Philly Cheesesteaks inspire fierce loyalty. Some purists insist on melted provolone, while others swear by the smooth, gooey Cheez Whiz. No matter which camp you fall into, a well-made Philly Cheesesteak is a true comfort food classic. I’ve prepared variations over the years, but here I focused on the traditional approach: thinly sliced ribeye cooked on a griddle, sweet sautéed onions and a rich, creamy cheese sauce. The result is tender, flavorful meat with caramelized edges and a luscious cheese coating that makes each bite irresistible.
Table of Contents
- Step 1: How to make creamy Cheez Whiz
- Step 2: How to make a classic Philly Cheesesteak
- Frequently Asked Questions
- Similar Recipe Ideas
- Philly Cheesesteak Recipe
Step 1: How to make creamy Cheez Whiz
The homemade Cheez Whiz is simple to prepare and far superior to the jarred variety. Cube processed cheese, add shredded sharp cheddar, and pour in a bit of milk. Season lightly with garlic and onion powder and gently warm the mixture over low heat. Stir until everything melts into a smooth, glossy sauce. Keep the sauce warm while you cook the steak so it’s ready when you assemble the sandwiches.
Step 2: How to make a classic Philly Cheesesteak
Ingredients for a classic Philly Cheesesteak are straightforward: thinly sliced ribeye, a white onion, a handful of common pantry spices and good hoagie rolls. Using a hot griddle or large skillet gives the best caramelization and texture.
Start by preheating your griddle to medium. Drizzle a little olive oil on the flat top and spread it evenly. Dice a white onion into bite-size pieces and place them on one side of the griddle. Season with salt and pepper and cook, stirring occasionally, until the onion is soft and nicely golden. The caramelized sweetness from the onions complements the beef beautifully.
Dad’s Seasonings
Simple, bold seasonings that enhance the beef without overpowering it.
On the other side of the griddle, increase the heat to high and spread the thinly sliced ribeye across the surface. Use spatulas to separate the slices as they sear. As the meat begins to brown, chop or press the slices into smaller, bite-sized pieces. Season the meat with salt, black pepper, garlic powder and onion powder. Continue to flip and move the meat so it cooks evenly and develops a little crust on the edges.
When the ribeye is nearly cooked through, fold the caramelized onions into the meat and continue to toss until the flavors meld and the meat develops golden-brown edges. At this point, divide the cooked steak into portions that match the number of sandwiches you plan to assemble.
For assembly, split the hoagie rolls and toast the cut sides on the griddle until lightly crisp. Spread a thin layer of the warm Cheez Whiz on the toasted bun, pile on a generous portion of the steak and onions, and then top with another spoonful of the cheese sauce. Press the sandwich slightly with a spatula to meld the ingredients and serve immediately while hot and melty.
Frequently Asked Questions:
Yes. These steps translate well to a large skillet on the stovetop or a sheet pan under a broiler if you don’t have a griddle. The key is high heat for proper searing and caramelization. Adjust times and watch closely to avoid overcooking.
Similar Recipe Ideas:
Beef
The Long Mac
Chicken & Turkey
Chicken Bacon Ranch Chopped Sandwich
Chicken & Turkey
BBQ Chicken Sandwich
Vegetables
Polish Zapiekanka
Printer friendly recipe below:
Philly Cheesesteak
Maciek Zurawski
5 minutes
30 minutes
4 People
Ingredients
Cheez Whiz Ingredients
- 6 tbsp Velveeta cheese
- 2 cups shredded sharp cheddar
- 3/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
Steak Ingredients
- 1 lb thinly sliced ribeye
- 1 white onion
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 4 hoagie rolls
Instructions
Cheez Whiz Instructions
- In a small saucepan over low heat, combine cubed Velveeta, shredded cheddar and milk. Add garlic and onion powder. Stir continuously until the cheeses melt and the mixture becomes smooth and creamy. Keep warm on the lowest setting.
Steak Instructions
- Preheat a griddle or large skillet to medium and lightly coat with olive oil.
- Dice the white onion and place it on one side of the griddle. Season with salt and pepper and cook until softened and golden, stirring occasionally.
- Increase heat to high on the other side. Add the thinly sliced ribeye and use a spatula to separate the slices. Chop the meat into bite-sized pieces as it sears.
- Season the meat with salt, pepper, garlic powder and onion powder. Continue to flip and cook until the steak develops a light crust.
- Mix the caramelized onions into the cooked ribeye and continue tossing until well combined and hot.
- Slice the hoagie rolls and toast the cut sides on the griddle until golden. Lightly spread warm Cheez Whiz on the toasted buns, pile on the steak and onions, then add another spoonful of the cheese sauce. Serve immediately.
Nutrition
Carbohydrates: 11 g |
Protein: 44 g |
Fat: 39 g
Check out the Recipes Page on this site for other tasty ideas!