Authentic Philly Cheesesteak
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The Philadelphia cheesesteak is not merely a sandwich; it is a profound cultural touchstone and a point of fierce regional pride for the city of Brotherly Love. Invented in the 1930s by a hot dog vendor named Pat Olivieri, who threw some beef on his grill to change up his lunch routine, the cheesesteak quickly exploded into a local phenomenon that has since been endlessly, and often poorly, imitated around the globe.
The beauty of a true, authentic Philly cheesesteak lies entirely in the extreme simplicity and quality of its three fundamental components. First is the meat: highly marbled ribeye steak, sliced so incredibly thin that it cooks in mere seconds on a searing hot flat-top griddle, retaining all of its rich, beefy juices. Second is the cheese. While out-of-towners often assume provolone or American cheese are the only acceptable options, true aficionados know that the sharp, salty, neon-orange viscosity of Cheez Whiz is the historically accurate choice that beautifully coats the chopped meat.
Finally, and perhaps most importantly, is the bread. A genuine cheesesteak must be served on an authentic Amoroso's roll, baked locally in Philadelphia. The roll must possess a crust sturdy enough to contain the immense volume of rendered beef fat and melted cheese without disintegrating, yet an interior soft enough to yield to a satisfying bite. Master these three elements, and you can bring the authentic taste of South Philly directly into your own kitchen.
Ingredients
- 1 lb well-marbled ribeye steak (partially frozen for easy slicing)
- 2 authentic Amoroso's hoagie rolls (or the highest quality, crusty Italian rolls you can find)
- 1 large Spanish onion, finely diced
- 1/2 cup Cheez Whiz (or 4 slices of mild provolone/white American cheese)
- 2 tablespoons vegetable oil or neutral frying oil
- 1 tablespoon unsalted butter
- Salt and heavily cracked black pepper to taste
Instructions
The most crucial step of prep happens before you even start cooking. Place the ribeye steak in the freezer for exactly 45 minutes to 1 hour. It should not be frozen solid, but firm enough that you can easily slice it against the grain into incredibly thin, nearly translucent shavings using your sharpest knife.
Heat a large cast-iron skillet or a flat-top griddle over medium heat. Add the unsalted butter and 1 tablespoon of the vegetable oil. Once the butter is melted and bubbling, add the finely diced Spanish onions.
Sauté the onions slowly for 10 to 15 minutes, stirring frequently, until they are deeply caramelized, jammy, and a rich golden-brown color. Once cooked, push the onions to the cooler side of the skillet or remove them to a bowl.
Crank the heat on your skillet up to medium-high and add the remaining 1 tablespoon of vegetable oil. Allow the oil to get smoking hot.
Add the shaved ribeye steak to the hot skillet in a single, even layer. Let it sit undisturbed for 45 to 60 seconds so it develops a hard, crispy brown sear on the bottom.
Once seared, use two stiff metal spatulas to vigorously chop and tear the meat apart right in the pan. Mix the caramelized onions back into the chopped meat.
Season the meat and onion mixture generously with salt and a large amount of cracked black pepper. Continue chopping and cooking until the meat is fully browned and no pink remains (about 2-3 minutes total).
Use your spatulas to form the meat mixture into two distinct, long rectangular piles in the skillet, roughly the length and width of your hoagie rolls.
If using provolone or American cheese: lay the cheese slices directly over the hot meat piles and let them melt for 30 seconds. If using Cheez Whiz (the authentic choice): heat the Whiz in a small saucepan or microwave until it is hot, liquid, and pourable.
Slice your hoagie rolls open, leaving the back hinge intact. If using provolone/American, place the open roll face-down directly over the meat and melted cheese pile in the skillet. Slide your spatula entirely under the meat and swiftly invert the whole structure right-side-up, so the meat and cheese land perfectly inside the bun.
If using Cheez Whiz, simply use your spatula to transfer the hot meat and onion mixture into the open rolls, then generously ladle the hot, liquid Cheez Whiz completely over the top of the meat.
Serve immediately while the meat is steaming hot and the bread is absorbing the juices.
Chef's Pro Tips
The Freezer Trick is Essential
Slicing raw ribeye paper-thin at room temperature is nearly impossible for a home cook. Partially freezing the steak for 45 minutes firms up the fat and muscle fibers, allowing your knife to easily glide through and shave the meat.
Chop Aggressively
Authentic Philadelphia cheesesteaks do not use whole strips of meat. You must use two stiff metal spatulas to vigorously chop and shred the meat while it cooks on the griddle to achieve that classic diner texture.
Wit or Wit-out?
When ordering a cheesesteak in Philly, you must specify your cheese and whether you want onions. 'Whiz Wit' means Cheez Whiz with onions. 'Provolone Wit-out' means provolone cheese without onions. Master the lingo!