What Goes on a Philly Cheesesteak? (Meat & Cheeses)
A Philly cheesesteak starts with thinly sliced beef, usually ribeye, and melted cheese in a split hoagie roll. Cheez Whiz, American, and provolone are common choices; none is the only correct one. For a quick home version, spread the beef across a hot, broad skillet, cook it in a thin layer, then melt the cheese over the meat.
The best choice often comes down to what you want from each bite: rich beef, a leaner filling, a smooth cheese sauce, or a more distinct cheese flavor. When I plan a cheesesteak, I choose the meat and cheese first, then get the beef sliced and the cheese ready before heating the pan. That small bit of prep makes the fast cooking step easier.
Onions are a familiar addition, but they are optional. The core is beef, cheese, and a roll. Here is how to choose those parts and cook them without turning dinner into a complicated project.
Choose the Beef and Prepare the Cooking Surface
A classic-style cheesesteak uses finely sliced beef cooked quickly on a broad, hot surface. Ribeye is a rich, tender choice; top round is leaner and often less costly. A wide skillet or griddle gives the slices room to brown, while a crowded pan can trap steam.
Which beef is best for a cheesesteak?
Ribeye is the usual choice when you want a tender, flavorful filling. Its fat helps keep the meat moist and gives it a rich taste. Top round is a leaner alternative that can work well when sliced very thinly and cooked briefly.
| Beef choice | What it brings | Best fit |
|---|---|---|
| Ribeye | Rich flavor and more fat | A classic, indulgent sandwich |
| Top round | Leaner, less rich meat | A leaner or lower-cost option |
| Shaved beef | Saves slicing time | A fast weeknight meal |
The thickness matters as much as the cut. Thick steak pieces take longer to cook and are harder to mix evenly with melted cheese. If you buy pre-shaved beef, check that the pieces are thin and separate easily before cooking.
How should you slice the beef?
Slicing against the grain means cutting across the direction of the muscle fibers. This shortens those fibers and helps make each bite easier to chew. Chill the beef until firm, then use a sharp knife to cut it as thinly as you can.
If the meat is already shaved, portion it before cooking so you can spread it in a loose, thin layer. Keep the beef cold while you prepare the other ingredients, and handle it with clean hands and utensils. Have the cheese ready before the meat hits the pan; thin beef cooks fast.
Which cheese goes on a Philly cheesesteak?
The three common choices are Cheez Whiz, American cheese, and provolone. They differ in texture and flavor, and there is no single mandatory cheese. Choose the one you like, or offer more than one when serving a group.
| Cheese | Texture and flavor | How to use it |
|---|---|---|
| Cheez Whiz | Smooth, creamy, and pourable | Spoon or drizzle over the cooked beef |
| American | Mild and quick to melt | Lay slices over the beef |
| Provolone | Mild, with a more distinct cheese flavor | Lay slices over the beef and melt gently |
For the most even melt, separate slices or portion the cheese before cooking. Whiz can be warmed according to its package directions and added to the sandwich or meat. American and provolone can go directly on the cooked beef. If you are unsure, start with American: it melts readily and has a mild taste.
What kind of skillet or griddle works?
A broad, flat cooking surface lets the beef spread out and brown instead of piling up and steaming. Stainless steel is nonreactive, and seasoned cast iron or carbon steel can also work well. A griddle is useful if you have one, but a wide home skillet is enough for a small batch.
Aim for a cooking surface near 400°F (204°C) before adding the beef. An infrared thermometer can check the surface, but it is not required. On a home stove, preheat over medium-high heat with attention to your pan and burner; do not leave an empty pan heating for a long time.
For a PTFE-coated nonstick pan, follow the maker’s temperature limit. Many products list a maximum of 500°F (260°C) or lower, and some specify less. Overheating an empty PTFE pan can damage its coating and may create hazardous fumes, so use controlled preheating rather than leaving it unattended. Do not use aerosol cooking spray on nonstick; its ingredients can leave residue that is hard to remove.
Sear the Meat and Melt the Cheese
Cook the beef in a thin layer over fairly high heat, then add cheese once the meat is browned and safely cooked. Work in batches if the pan is crowded. A brief cover or a small splash of water can help melt sliced cheese without making the beef boil.
How much oil do you need?
Ribeye often has enough fat to cook with little or no added oil. For lean top round or very lean shaved beef, add a thin film of neutral, high-smoke-point oil. Refined avocado oil is often labeled around 500°F (260°C), but smoke points vary by product, so check the label.
If oil begins to smoke heavily, lower the heat and let the pan settle before adding the meat. A little oil is enough; the aim is to help the beef make contact with the hot surface, not to shallow-fry it.
What is the repeatable cooking sequence?
This method keeps the beef in contact with the pan and lets you add cheese at the right time. Have a split hoagie roll ready before you start. For a small skillet, cook a modest batch rather than trying to fit all the beef into a thick mound.
- Prep the beef and cheese. Chill the beef until firm and slice it paper-thin across the grain, or portion the shaved beef. Separate the cheese slices or measure the Whiz.
- Heat the pan. Preheat a broad skillet or griddle over medium-high heat to about 400°F (204°C). Avoid prolonged empty preheating, especially with nonstick.
