The undisputed king of cheese steak subs, the magic is in the technique of Pat’s Philly Cheese Steak. 
The thing about a Pat’s Philly Cheese Steak is that they are the most magical sandwich you’ll ever eat but to enjoy them you have to go to Philadelphia, park in the most ridiculous environment ever where the only parking is the sidewalks around the restaurant, get in a long line that basically goes across the street and then order quick AND correctly so you don’t become everyone’s least favorite person.
My version of Pat’s Philly Cheese Steak is as close as you can get to the real thing while staying home.
I am going to just say this and you guys can take it or leave it. Take it: Buy Cheez Whiz (Do it, DO IT!) or you can use Provolone Cheese. You guys know me, I tend to stick with things that are as close to nature as possible unless I have a REALLY good reason. THIS is a really good reason! The flavor is amazing, the drippy quality of the cheese is awesome and makes the sandwich even better. Plus the authentic Pat’s Philly Cheese Steak is made with it, when you order you say “with wiz” so if you change the cheese, just be aware it won’t taste quite as authentically Pat’s.
And I mean look at that drippy melty cheese? A note if you are admiring the photos and notice the beef is slightly thicker. I used a sharp chefs knife and sliced as thinly as I could for my sandwich and left my husband’s a little thicker. Then I photograpphed HIS. Totally want to scream even typing that. The only difference was the beef was slightly thinner to begin with.
Want to know how to slice meat/chicken thinly? Half freeze it! I put the beef in the freezer for a couple of hours and the slicing was significantly easier!
Remember everyone… one more post for tomorrow and then no more posts until 1/25/2016. I will be in San Francisco next week for the Fancy Food Show.
Pat's Philly Cheese Steak (Copycat)
Ingredients
- 4 tablespoons canola oil , divided
- 2 large onion , sliced thinly
- 24 ounces rib eye , sliced as think as you can*
- 6 ounces Cheez Whiz
- 4 crusty Sub Rolls , toasted (Amoroso is best)
- kosher salt and fresh cracked pepper
- Mayonnaise to taste on bottom of bun
Instructions
To thinly slice the beef, put it in the freezer for 2-3 hours. This will allow you to slice it easily as thinly as you'd like.
- In a cast iron skillet add three tablespoons of canola oil and add the onions.
- Cook until they wilt and begin to yellow (we are not looking for them to brown).
- Add salt and pepper to taste.
- Remove from pan.
- Add in the last tablespoon of oil and get the pan HOT.
- Season the beef with salt and pepper to taste.
- Sear on both sides quickly, browned but don't let it dry out.
- Add the onions back in and mix together.
- In a microwave safe bowl heat the Cheez Whiz up.
- Add the onions and beef to the rolls and top with Cheez Whiz.
- Enjoy immediately.
Recipe Notes
Adapted from Pat's.
Next time try cooking the meat on low (and slow). Then, when ready, add cheese and flip the meat cheese side down. Allow the meat to simmer in the cheese and steak juices with the roll placed on top for a minute or two. Scrape, flip, and enjoy. This is more of the “Tony Luke’s” style preparation.
Thanks for the suggestion, Kevin.
never had any luck at a good cheese cake sub but i’m going to try have a large group so i will try to fix 2 batches i am 76 but i will give it a whirl
Why doesn’t the author reply to comments that are not saying her sandwich is wonderful…you can’t be a chef and not be able to take the bad comments and the good about your food
Philly fans take their signature sandwich seriously and I’d never want to discount someone else’s opinion on my fun take of a popular dish – if they had comments about the actual recipe, I respond but otherwise I let people voice their stance on their idea of what is classic Philly 🙂 It’s more fun and allows everyone the chance to speak up! 🙂
If you want your beef paper thin, freeze it for about 3 hours and then use a mandolin to cut it. This basically shaves it so it cooks super fast and gets crispy bits.
Yo, mayo though!?! Uh-uh. Nope. Never. Don’t do that. That’s some steak sandwich wannabe garbage. Cheesesteaks do NOT have mayo. Ever.
there is “never” mayo on a Philly cheesesteak, never, ever, never…and cheese whiz is for tourists…..this recipe is like many others, trying to complicate a very simple recipe…..thin sliced rib-eye, sautéed onions, (I suppose canola oil will work, but I believe Pat’s uses peanut oil?) cheese, mostly provolone in Philly, Amoroso roll, mushrooms, (if you want?)…it’s not rocket surgery……if you went in to Pat’s, Geno’s, Jim’s, or Steve’s and ordered their sandwich with mayo, they would toss you and put your picture on the wall, never to be served (again)….also, I’ve never seen any of the sandwich makers in the better sandwich establishments, add salt or pepper to their work……
I believe Pat’s uses soy bean oil.
Ted, uh yeah the “cheeze whiz” is “Wit”. Ya order it with/wit! Thats all you say, Philly cheese Steak wit. And if someone wants mayo, you’d be surprised. To each their own. Ya might might to calm down there lol!
“Wit” means “with onions.” You walk up to the counter, try to cover your lazy Delco accent and say to the gentlemen “whiz wit” meaning you want a cheesesteak with onion. Go back to Jersey.
Who designated you The Sandwich King. I do believe Jeff Mauro owns that title. I think you’re making a lot of hoopla over a sandwich. It makes you sound like a little boh. At the end of the day, it’s still a delicious sandwich. I’ve been cooking every night for the last 37 years. If I can find a recipe, for a slow cooker no less, that tastes delicious, I’m in. Don’t know if you have/had children, and were responsible to put food on said table for them, which I doubt cuz, well frankly you’re just a man, you should just hush up. Didn’t your mother ever teach you, “if you don’t have anything nice to say, don’t say anything at all. This girl has a lot of great recipes on her site!
Great recipe. But the title “THE UNDISPUTED KING OF CHEESE STEAK SUBS” is inaccurate.
Better the “Long Challenged and Disputed King of Cheese Steaks”
This challenge has been going on for as long as Cheese Steaks have been around.
Geno’s is one of many challengers.
Bottom line is Cheese Steaks are fantastic, and living in Texas, something I crave and that I order as soon as I am in Philly on every trip.
No mayo! Native Phila area here. No mayo on any steak sandwich. Yes to Amorosos
Made it, it was absolutely amazing!!!! Plan on making it again for supper bowl Sunday ?
It’ll be perfect for that! Have fun!
Really?!?!?! You order wiz with or wiz without. Or any cheese with without. Your saying with or without to onions nothing to do with cheese.
Wiz wit
Wiz wit out
Provolone wit
Provolone wit out. I hope you’re really not from Philly out here passing bogus info
Lol I was thinking the same thing
If you say wit, it’s with the cheese whiz. Otherwise comes without cheese whiz.
Seriously? You are so wrong! The “wit” or “witout” is about the ONIONS..NOT the cheese! Where are you FROM???
Exactly, NAME your CHEESE, then WITH or WITHOUT ONIONS.
2 step order. 2nd window you can get fries and a drink, extras are self serve.
Why are things always over complicated
No mayo. Evah. Olive oil on the bun.
Excellent recipe.
Thanks Dale!
I made this and the cheese wiz was a bit overpowering but overall not bad.
Okay… kids and hubby said excellent but no Cheeze Wiz in the future. Better with “real” cheese. Otherwise a keeper. Side note: don’t get really thick bread, leaner a crusty.
Just made this for lunch and it was exactly like I remember from Pat’s! Thank you for this recipe. Living in NM, getting a good Philly cheese steak is impossible and getting out to Philly regularly is fairly difficult.
Awesome! Thanks so much for the 5 star rating!!