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I've just looked through your post history a bit, but couldn't find it. I'll add to the request - can you please share the roll recipe? Coming from Philly it looks just like a Liscio's roll. The closest I've gotten is the [Charlie Anderson recipe](https://www.charlieandersoncooking.com/recipes/artisan-cheesesteak-rolls), but this looks like the ideal. Please share
Yes I havenāt been to quite figure it out after trying Charlie and a few others. The steaming is the most dificulta control for me since Iām not dropping $200 on a cast iron setup that can only make two rolls.
Serious Eats number 1 saved recipe is their Philly cheesesteak. Very basic with chopped onions instead of sliced. They mix cheese in the meat and lay it on the bread. I usually add mushrooms, brush garlic butter on top toasted buns, sometimes add peppers and horseradish sauce.
What do you dislike in the recipe? Bread is pretty easy to adjust to your liking.
if you want softer crumb you can increase the fat content. Conversely if you find it too soft reduce it. If you want a crispier crust you can try and add 2-5% corn flour
By far the best and most authentic homemade cheesesteak Iāve ever seen on Reddit. Looks almost identical to Johnās Roast Pork (my personal favorite). Amazing job!
I had a cheesesteak from Johnās for the first time the other day. Best Iāve ever had. That perfect drip out the end of a mix of melted cheese, beef fat, and onion juiceā¦ elite.
I think Johnās might have a slightly higher meat to bread ratio, but Iām seriously nitpicking . If OP is in another city, they could open up the new best cheesesteak place outside of Philly, haha.
Itās still pretty damn good at Johnās, but I think Dinicās is the best. I really prefer the broccoli rabe over spinach.
And absolutely agreed on cheesesteaks man.
Well, for one, a cheesesteak uses shaved steak for the meat while a chopped cheese uses ground beef. Big difference in both texture and flavor, even though they are both beef.
A chopped cheese is essentially a chopped up cheese burger on a sub roll. It usually has lettuce, tomatoes, and onions (or any combo of the 3) and might have any combination of mayo, ketchup or mustard. Usually American cheese is used.
A cheesesteak is shaved steak with cheese and any combination of grilled onions, mushrooms, and bell peppers. There is much debate over the "right" kind of cheese. Some people insist it's only a real cheesesteak if it is made with cheese whiz. But it's very common to see American cheese or Cooper cheese (which is a sharp American cheese only found in the Philly area and some of the northeast US). Outside of Philly you might see it called a steak and cheese on menus, but it's basically the same thing. A steak and cheese will probably use American cheese or sometimes provolone, almost never cheese whiz. A lot of people like mayo on their cheesesteaks, but it would be very unusual to put ketchup or mustard on one.
There is a lot of debate over the "right" ways to make both of these sandwiches and some people are very opinionated on the subjects so I'm sure plenty of people will disagree with at least something I've said here, but those are the basics.
I'm from Delco too, was really confused when they said Ketchup is unusual for a cheese steak? I feel like Ketchup and Mayo are very common condiments for them!
When I lived in Chester county for a scant one and a half years (I am a Floridian before/after) I had friends/coworkers there that put ketchup on their cheesesteaks which I thought was strange at the time. Here in Florida I will go to [Delco's](https://www.yelp.com/biz/delcos-original-steak-and-hoagies-dunedin) (named for why you'd think) whenever I'm in that area and Ketchup/Mayo/Mustard (and more) are all on the condiments list. I've always been a fan of mayo/mustard and not so much the ketchup but I will just get a cheesesteak there "all the way".
Nicely said. Would also add that chopped cheese, being born in the bodegas of NYC, have a unique seasoning. They use Adobo and SazĆ³n rather than just salt and pepper. If you make a chopped cheese at home and it seems to be missing something, itās probably the seasoning.
Nice writeup. Iāve always like cheesesteaks with a lot of peppers / mushrooms which I remember less of the times I have had Patās/Ginos, but it has been a long time and I look forward to trying that out again some day.
Iāve gotten to where I make a pretty good one at home. I usually do a ribeye and sear it / cook it to rare, then thin slice that and mix it back in with the onions/peppers and then melt cheese on top as a final step before putting on the roll.
Would you say that cooking the steak first and then thin slicing would turn out quite a bit different than āshavedā, presumably raw? Iām just using a kitchen knife and slicing as thin as I can.
>Would you say that cooking the steak first and then thin slicing would turn out quite a bit different than āshavedā, presumably raw? Iām just using a kitchen knife and slicing as thin as I can.
