are so easy to make, taking less than 20 minutes in total and they are so irresistibly tasty!
You can use other cuts of beef like flank steak, skirt steak, eye of round roast, etc. and if you slice them thinly they will also be pretty tender and good in the sandwiches! (And cheaper!)
Wit onions or wit-out? Whiz or provolone?
Philly Cheesesteak Sandwiches
Tasty Philly style cheesesteak sandwiches with tender rib-eye steak, sauteed onions and plenty of cheese!
- 1 tablespoon oil
- 1 onion, sliced or diced
- 1 pound rib-eye steak, thinly sliced
- salt and pepper to taste
- 4 buns
- 4 slices provolone cheese or 4 tablespoons cheese whiz (optional)
- Heat the oil in a pan over medium-high heat, add the onions and cook until lightly golden brown before pushing to the side if the pan.
- Add the steak, season with salt and pepper to taste and cook until lightly golden brown, about 3-5 minutes.
- Assemble the sandwiches, optionally toast in the oven to melt the cheese and enjoy!
Tip: Korean grocery stores often carry sliced rib-eye steak!
Option: Use another cut of beef like flank or skirt steaks or an eye of round roast, sliced thinly against the grain.
Option: Add extra fillings like sliced green peppers, mushrooms, etc.
Option: Add chopped garlic.
Option: Season the beef with steak seasoning (such as Montreal steak seasoning) rather than just with salt and pepper.
Option: Hit the steak up with a splash of Worcestershire sauce!
Option: Hit the steak up with a splash of soy sauce or fish sauce instead of salt!
Tip: To save time cook the onions (and any other veggies) and meat the day before and reheat before assembling the sandwiches.
Tip: Everything freezes well and it’s nice to have some Philadelphia cheese steak sandwiches in the freezer for quick meals. (Wrap in foil and throw into the (toaster) oven to warm.)
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Peter M says
Kevin, I’ve been to Philadelphia and they use Provolone, FYI.
The sangwich looks great…satisfy any dude!
Yummy, that looks so much better than my lunch today!
Jessy and her dog Winnie says
Looks great! Thats what I want to dinner!
noble pig says
There is not much better than a good philly cheese! Looks great, I ate frosting for lunch…nice huh?
Vicarious Foodie says
I’m from Philly, and you just totally made me long for home. They do use cheese whiz, and I don’t really eat cheese whiz in any way except on a philly steak and cheese. It’s delicious!
But steak in a bun is GOOD! Your pictures look great, and has sent my husband drooling into the kitchen.
Delicious sandwich Kevin! xxGloria
Oh Yeah, one of my faves! Haven’t had cheese whiz in years but I don’t know if I could fit that into my diet these days.
I had my first Philly cheese steak when I was transiting in Philly airport last year. They are *so* yummy … but I’m sure yours is nicer 😉
Can I come over for dinner? Looks great!
Kevin, that looks mouth-wateringly delicious! You’re killing me!
Cheese whiz? Ummnn, no, yours is a much better combo and choice.
Bellini Valli says
This would rival any steak sandwich in Philadelphia Kevin:D
Mmm, I’ve been craving this for so long. We don’t have many places that serve it around here. Thanks for giving me the idea to just make it myself at home!
michelle @ TNS says
nooo! there’s so much good cheese in the world! don’t use cheez whiz!
use gorgonzola. droool.
Mochachocolata Rita says
yess!! i love making lunch on weekends…ur sandwich looks absolutely delicious. i love cheese-anything on anything and everything 😉
Good photo and delicious looking sandwich 🙂
Man Kevin, you sure have a talent in the kitchen! So creative, I wish I had half of your creativity!
Ellie @ Kitchen Wench says
Interesting, this is a sandwich I’ve never heard of before, is it just the cheese that makes it different from a regular steak sandwich?
I would won the heart of my husband again with that meal. Looks great.
Hey Kevin, thanks for commenting about my post on Oreo truffles!
Also want to say that omelet in the post below is making me super hungry, feta + mushrooms + spinach = crazy delicious!
That is one serious sandwich! Forget corned beef. I want one of those! 😉
Nina's Kitchen (Nina Timm) says
My eyes says: “go for the sandwich!”
My heart says: “Go for the omelet” What shall I choose, oh dear….
Ok, what the hell – I’ll have both. Good food, yum!
Looking at your lunch, I think my bread lunch looks pathetic! I don’t mind eating your leftovers. 😛
I can only just see you taking this sandwich to work – you’d get jumped for it.
We Are Never Full says
let me preface that I’m from Philly. I’ve said it before and I”ll say it again, good job with the upscale philly steak… BUT… peter is kind of right about the prov. they would use prov over all other cheese except for the king of cheese on cheesesteaks in philly – CHEEZ WHIZ. yes, it’s not natural, it’s not gourmet, it’s processed and a color that is not found without adding coloring. BUT, that said, it is the perfect cheese to get into every nook and cranny in the bread and it virtually melts into the steak and onions.
