Skip to main content

How To Cook A Philly Cheesesteak

Youse Guys Are Gonna Love Carman’s Philly Cheesesteak Sandwich!

Philadelphia, Pennsylvania, is one of the most historic cities in the world. So, we should start this recipe with a little history lesson (Embellished for fun). On a simmering day in the summer of 1930 in the heart of downtown Philly, a hot dog vendor named Pat Olivieri, a bit tired of eating his hotdogs every day, tossed some chopped beef on his grill to make a sandwich for himself. Before he could even take the first bit, the aroma wafted through the open windows of a cab stopped at the corner. The hungry cabby offered the proceeds from his latest fare for the savory sandwich. The rest, as they say, is history.

So, what’s the big deal about Philly Cheesesteak Sandwiches? Ask someone from Philly, and you’ll likely get an earful! And for good reason. You’ll find this historic local delicacy on just about every corner in the City Of Brotherly Love, but the legend of the Philly Cheesesteak now spans the globe. And when you combine the classic recipe with Hagberg’s legendary meats, whether or not you’re from Philadelphia, you’ll feel right at home in Cheesesteak wonderland. A Philly Cheesesteak sandwich is hot beef, and melty cheese piled into a long roll. Naturally, there are many variations of this classic, but we think you’ll really like this one from one of our customers, Carman.

How To Cook Carman’s Hagberg’s Philly Cheese Steak


  • Hagberg’s chuck eye steak: We’ll cut it thin for you. Our chuck eye is a beefy, tender, and flavorful cut.
  • Veggies: Mushrooms, white onions, and bell peppers.
  • Rolls: Use hoagie rolls with a thinner and chewier profile for a low bread-to-steak ratio so as not to diminish the flavor of the steak.
  • Cheese: Pick your favorite, but we like sharp provolone. Contrary to touristy cheesesteak places in Philly, Cheez Whiz is not recommended!

Prep: (10 minutes)

  • Slice mushrooms, onions, and peppers. Season to taste.
  • Slice hoagie rolls.
  • Heat your preferred griddle/skillet to medium heat.
  • Add a thin layer of mild oil to prevent sticking.

Cook (15 minutes)

  • Start cooking your mushrooms, onions, and peppers to soften them.
  • Partition veggies to one side of the griddle.
  • Grill your hoagie rolls open face down until golden brown. Remove from griddle.
  • Finally, spread the meat evenly on the griddle. Season with a little salt and pepper as the meat cooks, and chop into smaller pieces with the edge of your spatula.
  • Fold in your cheese when the beef turns from pink to medium well. When the cheese begins to melt, fold in the veggies while continuing to chop with a spatula.

After all ingredients are mixed well, pile the mixture onto your grilled hoagie buns and serve immediately. Oh, and leave the cap on the ketchup. This baby doesn’t need anything else except for maybe a napkin.