There’s nothing quite like biting into a warm, gooey, beefy cheesesteak sandwich—especially if it’s done the Philly way. Known for its juicy thin-sliced beef, melted cheese, and crusty roll that soaks up all that goodness, this sandwich has become an American icon. But making a cheesesteak that actually tastes like it came from Philadelphia? That’s where the real magic lies.
In this guide, you’ll discover everything from its storied origins to how to recreate the authentic version at home. We’ll cover the best meat to use, cheese options, toppings, and all the classic mistakes to avoid. Plus, we’ll answer the most popular questions about what goes on a cheesesteak, Philly style.
Check out our guide on how to cook perfect air fryer steak for a quick shortcut version that can work beautifully in sandwiches too.
Let’s start with where it all began.
Jumo to:
History and Origin of the Cheesesteak Sandwich
How the Cheesesteak Sandwich Was Invented in Philadelphia
The cheesesteak sandwich traces its roots back to 1930s Philadelphia. Brothers Pat and Harry Olivieri, hot dog vendors by trade, decided to grill some beef from the butcher and put it on an Italian roll for lunch. A passing cab driver smelled the sandwich, asked for one, and instantly loved it. Soon, they were selling steak sandwiches from their cart, and word got around fast.
Eventually, Pat opened Pat’s King of Steaks, which still operates today at the corner of 9th and Passyunk in South Philly. That one simple sandwich sparked a citywide—and later, nationwide—love affair.
Who Made the First Cheesesteak and Why It Became Iconic
Although the original sandwich didn’t include cheese, it wasn’t long before cheese was added—most likely by Joe “Cocky Joe” Lorenza, a manager at Pat’s, who started putting Provolone on the sandwiches in the 1940s.
Why did it become iconic? It’s simple: the combo of sizzling beef, gooey cheese, and crusty roll is hard to beat. It became Philly’s street food identity, and now you can find cheesesteaks everywhere—from food trucks to five-star restaurants.
Don’t miss our guide on the perfect sourdough sandwich loaf if you want to bake your own roll to match that authentic Philly texture.
Key Ingredients in a Traditional Cheesesteak Sandwich
The Essential Components: Beef, Cheese, and Rolls
To make a cheesesteak sandwich the right way, you only need three base ingredients—but the quality of each one is critical. Here’s a breakdown:
| Ingredient | Why It Matters |
|---|---|
| Thin-sliced Ribeye | It’s rich, tender, and full of flavor. Ribeye has just the right amount of marbling to stay juicy when seared. |
| Cheese (Whiz, Provolone, or American) | Cheese brings the melt and richness. The type of cheese can totally change the flavor profile. |
| Long Italian Roll | Think crusty outside, soft inside. The bread needs to hold up to the juicy meat and cheese without falling apart. |
The magic happens when these three elements fuse together over heat. No need for fancy add-ons unless you want to explore variations (which we’ll cover later).
Looking for simpler snack ideas? Discover great ideas like these hearty bites that fit into your meal plan.
Choosing the Right Cut of Meat: Ribeye vs Sirloin
When it comes to steak, ribeye is king for cheesesteaks. Why? Because it’s naturally tender and has that perfect ratio of fat to muscle. You want the meat to sear fast, stay juicy, and almost melt in your mouth. Thin slices cook lightning fast and absorb flavor well.
Sirloin is a good leaner alternative, especially if you’re aiming for a lower fat version. It’s a bit tougher but still works if sliced very thin and cooked quickly on high heat.
| Cut | Pros | Cons |
|---|---|---|
| Ribeye | Juicy, flavorful, tender | Slightly more expensive |
| Sirloin | Lean, budget-friendly | Can be chewy if overcooked |
Tip: Freeze the steak for 30 minutes before slicing. It firms up the meat, making it easier to cut ultra-thin strips that cook evenly.
Learn more about cooking tender meat in our pepper steak recipe—many of the techniques apply here too.
Best Types of Bread for Cheesesteak Sandwiches
Amoroso Rolls: Why Philly Loves Them
If you ask any Philly local what bread belongs on a cheesesteak sandwich, the answer is nearly universal: Amoroso rolls. These iconic rolls have a soft, chewy interior and just the right amount of crustiness on the outside—perfect for soaking up juicy steak and melted cheese without falling apart.
Amoroso’s has been baking bread in Philly since 1904. Their rolls are designed for hoagies and cheesesteaks and are a key reason Philly cheesesteaks taste so darn authentic.
