Recipe

North America → 🇺🇸 United States → Pennsylvania (Philadelphia)
Philly Cheesesteak
American · easy · serves 2
prep 15 min · cook 15 min
~893 cal · 68g protein · 53g carbs · 43g fat (estimated, per serving)
🍽️
Hoagie roll overflowing with shaved beef and melted cheese
🇺🇸 Pennsylvania (Philadelphia)
Born at a South Philly hot dog stand in the 1930s when Pat Olivieri threw sliced beef on his griddle, the cheesesteak became the city's edible identity. The debate never ends — Whiz or provolone, onions or not — but the essentials hold: thin ribeye, a griddle, and a roll that can take the juice.
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Ingredients
Serves 2 —
•
12 oz ribeye steak, very thinly shaved
•
4 slices provolone (or Cheez Whiz)
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2 hoagie rolls
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1 large onion, thinly sliced
•
to cook oil, salt, and pepper
Instructions
1
Get a griddle or wide skillet screaming hot with a film of oil.
2
Cook the onions until soft and browned, then push to one side.
3
Add the shaved ribeye (or portobello and seitan), chopping it with the spatula as it sears in 2–3 minutes.
4
Mingle the meat and onions, lay the cheese over the top, and let it melt into the pile.
5
Scoop it all into the rolls in one motion and eat immediately, leaning forward.
South Philadelphia tradition.
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🌏 While it simmers — know your destination
📍
Pennsylvania (Philadelphia). Where thin-sliced beef and cheese became a city’s emblem.
🗺️
United States. Regional cooking shaped by migration and the land.
🌍
North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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