Philly Cheesesteak

Pro tips

• Slice the prime steak as thin as possible (1/8 inch) — thinner meat cooks faster and absorbs more seasoning on the griddle.
• Cook onions low and slow until deeply caramelized (5-7 minutes) before adding steak; this builds flavor without burning.
• Add cheese whiz while the steak is still hot on the griddle so it melts evenly into every layer.
• Wrap the finished sandwich tightly in foil or paper for 1-2 minutes to steam and fuse all components together.

Substitutions

• Prime steak → ribeye or sirloin (more accessible; trim excess fat)
• Cheese whiz → American cheese or provolone (melts well but texture differs)
• Hot cherry peppers → roasted red peppers or mild pickled peppers (less heat, same brightness)
• Hoagie roll → sub roll or soft Italian bread (texture may be slightly different)

Storage & make-ahead

Best eaten immediately. Leftovers can be wrapped and refrigerated up to 2 days; reheat gently on a griddle or in a low oven to avoid a soggy roll.

Equipment

griddle or flat-top skillet · meat slicer (optional but recommended)

What cut of steak should I use for a Philly cheesesteak?

Use a tender, well-marbled cut like ribeye or sirloin, sliced very thin (about 1/8 inch). Prime-grade beef delivers the best flavor and texture.

Can I substitute cheese whiz with other cheese?

Yes. Provolone, American cheese, or a processed cheese sauce work, though cheese whiz is traditional. Avoid hard cheeses that won't melt smoothly.

How do I slice the steak thin enough?

Partially freeze the steak for 1-2 hours until firm, then use a sharp knife or meat slicer. Alternatively, ask your butcher to slice it.

What's the purpose of wrapping the sandwich?

Wrapping traps steam and heat, allowing the cheese to fully melt and the flavors to meld into every bite of the sandwich.

Can I make this dairy-free?

Use a dairy-free cheese sauce or skip cheese entirely. The sandwich will be less authentic but still flavorful with quality steak and onions.