A Tourist’s Guide to the Authentic Philly Cheesesteak

If you ask any traveler visiting Pennsylvania what food is top on their bucket list, the answer is almost always unanimous: an authentic Philadelphia Cheesesteak.

Walking down South Street in Philly, the sizzling sounds and mouthwatering aromas wafting from iconic roadside joints like Pat’s, Geno’s, and Jim’s are unforgettable. Huge flat-top grills are packed with thinly shaved beef, sweet onions, and ooey-gooey melted cheese stuffed into fresh, crusty rolls.

You don’t have to book a flight to Philadelphia to taste this iconic roadside masterpiece. Here is your ultimate tourist guide and recipe for recreating a street-authentic Philly Cheesesteak right in your own kitchen!

What Makes an Authentic Philly Cheesesteak?

Before diving into the recipe, every hungry traveler needs to know the three ground rules of a legitimate Philadelphia Cheesesteak:

1. The Meat: Ribeye steak is king. It has the perfect balance of fat and beef flavor. It must be sliced paper-thin so it cooks fast and tender.

2. The Bread: It must be a soft yet sturdy Italian roll (traditionally Amoroso’s rolls in Philadelphia) that holds the juicy meat without getting soggy.

3. The Cheese: locals argue between Cheez Whiz, mild Provolone, or American cheese. All three are delicious, but melted Cheez Whiz or gooey White American give you that classic roadside stall experience.

Ingredients You’ll Need

• 1 lb (450g) Ribeye Steak (Tip: Freeze the steak for 30 minutes before cutting to make paper-thin slicing super easy!)

• 1 large Yellow Onion, finely diced or thinly sliced

• 4 slices White American Cheese (or 4 tbsp warm Cheez Whiz)

• 2 soft Italian Hoagie / Sub Rolls

• 2 tbsp Unsalted Butter

• 1 tbsp Vegetable Oil

• Salt and Freshly Cracked Black Pepper to taste

Step-by-Step Instructions

Step 1: Prep and Slice the Meat

Take your partially frozen ribeye steak and slice it as thinly as humanly possible against the grain. The thinner the slices, the more tender your cheesesteak will be.

Step 2: Caramelize the Onions

Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet or flat-top griddle over medium heat. Add the sliced onions with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes until soft, golden, and sweet. Push the onions to the side of the skillet.

Step 3: Sear and Chop the Steak

Turn the skillet heat up to medium-high. Add the paper-thin ribeye slices to the hot skillet. Season generously with salt and black pepper. Using two spatulas, chop and pull the meat apart as it cooks for about 3 to 4 minutes until no longer pink.

Step 4: Mix & Smother in Cheese

Mix the cooked onions directly into the chopped beef. Divide the mixture into two long, roll-sized piles right in the skillet. Lay the cheese slices directly over the top of each meat pile. Lower the heat and let the cheese melt completely over the hot beef (about 1–2 minutes).

Step 5: Toast and Stuff the Roll

Slice your hoagie rolls open (without cutting all the way through). Melt the remaining tablespoon of butter and lightly toast the inside of the rolls on the griddle. Place the open roll directly over the cheesy meat pile, then slide a spatula underneath to scoop everything into the roll in one swift motion!

Tourist Taste Test Rating

• Iconicity Level: 10/10 American Classic

• Best Enjoyed While: Watching a weekend game or planning your next road trip

• Pair With: Crispy French fries, dill pickle spears, and an ice-cold cherry soda

Enjoy a true taste of Philadelphia roadside culture straight from your stove!