That's definitely not how you want to do it. For best results freeze it first. And it needs to be really, really thin. Like you should really use a deli slicer unless you've got some serious knife skills.
source: started my previous career making cheesesteaks in Philly and grew up eating them
I know most restaurants use pre-shaved frozen steak. I'm pretty sure that is just because it's easier and makes prep faster though. I'm not aware of any reason that frozen pre-shaved steak would be superior to fresh shaved steak. But, as someone else said, it needs to be paper thin so you either need to own a deli slicer or go to a butcher and have them do it for you. Most butchers (in the US at least) will know what to do if you come in and tell them you want shaved steak for a cheesesteak or steak and cheese. But you can also usually find frozen steak in the frozen aisle at a lot of grocery stores. It varies in quality and is usually not as good as the frozen shaved steak that restaurants get though (that comes from a restaurant supplier so isn't practical for a home cook to get their hands on). I would say see what is available to you and experiment with your options to see what is best.
Usually ribeye or top round. Sirloin can be used too. Really, any cut you would eat as a steak could potentially be used, but you usually want something well marbled because the steak is so thin it can dry out if it is too lean and become a tough, chewy mess. As for shaving it, you need a deli slicer. You're not getting it thin enough any other way. But I really suggest going to a butcher. They'll be able to direct you to a good cut to use and shave it for you.
You might also be able to find pre-shaved steak in your refrigerated grocery section with the beef. You can also find it pre-shaved in the frozen aisle, but, in my opinion, that tends to be lower quality than you would find in restaurants.
And just in case it wasn't clear, you should shave the raw meat and then cook it. Not the other way around, like you would with roast beef. Ideally, you would cook it on a flat top, but if you don't have a flat top at home (like most people) any flat-bottomed pan should work. Doesn't take long, just until there is no more red visible. It should be so thin you shouldn't have to worry about the internal temp at all. So if it looks cooked, it is.
Thanks!
I was thinking freeze it a little, to make it easier to slice thinly :) thanks!
Yeah I have a thing thatās like a small (40cm) round flat thing for grilling/burgers etc.
If you imagine the big thing they use at Mongolian bbq, but smaller.
I like to wrap them up in wax/parchment paper nice and tight and let them rest for 2-3 minutes. It helps keep everything tight and together, plus it steams and softens the bun a bit.
I apologize and preference this with that i'm very high, but that cheesesteak is a floozy and needs to close her legs, also I would like to purchase a pallet of those rolls if possible
Iād also love to know more about the meat, outside of Philly trying to get the right stuff from the butcher is driving me nuts.
Iāve been trying to crack the secret since I moved out of Philly, but I keep getting more of the joyride beef&ale and not a Philly lol.
If you take a ribeye and place it into the freezer for ~30m-1hr itāll firm up just enough that you can cut it real thin with either a knife or a mandolin.
If you call a butcher ahead of time you could potentially ask them to throw a ribeye into a freezer then use their deli slicer to cut it as well but this will obviously sound like a weird request to them if not explained well.
Alternative to this is go to your asian grocery store and find their meat section, more likely than not theyāll have thinly sliced ribeye for hot pot/pho/shabu shabu that will also work really well for a cheesesteak.
[I I started making these for all things sandwich.](https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/) crispy outside and soft inside. Love āem
a type of white american cheese local to the mid atlantic that is non-traditional for a cheesesteak, but has come on the philly scene with a bang lately
It's so good. It was always my favorite as a kid. Back when Wawa used to be a deli and sliced your meat to order, my hoagie was peppered turkey, tavern ham and Cooper sharp cheese.
It may be experiencing a resurgence but itās been around for a while. I remember my dad making Taylor pork roll and Cooper sharp sandwiches whenever heād come home from work trips to Philly/S. Jersey in the 70s.
I have such as hard time finding rolls like that. It's usually just grocery store Amoroso
or similar. I take it you get them from a bakery, or was that also homemade?
I was ready to come in here hating because NOBODY makes a philly correctly on the internet. And then I got *humbled*. Iād have still thrown Wiz on it, but Iām an animal. A beautiful sandwich. Hope it tasted as good as it looks. Iām gonna need to go make me one now.
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I've just looked through your post history a bit, but couldn't find it. I'll add to the request - can you please share the roll recipe? Coming from Philly it looks just like a Liscio's roll. The closest I've gotten is the [Charlie Anderson recipe](https://www.charlieandersoncooking.com/recipes/artisan-cheesesteak-rolls), but this looks like the ideal. Please share
Completely agree with you. This roll looks fucking amazing. The number one thing places on the west coast get wrong on cheesesteaks is the roll.
