Meat

Ribeye is the cut of beef most synonymous with a Cheesesteak. It was the original cut used and popularized in the early days by the steak shops in South Philly and to this day remains the cut of choice for many destination shops. It’s the Steak Cut Emeritus of the Cheesesteak World. A great balance of flavor and texture.

That said, the majority of operations in the Philadelphia region and across the country use a blend of whole muscle beef cuts chosen for their distinct individual characteristics that, when married together (chunked and formed), are the optimal combination of flavor, texture and bite. And perhaps most important to restaurateurs and consumers, they’re of great quality and taste without the higher cost of single cut products.

Bread

As was the case in 1930 as it is today, most cheesesteaks in the Philly region are served on rolls baked fresh and delivered to steak shops and restaurants every morning (and sometimes multiple times a day).

Outside of the Philadelphia area, the same mostly holds true; fresh rolls delivered from a local baker each morning. Some restaurateurs, however, choose to import rolls directly from Philadelphia’s legendary bakery, Amoroso’s. Amoroso’s has perfected the flash freezing processes and ships several varieties of their Hearth-Baked Bread and Rolls to restaurants, grocery stores and food service organizations throughout the country and the world for those who demand absolute authenticity.

Cheese

The pervasive misconception from folks not from the Philly area is that a legitimate Philly Cheesesteak must be smothered with Cheese Wiz. This is not true. Sliced White American followed by sliced provolone are the most popular types of requested cheese on cheesesteaks throughout Philly and the rest of the country. Wiz was first introduced by the two famous South Philly steak joints because of its convenience and time savings – when there are lines of salivating cheesesteak junkies running down the block at 3 AM, preparation time is of the essence.

Onions

To most, onions are a must. Depending on the variety used and how they’re prepared, onions will add a bit of sweetness or a tang of sharpness to the cheesesteak experience.

Hang out near the counter of a Philly steak shop or pizza pallor and you’ll observe the following: Some folks will order a cheesesteak with grilled onions. Some will order a cheesesteak with fried onions. And, of course, some will just say “with”. No matter how it’s phrased, everybody is referring to the same thing. Technically, sautéed onions.

Add-ons

While the magic of beef, cheese, and roll is brilliant in its simplicity, some like to amp up their ‘steaks with sauces, veggies, and other accompaniments.