I’m so glad I finally made these Philly Cheese Steak Sandwiches. They’re as close to authentic as you can get, though local Philly people will surely argue with that claim!
Watch the short video showing you how to make these Philly Cheese Steak Sandwiches, then scroll to the bottom and print out the complete recipe so you can make these at home!
If you love Philly Cheese Steak Sandwiches as much as my family does… and if you’ve ever ventured into Philadelphia… then you’ve likely tried Geno’s and Pat’s for their take on cheese steaks. Geno’s and Pat’s are two competing Philly cheese steak restaurants, and they are directly across the street from each other. I’ve tried them both, and I don’t really have a preference of one over the other. They’re both awesome Philly cheese steak sandwiches!!
But now, you can make your own at home. This recipe tastes very similar to what you will find at a really great cheese steak establishment. However, I need to tell you right up front that you do not use Cheese Whiz in this recipe!
The recipe comes from this book: 6-Ingredient Solution by America’s Test Kitchen. I LOOOOOVE this cookbook. First of all, I totally trust anything and everything that America’s Test Kitchen shares (they test and re-test their recipes until they are absolutely perfect), and second… recipes that only contain 6 main ingredients or fewer are totally desirable in my book– especially on super busy weekdays.
Everything in this cookbook looks great- there are chapters for things like appetizers, soups, chicken, beef/pork/lamb, seafood, pasta, vegetarian, casseroles and desserts. On my list to make for dinner next week: Beef Taco Bake and Chicken Pizzaiola. My family will love those!
I was in need of a little “Game Day” food for the playoff games last weekend, and I remembered reading about this recipe. It was perfect for a football-watching Sunday!
How do you make Philly Cheese Steak Sandwiches?
The first key to making good Philly Cheese Steak Sandwiches is using the right cut of meat (skirt steak), and cutting it properly. In this recipe, you freeze the raw steak, then you shave it into thin, small pieces before you cook it.
The next absolute MUST for good results is to use American cheese… yes, good ‘ol processed American cheese. It just won’t taste the same if you try to substitute something else. Cheese Steak fanatics will tell you it has to be “cheese whiz,” but the American cheese absolutely works.
The steak is fried up in a pan, the cheese is melted into the steak, and the cheesy meat mixture is piled onto toasted rolls.
These are a great munchie for Game Day, and they are a favorite for dinner too. I cut them in half, wrap them in foil, and keep them warm in the oven until we are ready to eat. They are absolutely delicious.
My husband is crazy about onions and peppers on his cheese steak sandwiches, so I saute some onions and peppers for him (totally optional).
My husband is in Philly all the time on business, and he was kind of apprehensive about me attempting this recipe… but he was quick to let me know that these were pretty darn close to the cheese steaks he has in Philly. Everyone loves them. Yahoo!
If you enjoy these, then you might also like to try Cajun Cheese Steak Sandwiches and Slow Cooker Italian Beef Sandwiches. Grilled Reuben Sandwiches and Oven Baked Chicken Parmesan Sandwiches are good choices too.
Philly Cheese Steak Sandwiches
Recipe Details
Ingredients
- 2 pounds skirt steak (don't sub any other kind!)
- Four 8-inch soft Italian sub rolls
- 2 tablespoons vegetable or canola oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 cup grated Parmesan cheese
- 8 slices (8 ounces) American cheese
Instructions
- Trim fat from steak, if needed. Slice the steak crosswise, with grain, into 3-inch-wide strips. Place steak on large plate and freeze until very firm, about 1 hour. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.
- Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped meat.
- Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.
- Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.
Video
Notes
- *The last photo in the post shows added onions and peppers (optional). I sliced a sweet onion thinly and sauteed it in a little oil along with a thinly sliced green bell pepper.
My mouth is watering! I’ll be adding these Philly cheese steak sandwiches to our game day menu!!!
WOW! Who knew it was so easy to make. Having leaved in Philly, I never even attempted to make these, but now I feel like I can do it. Thanks for such a fantastic recipe.
Yes please! I could eat this every day.
My boys will gobble these up!
