Pat’s Philly Cheese Steak (Copycat)

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The undisputed king of cheese steak subs, the magic is in the technique of Pat’s Philly Cheese Steak. The undisputed king of cheese steak subs, the magic is in the technique of Pat's Philly Cheese Steak. dinnerthendessert.com

The thing about a Pat’s Philly Cheese Steak is that they are the most magical sandwich you’ll ever eat but to enjoy them you have to go to Philadelphia, park in the most ridiculous environment ever where the only parking is the sidewalks around the restaurant, get in a long line that basically goes across the street and then order quick AND correctly so you don’t become everyone’s least favorite person.

My version of Pat’s Philly Cheese Steak is as close as you can get to the real thing while staying home.

The undisputed king of cheese steak subs, the magic is in the technique of Pat's Philly Cheese Steak.

I am going to just say this and you guys can take it or leave it. Take it: Buy Cheez Whiz (Do it, DO IT!) or you can use Provolone Cheese. You guys know me, I tend to stick with things that are as close to nature as possible unless I have a REALLY good reason. THIS is a really good reason! The flavor is amazing, the drippy quality of the cheese is awesome and makes the sandwich even better. Plus the authentic Pat’s Philly Cheese Steak is made with it, when you order you say “with wiz” so if you change the cheese, just be aware it won’t taste quite as authentically Pat’s.

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The undisputed king of cheese steak subs, the magic is in the technique of Pat's Philly Cheese Steak.

And I mean look at that drippy melty cheese? A note if you are admiring the photos and notice the beef is slightly thicker. I used a sharp chefs knife and sliced as thinly as I could for my sandwich and left my husband’s a little thicker. Then I photograpphed HIS. Totally want to scream even typing that. The only difference was the beef was slightly thinner to begin with.

Want to know how to slice meat/chicken thinly? Half freeze it! I put the beef in the freezer for a couple of hours and the slicing was significantly easier!

The undisputed king of cheese steak subs, the magic is in the technique of Pat's Philly Cheese Steak. Remember everyone… one more post for tomorrow and then no more posts until 1/25/2016. I will be in San Francisco next week for the Fancy Food Show.

Recipe

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Pat's Philly Cheese Steak (Copycat)

4.75 from 8 votes
  • Yield: 4
  • Prep Time: 3 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours 20 minutes
  • Course: Sandwich
  • Cuisine: American
  • Author: Dinner, then Dessert
The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.

Ingredients

  • 4 tablespoons canola oil , divided
  • 2 large onion , sliced thinly
  • 24 ounces rib eye , sliced as think as you can*
  • 6 ounces of Cheez Whiz
  • 4 crusty Sub Rolls , toasted (Amoroso is best)
  • kosher salt and fresh cracked pepper
  • Mayonnaise to taste on bottom of bun

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To thinly slice the beef, put it in the freezer for 2-3 hours. This will allow you to slice it easily as thinly as you'd like.

  2. In a cast iron skillet add three tablespoons of canola oil and add the onions.
  3. Cook until they wilt and begin to yellow (we are not looking for them to brown).
  4. Add salt and pepper to taste.
  5. Remove from pan.
  6. Add in the last tablespoon of oil and get the pan HOT.
  7. Season the beef with salt and pepper to taste.
  8. Sear on both sides quickly, browned but don't let it dry out.
  9. Add the onions back in and mix together.
  10. In a microwave safe bowl heat the Cheez Whiz up.
  11. Add the onions and beef to the rolls and top with Cheez Whiz.
  12. Enjoy immediately.

Recipe Notes

Adapted from Pat's. This post contains affiliate links.

Nutrition Information

Yield: 4 , Amount per serving: 477 calories, Calories: 477g, Protein: 34g, Fat: 38g, Saturated Fat: 11g, Cholesterol: 103mg, Sodium: 88mg, Potassium: 455mg, Vitamin A: 25g, Calcium: 12g, Iron: 2.9g

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Keyword: Pat's Philly Cheese Steak (Copycat)
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The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steak.

The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.
The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.
The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.
The undisputed king of cheese steak subs, the magic is in the technique of Pat's famous Cheese Steaks.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Beef Recipes Dinner Recipes Meat & Seafood Philly Cheesesteak Recipe Sandwiches

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Comments

  1. Why doesn’t the author reply to comments that are not saying her sandwich is wonderful…you can’t be a chef and not be able to take the bad comments and the good about your food

    1. Philly fans take their signature sandwich seriously and I’d never want to discount someone else’s opinion on my fun take of a popular dish – if they had comments about the actual recipe, I respond but otherwise I let people voice their stance on their idea of what is classic Philly 🙂 It’s more fun and allows everyone the chance to speak up! 🙂

  2. If you want your beef paper thin, freeze it for about 3 hours and then use a mandolin to cut it. This basically shaves it so it cooks super fast and gets crispy bits.

    1. Yo, mayo though!?! Uh-uh. Nope. Never. Don’t do that. That’s some steak sandwich wannabe garbage. Cheesesteaks do NOT have mayo. Ever.

