Philly Cheesesteak

For Philadelphians, there’s no hotter debate than who serves the best cheesesteak: Pat’s King of Steaks or Geno’s Steaks. By most accounts, Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno’s opened a few feet from Pat’s in 1966 with an almost identical menu, and the rivalry began. Today, Pat’s sandwiches have chopped steak; Geno’s have sliced.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 Philly cheesesteak sandwiches
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2 tablespoons extra-virgin olive oil

1 onion, thinly sliced

Kosher salt and freshly ground pepper

1 pound shaved beef

Hot sauce, to taste

Worcestershire sauce, to taste

4 hoagie or hero rolls, split

Sliced cherry peppers and American cheese, for topping


  1. Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauce and toss to coat.
  2. Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking sheet and broil (open-face) until the cheese melts.
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