- Add oil only if needed. Use a thin film for lean beef; ribeye may need none. Do not spray aerosol oil onto a PTFE pan.
- Spread the beef out. Arrange it in a single, thin layer. Let it sear briefly, then turn or chop it with a suitable utensil. Use metal only on uncoated metal cookware; choose a non-marring tool for nonstick.
- Season and finish cooking. Add salt and pepper, then cook until browned and safely cooked. For whole cuts of beef, the USDA minimum is 145°F (63°C), followed by a three-minute rest. Very thin shaved pieces are hard to check one by one with a thermometer, so avoid serving meat that is still raw.
- Melt the cheese. Lower the heat and place the cheese over the beef. Cover briefly, or add a small splash of water to the pan away from the cheese and cover to create steam. Keep the water away from hot oil to reduce splatter.
- Serve promptly. Transfer the cheesy beef to the roll while it is hot.
If the beef releases a lot of liquid and turns gray rather than browning, the pan may be crowded or not hot enough. Cook a smaller batch, spread it out, and let moisture evaporate before adding cheese. This simple adjustment often improves both texture and flavor.
Clean and Maintain the Cookware
Good cleanup starts with letting the cookware cool before washing. Avoid pouring cold water onto a hot skillet or griddle: a sudden temperature change can warp metal or damage cookware. Follow the care directions for the pan’s material and coating.
How should you clean the pan after cooking?
Once the pan has cooled, remove loose food and wash it according to its care instructions. Stainless steel can generally be washed with dish soap and water. For cast iron or carbon steel, follow the pan maker’s guidance for cleaning and drying so the seasoning stays in good shape.
For nonstick cookware, use gentle cleaning tools and avoid abrasive pads that can harm the coating. If cheese has stuck, let the pan cool, then soak it with warm water as permitted by the care instructions. Do not scrape a coated surface with metal.
Build and Serve the Cheesesteak
A split hoagie roll holds the hot beef and cheese, while the filling remains the focus. Add the cheesy meat directly to the roll and serve it soon after cooking. Onions are a common extra, but you can leave them out or cook them separately to keep their texture distinct.
What toppings belong on it?
The essential combination is thinly sliced beef and cheese in a roll. Onions are a common addition, and diners may choose other extras, but they are not needed to make the core sandwich. If you add onions, cook them until tender before combining them with the beef, or serve them on the side.
For a simple dinner plan, set out the cooked beef, chosen cheese, rolls, and optional onions. That lets everyone pick a cheese style without changing the basic cooking method. Keep the filling modest enough that the roll can hold it comfortably.
Which meat-and-cheese pairing should you choose?
Use this quick guide when you want a dependable starting point:
| If you want… | Choose… | Cook it this way |
|---|---|---|
| A rich, tender filling | Thinly sliced ribeye | Use little or no added oil |
| A leaner filling | Thinly sliced top round | Add a light film of oil if needed |
| A smooth, saucy finish | Ribeye or top round with Whiz | Warm Whiz separately or spoon it over the meat |
| A mild, easy-melting topping | Beef with American | Cover the pan briefly after adding slices |
| A more distinct cheese flavor | Beef with provolone | Melt the slices gently over the cooked meat |
The reliable formula is thin beef, a wide hot pan, and cheese added after the meat cooks. Start with ribeye and American for a straightforward version, or switch to top round, Whiz, or provolone to change the texture and flavor. Keep the pan uncrowded, use a roll ready to fill, and serve the sandwich hot.
Philly Cheesesteak FAQs
These quick answers cover the main choices: beef, cheese, slicing, and cooking. The familiar ingredients are flexible, but a thin cut of beef and cheese that melts well make the sandwich easy to assemble.
What meat is used in a Philly cheesesteak?
Ribeye is the standard rich, tender choice. Thinly sliced top round is a leaner, lower-cost alternative, and shaved beef can save prep time.
What cheese goes on a Philly cheesesteak?
Common choices are Cheez Whiz, American, and provolone. There is no single required cheese; each gives the sandwich a different texture and flavor.
Is Cheez Whiz the only authentic cheese?
No. Cheez Whiz is a common choice, but American and provolone are also widely used. Pick the one you prefer.
Are onions required?
No. Onions are a common addition, but the core sandwich is beef, cheese, and a roll. Add them if you enjoy their flavor.
Should the beef be sliced with or against the grain?
Slice it across the grain, which shortens the muscle fibers. Chilling the meat until firm helps you cut it thinly.
Can I use shaved beef?
Yes. Shaved beef is a practical shortcut. Separate it into portions and spread it thinly in the pan so it can brown.
What kind of pan should I use?
Use a broad skillet or griddle that gives the beef room to spread out. Stainless steel, seasoned cast iron, and seasoned carbon steel are suitable choices.
How hot should the pan be?
Aim for about 400°F (204°C) at the cooking surface. On a home stove, use controlled medium-high heat and do not leave an empty pan heating for a long time.
Do I need oil for ribeye?
Often, little or no added oil is needed because ribeye contains fat. Lean beef may need a thin film of neutral, high-smoke-point oil.
How do I melt the cheese over the meat?
Lower the heat, add the cheese over the cooked beef, and cover briefly. A small splash of water added away from the cheese can create steam to help melt sliced cheese.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
