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! If you’d like, watch the short video showing you how to make these Philly Cheese Steak Sandwiches or print the recipe from the recipe card at the end of this post.
Philly Cheese Steak Sandwiches
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 both make 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). Secondly, recipes that only contain 6 main ingredients or fewer are always 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!
🛒Ingredients needed:
- skirt steak
- Italian sub rolls
- vegetable or canola oil
- salt and freshly ground black pepper
- Parmesan and American cheeses
✏️How to make Philly Cheese Steak Sandwiches:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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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.
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Adjust the oven rack to the middle position and heat oven to 400℉. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.
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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.
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Return the now-empty skillet to medium heat. Drain the excess moisture from the meat, return the meat to the skillet, and add ½ teaspoon salt and ⅛teaspoon pepper. Cook, stirring constantly, until meat is warmed through, 1 to 2 minutes.
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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.
➡️Recipe Tips:
- Don’t let the idea of freezing the steak throw you. That hour in the freezer really makes it so much easier to thinly slice.
- An 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.
- If you like, added onions and peppers (optional) to your sandwiches. I show this in this post’s final photo. Just sliced a sweet onion thinly and sauté it in a little oil along with a thinly sliced green bell peppers. Top off your sandwich the mixture. Mmmmmm!
✔️What to serve with Philly Cheese Steak Sandwiches:
- This depends on how decadent you want to go, but the first thing that comes to mind is fries! Give these Baked French Fries a try if you’re leaning that way, too.
- I think a fresh green salad also makes a nice side for these sandwiches.
- Finally, combine the idea of fries and a veggie with my Cauliflower Tots. Dunked in ketchup they’re as good as the real thing!
★How to Store:
Once the sandwiches are made, they’re tough to store, but if you aren’t serving four you can save some of the meat and cheese mixture for another day. For lunch or dinner the next day (of two), toast a roll, gently reheat the meat in the microwave or a pan and enjoy a freshly made Philly Cheese Steak Sandwich!
❤️Why I love this recipe:
- I think these are a great munchie for Game Day, and they are a favorite for dinner around my house too.
- I love that my hubby (who’s had a lot of different cheese steak sandwiches IN Philly) let me know that these were pretty darn close to the authentic sandwiches.
- For me, it’s a perfect comfort food on a cold winter day!
Delicious Sandwiches!
- Cajun Cheese Steak Sandwiches
- Alabama Pulled Pork Sandwiches
- Slow Cooker Italian Beef Sandwiches
- Grilled Reuben Sandwiches
- Oven Baked Chicken Parmesan Sandwiches
Philly Cheese Steak Sandwiches
Ingredients
- 2 pounds skirt steak (don't sub any other kind!)
- Four 8-inch soft Italian sub rolls
- 2 tablespoons vegetable or canola oil
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ 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℉. 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 ½ teaspoon salt and ⅛teaspoon 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
In the 70s 80s and 90s I lived in Philly and So.Jersey and the Ceesesteak sub shops mostly used American cheese with saute onions and lett and tomato. And they would also sell the pizza steak sub. Steak tomato sauce and provolone.