Why You’ll Love this Authentic Philly Cheesesteak
If you’ve ever tasted a real Philadelphia cheesesteak, you know there’s nothing quite like biting into that perfect combination of thinly sliced ribeye, melted cheese, and soft-yet-crusty roll.
What makes my version special? I’m sharing the authentic method—paper-thin ribeye, sautéed to perfection, nestled in a proper Italian roll.
The secret’s in the technique: keeping those onions caramelized just right and applying the Cheez Whiz strategically alongside the meat, not on top.
Ever had a cheesesteak where half your toppings slide out? Not with this method. Trust me, your kitchen will transform into a little corner of South Philly.
What Ingredients are in Authentic Philly Cheesesteak?
A true Philly cheesesteak isn’t about fancy ingredients or complicated techniques—it’s about quality basics coming together in perfect harmony. The authentic version relies on thinly sliced ribeye steak (ideally frozen slightly and sliced paper-thin), which creates that melt-in-your-mouth texture that defines the sandwich. This isn’t the place for tough cuts or thick slices. The meat needs to be tender enough to chop up with your spatula while cooking, creating those signature little pieces that capture all the flavor.
- 24 ounces boneless ribeye steak, frozen slightly and sliced paper-thin
- 4 crusty Italian rolls, sliced lengthwise to form a cradle
- 1 large Spanish onion, diced (aka “wit” in Philly lingo)
- 6 tablespoons soya oil
- Cheez Whiz (the authentic choice)
- Sautéed mushrooms (optional)
- Sautéed red and green sweet peppers (optional)
While some might be tempted to substitute the Cheez Whiz with provolone or American cheese, there’s something about that smooth, tangy processed cheese product that gives the sandwich its signature flavor.
And let’s talk about those rolls—they need to be substantial enough to hold up to the juicy meat and toppings, but soft enough inside to soak up some of those flavors. You might see variations like the “pizza steak” which swaps the Cheez Whiz for pizza sauce and mozzarella, but for your first authentic attempt, I recommend sticking with the classic.
How to Make this Authentic Philly Cheesesteak
Making an authentic Philly cheesesteak at home is all about technique and timing. Start by heating a griddle or large non-stick pan over medium heat. Add 3 tablespoons of soya oil to the pan and sauté your diced Spanish onion (that’s where the famous “wit” comes from in Philly ordering lingo) until they reach your preferred level of doneness—some like them just softened, others prefer them caramelized. When the onions are done, remove them from the pan and set aside.
Now for the star of the show: the meat. Add the remaining 3 tablespoons of oil to your hot surface and quickly sauté those paper-thin slices of ribeye steak (24 ounces total). The magic happens fast here—the slices will brown almost immediately. Using a flat spatula, scramble the meat into smaller pieces as it cooks. This chopping motion is essential for authentic texture.
While the meat sizzles, warm up your Cheez Whiz in a small pot or microwave until it reaches that perfect, pourable consistency. Now comes the assembly, which isn’t as straightforward as you might think. Place about 6 ounces of meat into each of your crusty Italian rolls, but—and this is important—push the meat to one side rather than spreading it evenly. Next to the meat, add your onions and any optional toppings like sautéed mushrooms or sweet peppers.
The final touch is what makes a true Philly: use a butter knife or even a chopstick to smear that warm Cheez Whiz alongside your meat and toppings, not on top of them. This layering technique guarantees you get the perfect bite every time—meat, toppings, and cheese in every mouthful. If you pile everything on top of each other, you’ll end up with bare bread at the bottom and an unbalanced experience.
For those feeling adventurous, try the pizza steak variation by skipping the Cheez Whiz and instead topping with pizza sauce and mozzarella, then briefly broiling until the cheese melts and gets slightly browned. Either way, hold that sandwich with two hands—you’re going to need them.
Authentic Philly Cheesesteak Substitutions and Variations
While purists might insist on specific ingredients for an authentic Philly cheesesteak, several delicious substitutions can still deliver that iconic flavor you’re craving.
Don’t have rib-eye? Sirloin or top round work beautifully, thinly sliced of course.
Cheese options extend beyond Cheez Whiz – provolone or American cheese melt wonderfully too. For a creative twist, try the Pizza Steak variation with pizza sauce and mozzarella.
I’ve even used ciabatta rolls when Italian rolls weren’t available.
Remember those mushrooms and peppers? They’re totally optional.
Some folks, myself included, sometimes prefer the simplicity of just meat, cheese, and onions.
What to Serve with Authentic Philly Cheesesteak
When serving an authentic Philly cheesesteak, traditional sides elevate the entire experience from good to unforgettable.
I always pair mine with crispy french fries—the thick-cut variety works best for dipping into ketchup or cheese sauce. Trust me, you’ll want that extra Cheez Whiz for dipping.
A cold, fizzy soda cuts through the richness perfectly.
Can’t go wrong with a classic cola or cherry soda.
For something green (we need balance, right?), a simple coleslaw or pickle spears add that vinegary crunch that complements the savory sandwich.
Nothing fancy needed—the cheesesteak is already the star of this show.
Final Thoughts
The authentic Philly cheesesteak stands as a cornerstone of American sandwich culture, not just a meal but an experience.
I’ve spent years perfecting this recipe, trying to capture that perfect balance of thinly sliced ribeye, gooey Cheez Whiz, and the right bread.
Remember, it’s all about technique—keeping those onions caramelized, meat chopped not shredded, and that strategic layering so every bite delivers the full flavor profile.
The beauty of this sandwich lies in its simplicity and accessibility.
Whether you go traditional with Whiz or rebel with the pizza variation, what matters is honoring the spirit of this beloved street food.