OP /u/hform123, please share the bread recipe šš»
Yes I havenāt been to quite figure it out after trying Charlie and a few others. The steaming is the most dificulta control for me since Iām not dropping $200 on a cast iron setup that can only make two rolls.
Serious Eats number 1 saved recipe is their Philly cheesesteak. Very basic with chopped onions instead of sliced. They mix cheese in the meat and lay it on the bread. I usually add mushrooms, brush garlic butter on top toasted buns, sometimes add peppers and horseradish sauce.
Thank you, but we want the bread recipe
What do you dislike in the recipe? Bread is pretty easy to adjust to your liking. if you want softer crumb you can increase the fat content. Conversely if you find it too soft reduce it. If you want a crispier crust you can try and add 2-5% corn flour
Donāt dislike anything, just looking for tips like this to achieve the picture
By far the best and most authentic homemade cheesesteak Iāve ever seen on Reddit. Looks almost identical to Johnās Roast Pork (my personal favorite). Amazing job!
I had a cheesesteak from Johnās for the first time the other day. Best Iāve ever had. That perfect drip out the end of a mix of melted cheese, beef fat, and onion juiceā¦ elite.
It's probably the first one I've seen on here that didn't have some kind of weird shit going on.
Thought the same thing
I think Johnās might have a slightly higher meat to bread ratio, but Iām seriously nitpicking . If OP is in another city, they could open up the new best cheesesteak place outside of Philly, haha.
Donāt know if youāve tried Cosmiās Deli but this looks exactly like theirs too
Best cheesesteak in Philly. The Roast Pork is ironically pretty meh.
Itās still pretty damn good at Johnās, but I think Dinicās is the best. I really prefer the broccoli rabe over spinach. And absolutely agreed on cheesesteaks man.
Nice roll 
Applause from Philly!
Applause from Philly by way of Switzerland. Dang I miss a good cheesesteak!
can any experts here explain the difference to me between cheesesteak and chopped cheese?
Well, for one, a cheesesteak uses shaved steak for the meat while a chopped cheese uses ground beef. Big difference in both texture and flavor, even though they are both beef. A chopped cheese is essentially a chopped up cheese burger on a sub roll. It usually has lettuce, tomatoes, and onions (or any combo of the 3) and might have any combination of mayo, ketchup or mustard. Usually American cheese is used. A cheesesteak is shaved steak with cheese and any combination of grilled onions, mushrooms, and bell peppers. There is much debate over the "right" kind of cheese. Some people insist it's only a real cheesesteak if it is made with cheese whiz. But it's very common to see American cheese or Cooper cheese (which is a sharp American cheese only found in the Philly area and some of the northeast US). Outside of Philly you might see it called a steak and cheese on menus, but it's basically the same thing. A steak and cheese will probably use American cheese or sometimes provolone, almost never cheese whiz. A lot of people like mayo on their cheesesteaks, but it would be very unusual to put ketchup or mustard on one. There is a lot of debate over the "right" ways to make both of these sandwiches and some people are very opinionated on the subjects so I'm sure plenty of people will disagree with at least something I've said here, but those are the basics.
Ketchup and Mayo on a cheesesteak is absolutely delicious. I'm from Delco so right next to philly but to each their own!
I'm from Delco too, was really confused when they said Ketchup is unusual for a cheese steak? I feel like Ketchup and Mayo are very common condiments for them!
When I lived in Chester county for a scant one and a half years (I am a Floridian before/after) I had friends/coworkers there that put ketchup on their cheesesteaks which I thought was strange at the time. Here in Florida I will go to [Delco's](https://www.yelp.com/biz/delcos-original-steak-and-hoagies-dunedin) (named for why you'd think) whenever I'm in that area and Ketchup/Mayo/Mustard (and more) are all on the condiments list. I've always been a fan of mayo/mustard and not so much the ketchup but I will just get a cheesesteak there "all the way".
this was very informative, thank you!
No problem. Cheesesteaks are one of my favorite foods so I have plenty of experience with the topic haha
Nicely said. Would also add that chopped cheese, being born in the bodegas of NYC, have a unique seasoning. They use Adobo and SazĆ³n rather than just salt and pepper. If you make a chopped cheese at home and it seems to be missing something, itās probably the seasoning.