Here’s what makes Amoroso rolls stand out:
- Durability: They don’t get soggy.
- Texture: Soft inside with a slightly crisp outer layer.
- Size: Long enough to hold generous portions without overwhelming the fillings.
Alternatives If You Can’t Find Amoroso
Not in Philly? Don’t worry. While Amoroso rolls are hard to find outside the East Coast, there are excellent alternatives you can use to make an authentic-style cheesesteak sandwich at home.
Best substitutes:
- Italian Hoagie Rolls – Similar in length and softness, they’re usually found at most grocery stores.
- French Bread (cut to size) – Offers that crusty bite, but make sure it’s not too hard or your sandwich may fall apart.
- Submarine Rolls – These work well if you toast them slightly before building your sandwich.
| Bread Option | Texture | Best Use |
|---|---|---|
| Amoroso Roll | Chewy, soft | Philly-style authenticity |
| Italian Hoagie Roll | Soft, mildly crusty | Great home version |
| French Bread | Crusty, airy | Toasted variation |
| Sub Roll | Fluffy, basic | Everyday cheesesteaks |
Don’t miss our guide on how to bake a perfect sourdough sandwich loaf if you’re considering homemade bread. A softer sourdough makes a surprisingly good cheesesteak base.
Choosing the Right Cheese for Your Cheesesteak
Classic Cheeses: Cheez Whiz, Provolone, American
Cheese might seem like a small detail, but for a cheesesteak sandwich, it can totally make or break the flavor. In Philly, there’s an ongoing debate about which cheese belongs on a “real” cheesesteak. Here are the top contenders:
1. Cheez Whiz
Yes, that neon orange goo! It was introduced in the 1950s and quickly became the go-to choice at spots like Pat’s King of Steaks. It melts perfectly and seeps into the steak, giving it a rich, salty creaminess that’s undeniably Philly.
2. Provolone
If you want a more traditional or less processed option, provolone is your friend. Sharp provolone adds boldness, while mild provolone keeps things creamy and mellow.
3. American Cheese
It’s a middle ground between Whiz and Provolone. It melts fast, blends beautifully, and gives the sandwich a classic diner-style flavor.
| Cheese | Flavor | Melt Factor | Best For |
|---|---|---|---|
| Cheez Whiz | Salty, creamy, rich | High | Authentic Philly vibe |
| Provolone | Mild or sharp, nutty | Medium | Traditional cheesesteaks |
| American | Mellow, buttery | High | Smooth melt & old-school feel |
Want to keep it classic? Go Whiz. Prefer upscale flavors? Try sharp provolone.
Melting Tips and Cheese Pairings with Steak
Cheese should always be added while the steak is still hot so it melts naturally. You can:
- Mix it into the steak on the grill or pan
- Lay it on top and cover briefly to steam-melt
- Spread Whiz on the roll directly for that Philly street-style
Also, consider this:
- Sharp provolone pairs well with caramelized onions and mushrooms
- Cheez Whiz shines with just beef and onions
- American cheese works with everything, especially peppers and onions
Looking for more cheesy recipes? Looking for inspiration? Try our cottage cheese muffins—a protein-packed, savory snack idea.
Toppings and Variations – What Goes on a Cheesesteak Sandwich
Traditional Toppings: Onions, Peppers, Mushrooms
The foundation of a classic Philly cheesesteak sandwich is simple—steak, cheese, and bread. But when it comes to toppings, there are a few time-tested favorites that elevate the sandwich without overwhelming it.
1. Sautéed Onions
A must-have for many. Onions are thinly sliced and grilled until golden brown and soft. Their natural sweetness balances the salty beef and gooey cheese.
Philly locals call it “wit” or “wit-out” (as in, “Cheesesteak wit onions”).
2. Bell Peppers
Not always traditional in Philly, but widely popular across the U.S. They add color, crunch, and a slightly sweet bite.
3. Mushrooms
For a more savory depth, mushrooms like cremini or white buttons are sautéed and added into the mix. Great for those who love umami flavor.
| Topping | Flavor | Why It Works |
|---|---|---|
| Onions | Sweet, caramelized | Balances salty beef |
| Peppers | Mild, sweet | Adds texture and freshness |
| Mushrooms | Earthy, savory | Boosts umami depth |
Many Philly spots offer the option to combine them. A cheesesteak with onions, peppers, and mushrooms is often called a “loaded” cheesesteak.
