Philly Cheesesteak
Ingredients
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- 1 1/2 pounds ribeye steak – partially frozen 30 minutes, then very thinly sliced
- 1 large yellow onion – thinly sliced
- 2 tbsp vegetable oil
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 4 rolls italian long rolls – split lengthwise
- 1 cup Cheez Whiz
- 8 slices provolone cheese
- 8 slices white American cheese
- ketchup – for serving
- hot cherry pepper relish – for serving
Instructions
1. Place the meat in the freezer until firm but not frozen, about 30 minutes, then slice very thinly across the grain with a sharp knife.
2. Heat a large griddle or two skillets over medium heat until hot, 2–3 minutes, then add the vegetable oil.
3. Add the yellow onion and cook, stirring occasionally, until tender with browned edges, 8–10 minutes; push into a warm corner of the griddle.
4. Increase heat to medium-high. Spread the sliced meat in an even layer on the hot surface and cook, chopping and turning with two spatulas, until just no longer pink, 2–3 minutes; season with the kosher salt and black pepper.
5. Combine the onions with the meat and mix briefly on the griddle, 30–60 seconds; divide into 4 equal mounds.
6. Add the cheese: If using Cheez Whiz, warm it gently in a small saucepan over low heat until fluid, 3–5 minutes, then spoon it over each mound; if using provolone cheese or white American cheese, lay the slices over the mounds and cover with an inverted metal bowl or lid until melted, 45–60 seconds.
7. Handle the bread and build: Arrange the italian long rolls on the griddle cut-side down to warm briefly, 15–30 seconds, then flip each roll cut-side down over a cheesy mound to steam for 15–30 seconds; slide a spatula under the filling and lift into the roll.
8. Serve hot, with ketchup or hot cherry pepper relish if desired.
A Philly cheesesteak is a hot, griddled beef-and-cheese sandwich known for its tender shavings of ribeye, sweet sautéed onions, and a soft, slightly chewy Italian long roll. The meat cooks quickly on a flat top and is mingled with molten cheese—most iconically Cheez Whiz, or alternatively mild provolone or white American. The appeal lies in the contrast of juicy, thinly sliced beef, browned onion edges, and a warm roll that steams against the filling so every bite is rich and cohesive.
The sandwich traces back to Philadelphia in the early 20th century, widely attributed to a South Philly vendor in the 1930s who swapped a hot dog for grilled beef on a roll. Cheese was added later, with Cheez Whiz rising to prominence in the 1950s, while provolone and American remained enduring choices. Ordering shorthand—“wit” or “witout” onions—reflects a local culture that values minimal embellishment, sturdy rolls (often Amoroso-style), and a fast, efficient griddle technique that defines the city’s culinary identity.