Clarke Moyer’s Philly Cheesesteak Recipe
The Central PA interpretation — built for 4 sandwiches
Tools
- ▸Lodge 12-Inch Cast Iron Skillet ↗
- ▸8-Inch Chef's Knife ↗
- ▸Stainless Steel Griddle Spatula / Hamburger Turner (2 needed) ↗
- ▸Measuring Cup & Spoon Set ↗
- ▸Aluminum foil (for steaming the cheese onto the meat)
Ingredients
Makes 4 sandwiches
The Steak
- ▸2 lbs Ribeye steak, shaved thin (freeze 30 min for easier slicing)
- ▸1 TBSP Vegetable oil
- ▸1 TSP Kosher Salt ↗
- ▸½ TSP Black pepper
- ▸½ TSP Garlic powder
The Rest
- ▸4 Amoroso rolls (or any soft hoagie roll)
- ▸1 large White onion, thinly sliced
- ▸1 Green bell pepper, thinly sliced
- ▸Cheez Whiz (15 oz jar) ↗ — the authentic choice
- ▸4 slices Provolone (optional, for extra richness)
- ▸2 TBSP Unsalted Butter ↗
Directions
- Prep the steak. Place the ribeye in the freezer for 30 minutes. Remove and slice paper-thin against the grain using a sharp knife. Season with salt, pepper, and garlic powder.
- Cook the vegetables. Heat butter in the cast iron over medium-high heat. Add onions and cook, stirring occasionally, for 8–10 minutes until soft and golden. Add bell peppers and cook another 5 minutes. Push to the side of the pan.
- Cook the meat. Increase heat to high. Add the oil to the empty side of the skillet. Add the shaved steak in a single layer — do not stir immediately. Let it sear for 1–2 minutes, then chop and flip with the spatulas. Mix with the onions and peppers.
- Add the cheese. Warm the Cheez Whiz until pourable. Divide the meat mixture into 4 portions in the pan. Ladle Whiz over each portion. If using provolone, lay slices on top and cover loosely with foil for 30 seconds to melt.
- Build the sandwich. Open the rolls and scoop each meat portion directly into the roll. Serve immediately — the roll softens fast. Do not let it sit. 🥩
🔥 Notes
- Heat is everything — cast iron on high or a flat-top griddle is the right tool. A non-stick pan won’t get hot enough for the right crust on the meat.
- The Whiz vs. provolone debate is real. Whiz wins for authenticity. Provolone wins for texture. Do both.
- The roll must be soft enough to compress when you squeeze the sandwich. No hard rolls.
- Mushrooms are a valid add. Ketchup is not.
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