Randy Chandler
A Philly cheese steak sub, a beloved staple of Philadelphia cuisine, is a hearty sandwich that typically features thinly sliced ribeye steak, cooked to perfection on a griddle, and topped with melted cheese, usually provolone, American, or Cheez Whiz. The meat and cheese are piled onto a long, crusty hoagie roll, often accompanied by sautéed onions, bell peppers, and mushrooms, though purists may argue that the classic version includes only steak, cheese, and onions. Additional toppings like hot or sweet peppers, ketchup, or mayonnaise can be added to suit personal preference, making each Philly cheese steak a customizable delight. This iconic sandwich is celebrated for its rich flavors, satisfying texture, and deep roots in Philadelphia’s culinary heritage.
| Characteristics | Values |
|---|---|
| Meat | Thinly sliced ribeye steak |
| Cheese | Provolone, Cheez Whiz, or American cheese |
| Bread | Amoroso or similar long, crusty Italian roll |
| Vegetables | Sautéed onions, bell peppers (optional) |
| Seasonings | Salt, pepper, sometimes garlic powder or Worcestershire sauce |
| Condiments | Optional: ketchup, hot sauce, or mayonnaise |
| Cooking Method | Meat and vegetables are grilled or sautéed on a flat-top griddle |
| Assembly | Meat and cheese are combined on the roll, often with vegetables on top or mixed in |
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What You'll Learn
- Meat Options: Traditional choice is thinly sliced ribeye, but some use sirloin or chuck
- Cheese Varieties: Provolone, Cheez Whiz, or American cheese are the most popular toppings
- Bread Selection: Amoroso rolls are classic, but any soft, long hoagie roll works well
- Vegetable Add-ons: Onions, bell peppers, and mushrooms are common, though purists often skip veggies
- Condiment Choices: Mayonnaise, ketchup, or hot sauce are optional; many prefer it plain
Meat Options: Traditional choice is thinly sliced ribeye, but some use sirloin or chuck
The heart of any Philly cheese steak sub is its meat, and the traditional choice is thinly sliced ribeye. This cut is prized for its rich marbling, which melts into the meat as it cooks, creating a tender, juicy base that pairs perfectly with melted cheese and a soft roll. Ribeye’s fat content ensures the meat stays moist even when grilled at high heat, a crucial factor in achieving the iconic texture of a Philly cheese steak. For authenticity, aim for slices no thicker than 1/8 inch—thinner cuts allow the meat to cook quickly and evenly, ensuring every bite is flavorful and never dry.
While ribeye reigns supreme, sirloin offers a leaner alternative for those seeking a lighter option. Sirloin’s lower fat content means it won’t be as succulent as ribeye, but its robust beef flavor holds its own when seasoned generously with salt, pepper, and a dash of garlic powder. To compensate for its leanness, cook sirloin over medium heat to prevent toughness, and consider adding a tablespoon of beef tallow or butter to the griddle for extra moisture. This cut is ideal for health-conscious eaters who still crave the classic Philly experience.
Chuck, another contender, strikes a balance between ribeye’s richness and sirloin’s leanness. Its higher fat content than sirloin but lower than ribeye makes it a budget-friendly option without sacrificing too much flavor. Chuck’s natural marbling ensures it stays tender when sliced thinly and cooked quickly. However, its coarser texture can be polarizing—some appreciate its hearty bite, while others prefer the smoother melt of ribeye. For best results, freeze chuck for 30 minutes before slicing to achieve uniform, paper-thin pieces.
Choosing the right meat isn’t just about taste—it’s about aligning with your priorities. Ribeye delivers the most authentic, indulgent experience but comes at a higher cost. Sirloin appeals to those watching their fat intake, while chuck offers a middle ground for both flavor and budget. Regardless of your choice, the key is uniformity in slicing and even cooking to ensure every piece melds seamlessly with the cheese and onions. Experimenting with these cuts can help you tailor your Philly cheese steak to your preferences, proving that tradition and innovation can coexist on a single sub.
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Cheese Varieties: Provolone, Cheez Whiz, or American cheese are the most popular toppings
The choice of cheese on a Philly cheese steak sub is more than a matter of taste—it’s a cultural statement. Provolone, Cheez Whiz, and American cheese dominate the scene, each bringing a distinct texture and flavor profile to the iconic sandwich. Provolone, a semi-hard Italian cheese, offers a sharp, smoky edge that complements the richness of the steak. Cheez Whiz, a processed cheese sauce, melts into a creamy, velvety layer that clings to the meat and bread, creating a gooey, indulgent bite. American cheese, with its mild, salty tang, strikes a balance between the two, melting smoothly without overpowering the steak’s natural flavor. Understanding these differences allows you to tailor your choice to your preference—whether you crave boldness, creaminess, or simplicity.