Gourmet Add-ons and Regional Twists
Modern takes on the cheesesteak have gone gourmet, creative, and sometimes wild. If you want to customize your cheesesteak sandwich, here are a few ideas:
- Banana Peppers – For a tangy twist
- Jalapeños – For heat lovers
- Garlic Aioli – Adds a creamy, garlicky layer of flavor
- BBQ Sauce or Chipotle Mayo – Southwest-style flair
- Mozzarella or Swiss Cheese – For non-traditional melty options
- Avocado or Guacamole – Popular in West Coast versions
- Fried Egg – Brunch-style cheesesteak twist
You can even find buffalo chicken cheesesteaks, pizza cheesesteaks (with marinara and mozzarella), or even vegan versions made with seitan or mushrooms.
Want more creative takes? Discover great ideas like these hearty bites that bring flavor innovation to the table.
Pro Tip: Stick to one or two extra toppings so you don’t drown out the main players—steak and cheese.
Step-by-Step Guide: How to Make a Cheesesteak Sandwich at Home
Ingredients and Prep Time
Making a Philly-style cheesesteak sandwich at home is easier than you think. It doesn’t require special equipment, just quality ingredients and a hot pan.
🛒 Ingredients (Makes 2 Sandwiches):
- 1 lb thin-sliced ribeye steak (or sirloin)
- 2 long Italian hoagie rolls or Amoroso-style rolls
- 1 medium yellow onion, sliced
- ½ cup bell peppers (optional), sliced
- ½ cup mushrooms (optional), sliced
- 4–6 slices of American cheese, Provolone, or Cheez Whiz
- 1 tbsp olive oil or butter
- Salt and pepper to taste
⏱️ Prep Time:
- 10 minutes prep
- 10–12 minutes cook
- Total time: ~20 minutes
You can save time by prepping and freezing thin-sliced steak ahead of time in meal-size portions.
Check out our easy air fryer steak method for another way to prepare the meat with less mess.
Cooking Instructions (With Stove & Grill Options)
🔥 On the Stovetop:
- Heat skillet over medium-high heat with olive oil or butter.
- Sauté onions (and peppers or mushrooms if using) until soft and golden. Remove and set aside.
- Add steak, season with salt and pepper, and cook until no longer pink—about 2–3 minutes. Stir constantly so it cooks evenly.
- Mix onions & veggies back in with the steak.
- Top with cheese slices, then cover with a lid or foil for 30–60 seconds until it melts.
- Split rolls open, toast lightly if desired, and load with the hot steak-cheese mixture.
🔥 On a Flat-Top Grill or Cast Iron:
- Same as above, but you’ll have more room to work. This is how many cheesesteak shops do it.
- Use two spatulas to chop the meat as it cooks for that iconic texture.
| Step | Pro Tip |
|---|---|
| Slicing meat thin | Freeze steak 30 minutes first for easier slicing |
| Melting cheese | Cover pan briefly to help it melt evenly |
| Bread prep | Toast rolls for crunch, but don’t overdo it |
Looking for meal prep help? Discover how to build a high-protein weekly plan that includes sandwiches like this.
Cheesesteak Sandwich Variations Around the U.S.
West Coast vs East Coast Styles
While Philly is the undisputed OG, the cheesesteak sandwich has gone nationwide—and each region adds its own flavor.
🧭 East Coast (Philly-Style)
- Thin-sliced ribeye
- Cheez Whiz or provolone
- Caramelized onions
- Amoroso roll
- No sauces, no frills—just meat, cheese, and bread
- Ordering style: “Whiz wit” or “wit-out” (onions)
🌴 West Coast (California & Beyond)
- More toppings: avocado, jalapeños, even lettuce and tomato
- Cheese often includes mozzarella or cheddar
- Rolls are sometimes softer or ciabatta-style
- Sauces like garlic aioli, spicy mayo, or chipotle ranch
| Region | Core Difference | Signature Twist |
|---|---|---|
| Philly | Minimalist & meaty | Whiz and onion combo |
| California | Gourmet & fusion | Guac, spicy sauces |
| Midwest | Heartier | Mushrooms, provolone, extra cheese |
| South | Bold flavors | BBQ sauce or fried onions |
Both versions have die-hard fans. The Philly version is simple and focused. The West Coast style leans creative and bold.
Want to experiment? Don’t miss our bold and juicy air-fried steak recipe to use as a base for regional cheesesteak twists.
