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Philadelphia Cheesesteak (Philly Cheesesteak)

The renown “Philly” cheesesteak sandwich can be ordered throughout Pennsylvania and the US. According to legend, the cheesesteak was invented on a whim during the early 1900s. Brothers Harry and Pat Olivieri sold hot dogs as street food in South Philadelphia but one day grilled up steak with onions for their own meal. A passing cabbie suggested the two replace hot dogs with the fragrant steak sandwich. They took the suggestion seriously and by 1940 sold only steak sandwiches, with cheese added to the recipe in 1949. Cheez Whiz was a 1960s addition to cheesesteaks though different cheese can be added, including Provolone and American.

Recipe Servings: 2

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Gluten Free
Dairy Free


  • 2 Tbsp vegetable oil
  • 2 medium onions, sliced as thin as possible and rings separated
  • ½ cup mushrooms, sliced 
  • 12 oz chipped steak (very thin-sliced eye of round, rib eye, or sirloin tip roast cut into 1-inch slices)
  • Salt, to taste
  • Coarsely-ground black pepper, to taste
  • Cheese whiz, provolone, or American Cheese slices
  • 1 Italian loaf, hoagie roll, or french baguette
  • Dill pickle spears, as needed for topping


  1. In large frying pan, heat olive oil over high heat until a water drop sizzles.
  2. Lower the heat to medium and add the onions and mushrooms.
  3. Cook, stirring, until the mushrooms darken and the onions become soft and translucent, about 5–6 minutes.
  4. Add the steak slices and cook for about 3 minutes, until the meat is lightly browned.
  5. Season with salt and pepper to taste.
  6. Across the center of the frying pan, heap the cooked meat mixture in a pile lengthwise.
  7. Place the cheese slices over the meat and heat until melted.
  8. If using Cheese Whiz, melt in a double boiler or in the microwave, and set aside.
  9. Slice the bread lengthwise.
  10. With a spatula, scoop up half of the meat mixture (with cheese if present), and place it on the bread, cheesy-side up.
  11. If using Cheese Whiz, ladle it over the top of the meat; do not use too much.
  12. Repeat with the remaining ingredients and close to form two sandwiches.
  13. Slice into pieces and serve with dill pickle spears.

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