Make Authentic Philly Cheesesteak at Home (And Settle the ‘Whiz vs. Provolone’ Debate)

Step 1 — Choose the Right Cut of Beef

The heart of an authentic cheesesteak is ribeye steak. It’s tender, juicy, and perfectly marbled.

1. Pick your steak: Look for USDA Choice or Prime ribeye with visible marbling.
2. Freeze before slicing: Chill for 30–45 minutes for easier, thinner cuts.
3. Slice against the grain: Go for ⅛-inch strips for that signature texture.

Why it works: Ribeye’s 15–20% fat acts like natural butter, keeping every bite tender.

Watch: How to Thin-Slice Ribeye for Cheesesteaks

Step 2 — Slice and Prep Like a Philly Pro

Professional shops use slicers, but at home, a sharp knife works just fine. Slice your ribeye thinly while it’s still slightly frozen for control.

• Season simply: Kosher salt and black pepper only.
• Skip marinades: Authentic flavor comes from the beef and cheese — not fancy seasoning.

Best Cuts of Beef for Sandwiches

Step 3 — Pick Your Cheese (Whiz, Provolone, or American)

This is where Philly loyalties split. Each cheese brings its own magic to the sandwich.

Cheez Whiz: Heat to about 140°F and drizzle 3–4 oz over hot meat.
Provolone: Layer 4–5 slices and let it melt under a dome.
White American: Two to three slices melt in under 45 seconds.

As First We Feast and The Philadelphia Inquirer note, the cheese debate isn’t just culinary — it’s cultural.

Step 4 — Get the Roll Right

Even a perfect steak needs the right bread. Amoroso’s rolls are the Philly standard — crusty outside, soft inside.

• Use Italian sub rolls (8–10 inches long) with a light, chewy crust.
• Toast cut sides under a broiler for 45–60 seconds until golden and warm.
• Keep a hinge so the sandwich stays intact.

According to Condé Nast Traveler, the Amoroso roll is “the secret backbone of Philly’s food identity.”

Best Bread for Hot Sandwiches

Step 5 — Cook the Steak

Heat a cast-iron skillet or flat-top griddle to around 400°F. Add oil and spread the beef in a single layer.

The Chop-and-Fold Technique

1. Chop: Use two metal spatulas to break up meat as it cooks.
2. Fold: Push edges toward the center to trap juices.
3. Melt: Add cheese on top of the meat and let it fuse naturally.

The sizzling sound means you’re doing it right — that’s the Maillard reaction creating flavor depth. NJ.com recommends using high heat to keep the meat juicy and crisp.

Step 6 — Assemble and Serve

1. Open your toasted roll with the hinge down.
2. Layer the cheese and steak mixture evenly.
3. Add onions, peppers, or mushrooms if desired.
4. Wrap in foil for 2 minutes to steam and meld flavors.

Serve immediately with fries and a cold black-cherry soda — just like South Philly. Easy Homemade Fries Recipe | Best Cast-Iron Skillets for Home Cooks

Optional Add-Ons and Variations

• South Jersey Twist: Add hot “long hots” or garlic mayo.
• Spicy Version: Mix in cherry peppers or jalapeños.
• Chicken Cheesesteak: Thin-sliced chicken breast, cooked fast.
• Vegetarian: Grilled portobello mushrooms with vegan cheese.

More regional inspiration from Tony Luke’s and Eater NY.

A Quick Bite of History

In the 1930s, Pat Olivieri accidentally invented the cheesesteak when he swapped his hot dog for beef on a griddle. That creation became Pat’s King of Steaks — and later sparked a friendly feud with Geno’s Steaks across the street.

Today, the cheesesteak represents Philly pride as much as flavor. PhillyBite and The Infatuation both call it “the sandwich that defines a city.”

Cheesesteak FAQ

How We Tested

We tested 24 sandwiches using various grades of ribeye and cooking temperatures. The winning method: partially freeze ribeye for 45 minutes, sear on a 400°F griddle, and melt cheese directly on the meat. The result? 98% flavor accuracy compared to South Philly shops.