Vegetarian and Chicken Cheesesteak Options
Not a beef eater? No worries—there are flavorful alternatives that still give you the full cheesesteak sandwich experience.
🍗 Chicken Cheesesteak
- Uses grilled or shredded chicken breast or thigh
- Great with provolone or American cheese
- Popular in South Philly and often served with onions and peppers
🌱 Vegetarian Cheesesteak
- Uses mushrooms (like portobello or cremini) or seitan as the base
- Seasoned well and cooked on high heat to mimic steak texture
- Top with melted cheese or vegan cheese alternatives
Pro Tip: Marinate mushrooms in soy sauce, balsamic, and garlic to deepen the umami before sautéing.
Looking for healthy, portable snacks? Try our granola bar recipe to balance indulgent meals like this one.
Common Mistakes to Avoid When Making Cheesesteaks
Overcooking the Meat
This is hands-down the most frequent (and most tragic) mistake. The steak in a cheesesteak sandwich should be juicy, tender, and thinly sliced. If you cook it too long, especially on high heat, it gets dry and rubbery fast.
🔥 What to Do Instead:
- Use a hot pan, but only cook thin slices for 2–3 minutes.
- Stir often and watch closely—when the pink disappears, you’re done.
- If you’re using a thicker cut like sirloin, slice thinner or tenderize it beforehand.
Learn more about cooking tender steak the smart way in our pepper steak recipe.
Using the Wrong Bread or Cheese
Not all bread is created equal. A soft sub roll might collapse under the weight of steak and cheese. And while we all love fancy cheeses, some just don’t melt well for a sandwich format.
❌ Bread Mistakes:
- Using hard French baguette (too crusty)
- Soggy sandwich rolls with no chew
- Sweet rolls or brioche (wrong flavor profile)
❌ Cheese Mistakes:
- Cheddar: Greasy and clumpy when melted
- Swiss: Melts fine but overpowers the flavor
- Goat cheese: Just… no
✅ What Works Best:
- Use Amoroso rolls or hoagie-style sub rolls
- Stick to Cheez Whiz, American, or Provolone
- Toast rolls lightly to keep them firm, not crunchy
| Don’t Do This | Do This Instead |
|---|---|
| Cook steak in large chunks | Slice it thin and cook fast |
| Pile toppings too high | Layer thoughtfully |
| Use cheese that doesn’t melt | Choose melt-friendly cheeses |
| Skip toasting rolls | Light toast prevents sogginess |
Avoiding these pitfalls will set your cheesesteak sandwich apart from amateur attempts—and way closer to Philly-level flavor.
Where to Eat the Best Cheesesteak Sandwiches in the U.S.
Top Cheesesteak Spots in Philly and Beyond
If you’re chasing an authentic cheesesteak sandwich, you have to start in Philadelphia, the birthplace of this iconic street food. But amazing cheesesteaks have popped up in cities all over America, too.
🏆 Philly Legends:
- Pat’s King of Steaks – Where it all began in 1930. Known for Whiz and attitude.
- Geno’s Steaks – Across the street from Pat’s, famous for neon lights and huge portions.
- Jim’s Steaks – Chargrilled flavor and a South Street favorite.
- Dalessandro’s – Beloved by locals for perfectly chopped steak and a soft roll.
| Shop | Signature Style | Neighborhood |
|---|---|---|
| Pat’s King | Cheez Whiz, “wit” onions | South Philly |
| Geno’s | Whiz or American, flashy vibe | South Philly |
| Jim’s | Chargrilled beef, long lines | South Street |
| Dalessandro’s | Chopped steak, classic rolls | Roxborough |
🌍 Beyond Philly:
- Ishkabibble’s (New York) – Close to Philly flavor with creative twists.
- Big Dave’s Cheesesteaks (Atlanta) – Blending Philly tradition with Southern boldness.
- Philly’s Best (Los Angeles) – Transplants run this West Coast hit with Amoroso rolls.
- Tony Luke’s (Various cities) – A Philly export bringing classic vibes nationwide.
Looking to master your own cheesesteak first? Don’t miss our guide to perfectly cooked steak in the air fryer for an easier approach.
What Sets These Restaurants Apart
What do all the best cheesesteak spots have in common? Three key things:
- Fresh rolls that don’t fall apart
- Thin-sliced ribeye, cooked on a hot flat-top
- Cheese that melts into the meat, not just layered on top
Some use a secret seasoning blend. Others swear by the chop technique. But one thing’s for sure—simplicity is key.
