Why You’ll Love these Legendary Philly Cheesesteaks
Undeniably, there’s something magical about biting into a proper Philly cheesesteak that makes your taste buds dance with joy. Emeril’s recipe captures that authentic Philadelphia spirit right in your kitchen. The combination of thinly shaved ribeye, caramelized onions, and green peppers creates that perfect savory foundation we all crave.
The meat, cooked quickly until just barely pink, stays tender and juicy. All this deliciousness tucked into a warm Italian roll or kaiser bun? Pure comfort food heaven that’ll have you wondering why you haven’t been making these at home all along.
What makes this version stand out? It’s the attention to detail—the garlic adds depth, while the salt and pepper balance everything beautifully. And let’s talk about options: provolone for traditional cheese lovers or Cheez Whiz for that classic Philly experience.
What Ingredients are in Legendary Philly Cheesesteaks?
When it comes to making an authentic Philly cheesesteak like Emeril Lagasse’s version, you’ll need a handful of simple ingredients that work together to create that iconic flavor. There’s something magical about the combination of thinly sliced beef, melted cheese, and caramelized vegetables all tucked into a soft roll. This classic sandwich is street food at its finest, but you can easily recreate it at home with the right ingredients.
- 2 fresh Italian rolls or kaiser rolls, split in half crosswise
- 1 white onion, thinly sliced
- 1/2 large green bell pepper, thinly sliced
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 pound rib eye steak, very very thinly shaved
- 1/3 pound provolone cheese or 4 ounces melted Cheese Whiz
- Oil for cooking (mentioned in the instructions but not in the ingredient list)
The quality of your ingredients really matters for this recipe. The star of the show is definitely the rib eye steak, which should be sliced as thinly as possible—practically shaved—to get that melt-in-your-mouth texture that defines a great cheesesteak. And while some purists might debate between provolone and Cheese Whiz, Emeril gives you the option for both.
The rolls should be fresh and soft but sturdy enough to hold up to the juicy filling. Fresh, crusty Italian rolls work perfectly, but kaiser rolls make a good substitute if that’s what you have available.
How to Make these Legendary Philly Cheesesteaks

To create Emeril’s iconic Philly cheesesteak, start by preheating your oven to 200 degrees F to warm your 2 fresh Italian rolls or kaiser rolls.
Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Once it’s properly hot, add oil along with 1 thinly sliced white onion and 1/2 large green bell pepper (also thinly sliced). Let these vegetables caramelize for about 6 minutes, stirring occasionally until they develop that beautiful golden color. Add 1 teaspoon of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, giving everything a good stir for just 30 seconds. Then push this aromatic mixture to one side of your cooking surface.
Now for the star of the show—1/2 pound of rib eye steak, shaved impossibly thin. Add this to the hot pan and work quickly, breaking up the meat with two metal spatulas as it cooks. The meat will cook fast, in about 2 minutes, and should still have just a touch of pink. Mix your caramelized vegetables back in with the meat, creating that perfect Philly flavor base.
Using premium cast iron cookware will ensure even heat distribution and perfect caramelization of your ingredients.
Top the mixture with either 1/3 pound of provolone cheese slices or 4 ounces of melted Cheese Whiz (depending on your preference), and allow it to melt into all those nooks and crannies. The cheese acts like a delicious glue, binding all those flavors together. Finally, spoon this cheesy, meaty mixture into your warmed rolls and serve immediately with whatever condiments might make your heart sing. The contrast between the crusty roll and the tender, flavorful filling? Pure sandwich perfection.
Legendary Philly Cheesesteaks Substitutions and Variations
Several delicious variations can transform Emeril’s classic Philly cheesesteak recipe into your own signature sandwich. I’m a firm believer that cooking should be adaptable to your tastes and what’s in your kitchen.
Don’t have ribeye? Sirloin or flank steak work beautifully when sliced paper-thin. For cheese options, try American or Cheez Whiz for that authentic South Philly experience, or go gourmet with sharp provolone or white American.
Veggie variations are equally impressive—mushrooms add earthy umami, while hot cherry peppers bring welcome heat. Feeling adventurous? A schmear of garlic aioli or horseradish sauce takes things to another level.
My personal favorite twist? Hollowing out a crusty baguette instead of using rolls creates the perfect vessel for containing all those magnificent juices.
What to Serve with Legendary Philly Cheesesteaks
Now that we’ve explored exciting variations on the classic sandwich, let’s talk about what to pair with your masterpiece. A proper Philly cheesesteak deserves worthy sidekicks that complement without overshadowing the star.
Classic french fries are my go-to recommendation—crispy on the outside, fluffy inside. Onion rings make another fantastic option, their sweet crunch playing nicely against the savory meat. For something lighter, try a simple side salad with vinaigrette to cut through the richness.
Don’t forget the beverages! An ice-cold beer or classic cola balances the sandwich perfectly. And those little extras matter too—pickles, hot cherry peppers, or a side of extra cheese sauce for dipping those fries. Trust me, these pairings elevate the entire cheesesteak experience from great to absolutely unforgettable.
Final Thoughts
Creating the perfect Philly cheesesteak often feels like a culinary rite of passage for sandwich lovers. There’s something magical about that combination of thinly sliced ribeye, caramelized onions, and melty cheese nestled in a warm Italian roll. Emeril’s recipe captures this magic brilliantly.
I believe the secret lies in the details—shaving that ribeye paper-thin, letting those onions slowly caramelize to sweet perfection, and choosing the right cheese (provolone or Cheez Whiz, depending on your preference). Don’t you think the best cheesesteaks balance simplicity with technique?