If you’re crafting a Philly cheese steak at home, consider the melting properties of each cheese. Provolone slices should be thinly cut to ensure even melting without overwhelming the sandwich. Cheez Whiz, best applied warm, requires gentle heating to achieve its signature silky consistency. American cheese, often sold in individual slices, melts effortlessly and evenly, making it a foolproof option for beginners. For a professional touch, layer the cheese directly on top of the steak while it’s still on the griddle, allowing it to melt slightly before transferring to the roll. This technique ensures every bite is perfectly cheesy without making the bread soggy.
The debate over which cheese reigns supreme often boils down to regional loyalty and personal history. In Philadelphia, Cheez Whiz is a staple, embraced for its nostalgic, comfort-food appeal. Provolone, however, is favored by purists who appreciate its authenticity and depth of flavor. American cheese, while sometimes dismissed as generic, is a practical choice for its consistency and accessibility. When deciding, ask yourself: Are you seeking a classic, no-frills experience, or do you want to elevate the sandwich with a more pronounced cheese presence? Your answer will guide you to the right option.
For those experimenting with variations, consider blending cheeses for a unique twist. A combination of Provolone and American cheese can offer both sharpness and meltability, while a drizzle of Cheez Whiz over Provolone adds creaminess without sacrificing flavor complexity. Keep in mind that the cheese should enhance, not dominate, the steak. Use moderation—a light layer is often enough to achieve the desired effect. Whether you’re a traditionalist or an innovator, mastering the cheese component is key to crafting a Philly cheese steak that stands out.
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Bread Selection: Amoroso rolls are classic, but any soft, long hoagie roll works well
The foundation of any great Philly cheese steak sub lies in its bread. While Amoroso rolls are the gold standard, revered for their airy interior and crisp exterior that holds up to juicy steak and melted cheese, they aren’t the only option. The key is a soft, long hoagie roll that can cradle the fillings without turning soggy. Think of it as the unsung hero—firm enough to handle the heat of the griddle, yet yielding enough to let the flavors of the steak and cheese shine. If you can’t find Amoroso rolls, look for a bakery-fresh hoagie roll with a similar texture: slightly chewy, but not dense, and long enough to accommodate the meat without spilling over.
Choosing the right bread isn’t just about tradition—it’s about practicality. A roll that’s too crusty will shatter under pressure, while one that’s too soft will disintegrate. Aim for a roll that’s been baked within the last 24 hours for optimal freshness. If you’re in a pinch, lightly toasting the interior of a softer roll can add structure without sacrificing tenderness. Pro tip: Warm the roll on the griddle or in the oven for a few minutes before assembling the sandwich. This not only enhances the texture but also creates a subtle barrier against moisture, keeping the bread intact bite after bite.
For those experimenting with substitutions, consider the roll’s size and shape. A classic Philly cheese steak uses a 9-inch hoagie roll, but smaller versions work for sliders or appetizers. Avoid artisan breads with large air pockets or thick crusts—they’ll compete with the star ingredients. Instead, opt for a roll with a tight crumb structure that can absorb some of the grease from the steak without becoming greasy itself. If you’re making this at home, a trip to a local bakery or a well-stocked grocery store’s bakery section can yield excellent alternatives to Amoroso rolls.
Finally, don’t underestimate the power of a well-chosen roll to elevate the entire sandwich. The bread should complement, not overpower, the savory steak, melted cheese, and sautéed onions. While Amoroso rolls are iconic, the essence of a Philly cheese steak lies in the harmony of its components. Whether you’re a purist or a pragmatist, the right bread ensures every bite is a balance of texture and flavor. So, next time you’re crafting this classic, remember: the roll isn’t just a vessel—it’s a partner in creating sandwich perfection.
