When you hear about Philadelphia, the first things that come to mind are the Rocky-themed Liberty Bell and the cheesesteak, that delicious sandwich that is a favorite with Philadelphians and visitors alike.


Philly cheesesteak (Philadelphia cheesesteak) is a long bread stuffed with thinly sliced beef mixed with melted cheese. Many people also choose to add fried onions, sautéed mushrooms, peppers, or chili peppers with a ketchup hint.

Seasonings, condiments, and vegetables can vary according to individual tastes. This is a famous regional sandwich that has its roots in the American city of Philadelphia, Pennsylvania.

A Philadelphia cheesesteak “is not just a mixture of bread, meat, and cheese,” it is a cultural icon for the people of Philadelphia – a subject of love and loyalty, politics and pride, history and excess. It has reunited families and torn them apart (the Olivieri’s, who founded Pat’s King of Steaks and whose cousin, the owner of Rick’s in Bellevue, took them to court).

Like so many other iconic regional foods, the original story of cheesesteak has been steeped in so many myths and legends that it is difficult to pinpoint a definitive truth. Fortunately, however, there are still some essential and verifiable points in the history of the sandwich.

Philadelphia cheesesteak, or Philly cheesesteak, is a beef and cheese sandwich typical of Philadelphia, often including onions, mushrooms, and peppers.


  • 2 tablespoons of vegetable oil
  • 2 onions, very thinly sliced in rings
  • ¼ green bell pepper, cut into thin strips
  • ¼ red bell pepper, cut into thin strips
  • 2 large mushrooms, thinly sliced
  • 300 g of steaks (rib steaks or sirloin steaks), cut into skinny strips
  • Salt
  • Black pepper freshly and coarsely ground
  • 150 g Cheez Whiz (Kraft processed cheese), or 4 thin slices of provolone cheese
  • 2 hoagie bread, or 2 individual mini baguettes (about 20 cm each), hot
  • Dill pickles (kosher dill pickles)


  1. In a large frying pan, over high heat, pour the olive oil and heat it.
  2. Lower the heat to medium, add the onions, and sauté for 1 minute.
  3. Add the peppers and mushrooms, stir and cook until the mushrooms turn black and the onions become transparent. Stir regularly.
  4. Add the steak strips and cook for 3 minutes or until the meat is lightly browned—season with salt and pepper.
  5. Place the provolone slices on the meat until it melts. If using cheez whiz, melt it in a water bath before working it.
  6. Slice the bread lengthwise and toast it.
  7. Divide the meat mixture between the two loaves of bread.
  8. If using melted cheez whiz, spread one half in each loaf.
  9. Serve with a kosher pickle dill.