Next time you’re in philly – order it “a whiz with” – this will ensure that you’re getting a philly cheese steak with onions and whiz. It may sound gross, but really, it’s traditional and delicious! – amy @http://www.weareneverfull.com
ps: maybe it’s only good to those who grew up in the area? kind of like the post I just wrote on scrapple and pork roll – two other unhealthy, fatty philly treats!
Mike of Mike's Table says
Looks delicious and I say stay away from the cheese whiz–this looks much better as it is! I used to eat far too many of these…easily one of my favorite sandwiches out there. I also had one at a fancier joint where they used filet mignon with a nice selection of mushrooms–talk about an awesome sandwich! My mouth is watering at the thought…my turkey sandwich for lunch today now seems woefully inadequate…
Funny, I just made steak sandwich for dinner on friday…very simular to yours. You gotta be kidding me with the cheez whiz though, make your own cheddar cheese sauce(1cup bechamel, 1 1/2 sharp cheddar, little hot sauce)thats what I did. I’ll eat just about anything…but cheese “product” from a spray can?
I love a good philly cheesesteak! I wish I had time at lunch today to make one of these!
Looks incredible! My husband would love to have one of those for lunch, but he’s recently decided he needs to eat healthier so he can lose a few pounds. If he saw the picture though, he might change his mind! 🙂
Your food photos are fantastic! Beautiful-they make me want to eat right off the page!
Jen Yu says
Kevin, I *love* sandwiches and this is one of my favs! Looks FANTASTIC. You are such a pro in the kitchen. And I personally like the provolone over the cheese whiz 😉
Looks delicious, Kevin! I wish I weren’t looking at your blog right now because I’m starving and this isn’t helping.
Don’t forget your hot cherry peppers! (Or long hots, but I don’t actually even really know what they are.) In re the cheese debate, personally, I prefer my cheesesteaks “American, with” (but do admit that provolone and cheesewhiz are both excellent in their own way).
Proud Italian Cook says
Kevin, Nice photo! And that sandwich is right up my alley!!
i don’t cook a lot of beef, but i love philly cheesesteaks!
I saw this on Tastespotting, this looks so awesome.
Kevin, that sandwich looks amazing!
Oh boy I could take a huge bite out of this. Looks scrumptious.
That looks fantastic!
But …cheese whiz? Do they still make that?
Hmmmm…. must think on that one…
I thought I’d point out to some of the people in the US that are wary about Cheez Whiz…Canadian Cheez Whiz tastes much different from Cheez Whiz in the US. Just like Pepsi and Coke products taste much different, Cheez Whiz tastes a lot better up there than down here in our “processed-to-hell” United States. Granted, it’s still no good for you…but it sure tastes a LOT better!
That’s a cute looking sandwich. But …. You may think you’ve improved on the Philly Steak Sandwich, but really all you’ve done is show off your ignorance. You might try visiting D’Alessandro’s next time you’re in Philadelphia — over on the Manayunk side of the Schuylkill. And forget the Wiz …
I tasted the closest thing to the ones in Philladelphia at Duncan’s Stone Grill, which is located in a crappy mall. I forgot the name of the mall. You all got to try it.
It was at Hwy 10 and Dundas
Anyone who suggest using anything other than Cheez Whiz is NOT from Philly! A real Philly cheesesteak with Whiz is where it's at, folks! I don't hail from Philly but I don't live far away, and once I tried a cheesesteak with Whiz, even though it's not "real" cheese, I can't eat it any other way.
Ewww don't ruin it with Cheez Whiz…american cheese, mozzarella.. ?? But not Cheez Whiz…
Paige Cassandra Flamm says
This looks so good! I’m totally going to have to try making this at home soon!
I had my first cheese steak about 3 weeks ago. From Steve’s Prince of Steak. It was so good and so gone before I knew it. I had it “wit whiz”. Can’t imagine it any other way now.
Green peppers do NOT go on a cheesesteak. Ever. Love, from Philly.
Cindy Finden says
I’m from Philly, and the secret to a genuine Philly cheese steak is actually the Amoroso’s bun, baked in Philadelphia.
I’d never made cheesesteak sandwiches at home before. I made these and my two boys (age 7 and 9) absolutely loved them. They are now demanding them every chance they get. I told them when they’re having friends over on the weekend I’ll make them again. They can’t wait!. I have to admit, I enjoyed these cheesesteaks too. Thanks for the good idea to make them at home.
I’m from Philly, and this is pretty spot on. Cheese wiz OR provolone wit fried onions is the norm.
And that super thinly sliced steak is key. Good job, Kevin!
Catherine Lee says
Without the bun this is a filling and super tasty low carb recipe, absolutely loved it! Just serve it in some lettuce wraps or eat with a fork, maybe a low carb tortilla for a wrap too. Always working on keeping our carbs down, thank you! And there isn’t any recipe on here that isn’t just mouth wateringly gorgeous, whether it fits my diet or not!
Nice! So which did you like better – Geno’s or Pat’s?? Huge rivalry there and in my opinion there’s a clear winner.. curious what you think 🙂
I like Gino’s a little bit better, but both are good!
cheez-wizz should never be anywhere near real food!…