The Simple Joy of this Authentic Philly Cheesesteak
While fancy restaurants might overthink the Philly cheesesteak with artisanal this and truffle that, the real magic happens when you strip it down to its beautiful basics.
I’m talking about tender ribeye, caramelized onions, and that gloriously processed Cheez Whiz that food snobs love to hate.
There’s something deeply satisfying about watching those thin slices of beef sizzle on the griddle, knowing you’re creating a sandwich that’s been making people happy for decades.
Sometimes the best things in life don’t need reinventing, just respect for tradition and really good execution.
Ingredients
Getting your hands on the right ingredients for an authentic Philly cheesesteak isn’t rocket science, but there are definitely some non-negotiables if you want the real deal. The beauty of this sandwich lies in its simplicity, which means each ingredient has to pull its weight. You can’t hide behind fancy seasonings or complex sauces here, so quality matters more than you might think.
- 24 ounces boneless ribeye steaks (frozen for easier slicing)
- 4 crusty Italian rolls (sliced lengthwise like hot dog buns)
- 1 large Spanish onion, diced
- 6 tablespoons soybean oil
- Cheez Whiz
- Sautéed mushrooms (optional)
- Sautéed red and green sweet peppers (optional)
Now, before you start rolling your eyes at some of these choices, let me explain the method to this madness. That frozen ribeye might seem weird, but trust me on this one – freezing the meat for a bit makes it infinitely easier to slice paper-thin, which is absolutely essential for authentic texture.
And yes, I’m talking about actual Cheez Whiz from a jar, not some fancy cheese sauce you whipped up. I know it feels wrong to spend good money on ribeye only to top it with processed cheese, but this is one of those times where authenticity trumps food snobbery.
The Spanish onion brings a bit more sweetness than regular yellow onions, and those Italian rolls need to have some structure to them because a flimsy bun will just turn into a soggy mess under all that delicious weight.
How to Make this Authentic Philly Cheesesteak
Making an authentic Philly cheesesteak is surprisingly straightforward once you get the technique down, though I’ll warn you that the timing can feel a bit like juggling at first.
Start by heating up your griddle, iron skillet, or non-stick pan over medium heat – and honestly, any of these will work fine, so don’t stress if you don’t have a fancy griddle setup. For the best searing results and authentic flavor, a cast iron skillet provides superior heat retention and creates that perfect crust on your ribeye slices. Add 3 tablespoons of that soya oil to your hot pan and toss in your diced Spanish onion, cooking them to whatever level of doneness makes your heart happy. Some people like their onions still a bit crisp, others want them completely caramelized and sweet – you do you.
Once the onions are where you want them, scoop them out and set them aside, then add the remaining 3 tablespoons of oil to the same pan.
Here’s where things get a little intense, so stay with me. Add those paper-thin slices of ribeye steak (all 24 ounces of them) to the hot oil and work quickly to sear them on both sides. The meat will brown fast – we’re talking maybe a minute or two here – so don’t wander off to check your phone or anything.
Once the slices start browning, grab a flat spatula and start scrambling them into smaller pieces, almost like you’re making scrambled eggs but with steak. While you’re doing this meat magic, get your Cheez Whiz warming up in a pot or just zap it in the microwave until it’s nice and melty.
Now comes the assembly trick that separates the pros from the amateurs: place about 6 ounces of that scrambled meat into each of your 4 Italian rolls, but here’s the key – push all the meat to one side of the roll, then add your sautéed onions (and mushrooms or peppers if you’re using them) right next to the meat, not on top of it.
Use a butter knife or chopstick to smear that warm Cheez Whiz right alongside everything else, because trust me, you want to taste meat, toppings, and cheese in every single bite, not just get a mouthful of one thing or another.
Substitutions and Variations
Though purists might give you the side-eye, there’s absolutely no shame in tweaking this classic sandwich to match what you’ve got in your fridge or your personal taste preferences.
Can’t find rib-eye? Sirloin works beautifully. No Cheez Whiz? Provolone or American cheese will do the trick.
I’m partial to the pizza steak variation mentioned above—it’s like two comfort foods had a delicious baby.
Want to go wild? Try adding jalapeños for heat or swap the Italian roll for a pretzel bun. Your sandwich, your rules.
Additional Things to Serve With Authentic Philly Cheesesteak
A proper Philly cheesesteak deserves sidekicks that won’t compete for attention but will absolutely make your mouth happy.
I’m talking crispy, golden fries – the kind that crunch when you bite them. Kettle-cooked chips work too, especially if you’re feeling fancy.
Want something lighter? A simple pickle spear cuts through all that rich cheese beautifully. Some folks swear by coleslaw for crunch and tang.
If you’re really hungry, onion rings make sense since you’ve already got onions happening.
Just remember, we’re supporting the star here, not stealing the spotlight. Keep it simple, keep it tasty.
Final Thoughts
Now that you’ve got the blueprint for cheesesteak greatness, remember this isn’t rocket science – it’s just really good food that happens to make people unreasonably happy.
I mean, what’s not to love about tender beef, gooey cheese, and perfectly sautéed onions all snuggled into a crusty roll?
Sure, you might mess up the meat slicing on your first try, or accidentally dump too much Cheez Whiz everywhere.
That’s part of the fun. The real magic happens when you take that first bite and realize you’ve created something that would make Philadelphia proud.
