A Real Philly Cheese Steak Recipe | CDKitchen.com (2024)

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#7785

Make a cheesesteak sandwich the traditional way (Philly style!). The trick is to get the beef sliced paper thin.

serves/makes:

ready in:

under 30 minutes

12 reviews
5 comments

ingredients

olive oil
1 pound rib eye steak, partially frozen, then sliced thin (less than 1/8-inch thick)
1 onion, peeled and sliced
1 cup sliced fresh mushrooms
4 slices Provolone cheese
OR
1/2 cup Cheese Whiz, warmed
4 hoagie rolls, warmed or toasted, if desired

directions

Heat a thin layer of oil in a cast iron skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until soft. Remove the vegetables from the pan and set aside.

Add another thin layer of oil to the skillet. Add the meat to the pan, about 1/4 pound at a time. Lay the slices of meat in a single layer and cook, without turning, until no longer pink. Flip the slices over and pile on top of each other. Top with the cheese if using Provolone.

Add the vegetables back to the pan to reheat. Cover the pan and cook until the cheese melts (about 1-2 minutes).

Using a spatula, lift the meat and cheese and place on the inside edge of the bottom half of the bun. If using Cheez Whiz, slather it on top. Add the vegetables next to the meat on the bun.

Serve immediately.

recipe tips

Partially freezing the beef makes it easier to slice thinly for a more authentic Philly cheese steak.

Cook the beef in batches to make sure it cooks evenly and stays tender.

Try different cheese options to find your favorite combination.

Don't overcrowd the skillet when cooking the beef so it browns properly. Crowding the meat can cause it to steam rather than sear.

Toasting the hoagie rolls can enhance the overall texture and taste of the sandwich.

Add a sprinkle of salt and pepper to season the beef while cooking for extra flavor.

Add a splash of Worcestershire sauce or hot sauce for a flavor boost.

For a twist on the classic, try adding caramelized onions or roasted peppers to your sandwich.

common recipe questions

What cut of meat is best for a Philly cheese steak?

Rib eye steak is the traditional cut of meat used for a Philly cheese steak due to its rich flavor and tenderness. You can also use something like top sirloin instead.

How do I slice the beef thinly?

Partially freeze the rib eye steak to make it easier to slice thinly, aiming for slices less than 1/8-inch thick.

Can I use a different type of cheese?

While Provolone or Cheez Whiz are traditional, you can substitute American, Cheddar, Mozzarella, or pepper Jack, if desired.

Do I have to use hoagie rolls?

Hoagie rolls are traditional, but you can use any type of bread or roll you prefer for your sandwich.

Is it necessary to toast the hoagie rolls?

Toasting the hoagie rolls is optional but can add a nice crunch and warmth to the sandwich.

How do I prevent the beef from becoming tough?

Cook the beef slices quickly over high heat until just done, making sure not to overcook.

Can I add other vegetables to the sandwich?

You can add peppers, jalapenos, or any other vegetables you enjoy.

How can I prevent the sandwich from getting soggy?

To prevent a soggy sandwich, make sure the vegetables are thoroughly cooked before adding them to the sandwich. And, serve the sandwich immediately after assembling it.

How should I store and reheat leftovers?

Wrap the sandwich in foil and refrigerate for up to 2 days. Reheat the sandwich in an oven or toaster oven to help maintain the bread's crispiness.

Can I freeze the cooked sandwich for later?

It's not recommended to freeze a cooked Philly cheese steak as the texture may change upon reheating.

nutrition data

489 calories, 25 grams fat, 40 grams carbohydrates, 26 grams protein per serving.

more recipes like a real philly cheese steak

CHEESESTEAK SANDWICHES

PHILLY CHEESE STEAK SANDWICHES

BB SANDWICH BAR'S NEW YORK-STYLE PHILLY CHEESE STEAK

CHEESE STEAK HOAGIE

OPEN FACED HAMBURGER PHILLIES

reviews & comments

jmharvp44 August 17, 2021

The right roll (chewy) is also a very important component!
Philly Girl REVIEW:
June 26, 2020

YES!!! This is exact - sooooooooo good!
Guest Foodie October 9, 2019

Look forward to make this, yummy 😋
Queen REVIEW:
July 13, 2019

Great recipe! Pretty close to the real deal. I never thought about using cheese wiz! Such a great idea. I love it ♥️
Thankful Mom REVIEW:
June 21, 2014

Served this to a bunch of teenage boys after a soccer game. Made them assembly line style. The boys are pretty spoiled now and will probably want them next week again. That's ok, I'm just glad they are eating homemade food and not fast food!
babyfingers75 REVIEW:
October 23, 2013

Used cheez whiz as that's how I remember these being made. Used minute steak instead of ribeye (too expensive). Good stuff.
MidWestMom1814 REVIEW:
October 13, 2013

Made these a couple weekends ago for Sunday Football. Big hit with all my boys in the house.
Guest Foodie REVIEW:
June 25, 2013

I've never had a real Philly cheesesteak so I have nothing to compare too (sheltered life, I know) but this was delicious!
jhg REVIEW:
May 8, 2013

I'm from eastern PA and was raised in the Lehigh Valley and Philly area. This is how cheese steaks are made, In the LV usually w/ tomato sauce onion and American cheese or provolone w or w/o hot peppers, in PHILLY THAT A PIZZA STEAK. Usually without sauce and with onion and WHIZ(whiz with)Philly style cheese steak or with provolone and onions also, can add 'shrooms.
Guest Foodie January 15, 2013

i've tried for years to tell people that cheese wizz is used,but no one ever belives me and i'm not even from philly.
foodfan REVIEW:
October 19, 2012

The best substitute for the bread i've found is if you are lucky enough to have a jimmy johns in your area go buy a loaf from them it is relatively close in texture to the real thing
Christy REVIEW:
January 14, 2009

I made this for me and my husband last year for the superbowl. He is a chef and he told me this was the best philly cheese steak he has ever had. I used a good french loaf and topped the rib eye with cheese whiz, mushrooms and onions. I can't wait to make it again this year!
Andoy August 26, 2007

I was just in Philly and ate at two Cheeseteak emporiums-You got to really keep chopping the meat into litle diced slivers with the side of a long sharp-sided spatula cintinously while cooking.Onions & peppers cook with meat on grill, cheese goes on rolls.End by placing opened roll, open side down, on top of cooking steak a few seconds -- then scoop the whole thing up with the long spatula, turn over and cut. Wow!
Guest Foodie REVIEW:
July 4, 2007

A great reminder of details long lost over time. Thanks for enabling me to avoid the various efforts to imitate a delicious regional treat and duplicate the real thing myself.
Guest Foodie April 12, 2006

Hey! something very similar to amoroso rolls can be found in a mexican panaderia. they're called bolillos (pronouncing the two 'l's as a y). you'd be surprised at just how similar they are!
Guest Foodie REVIEW:
August 16, 2005

Pretty close to the real deal!
lstepetin REVIEW:
January 20, 2004

This was a perfect pick for dinner, my husband and i enjoyed it very much. I didn't put cheese in the whole amount of ingredients. The next day i used left overs and wrapped them flour tortias it was wonderful. Thanks for the recipie.. Lorraine

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