Philly Cheesesteak Recipe (2024)

FAQs

What was the original Philly cheesesteak ingredients? ›

Although the original cheesesteak started with steak, onions, and provolone, we now consider provolone and Cheez Whiz sandwiches as classic cheesesteaks. Same with green peppers – some cheesesteak lovers can't live without them.

Authentic Philly Cheesesteak is made with ribeye steak that's sliced into thin slices, and topped with melted provolone cheese, white American cheese, or Cheez Whiz, as well as fried onions, all on a toasted hoagie roll.

Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl. Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.

Add steak back to pan along with ¾ cup cheddar, 1 tablespoon Spiced Mayonnaise, pimientos (optional). Stir just until steak is warmed through and cheese begins to melt, about 1 minute. Season with salt and pepper to taste. Spread each top and bottom half of hoagie roll with Spiced mayonnaise.

Cheesesteak lovers don't always put condiments on their sandwiches, but if they do it is likely to be ketchup. Other options that seem to be more common include sriracha or other types of hot sauce.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

What Meat for Philly Cheesesteak? A traditional Philly cheesesteak is made with very thinly sliced ribeye steak. If you're looking to make your cheese steak as authentic as possible, definitely go with the ribeye. If you're not hung up on appearances, then you really can use any steak for this recipe.

But most Philly shops do offer them.

I also don't mind sauteed onions but that isn't critically important. Most Philly cheesesteaks don't include sauce. That's a Valley spin. This cheesesteak features sauteed mushrooms, which are always nice.

Bread – we used a crusty baguette for this recipe, but you can also serve the filling over a Hoagie roll. If you to make an authentic Philly cheesesteak, you should use Amoroso roll, although you may have some trouble finding them if you're not from Philadelphia. Salt and pepper – for seasoning.

Do authentic Philly cheesesteaks use cheese whiz? ›

When Whiz was introduced in the 1950's people began slathering their cheesesteaks in it. They preferred the gooiness of the Whiz over its competitors which did not share the same qualities. Now, it's almost considered a sin to get a Cheesesteak without Whiz.

A classic found in every steak house the world over: 1 tablespoon paprika. 2 tablespoons crushed black pepper. 1 tablespoon crushed coriander.

Philly Steak

Ingredients: Beef, Water, Dextrose, Salt, Sodium Phosphate, Modified Corn Starch, Natural Flavor.

Each sandwich has beautifully sliced portions of steak that are placed onto our tasty bread. Then we add layers of traditional cheese steak vegetables, including fresh onions, green peppers, and, of course, mushrooms. Once the steak slices and vegetables have been placed, it's time to add the cheeses.

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

However, the main difference between the two is that a Philly cheesesteak is a specific type of cheesesteak that originated in Philadelphia, Pennsylvania. It is made with thinly sliced ribeye steak, grilled onions, and melted cheese, typically served on a hoagie roll.

The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "co*cky Joe" Lorenza, a manager at the Ridge Avenue location.