Philly Cheesesteak sandwiches are universally known and loved. These hearty sandwiches are relatively easy to prepare at home. Surprisingly, the home-cooked version can often be better than most found on menus throughout the US. One reason for this is the ingredients make a huge difference. Many restaurants will use inexpensive cuts of meat to pad their bottom lines. Home cooks can splurge on the protein and take this standard street fare to the next level.
The Steak
As mentioned, most run-of-the-mill restaurants prepare their cheesesteak sandwiches using top round. If you want to elevate this meal, you can use sirloin, or the true standout protein for this dish is ribeye meat. Ribeyes really bring the flavor and just the right amount of fat to make the sandwich juicy and delicious.
I select the thickest ribeye steaks I can find at the store. If you’re lucky enough to buy your steak at a full-service meat counter or market, have them slice it thin. Note that additional slicing may be necessary at home to make the pieces smaller. I often end up buying the steaks at Costco and cutting them myself. This also allows me to trim off some of the bigger fat sections before slicing. Tip: Placing the meat in the freezer for 20 minutes will make it easier to slice.
Slicing the steaks involves a lot of personal preference regarding texture. Here is where you can make this dish your own. I prefer to cut the meat against the grain into slivers approximately 1/16 of an inch thick. If you are slicing these by hand, some variability will add an interesting texture mix. Just be careful not to make any piece too thick or too large. You want individual pieces to be much smaller than bite-size.
The Veg
I prefer my cheesesteak with sautéed onions, but many in my family also like to add bell peppers. I prepare the onions and peppers in a separate skillet and add them to the meat as individual sandwiches are prepared. You’ll want to sauté the veggies lightly cooked but not browned, retaining much of their crispness.
The Bread
The bread selection can make or break this dish. My local Publix has a hoagie roll with a crusty crust and firm center to withstand the juices from the meat. I’ve also used some ultra-crusted rolls from a local bread shop that were outstanding. Lightly toasting the bread immediately before making the sandwiches is also a good idea.
The Cheese
Cheese selection is a very hot topic for debate among cheesesteak lovers. Most recipes call for provolone cheese, which is a valid choice. There is nothing wrong with provolone cheese. It will result in a good, melty sandwich. The recipe below includes provolone cheese because it’s mainstream and what most people prefer.
But this is likely because they don’t know any better. My choice is Cheez Whiz. Once you’ve tried a good Philly cheesesteak with Cheez Whiz, you will never go back, assuming you’re a sane, sentient being. I really suggest you give it a try at least once. Simply replace the cheese with a few heaping tablespoons of Cheez Whiz right before – it will be magical.
Ingredients
- 4 tablespoons vegetable oil
- 3 pounds ribeye (thinly sliced)
- 2 teaspoons Lawry’s Seasoned Salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic (finely minced)
- 2 Vidalia or sweet onion (sliced)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 6 slices provolone cheese (thick)
- 6 hoagie rolls
Instructions
- Season the meat with Lawry’s Seasoned Salt, additional kosher salt to taste, freshly ground black pepper, garlic powder, dried oregano, and Worcestershire sauce.
- Heat two tablespoons of vegetable oil in a large skillet or sauté pan on medium heat. Add the sliced onion and bell peppers. Cook until translucent and limp, then set aside.
- Add two tablespoons of vegetable oil to the same pan and set to medium-heat heat. Add the seasoned steak to the pan (you may need to divide the meat in half depending on the size of your pan). About halfway through cooking, add the minced garlic. Cook until medium or your desired level of doneness. Taste and salt as needed.
- Preheat oven to 350 degrees Fahrenheit. Butterfly the bread, but do not split completely. Place the bread face down on a baking sheet and toast for 4-5 minutes.
- Combine all the meat and veg in the pan and incorporate using a pair of tongs. Place the provolone cheese slices on top of the mixture and allow to melt thoroughly over medium heat.
- Using your tongs, slightly incorporate the melted cheese into the meat and vegetables—don’t overmix. Transfer to the toasted hoagie rolls and enjoy.