Main course

Philly cheesesteak

The invention of the Philly Cheesesteak is often given provenance to a 1930s, Philadelphia-based, husband-and-wife team Pat and Harry Olivieri  who got flat-out bored of serving hot dogs.

In the popular narrative, the couple invented the sandwich by chopping up steak on an Italian roll on a hot dog stall. This was was much loved by a passing cab driver, and the rest is history. Cheese may not have been on the original, but is a welcome addition.

Philly cheesesteak

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Serves: 1
Cooking Time: 10 mins


  • 2 tbsp neutral oil
  • Half an onion, chopped
  • 1 ribeye steak, sliced
  • 3 slices of Kraft Cheese Singles (see notes)
  • Half a baguette (see notes)
  • Sea salt and freshly ground black pepper



Fry the onions in neutral oil for a few minutes until lightly brown. Push the onions off to the side of the pan.


Add beef and season. Cook until done. Arrange the meat and onions in a long pile, and put the cheese on top.


Once the cheese begins to melt, put the sliced bread on top and use a spatula to lift and flip the sandwich over. Serve.


The original recipe calls for Kraft Cheez Whiz or Provolone cheese. Both are very hard to locate outside of the US. Regarding the loaf, the original calls for a hoagie – the best facsimile everywhere apart from the US is a half baguette per person.

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