Philly Cheesesteak Sandwich

Philly Cheesesteak Sandwich


The Traditional Philly Cheesesteak Sandwich

We have an ongoing debate that's probably as old as the cheesesteak itself. Greg is a purist who believes there's only one way to make a proper Philly cheesesteak - the traditional way with steak, onions, and cheese wiz, period. Joey, on the other hand, is always trying to sneak in bell peppers, mushrooms, hot peppers, and whatever else he can get away with. But there's one thing we both agree on: make the cheese wiz from scratch.

Whether you're team Greg (traditional all the way) or team Joey (bring on the extras), this recipe gives you the foundation for the perfect cheesesteak. Master this basics, and you can customize it however your heart desires. 

What Makes Our Cheesesteak Special

We're making our cheese wiz from scratch using American cheese and condensed milk. No jars, no artificial additives - just pure, creamy, melty perfection that coats every strand of meat and doesn't break or separate.  

And here's something most people don't talk about: the bread matters. A lot. Greg will tell you that finding the right rolls is actually the trickiest part of making an authentic cheesesteak. You need something with structure that won't fall apart, but soft enough to bite through easily. Amoroso style or seeded rolls are your best bet.

Ingredients

For the Cheesesteak:

  •  1-2 lbs ribeye steak (whole or pre-shaved)
  • Amoroso style or seeded sandwich rolls 
  • 1 yellow onion 
  • Salt and pepper to taste 
  • Avocado oil or high smoke point oil 

For the Homemade Cheese Wiz: 

  • 1 package (24 slices) yellow American cheese
  • 1 can sweetened condensed milk 

Instructions 

Prep Your Ingredients 

  1. Dice the yellow onion and set aside
  2. Slice the ribeye as thinly as possible for authentic texture

Make the Cheese Wiz 

  1. Set up a double boiler with a glass bowl over simmering water
  2. Add all the American cheese slices to the bowl and let them melt slowly
  3. Once the cheese starts melting, pour in the condensed milk and whisk continuously
  4. Keep whisking until you reach a smooth, creamy consistency
  5. Keep warm until ready to use

This can be made ahead of time. Just reheat using the same double boiler method.

Fire Up the Griddle

  1. Heat your griddle to medium-high on most burners, but keep one section on low for warming
  2. Once hot, add a light coating of avocado oil
  3. Place the sliced ribeye on the hot section and immediately start chopping and pulling it with spatulas as it cooks
  4. Season with salt and pepper while cooking
  5. Once the meat reaches your desired doneness, move it to the warming section of the griddle

Cook the Onions 

  1. In the leftover steak juices, add a small amount of oil and toss in the diced onions
  2. Cook until they're slightly translucent and caramelized
  3. Move to the warming section with the meat

Assembly Time 

  1. For each sandwich, combine about 4 oz of steak (enough to fill the inside of your roll) with a generous spoonful of onions
  2. Mix the meat and onions together on the griddle
  3. Drizzle 1-2 tablespoons of your homemade cheese wiz over the meat and mix it all together
  4. Place a sandwich roll cut-side down on top of the meat mixture to steam it slightly
  5. Using your spatula, scoop up the entire portion and flip it into the roll
  6. Press everything down gently and add one final drizzle of cheese wiz across the top
  7. Serve immediately while everything is hot and melty

Recipe Notes

Prep Time: 15 minutes

Cook Time: 20 minutes 

Servings: 4-6 sandwiches

Difficulty: Intermediate