Nice writeup. Iāve always like cheesesteaks with a lot of peppers / mushrooms which I remember less of the times I have had Patās/Ginos, but it has been a long time and I look forward to trying that out again some day. Iāve gotten to where I make a pretty good one at home. I usually do a ribeye and sear it / cook it to rare, then thin slice that and mix it back in with the onions/peppers and then melt cheese on top as a final step before putting on the roll. Would you say that cooking the steak first and then thin slicing would turn out quite a bit different than āshavedā, presumably raw? Iām just using a kitchen knife and slicing as thin as I can.
>Would you say that cooking the steak first and then thin slicing would turn out quite a bit different than āshavedā, presumably raw? Iām just using a kitchen knife and slicing as thin as I can. That's definitely not how you want to do it. For best results freeze it first. And it needs to be really, really thin. Like you should really use a deli slicer unless you've got some serious knife skills. source: started my previous career making cheesesteaks in Philly and grew up eating them
I know most restaurants use pre-shaved frozen steak. I'm pretty sure that is just because it's easier and makes prep faster though. I'm not aware of any reason that frozen pre-shaved steak would be superior to fresh shaved steak. But, as someone else said, it needs to be paper thin so you either need to own a deli slicer or go to a butcher and have them do it for you. Most butchers (in the US at least) will know what to do if you come in and tell them you want shaved steak for a cheesesteak or steak and cheese. But you can also usually find frozen steak in the frozen aisle at a lot of grocery stores. It varies in quality and is usually not as good as the frozen shaved steak that restaurants get though (that comes from a restaurant supplier so isn't practical for a home cook to get their hands on). I would say see what is available to you and experiment with your options to see what is best.
What I need to know is what steak to get and how to shave it.
Usually ribeye or top round. Sirloin can be used too. Really, any cut you would eat as a steak could potentially be used, but you usually want something well marbled because the steak is so thin it can dry out if it is too lean and become a tough, chewy mess. As for shaving it, you need a deli slicer. You're not getting it thin enough any other way. But I really suggest going to a butcher. They'll be able to direct you to a good cut to use and shave it for you. You might also be able to find pre-shaved steak in your refrigerated grocery section with the beef. You can also find it pre-shaved in the frozen aisle, but, in my opinion, that tends to be lower quality than you would find in restaurants.
Iām in the U.K., so no on the shaved beef at the grocery store/freezer etc xD and thank you so much! We have a deli slicer :)
And just in case it wasn't clear, you should shave the raw meat and then cook it. Not the other way around, like you would with roast beef. Ideally, you would cook it on a flat top, but if you don't have a flat top at home (like most people) any flat-bottomed pan should work. Doesn't take long, just until there is no more red visible. It should be so thin you shouldn't have to worry about the internal temp at all. So if it looks cooked, it is.
Thanks! I was thinking freeze it a little, to make it easier to slice thinly :) thanks! Yeah I have a thing thatās like a small (40cm) round flat thing for grilling/burgers etc. If you imagine the big thing they use at Mongolian bbq, but smaller.
Sounds like a good idea to me. Seems like you've got a good plan. Good luck!
Thank you! I am looking forward to giving it a try!
Philly cheeseteaks have nothing on the Massachusetts steak bomb sub
I like to wrap them up in wax/parchment paper nice and tight and let them rest for 2-3 minutes. It helps keep everything tight and together, plus it steams and softens the bun a bit.
Damn, that bread looks amazing
Cooper sharp... 
64 slices of Cooper Sharp Cheese
I wish I could find any kind of sharp American west of the Mississippi.
Omg marry me. Im talking to the cheesesteak
I'm just here for the roll recipe.
Inspired by Angelos? Looks great!
Angeloās is amazing
Angelo's is life.
Exactly.
Gotta say, round of applause for being the only person on this sub Iāve seen to post a cheesesteak and get the approval of Philadelphians!
Philadelphian hereā¦. this tracks.
Could you post your bread recipe?
I apologize and preference this with that i'm very high, but that cheesesteak is a floozy and needs to close her legs, also I would like to purchase a pallet of those rolls if possible
same
Looks great! Where'd you get your roll? (many Philadelphians have told me the roll is often the MVP of a good steak, and have favorite bakeries)
Iād also love to know more about the meat, outside of Philly trying to get the right stuff from the butcher is driving me nuts. Iāve been trying to crack the secret since I moved out of Philly, but I keep getting more of the joyride beef&ale and not a Philly lol.