  3. there is “never” mayo on a Philly cheesesteak, never, ever, never…and cheese whiz is for tourists…..this recipe is like many others, trying to complicate a very simple recipe…..thin sliced rib-eye, sautéed onions, (I suppose canola oil will work, but I believe Pat’s uses peanut oil?) cheese, mostly provolone in Philly, Amoroso roll, mushrooms, (if you want?)…it’s not rocket surgery……if you went in to Pat’s, Geno’s, Jim’s, or Steve’s and ordered their sandwich with mayo, they would toss you and put your picture on the wall, never to be served (again)….also, I’ve never seen any of the sandwich makers in the better sandwich establishments, add salt or pepper to their work……

  4. Great recipe. But the title “THE UNDISPUTED KING OF CHEESE STEAK SUBS” is inaccurate.

    Better the “Long Challenged and Disputed King of Cheese Steaks”

    This challenge has been going on for as long as Cheese Steaks have been around.
    Geno’s is one of many challengers.

    Bottom line is Cheese Steaks are fantastic, and living in Texas, something I crave and that I order as soon as I am in Philly on every trip.

  5. Really?!?!?! You order wiz with or wiz without. Or any cheese with without. Your saying with or without to onions nothing to do with cheese.
    Wiz wit
    Wiz wit out
    Provolone wit
    Provolone wit out. I hope you’re really not from Philly out here passing bogus info

  6. Okay… kids and hubby said excellent but no Cheeze Wiz in the future. Better with “real” cheese. Otherwise a keeper. Side note: don’t get really thick bread, leaner a crusty. 

  7. Just made this for lunch and it was exactly like I remember from Pat’s! Thank you for this recipe. Living in NM, getting a good Philly cheese steak is impossible and getting out to Philly regularly is fairly difficult.

  8. Yeah Pats was a lot better than the copycat guy across the street we did both many times when working up there showing locals how to operate and use machinery we made. Of course there was a different samich we liked a lot also was a pork samich with aju or something with it. I’d say that pork samich with broccoli was probably as good if not even better than the cheese steak samich. Where I’m from it’s all brisket samich and they blow that cheese steak away. We even do a brisket samich wit wiz and onions peppers meaning jalapeños here that’s awesome stuff. We also have butchers shops that will cut anything however you want it. I usually just have them close me up some choice ribeye for philly samich it was pretty good. 
    It’s not as good as that pork samich I had up there though I don’t know what it was called to be honest only had it maybe four times. I would bet I can figure it out by looking up the shop we went to by that bridge. Thanks for recipe anyway if you’ll post pork with broccoli samich I would make it tonight if I knew recipe or what it was called 

    1. Tony Luke’s on Oregon Ave (next to I 95 overpass). You had a roasted pork sandwich with broccoli rob and provolone on it.

  9. I used to travel to Philadelphia frequently for business. Pat’s uses soybean oil, not canola. And as picky as that sounds, it DOES make a taste difference. And I’m pretty sure the original doesn’t have mayo on it. Otherwise you are pretty close here. Thanks for posting!

  10. THANK YOU for keeping the real way-philly cheesesteak automatically with green peppers?! Noooo!!! We in Philly order whiz wit-whiz wit-out (with or without onions) or change your cheese…but any other toppings are an addition NOT the norm. -Thank you! 🙂 

    1. Ah! Thanks Susie! I was ALSO going to correct the “wit” wiz /“wit” out, even though slow to get to this party!
      In Atlanta, for cheesesteaks it’s The Mad Italian, or “Mad I”. A good second to Philly, which we miss like crazy. But hey, if this recipe is as good as it sounds maybe I’ll repost a new option!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. They’re hot cherry peppers (and I always order them!).

  11. Amoroso rolls are best. Other “submarine” or “hoagie” rolls are usually too soft and can’t hold up to the hot beef, cheese and onions. In California I have found a good substitute: Bolillo rolls from a good Mexican bakery (not Walmart, theirs are soggy and wimpy)!

  12. I have to make these, they look delicious and lately steak and cheese has been my “go to” food choice! I had no idea how to make them at home, now I do!

  13. Oh my goodness. That looks super good, my husband is a huge fan of the philly cheese steak I bet he would love these. Especially if I surprised him with them.

    1. I’m a Pat’s girl through and through. We did once have the occasion to be at Genos but only because the Pat’s line was so long! 🙂 Just kidding, I have tried both and I still say Pat’s wins… That being said Genos is amazing and better than anything I’ve had outside of PA!

      1. You forgot about the hot sauce that sits on a shelf outside of Pat’s and Geno’s.
        They have a jug with a dipper for the hot sauce plus a jug of hot cherry peppers to eat
        on the side. The hot sauce and cheese wiz blend together. Also the rolls are fresh baked from a local bakery. (Amorosa ) The steak shops in Del and NJ shred and overcook the steak and mince the onions…Terrible!