Gooey, meaty and melty, a Philly Cheesesteak sandwich is delicious in its simplicity. This sandwich has transcended the borders of Philadelphia to become a universal comfort food and a regular at my dinner table.
All About the Philly Cheesesteak Sandwich
While this authentic sandwich has proved itself to be a street food favorite, it is also an excellent dish to make at home. When you prepare it yourself, you can experiment with different cheeses, veggies, bread and cuts of beef until you create your dream Philly Cheesesteak. The possibilities are endless and delicious!
What is a Philly Cheesesteak?
This classic sandwich was born when Pat Olivieri, a hot dog stand owner in Philadelphia, decided he was sick of having hot dogs for his lunch. He grabbed some beef from a local butcher, threw it on his grill and popped it in a hot dog bun. A cab driver drove by and caught a whiff of the sub and asked for one himself. And just like that, a local obsession came to be!
Nutrition
A 7-inch Philly Cheesesteak clocks in at around 500 to 700 calories and packs a ton of protein. In my recipe, I like to add in sauteed vegetables to up the nutritional value. Because the beef is ultra-flavorful, my kids barely realize that they are getting a hefty serving of veggies!
If you would like a lower-calorie and carb-free version, check out my Philly Cheesesteak Stuffed Bell Peppers.
Choosing the Right Ingredients for the Philly Cheesesteak
Besides the sauteed vegetables, the ingredients are right in the name. The key to making a great Philly Cheesesteak is picking the right beef and cheese.
Philly Cheesesteak Cheese Options
The debate on what cheese to use for an authentic Philly Cheesesteak may never end! I, however, love to use sliced provolone cheese. Provolone compliments the beef very well and doesn’t overshadow it. A runner-up for me would be Sliced White American. The key here is to not pick a cheese that is too sharp or intense.
Philly Cheesesteak Meat Options
Thinly sliced ribeye is the go-to meat choice for a classic Philly Cheesesteak. The high-fat content of ribeye is ideal because it will create a tender, easy-to-bite sandwich. Other cuts would work as well as long as you slice the beef very thinly.
Try my recipe for Perfect Cast Iron Ribeye and use the leftovers to make this yummy sandwich for dinner the next night!
Philly Cheesesteak Sauce
Mayo is a great option for a Philly cheesesteak sauce. If you are wanting a bit more adventure, add horseradish to the mix.
Other Cheesesteak Toppings
Some cheesesteak shops only add sauteed onions. Some like bell peppers or mushrooms. I love adding in all three! Figure out which veggies you like best and have it your way.
Philly Cheesesteak Hacks
Best Way to Cook the Sandwich
Whatever you do, don’t overcook the meat! The best part about this sandwich is that it melts-in-your-mouth. The meat should be so thinly sliced that you can quickly saute it. Consider investing in a mandolin slicer to shave the meat.
Making Philly Cheesesteak in the Crockpot
Don’t want to spend the big bucks on ribeye? Want cheesesteaks ready when you get home? Pop a chuck roast into the crockpot with a cup of beef broth, a touch of worcestershire and some salt and pepper. Cook on low for about 6-8 hours. 45 minutes before serving, add in the veggies of your choice into the crockpot. Spoon the mixture onto your roll and add the cheese of your choice.
Making a Chicken Philly Cheesesteak
If beef is out of the question, substitute it with chicken. A lot of cheesesteak shops offer this option in Philly because it is delicious in its own way. Make sure you slice the chicken thinly and against the grain to get a similar texture.
Other Steak Recipes to Try
Recipe
Ingredients
- 2 lb beef
- 2 green bell peppers
- 1 large yellow onion
- 1 lb mushrooms
- 1 lb provolone cheese slices
- 2 tbsp oil
- 1 tbsp salt
- 1 tsp ground pepper
Instructions
- Prepare all the ingredients for the Philly Cheesesteak. The key is to slice beef into very thin slices. Cut bell peppers into long strips, onion into half rings and mushrooms into bitesize pieces.
- Preheat the oiled skillet, add onions, bell peppers and mushrooms to the mixture. Cook on high heat until all veggies are golden brown. Remove from the skillet and set aside.
- Add sliced beef to the same skillet, season with salt and pepper. Cook until the beef is fully cooked. Add vegetables back to the beef, toss to combine everything together. Top it off with cheese slices and let it sit for a minute to let it melt.
- Fill the sandwich buns with meat mixture and serve while everything is still warm.
Great recipe. Good job...
Being a native phily person, yeah provolone or white American cheese will work with. We do put onion, mushrooms, and peppers into our Philly steak. O yeah mayo is a must (ketchup too, lol). I am not sure if you have in West Cost, but here in East Cost we can buy pre-sliced steaks for cheese steaks in the grocery stores. And obviously the best cheese steaks are on a grill...
Karina, I love that you took the time to share all of your feedback on here. It's great to hear your feedback! I am glad you love our recipe. I need to try American cheese next time on mine. 🙂