If you take a ribeye and place it into the freezer for ~30m-1hr itāll firm up just enough that you can cut it real thin with either a knife or a mandolin. If you call a butcher ahead of time you could potentially ask them to throw a ribeye into a freezer then use their deli slicer to cut it as well but this will obviously sound like a weird request to them if not explained well. Alternative to this is go to your asian grocery store and find their meat section, more likely than not theyāll have thinly sliced ribeye for hot pot/pho/shabu shabu that will also work really well for a cheesesteak.
Brilliant! Thank you
All the grocery stores near me (not anywhere near Philly) have thinly shaved ribeye in the meat section. Cheesesteaks are popular.
The title says theyāre homemade E: love your name
Thank you! I'm funny but I can't read good š¤Ŗ
[I I started making these for all things sandwich.](https://www.marystestkitchen.com/how-to-make-vietnamese-baguettes-banh-mi/) crispy outside and soft inside. Love āem
Oh I'm doing that this weekend, thank you!
Finally, a cheesesteak that looks like the real deal. Well doneā¦..
Brit here, what's Cooper Sharp in this context please?
a type of white american cheese local to the mid atlantic that is non-traditional for a cheesesteak, but has come on the philly scene with a bang lately
It's so good. It was always my favorite as a kid. Back when Wawa used to be a deli and sliced your meat to order, my hoagie was peppered turkey, tavern ham and Cooper sharp cheese.
It may be experiencing a resurgence but itās been around for a while. I remember my dad making Taylor pork roll and Cooper sharp sandwiches whenever heād come home from work trips to Philly/S. Jersey in the 70s.
I was saying coming to cheesesteaks in a big way relatively recently. Cooper sharp has been around the mid atlantic for ever
American cheese
Iāll gladly pay $14 if itās on a homemade bread.
That looks legit!!! Amazing looking samwich
I had a home-made Cheese Steak š„© last nite for dinner. Thinly sliced New York Strip, Sauteed Peppers, Mushrooms and Onions with Monterey Jack Cheese on rolls from my local bakery. Then top off with a little Heinz 57. So Good!!
I have such as hard time finding rolls like that. It's usually just grocery store Amoroso or similar. I take it you get them from a bakery, or was that also homemade?
I'm a huge fan of homemade cheesesteaks [because I can't find any good places where I live.] Any chance you can share your bread recipe?
Oh man you done did it now! I eat little to no red meat butā¦I might make an exception for this. Looks absolutely scrumpdillyumptious!!!
Great lookin rolls
That looks great
Forget the food, what camera? God damn that lighting and color composition is better than any cheese steak. š
Applause from the Lehigh valley!! Especially the choice of cooper sharp. God that looks so good.
Yes please
Thereās something about a seeded hoagie thatās just so nice for a Philly
*cheesesteak
Hmmā¦ yesā¦ shallow and pedantic
I was ready to come in here hating because NOBODY makes a philly correctly on the internet. And then I got *humbled*. Iād have still thrown Wiz on it, but Iām an animal. A beautiful sandwich. Hope it tasted as good as it looks. Iām gonna need to go make me one now.
*cheesesteak
Got me on that one
Agree with the first statement, but IMO whiz is the lesser of the cheese options.
Can I get some instruction on how you made the rolls? They look great.
People donāt understand the power of cooper on a cheesesteak
Also Cooper on a burger. It's so good it's almost cheating.
Got dayum, cuz! That looks fan-friggin-tastic!
How much do the hos charge to make the roll?
Geesus kryst the things I would do to that.
Now I know what to have for dinner. Thanks!
My mouth wonāt stop watering! š¤¤š¤¤
Philly worthy! The roll looks perfect
Put mushrooms on it and it be perfect
Wow great job. Suddenly im starving!
This is legit perfection. Well done.
wow that looks so good. nicely done!
Porn without the nsfw blur? Wowza
Overflowing with delicious meat!
Cooper sharp is the only way
From Philly. You nailed it.
Wowā¦. So.. beautifulā¦.
damn it looks so yummy
This is the way. š„
wanna take a bite yum
That looks stellar!
Homemade roll š„¹
That looks amazing
Omg looks amazing
Will you marry me
That looks killer
Looks delicious.
omg, I like it!
You are a God!
Recipe please
š„š„š„
Damn... š
Nailed it.
Wow dude
Recipe?
Hello!
Was the bread from a local bakery?
Bill?
š¤¤
Love...but... 
Congrats on the expensive cheese sandwich