Philly cheesesteak

Philly cheesesteak

A classic Philly cheesesteak is more than a sandwich. To Philadelphians from every walk of life, it’s a savoury bit of history and a delicious expression of civic pride, served up hot in a fresh hoagie roll.


  • Cut the meat into wafer-thin slices. Peel and roughly chop the onion.
  • Heat the butter in a large frying pan. Fry the onion until golden. Set aside.
  • Fry the meat in batches in a hot pan with butter. Mix the onion with the meat. Season with salt and pepper.
  • Put all the meat in the pan and fold it into an oblong loaf. Add the cheese and leave to melt.
  • Cut the bread in half lengthways. Spread the mayonnaise on top and fill with the meat.
  • Ready!

A great substitute for entrecote is flat iron steak, which also has great flavour.

Philly cheesesteak

Which cheese should you use in a Philly cheesesteak?
The original choice was mild, creamy provolone. Today, American cheese and a cheese sauce product called Cheez Whiz are both commonly used. If you don’t have either of those to hand, a mixture of grated cow’s milk mozzarella and cheddar provide a good match for the creaminess, sharpness, melt, and mouthfeel of these cheeses.
How do you serve a Philly cheesesteak sandwich?
Like other beef sandwiches, Philly cheesesteak is often served with a side of fries, onion rings, or even a small dish of potato or pasta salad.


Entrecotes, semi-thawed
200 g
Yellow onion
Salt and black pepper
Grated mozzarella cheese
75 g
Cheddar cheese, grated
75 g
100 ml

The Philly cheesesteak – an American classic

Italian-American brothers Pat and Harry Olivieri are commonly credited with the invention of the Philly cheesesteak in 1930. Today, variations are seemingly endless, but certain elements are non-negotiable: a long, crusty Italian bread roll filled with thinly sliced, freshly sautéed beef (usually ribeye), and melted cheese.

The secret to a perfect Philly cheesesteak

In the perfect cheesesteak, the flavours and textures of the meat, cheese, and bread strike just the right balance, blissfully bound together by the vital quality commonly referred to as “the drip factor”. The best way to find it? Experiment, of course!

The best toppings for a Philly cheesesteak?

Toppings aren’t necessary for authenticity, but if you want to add another flavour dimension to your sandwich (and boost your “drip factor” to boot) try sauteed onions, grilled bell or hot peppers, pickles, or maybe even a smear of creamy horseradish sauce.

Pro tips for thin-slicing beefsteak

Steak (and other meats) are easiest to slice thinly when they are partially frozen. Begin by trimming any visible fat off the outside of the meat. Next, slice your steaks in half lengthwise and place them on a baking tray. Freeze for approx. 10 minutes (or more, depending on the thickness of the meat), until they are firm. Using a very sharp knife, slice the pieces as thinly as possible. Remember: thaw the meat before you cook it, and leave it out at room temperature for 30 minutes, and fry it in batches to prevent it boiling in its own juices. Or, if you truly doubt your knife skills, ask your butcher to shave it for you.