Thursday, September 15, 2005

How to make a Philly cheesesteak

Most people who visit Philadelphia can't leave without trying a Philadelphia cheesesteak. Here are some tips so you can make your own at home.

Difficulty Level: Moderate Time Required: 15 minutes

Here's How:

1. Start with good beef. Pat’s uses sliced rib-eye. Jim’s uses USDA choice top round western steer beef.
2. Shave the beef very thin so it cooks quickly and remains tender.
3. Use a fresh high quality Italian roll - Amoroso’s is a favorite.
4. Decide if you want your steak with or without fried onions.
5. Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite "cheez whiz".
6. Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
7. Start to cook. Sauté the onions, peppers and mushrooms until soft.
8. Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
9. If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
10. Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
11. Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
12. Enjoy your Philadelphia cheesesteak.


1. Using the best beef available is the key.
2. Don't overcook the ingredients.
3. If you don't cook, go to Pat's, Geno's or Jim's. Which one is bese? It's a regular Philadelphia debate.


Tony Myles said...

Forget Philly Beef - go with Italian Beef (found in Chicago all over the place). Yeah... beef...

mrclm said...

I'm partial to things from the mid-west, but we were Philly, and as they say...when in Philly...

Big Chris

Bret Capranica said...


Where did you get yor Philly? Two years ago on a trip to D.C. with the other pastors I serve with, we took a detour to spend some time in NYC. On our way, we arrived in Philadelphia about 4 a.m. After finding a janitor at 10th Presbyterian who let us tour the place, we asked if there might be a Philly Cheesesteak joint open. To our surprise he pointed us to Genos - said it was THE place in all the land for the best Philly? It was so good, we had to make a second stop on our way back to D.C. from NYC. Did you make it to Genos?

Bret Capranica said...

Ah - I just read your most recent post. Genos is that good - let me know when your headed that way again, I may have to jump on a plane and meet your there.

mrclm said...

No Geno's for me. We got ours on the street just South of the Liberty Bell complex. I don't know what it was called. I went with Provalone, no pepper, no onions, and a splash of ketchup. I think next time I'll go sans ketchup. And since I'm not accustomed to the Philly lean, I got some on my shirt.

Big Chris

bitstreamer said...

Your recipe fails to mention the subtle nuances that makes a superior cheesesteak. Here's my take on why Pat's beats Geno's hands down. It's all in the construction.