Philly Cheesesteak Easy

1. What steak cut is authentic for a Philly cheesesteak?

Ribeye is the traditional choice for its marbling and flavor. Have it shaved paper-thin at the deli counter, or partially freeze a whole ribeye and slice it yourself with a sharp knife.

2. What cheese is most authentic?

Philadelphia locals are divided between provolone, American cheese, and Cheez Whiz. All three are considered authentic. Provolone is most popular, Whiz is the most iconic choice.

3. What roll should I use?

An Amoroso roll or a long, crusty Italian hoagie roll with a soft interior is essential. The bread must be sturdy enough to hold the juicy meat without disintegrating.

4. How do I cook the steak on a flat griddle?

Spread the thin slices on a screaming hot griddle, season with salt and pepper, and chop with a metal spatula as they cook. The meat should be in thin, small pieces — not big chunks.

5. Should I add peppers and onions?

This is a personal preference in Philly. Order 'wit' for with onions, 'witout' for without. Sauteed onions are more common than peppers on a traditional cheesesteak.

6. How do I melt the cheese properly?

Pile the chopped steak together on the griddle, lay cheese slices on top, and cover with a dome or foil for 30 seconds. The trapped steam melts the cheese into a gooey layer over the meat.

7. What condiments go on a Philly cheesesteak?

Ketchup is surprisingly common in Philadelphia. Hot cherry pepper relish, hot sauce, or mayo are other popular options. Many purists argue the meat and cheese need nothing else.

8. Can I use a skillet instead of a griddle?

A large cast iron skillet works perfectly. Get it extremely hot and cook the steak in small batches so it sears instead of steams. Overcrowding a small pan produces gray, steamed meat.

9. How thin does the steak need to be?

As thin as possible — nearly shaved. The ultra-thin slices cook in seconds on the hot griddle, developing crispy edges while staying tender. Thick slices produce a completely different sandwich.

10. What makes a cheesesteak great versus average?

Three things — quality beef (ribeye, thinly shaved), the right bread (crusty outside, soft inside), and proper cheese melt. The meat should be finely chopped, not in big strips.