Cheesesteak
Thinly sliced beef sizzled on a griddle with onions and piled into a long roll with melted cheese. It is the signature sandwich of Philadelphia.
PatsCheesesteak: Unknown, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Philadelphia street vendors created the sandwich in the early 1900s, and it grew into a city symbol. Locals debate the best cheese, with provolone, American and cheese sauce all popular, and whether to add onions.
Explore the cuisine of United States.
Recipe
Make Cheesesteak at home
Ingredients
- 1 1/2 lb (700 g) ribeye, very thinly sliced
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 1 green bell pepper, sliced (optional)
- Salt and pepper
- 8 slices provolone or American cheese
- 4 long hoagie rolls
How it's made
- Freeze the steak for 30 minutes so it is easy to slice paper thin.
- Heat oil in a large skillet or griddle over medium-high heat and cook the onions (and peppers) 8 minutes until soft; set aside.
- Add the beef in a single layer, season, and cook 2 to 3 minutes, chopping it with spatulas.
- Mix the onions back in and shape the meat into 4 piles.
- Lay cheese over each pile until melted.
- Slide a split roll over each pile and scoop it up with a spatula.
Variations
- Pizza steak: with marinara and mozzarella.
- Chicken cheesesteak: sliced chicken instead of beef.
- Wit or without: ordering with or without onions.
Cook’s tip: Choose soft, fresh rolls that hold up to the juices without falling apart.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- PatsCheesesteak: Unknown, CC BY-SA 3.0 (Wikimedia Commons)