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Pat's King of Steaks Philly Cheesesteak Recipe

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Pat's King of Steaks, 1237 East Passyunk Avenue, Philadelphia, Pennsylvania. Photograph taken at the corner of South 9th Street and Wharton Street.
Leonard J. DeFrancisci/Wikimedia Commons

If you've ever been on the search for the perfect Philly cheesesteak, we're sure Pat's King of Steaks has made your list of top picks. Pat's has been run by the Olivieri family since 1930 and is one of Philadelphia's most popular cheesesteak choices -- serving the signature Philly sandwich 24/7 at its 9th & Wharton Street location.

Any Philly local knows part of Pat's charm is in the way you have to order at the counter. But whether you want your steak sandwich with ("wit") or without ("wit-out") -- onions, that is -- or with Provolone, Whiz, or American, Pat's whips up one satisfying cheesesteak for its customers. Just don't forget: It's cash only and you have to order fries and drinks at the second window.

Sound too complicated for you? You can also try to replicate the stand's signature steak at home as Pat's was kind enough to share its recipe with About.com readers.

Prep Time: 8 minutes

Cook Time: 8 minutes

Total Time: 16 minutes

Yield: Serves four

Ingredients:

  • 32 oz. thin sliced rib eye or eye roll steak
  • 6 T soy bean oil
  • Cheese (we recommend Cheez Whiz®), but American or Provolone works fine
  • 4 crusty Italian rolls
  • 1 large Spanish onion
  • Sweet green and red peppers sauteed in oil (optional)
  • Mushrooms sauteed in oil (optional)

Preparation:

1. Heat an iron skillet or a non-stick pan over medium heat.

2. Add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions, then add the remaining oil and saute the slices of meat quickly on both sides.

3. While the meat is cooking, melt the Cheez Whiz® in a double boiler or in the microwave. Once the meat is done, place 8 oz. of the meat into the rolls. Add onions, and pour the Cheez Whiz® over top.

4. Garnish with your choice of hot or fried sweet peppers, mushrooms, ketchup -- or all of the above.

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