Philly Cheesesteak Near Me: How to Find the Real Thing

Anyone who has bitten into a sad, soggy steak sandwich labeled “Philly cheesesteak” outside of Philadelphia knows the disappointment of a real one: thin-shaved ribeye, melted cheese clinging to every fold of meat, all packed into a crusty roll. This guide cuts through the culinary confusion to show you where to find an authentic Philly cheesesteak near you, what actually goes into the real deal, and how to spot the fakes from a mile away.

Calories per 12-inch cheesesteak: ~950 ·
Common cheese types: Cheez Whiz, provolone, American ·
Origin: Philadelphia, 1930s

Six key facts frame the real Philly cheesesteak landscape — from its 1930s origin to its modern delivery availability.

“South Philly Experience delivers an authentic Philly cheesesteak with Amoroso rolls and traditional prep.” — Yelp reviewer

Where can I go to get a Philly cheesesteak?

Best places in Philadelphia

• South Philly Experience on Pico Blvd uses Amoroso rolls and serves classic wit/witout onions (Fat Sal’s Deli (LA-based cheesesteak spot)).
• Boo’s Philly Cheesesteaks in Koreatown and Silverlake offers a high meat-to-bread ratio praised by East Coast natives (Fat Sal’s Deli).
• Figueroa Philly Cheesesteak in South LA serves no-frills Philly style and variants like mac and cheese or Texas-style with BBQ (Fat Sal’s Deli).
• Authentic Philly at the Corner in Original Farmers Market (6333 W. 3rd St.) serves namesake authentic cheesesteaks (LAmag (LA lifestyle publication)).

Delivery options near you

Most local cheesesteak spots offer delivery through Uber Eats, DoorDash, or direct ordering. According to Fat Sal’s Deli, places like South Philly Experience and Boo’s Philly Cheesesteaks accept delivery orders. For broader coverage, search “Philly cheesesteak” in your delivery app and filter for restaurants that mention ribeye and Amoroso rolls in their description.

Fast food options (Subway, McDonald’s)

• Subway offers a “Philly-Style Three-Cheese Steak” sandwich, but it is not an authentic Philly cheesesteak.
• McDonald’s does not have a Philly cheesesteak on its menu.

The implication: Fast food “Philly” options are substitutions, not the real thing.

“The cheese must be placed directly on the meat while it cooks to achieve the proper melt.” — Hungry Onion forum

What makes a Philly cheesesteak authentic?

Essential ingredients

• Thinly sliced ribeye steak — the standard beef for authentic Philly cheesesteaks (Fat Sal’s Deli).
• No vegetables except grilled onions — lettuce, tomato, and other vegetables are not authentic (Hungry Onion (food discussion forum)).
• Served on a crusty hoagie roll — preferably an Amoroso roll shipped from Philadelphia (Fat Sal’s Deli).

Cheese types and their roles

Three cheeses dominate authentic Philly cheesesteaks, each with a different role:

• Cheez Whiz: Melts into a creamy, smooth coating on the meat. Debated as “most authentic” among locals.
• Provolone: Classic Italian cheese that adds sharpness and a slight chew.
• American: Mild, melts well, and is common in many spots.

Hungry Onion (food discussion forum) notes that the cheese must be placed directly on the meat while it cooks, allowing it to melt into the folds.

Difference from a regular cheesesteak

A “regular cheesesteak” often uses any beef, random cheese, and includes vegetables like lettuce, tomato, and mayo — defining what Hungry Onion (food discussion forum) calls a “fake DC steak and cheese.” The Philly version restricts itself to ribeye, cheese (Whiz, provolone, or American), and optional grilled onions on a proper hoagie roll.

The trade-off: Authenticity means fewer ingredients but much higher precision in prep.

How unhealthy is a Philly cheesesteak?

Calories and fat content

A typical 12-inch Philly cheesesteak contains around 950 calories. The dish is high in saturated fat due to the ribeye and cheese, and sodium from the meat and roll. Not recommended for regular consumption.

Sodium and nutritional breakdown

While exact nutritional values vary by recipe and portion size — one of the unclear aspects noted in the research — a standard cheesesteak can deliver over 1,500 mg of sodium, more than half the daily recommended intake.

Comparison to other fast-food sandwiches

The pattern: Philly cheesesteak is a calorie-dense indulgence best reserved for occasional enjoyment.

What’s the best drink to pair with a cheesesteak?

Wine pairings

A medium-bodied red wine — like a Zinfandel or Merlot — cuts through the richness of the beef and cheese.

Beer recommendations

Lager or porter are classic choices, as their malt and carbonation complement the savory, fatty sandwich.

Non-alcoholic options

Soda or iced tea (especially sweet tea) are the default non-alcoholic pairings for a Philly cheesesteak. They provide acidity and refreshment to balance the richness.

Why this matters: The right drink doesn’t just accompany the sandwich — it actively cuts the fat and cleans the palate between bites.

How can I make a Philly cheesesteak at home?

Essential ingredients

• Ribeye steak — freeze slightly for thin slicing.
• Cheese: Cheez Whiz, provolone, or American.
• Hoagie rolls — preferably Amoroso-style.
• Onions (optional) — grilled.

Step-by-step cooking instructions

1. Prep the beef: Place ribeye in the freezer for 30 minutes. Slice as thin as possible across the grain.
2. Heat the griddle: Use a flat-top or cast-iron skillet over medium-high heat.
3. Cook the meat: Add beef to the hot surface, season with salt and pepper, and sear roughly 2-3 minutes until browned.
4. Add onions (if using): Grill alongside the beef until soft.
5. Add cheese: Place cheese slices or Cheez Whiz on top of the meat and let melt for 1 minute (Fat Sal’s Deli recommends this method).
6. Assemble: Scoop the meat-cheese mixture onto a lightly toasted hoagie roll.
7. Serve immediately.

Tips for authentic taste

• Use a wooden spatula to chop the beef as it cooks — this creates the signature texture.
• Never add lettuce, tomato, or mayo — those define a “regular cheesesteak,” not a Philly.
• Amoroso rolls shipped from Philadelphia make a noticeable difference (Fat Sal’s Deli).

The catch: Even with perfect ingredients, replicating a flat-top griddle at home is the hardest part. A cast-iron skillet gets close, but the high heat and wide surface of a commercial griddle are hard to mimic.

Frequently asked questions

Here’s how the top LA spots stack up on key factors.