CHEESESTEAKS • 3 min read
What Is a Philly Cheesesteak?
Thin-sliced beef, melted cheese, a long roll. Everything after that is preference — including the cheese people argue about.
A Philly cheesesteak is a hot sandwich made with thinly sliced beef and melted cheese on a long roll. Onions, peppers and the choice of cheese are preference rather than rule — the thin slicing and the roll are what make or break it.
A Philly cheesesteak is a hot sandwich built from thinly sliced beef and melted cheese on a long roll. That’s the whole definition — everything else, including onions, peppers and which cheese goes on it, is a matter of preference rather than rule. The sandwich comes from Philadelphia, where it started as a steak sandwich sold from a hot dog stand in the 1930s and picked up cheese later. What separates a good one from a poor one is usually the slicing and the roll, not the toppings.
What goes into a cheesesteak
Three things do the work:
- The beef. Sliced thin and cooked quickly on a flat top, so it browns without drying. Thicker cuts turn chewy — the thinness is the point.
- The cheese. Added while the meat is still on the griddle or immediately after, so it melts into the beef rather than sitting on top.
- The roll. Long, soft enough to bite through cleanly, sturdy enough not to collapse once the meat and cheese go in.
Onions are the most common addition and are usually cooked down with the meat. Peppers, mushrooms and extra cheese are standard options almost everywhere that sells them.
Which cheese should you pick?
This is the question people actually argue about. There’s no correct answer, but the choices behave differently:
| Cheese | How it melts | Flavour | Good if you want |
|---|---|---|---|
| White American | Very smooth, blankets the meat | Mild, creamy | The classic balance most people expect |
| Provolone | Melts well, slightly stretchy | Sharper, a little tangy | More cheese flavour against the beef |
| Cheese Whiz | Pours over, coats everything | Salty, rich | The Philadelphia stand-style version |
| Mozzarella | Stretchy, mild melt | Very mild, milky | A softer sandwich, good with pizza-style toppings |
| Pepper Jack | Smooth with flecks throughout | Mild heat | A little spice without adding sauce |
| Swiss | Melts slowly, holds shape | Nutty, distinct | Something that stands apart from the beef |
| Yellow American | Smooth, similar to white American | Mild, slightly sweeter | A familiar, mellow finish |
Our Philly sandwiches come with a choice of White American, Provolone, Mozzarella, Cheese Whiz, Pepper Jack, Swiss or Yellow American. If you’re ordering one for the first time and want the version most people picture, white American with onions is the safe start.
Cheesesteak, cheese steak, or Philly?
All three refer to the same sandwich. “Cheesesteak” as one word is the most common spelling in Philadelphia itself; “cheese steak” as two words is equally understood. Locally, ordering “a Philly” is usually enough. Britannica keeps a short entry on the sandwich and its origins if you want the history in more detail.
Variations worth knowing
Once the base sandwich exists, most shops build variations on it. Ours run to nine, and the pattern is common across the country:
- Pepper steak — peppers cooked in with the meat.
- Mushroom steak — mushrooms added on the griddle.
- Pizza steak — marinara and mozzarella rather than a plain melt.
- Smokehouse — a smoky, barbecue-leaning build.
- Surf and turf — steak with shrimp added.
- Veggie Philly — the same sandwich built without meat.
You can see the full list on our Philly cheesesteak menu, including the Tiger Steak and The Garden.
What to order with it
A cheesesteak is filling on its own, so sides tend to be about contrast rather than volume. Fries and onion rings are the default pairing. If you’re ordering for two and want to cover more of the menu, splitting a cheesesteak with a portion of wings works better than two sandwiches — you get both textures, and the sauces break up the richness of the melted cheese.
If you’re deciding between the two, our comparison of bone-in and boneless wings covers which style shares better.
Ordering one in Lakeland
Ours are made to order on the flat top rather than held ready, so the cheese goes on hot. Pick your cheese when you order — it changes the sandwich more than any topping will.
Want one made to order?
Nine Philly variations, each built on the flat top with your choice of cheese.
Frequently asked questions
What cut of beef is used in a cheesesteak?
Ribeye is the traditional choice because it has enough fat to stay tender when sliced thin and cooked fast. What matters most is the thinness of the slice.
Does a real cheesesteak have lettuce and tomato?
Not traditionally. The classic build is beef, cheese and optionally onions. Salad additions are more common on sub-style sandwiches than on a Philly.
Is Cheese Whiz the authentic choice?
It’s authentic to a particular Philadelphia stand style, but white American and provolone are just as common in the city. There’s no single correct cheese.
Can you get a cheesesteak without meat?
Yes — a veggie Philly uses the same roll, cheese and griddled onions and peppers without the beef.
