Authentic Philly Cheesesteak

The History Behind This Recipe

The cheesesteak was born in the 1930s at Pat's King of Steaks in South Philadelphia, when owner Pat Olivieri grilled sliced beef and put it on a roll — legend says a cab driver smelled it, asked for one, and told him to forget hot dogs forever. Cheez Whiz, provolone, or American, with or without onions: everyone has an opinion, and that's exactly how Philly likes it.

Ingredients (2 sandwiches)

• 1 lb (450g) ribeye or sirloin, very thinly sliced
• 2 soft hoagie rolls
• 4–6 slices provolone (or Cheez Whiz / American)
• 1 large onion, thinly sliced
• 1/2 green bell pepper, thinly sliced (optional)
• 2 tbsp butter
• 1 tbsp vegetable oil
• Salt and black pepper, to taste

Instructions

1. Freeze the beef 30–45 minutes so it's firm, then slice as thinly as you can (or ask the butcher).
2. Heat 1 tbsp butter and the oil in a large skillet over medium-high heat. Cook the onions (and peppers) until soft and caramelized, 8–10 minutes; push to one side.
3. Add the beef to the skillet, season with salt and pepper, and cook 2–3 minutes, stirring, just until no longer pink.
4. Pile the beef over the onions, lay the cheese on top, and let it melt 1 minute.
5. Scoop the filling into the rolls, pressing down gently. Serve hot with extra salt and pepper.

Tips & Variations

• Paper-thin beef is the whole game — partially freezing makes slicing easy.
• Don't overcook the beef; it should be tender, not chewy.
• Split the rolls and warm them in the same skillet to soak up the juices.