Pat's King of Steaks Philadelphia Cheese Steak

Total Time:
15 min
15 min

4 sandwiches

  • 6 tablespoons Soya bean oil
  • 1 large onion, sliced
  • 24 ounces sliced rib eye or eye roll steak
  • Cheese (store processed recommended); American or Provolone
  • 4 crusty Italian Rolls
  • Sweet green and red peppers, sauteed in oil (optional)
  • Mushrooms sauteed in oil (optional)
  • Ketchup

Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup.

Put on the theme song to the first Rocky movie and enjoy.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Pairs Well With

Crisp, refreshing light beer

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Cooking Tips
4.6 14
No wiz on 1950 steak @ trianle, Just slices of cheese item not reviewed by moderator and published
The best cheese steak recipe ever. So simple and delicious. item not reviewed by moderator and published
First I would like to say that this recipe does not taste as good with out Rocky playing in the background....with that said, this recipe rocks!!! You gotta go with the ribeye steak. Call up your local grocery store and have them thinly pre-slice it for you. I cooked mine in butter rather than oil and it tasted amazing. I know traditional Philly Cheesteaks use provolone but you have to get Kraft Cheez Whiz. I found mine in the dairy section of the grocers. If you dont live near Philly and cant get to Pat's King of steaks, this is the closest you are going to get. Enjoy item not reviewed by moderator and published
Made these for a birthday dinner. Big hit. Gotta do it with the rib eye, so worth it! The boys all started with provolone but then tried the cheese wiz...definitely the way to go! item not reviewed by moderator and published
Never been been to Philly, but after this recipe I think I know where I am taking my next vacation. It was amazing. Tried it first without the ketchup and it was ok, Next time tried with ketchup and I am telling you DON'T FORGET THE KETCHUP!! It was amazing. Will be making this again. item not reviewed by moderator and published
I am from Alabama and never been to Philly, but after seeing Pats and Ginos on the Food network I made my own. Thinly sliced ribeye, and cheese wiz my wife and I and all my friends loved them. I even called both places to see if they would overnight me some steaks but its not happing maybe some day I can make the trip and try the real deal. item not reviewed by moderator and published
I have been to Pats at 2-3 AM many times.. Where are the green peppers & taking the meat( bread) out of the bun in the recipe ???? item not reviewed by moderator and published
I grew up eating Pat's Steaks. The one thing I remember is watching them put 10lb Nature's Reserve frozen rib eye roast in a Hobart spring coiled slicer that would do nothing but slice every hour. They pulled the coil back and dropped the the sucker in the long tube holding chamber and the blade would swing around and chop all by itself while the spring coiled plate would be behind the meat pushing it on the blade. Rib eye is the key ingredient! Don't cut corners. Thin slices is what you want. The reason why Philly cheese steaks are so tender and flavorful is because Pat's and Geno's both use rib eye, which is the most flavorful and tender beef do to it being so heavily marbleized with fat. This is where all the juice and drip come from off the sub! item not reviewed by moderator and published
I have made these several times for my hubby and me. He begs me to make extra so he can take them to work and make all his co workers jealous! item not reviewed by moderator and published
Very good and tasty, but the recipe needs to be adjusted a little because 8oz of steak will only go onto 3 sandwiches if you are using 24oz's ;) item not reviewed by moderator and published
They are so delicious, and easy to prepare. item not reviewed by moderator and published
I, too, have lived in Philadelphia, and these, while ok, do not taste like Philly sandwiches at all. item not reviewed by moderator and published
I went to Villanova in a Philly suberb and after late night of tudying we would sometime reward ourselves with a trip to Pat's. I prefer mine Cheese wit insides out. Which if I recall means with Cheese Wiz, onions, and some of the bread from inside the roll scooped out. I didn't want all the bread filler since that could get in the way of the second cheese steak. If you like peppers and mushrooms eat them some other time. But don't put them on your Philly Cheese Steak. Sure I think that real cheese is better than Cheese Wiz. And I would never use Cheese Wiz on anything else. Call me nostalgic but when I'm having a true Philly Cheese steak, it has to be with Cheese Wiz. item not reviewed by moderator and published
I was born and raised in Philly, but now live in Virginia and many of nights I dream of the grease and cheese dripping off my chin from a Pat's steak. Pat's has the best steaks in the city. However, for this recipe, just make it a "Cheese Wit": grilled meat with fried onions and cheese wiz on a hoagie roll. Forget the peppers and ketchup if you want to eat it like a true goomba from South Philly Would. Everyone always argues who has the best steaks, Pat's or Geno's. Well, they are right across the street from each other so take the "South Philly Taste Test" -- A steak in each hand and YOU be the judge! item not reviewed by moderator and published
actually traditional cheesesteaks use cheese whiz, ask PAT"S item not reviewed by moderator and published