I’m from NJ your supposed to use ribeye Amoroso rolls I have my brother send me because I’m in Arizona and the rolls suck unless you make your out here I season with sea salt and pepper I have caramelized onions and white American cheese with sauteed mushrooms
How do I shave the frozen meat?
well, it shouldn’t actually be frozen… but rather firm from being in the freezer a short time. Did you watch the video? Just use a sharp knife and cut/shave thinly.
I couldn’t find any skirt steak anywhere so I used eye of round steak which worked great!! I seasoned it with garlic salt, season salt, steak seasoning and pepper which was as to die for!!
I’m from Philly and these look the closest to what we always get while there. I’m making it for the Super Bowl and just wanted to see if the bread got soggy when making it ahead of time. What temp did you keep the oven at until serving? Thanks for sharing the recipe!
Sorry, just seeing this now! They don’t get soggy. I guess I’d keep it just warm at 200ish. You don’t want them to continue cooking. Wrap with foil.
Secret from someone that worked as a teen in a Philly cheese steak shop. You are missing the Philly italian spice mix most places use.
salt, garlic, pepper, basil, oregano, rosemary, thyme and marjoram
Be very generous with it while cooking the meat, and use some more some for garnish on the final sandwich.
Thank you!
Works even better with shaved ribeye, which is what is used in Philly.
I’ll bet that’s great- I love ribeye!
Hi Lori, since I am such a lazy guy, I went with thin sliced pre-cooked roast beast from Whole Foods deli, then tore them into shreds, put them into the pan at low heat, topped off with cheeses per your recipe, mixed it up and poured on toasted hoagies and VOILA! a lazy man’s cheesesteak! Thank you!
awesome!
Is there another name for Skirt Steak?
I think some people use flank steak, but it’s not quite as good (in my opinion!)
I live in Canada and I have never heard of skirt steak. Also I haven’t ever seen American cheese here. You say “no substitutes,” but this recipe looks so good, I am going to try to make it “with substitutes.” Thanks for the recipe.
Phily Steak sandwidh looks great.
WHAT is Skirt Steak?? I’ve never heard of it.
I buy mine at Whole Foods.
If you order a cheesesteak from 90% of the establishments in Philadelphia, the standard cheese unless asked for will be American cheese. Most places offer Wiz but doesn’t come standard. Anyone saying a proper cheesesteak has provolone is not from the city, maybe a suburb.
Interesting!
There are only three things that go in a real Philly,
1. Rib Eye (sliced super thin, but never chopped, that’s amateur)
2. Whiz or Provolone
3. Grilled chopped yellow (Spanish) onion
That’s it! Everything else is not a Philly cheese steak.
And you must use Amaroso rolls from Philadelphia.
Again, anything else is not a Philly Cheesecake
Maybe… but the Philly cheese steaks I’ve had in Philly taste pretty darn close to this recipe I’m sharing.
I would use provolone cheese rather than american. I also saute onions and bell peppers until tender. Oh, so good. One of my grandsons favorite meals and he’s almost 19.
Can’t wait to try it. Where do you find white American cheese?
Should be able to find in the over-the-counter deli at your market.
I’m new to cooking and I’m trying to find new recipes so forgive me if this is a silly question, how do you shave the steak?
When it’s frozen, take a sharp knife and cut along the edge… it will not cut because it’s frozen. Instead, it will shave pieces off.
Fay from UK – Yes use the rib eye! I worked in cheesesteak/hoagie shops for 6 years. It’s authentic to use rib eye. Ask your butcher to shave it as thin as possible for you.
People argue what is authentic, wit Whiz, without, who cares, eat what you like. Personally, I don’t know one of my family or friends from Philly that gets whiz. We all prefer provolone or American and in fact we sold very few wit whiz. There is one huge big no-no here that I can’t let go, say no to soft toasted buns. One of the components that makes a cheesesteak so good is the chew from a good Italian roll. Like the kind they sell singularly in the grocery store or bakery. Get yourself a good roll.
Recipe Girl this looks fab. You did a great job. Now expand on it… Pizza steaks, a little olive oil on the roll, sprinkle with oregano, cheesesteak using provolone cheese, top with marinara sauce and another sprinkle of oregano. Cheesesteak hoagies, oil or mayo on the roll, oregano, cheesteak, top with tomatoes, lettuce, onions, so good. Those were our top sellers where I worked.
Those ideas all sound wonderful- thank you!