DIY Classic "Wit Whiz" Philly Cheesesteak (Inspired by Pat's & Geno's)
Experience the iconic flavors of a Philly cheesesteak right in your kitchen with this "Wit Whiz" recipe, inspired by the legendary Pat's and Geno's. Thinly sliced ribeye, caramelized onions, and gooey Cheez Whiz come together in a crusty hoagie roll for an authentic taste.
Equipment
- large skillet or griddle
- two spatulas
- small saucepan (optional) or microwave-safe bowl (optional)
- broiler (optional)
Ingredients
Main Ingredients
- 1 lb thinly sliced ribeye steak shaved steak or pre-sliced for cheesesteaks works best
- 1 large yellow onion thinly sliced or finely diced
- 4-6 tbsp Cheez Whiz or desired cheese: provolone, American
- 2-4 tbsp vegetable oil or canola oil
- 4 crusty, long hoagie rolls preferably from an Italian bakery
- Salt and black pepper to taste
- Hot peppers or sweet peppers for serving (optional)
Instructions
Instructions
- Heat 1-2 tablespoons of oil in a large skillet over medium heat and cook the sliced onions for 10-15 minutes until caramelized and tender, then set aside.
- Increase heat to medium-high, add 1-2 tablespoons of oil to the same skillet, and lay the thinly sliced ribeye steak in a single layer, seasoning with salt and pepper.
- Chop the steak with two spatulas into bite-sized pieces and cook for 3-5 minutes until fully browned.
- Gently warm Cheez Whiz in a small saucepan or microwave, or add directly to the steak and mix until melted and coated; alternatively, melt provolone or American slices directly on the steak.
- If using onions, return them to the skillet with the steak and cheese, mixing well to combine.
- Lightly toast the hoagie rolls on the skillet or under a broiler.
- Divide the steak and cheese mixture evenly among the toasted hoagie rolls and serve immediately with optional peppers.
Notes
For an authentic touch, use a good quality ribeye steak and don't skimp on the Cheez Whiz for that classic flavor. Serve immediately for the best experience!