I feel like every city wants a food item to claim as their own. Chicago has pizza —but then again, so does New York— Boston has clam chowder, and Philadelphia has cheesesteaks. I don’t know how a city gets to lay claim to a specific food item, but I do know that people will defend said food items with a fierceness that is usually reserved for first born children.
But, my question is, are said food itemsreally better where they’re from? They might be more authentic, but are they objectively, unequivocally superior? I don’t know about you, but I’ve had my share ofnot so great authentic foods from their birthplaces. I’ve talked about how my ideal bolognese sauceisn’t from Bologna and I have to admit that while the xiao long bao I’ve had inShanghai were good, the ones from Hong Kong were better.
And that brings us to Philly cheesesteaks. Are the only good Philly cheesesteaks in Philadelphia or can they and are they made better elsewhere? Also pressing: why are the only threeacceptable cheese toppings for cheesesteaks cheese whiz, provolone, or American? Why notPhiladelphiacream cheese?Okay, I can answer that last one, apparently Philadelphia doesn’t make cream cheese.
I don’t really know which cheese is superior on cheesesteaks, soI went witha combo of provolone and American for both flavor and melt. I think it was the right choice because these sandwiches were cheesy in all the right ways!Traditional? I’m not quite sure. Delicious? Heck yes! Happy cheesesteaking everyone :)
Easy Philly Cheesesteak Recipe
makes 2 big sandwiches
- 1/2 onion, sliced
- 1 green bell pepper, sliced
- salt and freshly ground pepper
- 1 lb boneless inside round steak, sirloin, or rib eye, thinly sliced
- 2 slices provolone cheese
- 2 slices mozzarella American cheese
- 2 D’Italiano Brizzolio Extra Soft Sausage Buns
In a heavy bottomed pan, heat up a bit of oil over medium high heat. Add the peppers and onions, season with salt and pepper and cook, stirring occasionally, until soft, 5-8 minutes. Remove from the pan and set aside.
Add a bit of oil to the pan and turn the heat up to high. Add the steak and season generously with salt and pepper, moving the steak around the pan until lightly browned, but still pink. Mound the meat up into two rectangles. Top with the pepper-onion mix. Layer the cheese onto the meat, alternating provolone and mozzarella. Let cook, undisturbed for 3-4 minutes. For the last minute or so, place the bun, cut side down, on top of the meat-cheese mixture so that it lightly warms.
Scoop meat-cheese mixture onto the buns. Enjoy immediately!
I partnered with 150 Buns of Summer to create this post. Enjoy!
18 Comments
Anne Weber-Falk says:
May 11, 2017 at 8:31 am
Only provalone for me. Oh, and it’s all about the bread. Amoroso’s is the only way to go. Otherwise it’s just a beef sandwich.
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Nicole De Stefano says:
May 11, 2017 at 5:58 pm
I’m with Anne! I worked at a cheesesteak joint on the East Coast for a while, and we had the bread shipped in specially from Philly – the owners claimed it had to do with the water they used to make the bread, but if the bread isn’t right, it’s just beef on a bun!
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May 12, 2017 at 1:05 pm
These look BONKERS. Like bonkers delicious and once again I am drooling at my computer!!! SUPER SOFT BUNS!
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James Southworth says:
August 4, 2017 at 7:58 am
Born and raised in Philly for over 30 years and I never saw green bell peppers on a cheese steak until I left Philly. Only people OUTSIDE of Philly think we use green bell peppers. In Philly they use sweet pepper and/or hot peppers, NOT bell peppers.
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Kimberly Mayo says:
January 13, 2018 at 2:37 pm
What’s a sweet pepper? I always thought that WAS a bell pepper. I’m from Williamsport and I never saw peppers on a cheesesteak until I left Williamsport, but I am just trying to figure out what you’re talking about. I’ve only ever had HOT crushed peppers on mine!
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Daniel says:
July 12, 2018 at 2:06 pm
I could care less about the authenticity of a cheesesteak. Meat, onions, peppers on a bun w/whatever cheese you prefer (provolone, wiz, etc.) as long as the ingredients are quality, just enjoy it, it’s food. I’ve had authentic cheesesteaks that were really good and i’ve had adaptations that were really good.
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Kay Standard says:
September 11, 2018 at 11:00 am
Exactly
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Leslie says:
August 28, 2017 at 7:59 am
I’ve been using bell peppers this week in all of my meals, and this serves for great inspiration.
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Wyatt Cherry says:
November 26, 2018 at 7:19 pm
I should not be looking for recipes this late at night but I must admit that these Philly Cheese Steaks look incredible! I completely agree with what Anne Weber-Falk said about the bread being extremely important. Hopefully I can find a great deli near me that has some quality bread!
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Robert Smith says:
May 5, 2019 at 7:01 am
Does anyone know where to get Phlly chese steak spice? Around my area they all use a special spice . One vender gave me some and it really makes a difference !
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Toni says:
June 12, 2019 at 2:11 pm
Did anyone respond where we can purchase Philly cheese steak spice? If so please let us know. Thank you.
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Irie says:
November 15, 2019 at 2:43 am
It’s just salt and pepper when you go to the official spots in Philly. Sometimes if you request it they put hot sauce and other items on it like sweet peppers, pickles, hot cherry peppers and ketchup. Some people even ask for mustard. Go figure?
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Joseph Bowker says:
July 23, 2019 at 9:07 am
I live in Austin TX., but was born and raised in Philadelphia, PA. I use pre-sliced Italian Steaks. Can’t find good Italian Rolls, so use Mexican Bolios. They work but the go bad too quickly to have them available. I buy 4 in a week and at least two turn green before I can eat them. As for spices, I generously use Italian Spice Mix. I use them in my Spaghetti too. I gotta say, can’t find BBQ any better then Austin. (Especially Rudy’s BBQ) but coming from Philly, I miss good Cheese Steak Sandwiches, and really miss old time Hoagie Sandwiches, which I ate for lunch through High School. Can’t be replaced.
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Daniel says:
August 28, 2019 at 2:44 am
I live in Jersey and never been to Philly. Gonna make cheesesteak sandwiches tonight with filet mignon from my freezer, sub rolls from Shoprite bakery, carmelized onions and red bell peppers. A little salt, pepper and red pepper flakes for seasoning. Mushrooms, maybe. I’ll layer on some Kraft American slices and put under the broiler. Sound O.K. Philadelphians?
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Irie says:
November 15, 2019 at 2:45 am
Yes! Try with sweet peppers also!
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Cynthia says:
May 10, 2021 at 11:59 am
When I have leftover fresh dinner rolls I’ve made from scratch I will use them for cheesesteak sliders or BBQ pulled chicken I’ve made in my crockpot. Sliders are great sandwiches too!
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DH says:
December 17, 2022 at 2:39 pm
Sweet peppers ARE bell peppers!!! They start green and as they “ripen” they turn the various colors meaning that the red ones should be the sweetest.
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