Are you craving that iconic Philly Cheesesteak but can’t make it to the City of Brotherly Love? You’re not alone! As a someone who loves a good cheesesteak, I know the feeling of wanting that authentic taste but being miles away from Pat’s King of Steaks. Living on the opposite coast means my Philly fix often happens in my own kitchen. Good news! I’m sharing my easy and delicious homemade Philly Cheesesteak recipe, perfect for satisfying your cravings anytime. Let’s bring a taste of Philadelphia straight to your home!
What Kind of Steak is Good for Philly Cheesesteak?
The key to making the best Philly Cheesesteak is, of course, the steak. Ribeye Steak is a great choice when making a classic Cheesesteak sub. It’s well marbled, tender, juicy and full of flavor. Other great cuts of meat for Cheesecake are Top Sirloin which is leaner cut of steak and New York Strip, which is full of good flavor. For a more economical option Flank and Chuck steaks are great options.
What Kind of Cheese Goes on Philly Cheesesteak?
For this recipe, I use Cheese Whiz. The “Whiz Wit” option at the Famous Pat’s King of Steaks over the years have become a popular option that many prefer for a super cheesy cheesesteak. Provolone Cheese, however, give a more tradition cheesesteak that is rich and mild.
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Ingredients
- Ribeye Steak: rich marbling, provides the tender and flavorful foundation of the cheesesteak.
- Cheese Whiz: melted cheese yield great flavor and binds the steak and onion together.
- Heavy Cream: adding a little heavy cream give the cheese sausce a smooth rich flavor.
- White Onion: onion give the sandwich a slight hint of sweetness.
- Black Pepper: black pepper adds a slight kick and helps to balance the flavors.
- Salt: familiar seasoning that brings out the natural flavor of the meat and sandwich.
- Hoagie Roll: a classic must have for an authentic Cheesesteak.
- Vegetable oil: a high smoke point oil used for sautéing the onion.
Substitutions
- Ribeye steak can be substituted with your choice of Top Sirloin, New York Strip, Flank Steak or Chuck Eye
- If you don’t want to use Cheese Whiz, Provolone is a great substitution.
- In place of a Hoagie Roll, you can substitute French Bread or a Soft Sub Roll.
What You Will Need
Instructions
Step 1: Prepare the Steak and Onion
To make slicing easier, place the ribeye steak in the freezer for at least 45 minutes. Once firm, slice the steak into thin strips, then chop into smaller pieces.
Chop the onion into small pieces and set it aside until later.
Step 2: Make the Cheese Sauce
Using medium-low heat, warm a small pot.Add Cheese Whiz and heavy cream, stirring constantly. Continue stirring until the sauce reaches a smooth, creamy consistency.
Step 3: Prepare the Onions
Heat vegetable oil in a cast iron skillet over medium heat. Add the sliced onions and sauté until they become translucent.Remove the onions from the pan and set aside.
Step 4: Cook the Steak
Using the same skillet, add more vegetable oil if needed. Add the sliced steak and cook slowly and evenly over medium heat. Once the steak is mostly cooked, return the onions to the pan. Season with salt and black pepper, then cook for an additional 2 minutes.
Step 5: Assemble the Sandwich
Slice open the hoagie bun and lightly toast if desired. Pile the cooked steak and onions into the bun.Pour the cheese sauce generously over the steak.
Step 6: Serve and Enjoy
Serve immediately while hot and melty. Enjoy your homemade Philly Cheesesteak!
Serving Suggestions:
When serving an authentic Philly Cheesesteak, I usually pair it with French fries (regular, waffle fries or curly fries). The crispy fries complement the meaty, savory sandwich perfectly. Another option that I sometime prefer are Onion rings. Onion rings offer a crunchy contrast that adds balance to this meal.
If you’re looking for a healthier option, consider roasted potatoes, potato salad or macaroni salad. Of course, no cheesesteak experience is complete without the option of extra Cheese Whiz for an intensified cheesy indulgence. Pickled hot peppers or pepper relish can add a spicy kick for those who prefer it. While not strictly authentic, ketchup, mustard, and mayonnaise are common and enjoyed by many. Ultimately, the best serving suggestions depend on individual preferences, but these options provide a solid foundation for a truly enjoyable Philly Cheesesteak meal.
Yes and No. Before Cheese Whiz, Provolone or American cheese were the cheese of choice for a traditional cheesesteak sub. Cheez Whiz became a Philly cheesesteak staple in the 1950s when Pat’s King of Steaks (one of the original cheesesteak spots) started using it.
The Best Philly Cheesesteak Recipe
0
servings15
minutes15
minutesIngredients
2 lbs ribeye steak
15 oz Cheese Whiz
¼ cup heavy cream
1 white onion (sliced)
1 tsp black pepper
2 tsp salt
1 hoagie bun
Vegetable oil (for frying)
Directions
- To make slicing easier, place the ribeye steak in the freezer for at least 45 minutes.
- Once firm, slice the steak into thin strips, then chop into smaller pieces.
- Using medium-low heat, warm a small pot.
- Add Cheese Whiz and heavy cream, stirring constantly.
- Continue stirring until the sauce reaches a smooth, creamy consistency.
- Heat vegetable oil in a cast iron skillet over medium heat.
- Add the sliced onions and sauté until they become translucent.
- Remove the onions from the pan and set aside.
- Using the same skillet, add more vegetable oil if needed.
- Add the sliced steak and cook slowly and evenly over medium heat.
- Once the steak is mostly cooked, return the onions to the pan.
- Season with salt and black pepper, then cook for an additional 2 minutes.
- Slice open the hoagie bun and lightly toast if desired.
- Pile the cooked steak and onions into the bun.
- Pour the cheese sauce generously over the steak.
- Serve immediately while hot and melty.
- Enjoy your homemade Philly Cheesesteak!