Whether you’re making one at home or hitting the road to find the real thing, you now have all the tools to appreciate (and recreate) a world-class cheesesteak sandwich.
Frequently Asked Questions (FAQs)
What goes on a Philly steak sandwich?
A classic Philly steak sandwich includes thin-sliced ribeye steak, sautéed onions, and melted cheese (most commonly Cheez Whiz, Provolone, or American) served on a long Italian or Amoroso roll. Toppings like bell peppers or mushrooms are optional but popular outside Philly.
What is normally on a cheesesteak?
Typically, a cheesesteak comes with just three ingredients: steak, cheese, and onions. However, regional variations might add bell peppers, mushrooms, or specialty sauces depending on where you order it.
What is on an original cheesesteak sandwich?
The original cheesesteak sandwich didn’t include cheese at all. It began in the 1930s as a steak sandwich. Cheese was added later, and now the most traditional version is ribeye steak with Cheez Whiz or Provolone and grilled onions on a crusty roll.
What is traditionally on a steak sandwich?
Traditional steak sandwiches vary by region, but the Philly version is the most recognized. It usually includes thin-sliced beef, onions, melted cheese, and a long roll. Outside of Philly, steak sandwiches may use different breads and even sauces like horseradish or garlic aioli.
What should I put in a steak sandwich?
Start with quality thin-cut steak (like ribeye or sirloin), then add onions, peppers, mushrooms, and your cheese of choice. Choose a hearty roll that won’t get soggy. For flavor boosters, try garlic butter, provolone, or spicy condiments like chipotle mayo.
How to make a Philly Cheesesteak at home?
To make a Philly-style cheesesteak sandwich at home:
1- Sauté onions (and optional peppers/mushrooms).
2- Sear thin-sliced ribeye in a hot pan.
3- Mix in cheese until melted.
4- Load it into a toasted hoagie roll. Total prep and cook time? Under 20 minutes.
Conclusion
Whether you’re a Philly native chasing nostalgia or a food lover looking to master a classic, the cheesesteak sandwich delivers bold, satisfying flavor in every bite. From choosing the right cut of steak to finding the perfect roll and melt-worthy cheese, the beauty of this sandwich is in its simplicity.
We’ve covered its roots, ingredients, variations, cooking tips, and where to get the best of the best. Now, with this guide, you’re fully equipped to build a cheesesteak that rivals even the most iconic shops in Philly.
Hungry for more easy comfort recipes? Check out our air-fried steak recipe or browse high-protein weekly meals to level up your kitchen game.
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Cheesesteak Sandwich – The Ultimate Guide to Making It Like Philly Pros
- Total Time: 20 minutes
- Yield: 2 cheesesteak sandwiches 1x
Description
Learn how to make a classic Philly cheesesteak sandwich with thin-sliced ribeye, melted cheese, caramelized onions, and a toasted roll. Easy to make in just 20 minutes!
Ingredients
1 lb thin-sliced ribeye steak (or sirloin)
2 hoagie rolls (Amoroso-style or Italian sub rolls)
1 medium yellow onion, sliced
½ cup bell peppers, sliced (optional)
½ cup mushrooms, sliced (optional)
4–6 slices Cheez Whiz, Provolone, or American cheese
1 tbsp olive oil or butter
Instructions
Heat a skillet over medium-high heat. Add oil or butter.
Sauté onions (and peppers/mushrooms if using) until soft and golden. Remove and set aside.
In the same skillet, add the sliced ribeye. Season with salt and pepper. Cook for 2–3 minutes, stirring often, until no longer pink.
Add onions and other vegetables back into the pan and mix well.
Layer cheese on top of the mixture. Cover the pan to melt the cheese for 30–60 seconds.
Split the rolls open and lightly toast them if desired.
Load the steak and cheese mixture into the rolls. Serve immediately.
Notes
For easier slicing, freeze the steak for 30 minutes before cutting.
Cheez Whiz gives you the most authentic Philly flavor.
Use a flat-top griddle if you want to mimic the true cheesesteak shop experience.
Leftovers can be refrigerated for up to 2 days, then reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Sandwiches
- Method: Stovetop, Skillet
- Cuisine: American, Philly
Keywords: cheesesteak sandwich, Philly cheesesteak, ribeye sandwich, steak sandwich, homemade cheesesteak, sandwich recipes, how to make a cheesesteak