Day 2: Philadelphia - Classic Philly Cheesesteak Dinner
From the coal ovens of New York to the griddles of Philadelphia, our culinary journey continues in the City of Brotherly Love.
The Great Philly Debate
Few sandwiches inspire the passionate devotion of a proper Philly cheesesteak. Born in the 1930s when hot dog vendor Pat Olivieri threw some beef on his grill, the cheesesteak has sparked decades of friendly rivalry: Pat's vs. Geno's, Whiz vs. provolone vs. American, onions or no onions?
The truth? A great cheesesteak transcends these debates. It's about paper-thin ribeye seared on a flat-top, quality cheese melted into the meat, and a fresh-baked roll that's soft inside with just enough crust to hold everything together.
The Recipe: Authentic Philly Cheesesteak
Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes
Ingredients
For the Cheesesteaks:
- 900g (2 lbs) ribeye steak, thinly sliced (freeze 30 min for easier slicing)
- 2 large yellow onions, thinly sliced
- 225g (8 oz) provolone cheese, sliced (or Cheez Whiz for authentic Philly style)
- 4 fresh hoagie rolls (Amoroso's if you can find them)
- 60ml (4 tbsp) vegetable oil
- Salt and black pepper to taste
- Optional: sautéed bell peppers or mushrooms
Equipment
- Large cast iron skillet or griddle
- Metal spatula for chopping
Instructions
Prep Work:
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Slice the Beef: Place ribeye in freezer for 30 minutes to firm up. Slice against the grain as thin as possible (1/8 inch or less). If you're friendly with your butcher, ask them to shave it on a meat slicer.
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Slice the Onions: Cut onions in half, then into thin half-moons. Keep separate from the beef.
Cook the Cheesesteaks:
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Caramelize Onions: Heat 2 tablespoons oil in a large cast iron skillet over medium heat. Add onions with a pinch of salt. Cook 8-10 minutes, stirring occasionally, until golden and soft. Transfer to a bowl.
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Toast the Rolls: Split rolls and lightly toast cut-side down on the griddle. Set aside.
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Cook the Beef: Increase heat to high. Add remaining oil. Working in batches if needed, add beef in a single layer. Don't move it for 60 seconds—let it sear.
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Chop and Mix: Using two metal spatulas, chop and flip the meat as it cooks. Season with salt and pepper. Cook 2-3 minutes total until just cooked through.
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Add Cheese: Divide meat into 4 portions on the griddle. Top each with onions and cheese slices. Let melt 30 seconds.
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Assemble: Scoop each portion into a toasted roll. The cheese should be gooey and everything should be steaming hot.
Chef's Notes
The Cheese Question: Provolone is creamy and traditional. American cheese melts perfectly. Cheez Whiz is controversial but historically authentic (added in the 1950s). Try all three and pick your side in the great debate.
Meat Matters: Ribeye is traditional for its marbling and flavor. Don't use lean beef—you need that fat for flavor and moisture.
The Roll: A proper Philly roll is crucial. It should be soft and absorbent inside but have enough structure to not fall apart. Amoroso's bakery rolls are the gold standard in Philly.
Wit or Witout: "Wit" means with onions. "Witout" means without. This is your call, but the onions add sweetness that balances the rich beef.
Temperature: Serve immediately. A cheesesteak is at peak perfection for about 3 minutes after assembly.
Serving Suggestions
Serve your cheesesteak with:
- Chips: Classic Herr's potato chips (a Philly staple)
- Pickles: Dill pickle spears for brightness
- Drink: Birch beer, Philly's favorite soda
- Dessert: Soft pretzel with mustard (yes, really)
Why This Meal Represents Philadelphia
The Philly cheesesteak is working-class food elevated to art. It's unpretentious, filling, and deeply connected to the city's blue-collar identity. Like Rocky Balboa, it's scrappy, honest, and undeniably Philly.
Walk down Passyunk Avenue at midnight and you'll see lines of people from all walks of life waiting for their cheesesteak. It's the great equalizer—politicians, artists, construction workers, and tourists all eating the same thing, standing at the same counters.
The Pat's vs. Geno's Rivalry
Can't talk Philly cheesesteaks without mentioning the famous 24/7 rivals:
- Pat's King of Steaks: Claims to have invented it in 1930. Classic, no-frills, cash-only attitude.
- Geno's: Opened across the street in 1966. Flashy neon, friendly rivalry, same quality.
Locals will tell you the best cheesesteaks aren't at either spot—they're at neighborhood joints like Jim's, Dalessandro's, or John's Roast Pork. That's the beauty of Philly: everyone has an opinion and they're all valid.
Related Recipes
Craving more American comfort food? Try these:
- Classic Bacon Cheeseburger
- Buffalo Wings with Blue Cheese
- Chicago-Style Hot Dog
Next Stop: Tomorrow we head west to Pittsburgh for Eastern European comfort food that became a Steel City staple. Day 3: Pierogi Dinner awaits!