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Vegetable Add-ons: Onions, bell peppers, and mushrooms are common, though purists often skip veggies
Onions, bell peppers, and mushrooms are the holy trinity of vegetable add-ons for a Philly cheese steak sub, but their inclusion is far from mandatory. These vegetables add a layer of complexity to the sandwich, balancing the richness of the steak and cheese with their distinct textures and flavors. Sautéed onions bring a sweet, caramelized note, while bell peppers contribute a crisp, slightly bitter edge. Mushrooms, when cooked properly, add an earthy depth that complements the other ingredients. However, the decision to include them often sparks debate, as purists argue that the essence of a true Philly cheese steak lies solely in the steak, cheese, and bread.
For those who choose to embrace the veggies, timing and technique are crucial. Start by slicing the onions thinly to ensure they caramelize evenly without burning. Bell peppers should be cut into uniform strips to maintain a consistent texture. Mushrooms, ideally button or cremini, should be sliced and cooked separately to release their moisture before combining with the other vegetables. Adding a pinch of salt and pepper during cooking enhances their natural flavors. Aim to sauté the vegetables until they are tender but not mushy, typically 5–7 minutes over medium heat. Overcooking can lead to a soggy sandwich, which undermines the integrity of the dish.
The inclusion of vegetables is not just a matter of taste but also of personal preference and dietary considerations. For health-conscious eaters, adding vegetables boosts the sandwich’s nutritional profile, providing fiber, vitamins, and antioxidants. A standard serving of sautéed onions, bell peppers, and mushrooms (about 1 cup) adds roughly 50–70 calories, making it a guilt-free enhancement. However, for those adhering to low-carb or keto diets, the added carbohydrates from the vegetables might be a concern, though the amounts are generally minimal.
Comparatively, the vegetable debate mirrors broader culinary discussions about authenticity versus innovation. Purists view the Philly cheese steak as a sacred, unalterable dish, while others see it as a canvas for creativity. In cities outside Philadelphia, it’s common to find variations that include spinach, jalapeños, or even roasted red peppers. While these additions may stray from tradition, they cater to diverse palates and dietary needs. Ultimately, the choice to include vegetables comes down to individual preference, but understanding the role they play can elevate the sandwich experience.
Practical tip: If you’re serving a crowd, consider offering the vegetables as optional toppings. This allows everyone to customize their sandwich to their liking. Keep the veggies warm in a separate pan, and provide a slotted spoon to drain excess oil before adding them to the sub. This ensures each bite remains balanced, whether you’re a purist or a veggie enthusiast.
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Condiment Choices: Mayonnaise, ketchup, or hot sauce are optional; many prefer it plain
The condiment debate surrounding a Philly cheese steak sub is a delicate one, with purists arguing that the sandwich needs no embellishment beyond its core ingredients. For those who dare to deviate, the choice of condiment can elevate or detract from the experience. Mayonnaise, with its creamy texture, can add a subtle richness that complements the melted cheese, but too much can overpower the delicate balance of flavors. A light spread—no more than a teaspoon—is ideal for those seeking a hint of indulgence without dominance.
Ketchup, often a polarizing choice, introduces a tangy sweetness that some find irresistible. However, its acidity can clash with the savory profile of the steak and cheese, making it a risky addition. If you must use ketchup, apply it sparingly—a few dashes, not a heavy pour—to avoid overwhelming the sandwich. This approach allows the ketchup to act as a counterpoint rather than a takeover.
Hot sauce, on the other hand, appeals to those craving a kick. A few drops of a vinegar-based hot sauce, like Frank’s RedHot, can enhance the meat’s umami without masking its natural flavor. For a bolder heat, consider a dab of sriracha, but beware: its garlicky undertones can compete with the sandwich’s simplicity. The key is precision—start with a single drop and adjust to taste.
Ultimately, the decision to add condiments hinges on personal preference and respect for the sandwich’s integrity. Many Philadelphians insist on enjoying their cheese steak plain, allowing the thinly sliced steak, melted cheese (provolone or Cheez Whiz), and soft roll to shine unadorned. For newcomers, experimenting with condiments can be a gateway to appreciating the sandwich’s versatility. However, moderation is paramount; a Philly cheese steak is not a canvas for condiment excess but a masterpiece best enjoyed with restraint.
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Frequently asked questions
The traditional meat used in a Philly cheese steak sub is thinly sliced ribeye steak.
The most common cheeses used are provolone, Cheez Whiz, or American cheese.
Typical toppings include sautéed onions, bell peppers, and mushrooms, though purists often prefer just onions.
A Philly cheese steak sub is traditionally served on a long, crusty Italian roll or hoagie roll.
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