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Whiz Wit’

This South Philly icon—born in the ’60s with the introduction of gooey, majestic Cheez Whiz—may be the most famous cheesesteak of all.


  • 1 Serving of Original Philly Beef Sandwich Slices
  • 1 Tbsp Olive Oil
  • 2 Tbsp Sliced Onion
  • 1 Cup Melted Cheez Whiz
  • 1 Long Roll

Prep Steps

  • 1 Heat griddle to 350-400˚F.
  • 2 Add Olive Oil and sauté steak slices until brown on one side, about 1 minute.
  • 3 Flip onto other side. (If using a natural, unseasoned product, sprinkle with salt, pepper or your own blend of spices.) Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone.
  • 4 Mix in sautéed onions.
  • 5 Arrange cooked beef and onions into a row roughly the length of your roll, slide the spatula under the mixture and flip into your hinged bread cradle.
  • 6 Pour or spread heated Cheez Whiz generously over the length of your masterpiece—then commence to indulge.

Let the debate rage on! Some opt for American cheese (the real original), while others fight for Whiz, their beloved and equally authentic liquid dairy dousing. There truly is no “right” answer. May we suggest one of each?

Check out our “How To” for Cheese Options and making it the right way!

How To Make A Real
Philly Cheesesteak

Show me how!