Cheesesteak

Meat

The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used.^[15] On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.^[16]

Common additions include sautéed onions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted.^[17] One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"^[18] while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."^[19] After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll."^[20]

Food distributors often suggest or sell sandwiches which are inspired by the classic cheesesteak. For example, Pillsbury provides a recipe for "Philly Cheesesteak Wraps" which substitutes a tortilla for the bread.^[21] Nestlé offers a "Philly Steak and Cheese" made in the form of a Hot Pocket.^[22]

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.^[23]

Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the provolone. That's the real cheese."^[23]

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has expanded in popularity.^[24] A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs."^[25] In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast."^[26] Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day.^[23]

Cooper Sharp, a "Pasteurized Process American Cheese", is gaining ground as a new cheese option as of 2023. Made from aged Cheddar and having a higher milkfat content, the product is sharper and creamier than ordinary American cheese.^[27] According to Kosuke Chujo, who runs a cheesesteak shop in Japan, the cheese "was very creamy and delicious with the perfect balance of salt".^[28]