Why You’ll Love this Authentic Philly Cheesesteak
Nothing beats biting into a true Philadelphia cheesesteak that transports you straight to the streets of South Philly.
I’m talking about the real deal here—thinly sliced ribeye sizzling on a flat-top, caramelized onions adding sweetness, and that gloriously gooey Cheez Whiz bringing everything together.
No fancy additions or chef-inspired twists. Just honest-to-goodness comfort food.
What makes this version special? The attention to authentic details.
Wafer-thin beef that cooks in seconds, perfectly soft hoagie rolls that cradle all that goodness, and yes, the unabashed use of Cheez Whiz—the way the sandwich gods intended.
What Ingredients are in Authentic Philly Cheesesteak?
When it comes to making an authentic Philly cheesesteak sandwich, the ingredients are beautifully simple but absolutely non-negotiable.
This iconic sandwich relies on quality components rather than complicated techniques or fancy add-ins. The right cut of beef, proper cheese (yes, it matters), and the perfect roll create that unmistakable Philly experience that street food enthusiasts chase after.
- 1 pound ribeye steak, sliced paper-thin
- 1 large onion, sliced very thin
- 18 ounces Cheez Whiz
- 3 tablespoons butter
- 4 hoagie rolls
Something important to understand about these ingredients is that substitutions can quickly take you from “authentic” to “inspired by.”
The ribeye provides the perfect balance of tender meat and rich flavor, while Cheez Whiz—controversial as it might be among food purists—delivers that creamy, salty punch that defines a true Philadelphia cheesesteak.
Some shops might offer provolone or American cheese alternatives, but for the classic experience, that golden cheese sauce reigns supreme.
And don’t overlook those rolls! They should be soft enough to bite through easily but sturdy enough to hold up to the juicy filling without disintegrating.
How to Make this Authentic Philly Cheesesteak
Making an authentic Philly cheesesteak starts with the right preparation of your meat. Ask your butcher to slice 1 pound of ribeye steak into wafer-thin slices—this is essential for that melt-in-your-mouth texture that defines a proper cheesesteak. If you’re going for the Pat’s style (one of Philly’s famous cheesesteak joints), chop those thin slices into bite-sized pieces. Prefer the Geno’s approach? Leave those slices whole.
Next, set up a double boiler for warming your 18 ounces of Cheez Whiz. Yes, authentic Philly cheesesteaks use Cheez Whiz, not fancy cheese. There’s something about that creamy, processed goodness that makes the sandwich what it should be.
Now for the cooking process. Melt 3 tablespoons of butter on a hot griddle or large skillet, then add your thinly sliced large onion. Let those onions caramelize slowly until they’re golden and sweet—this might take 10-15 minutes, but the flavor development is worth every minute.
Once your onions are perfect, push them to one side of the cooking surface and add your thinly sliced beef. The key here isn’t to overcrowd the meat; you want each piece to get nice direct heat contact with the cooking surface. Cook until browned on one side, then flip just once.
When the meat is done, it’s assembly time: pile a generous heap of beef onto an untoasted hoagie roll (warming the roll isn’t necessary and might actually detract from the authentic experience), top with those beautiful caramelized onions, and finish with a liberal slathering of warm Cheez Whiz.
The contrast between the soft roll, tender meat, sweet onions, and salty cheese creates that iconic Philly flavor profile that keeps fans coming back for more.
Authentic Philly Cheesesteak Substitutions and Variations
While traditional Philly cheesesteaks call for specific ingredients like ribeye and Cheez Whiz, you can make several authentic variations that still honor the sandwich’s spirit.
For the meat, sirloin or top round will work in a pinch—just make sure it’s sliced paper-thin.
Not a Cheez Whiz fan? Provolone or American cheese are perfectly acceptable alternatives in Philly. Some locals even prefer them.
You can swap white onions for sweet ones, or add sautéed mushrooms and bell peppers for extra flavor, though purists might give you side-eye.
And if hoagie rolls aren’t available, any sturdy Italian roll with a slight crust will do.
What to Serve with Authentic Philly Cheesesteak
So what should you serve alongside your authentic Philly cheesesteak?
I’m a traditionalist who believes this sandwich stands on its own, but a few simple sides can complete your meal.
Crispy french fries are my go-to—thick-cut and salted generously. A cold pickle spear offers that perfect acidic contrast to cut through the richness.
For drinks, nothing beats a cold beer or classic soda. If you’re feeling fancy, add some fried onion rings or a small side of coleslaw.
Truth is, when that cheesy, meaty goodness hits your taste buds, you’ll barely notice what else is on your plate.
Final Thoughts
After mastering this authentic Philly cheesesteak recipe, you’ll never look at steak sandwiches the same way again. There’s something magical about that combination of paper-thin ribeye, caramelized onions, and warm Cheez Whiz flowing over everything.
I’ve tried fancy variations with different cheeses and toppings, but honestly, nothing compares to this classic version from the streets of Philadelphia.
The simplicity is what makes it perfect. No need for bells and whistles.
Philly Cheesesteak
Ingredients
Equipment
Method
- Heat a griddle or large non-stick pan over medium heat. Add 3 tablespoons of soya oil to the pan.
- Add the diced Spanish onion to the pan and sauté until they reach your preferred level of doneness – softened or caramelized. Remove from pan and set aside.
- Add the remaining 3 tablespoons of oil to the hot surface and quickly sauté the paper-thin slices of ribeye steak. The slices will brown almost immediately.
- Using a flat spatula, scramble the meat into smaller pieces as it cooks to achieve the authentic texture.
- While the meat cooks, warm up your Cheez Whiz in a small pot or microwave until it reaches a pourable consistency.
- Place about 6 ounces of meat into each of your crusty Italian rolls, pushing the meat to one side rather than spreading it evenly.
- Next to the meat, add your sautéed onions and any optional toppings like sautéed mushrooms or sweet peppers.
- Use a butter knife to smear the warm Cheez Whiz alongside your meat and toppings, not on top of them. This layering technique ensures you get meat, toppings, and cheese in every bite.
- Serve immediately while hot.
