Philly Cheese Steak

The real Philly cheese steak from South Street has a history that goes back to 1930 at Pat’s King of Steaks. This version doesn’t try to replicate the shaved griddle-meat of a proper Philly joint. Instead, it offers a smart home adaptation: quick-seared shell steaks sliced thin against the grain, piled on a soft roll with cooked-down onions and melty cheese.

The key move is cutting the steak across the grain at an angle after searing. This mimics the shaved-beef tenderness you get on a commercial flat-top. Cooking the steak whole and then slicing also gives you better control over doneness than shredding raw meat into a pan.

Low-and-slow onions are the soul of a good cheese steak. Ten minutes of medium-heat saute breaks down their sharpness into something sweet and jammy. Rushing the onions gives you crunchy, sharp slices that fight the tender meat instead of supporting it.

Broil the assembled sandwich just long enough to melt the cheese. A quick minute, no more.

Kitchen Tips

• Slice steak against the grain, not with it. Grain-aligned slices chew like rope.
• Let the pan get screaming hot before the steak hits. A proper sear in 90 seconds per side beats a slow, grey cook every time.
• Cheez Whiz is the Philly traditional choice. Cheddar is a more home-friendly sub, provolone is another classic option.
• Toast the roll tops under the broiler with the bottoms. The edge crisp holds up better against juicy meat.

Variations

• Add sliced green bell peppers to the onion saute for a classic pepper-and-onion version.
• Add sauteed mushrooms for another diner-classic variation.
• Use provolone or Cheez Whiz instead of cheddar for a more authentic Philly flavor.