{"id":156351,"title":"Philly Cheesesteak","modified":"2026-07-18T02:28:45+02:00","plain":"As an American, I had to share my recipe for the Philly cheesesteak. My family is from this part of the United States, so I was lucky enough to enjoy this iconic sandwich during summer visits. It may have a reputation as one of the most indulgent sandwiches in the world, but one bite is enough to understand why.\n\n\n\nWhat is a Philly cheesesteak?\n\n\n\nThe name literally means \u201csteak and cheese sandwich,\u201d which gives you a pretty clear idea of the main components of this classic.\n\n\n\nIt’s a sandwich made with beef, cheese (most often provolone), and classic toppings such as peppers or caramelized onions.\n\n\n\nOrigins of the Philly cheesesteak\n\n\n\nThe cheesesteak traces its origins to two brothers, Pat and Harry Olivieri, who ran a hot dog stand near the Italian Market in South Philadelphia. \n\n\n\nIn the 1930s, they came up with the idea of creating a new kind of sandwich: beef and grilled onions served in a toasted roll, without cheese. It wasn’t until the 1940s, as the sandwich grew in popularity, that a manager at the Olivieri’s Ridge Ave. location added provolone, giving birth to the cheesesteak.\n\n\n\nCheesesteak fever quickly caught on, and Geno’s opened across from Pat’s in the 1960s, sparking a friendly rivalry that continues to this day. Over the decades, many restaurants in Philadelphia have put their own spin on the cheesesteak. \n\n\n\nThe famous arm-length cheesesteak from Max’s Steaks\n\n\n\nFrom John’s Roast Pork, known for its cheesesteaks, roast pork sandwiches, and chicken cutlets, to Max’s Steaks, where you can dig into an arm-length cheesesteak in North Philadelphia, these spots, along with many others, have reinterpreted the original recipe and won generations of devoted fans.\n\n\n\n\n\n\tPhilly Cheesesteak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g steak, very thinly sliced0.5 onion, thinly sliced0.5 green bell pepper, very thinly sliced1 tbsp garlic powder1 tsp salt1 tsp black pepper200 g provolone, grated or sliced1 baguette\t\n\t\n\t\t Saut\u00e9 the onion over high heat for 2-3 minutes. Add the bell pepper and saut\u00e9 for 2 minutes. Set aside. Saut\u00e9 the steak with the salt, black pepper, and garlic powder for 3-4 minutes. Add the vegetables back to the pan.Arrange the meat in a line the length of the baguette. Top with the cheese, then cover for 1-3 minutes to let it melt. Using a spatula, transfer to the baguette.\t\n\t\n\t\t\t\n\t\n\t\t\t\n\n\n\n\n\nThe content of this promotional campaign reflects only the author’s views and is his sole responsibility. The European Commission and the European Research Executive Agency (REA) accept no responsibility for any use that may be made of the information contained herein. \u200b","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/156351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=156351"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/156351\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2441"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=156351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=156351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=156351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}