The Philly cheesesteak is already a masterpiece: tender beef, gooey cheese, and a soft hoagie roll—what’s not to love? But if you’re looking to elevate this classic sandwich, you’ve come to the right place! Whether you stick to traditional toppings or explore new and exciting add-ons, there’s always room to take your cheesesteak game up a notch. Let’s dive into the best toppings, sides, and twists to create your ultimate Philly cheesesteak!
Table of contents
Classic Toppings for a Traditional Philly Cheesesteak
If you ask any cheesesteak purist, they’ll tell you there’s a “right” way to make a Philly cheesesteak, and toppings play a huge role. As someone who’s spent way too much time perfecting my cheesesteak game at home (and inhaling one too many from local shops), let me tell you: it’s all about simplicity. Less is definitely more here. The classic toppings enhance the sandwich instead of overpowering it. Here’s how you keep it authentic and mouthwateringly good.
Cheese: The Heart of the Philly Cheesesteak
Now, when it comes to cheese, it’s a bit of a heated debate. People take this stuff seriously. You’ve got your Provolone—mild, creamy, and perfect for those who like a subtle melt. Then there’s American cheese, which gives you that gooey texture and classic diner-style taste. But let’s not forget the king: Cheez Whiz. I know what you’re thinking. “Cheez Whiz? That jarred, neon stuff?” Trust me—it just works. It melts into every nook and cranny, making each bite ooze with savory goodness.
The first time I made a Philly cheesesteak with Cheez Whiz, I was skeptical. I’ve always been a provolone person. But that rich, salty goo turned my homemade sandwich into something legit. Don’t knock it till you try it.
Caramelized Onions: Sweet and Essential
If you skip caramelized onions, you’re missing out. These onions add a sweet and savory depth that’s just iconic in a cheesesteak. I made the mistake early on of thinking I could use raw onions to save time—big mistake. Raw onions are too sharp and can overwhelm the steak. Instead, take 10 minutes to slowly cook your onions on a low flame. Let them soften, let them sweeten, and, honestly, let them shine.
Pro tip? Use a little butter and a sprinkle of salt while caramelizing. It enhances the natural sweetness and gives your onions that golden, melt-in-your-mouth perfection.
Peppers: A Touch of Earthy Crunch
While peppers might not appear in every cheesesteak shop, sautéed green bell peppers are a favorite for those looking to add just a little more crunch. They’re slightly earthy and sweet, balancing the rich steak and cheese. I usually slice them into thin strips and toss them into the pan with the onions during the last few minutes of cooking. They’ll soften up but still keep that bite.
If you’re feeling fancy, try red or yellow bell peppers for a sweeter twist.
Mushrooms: Rich, Savory Goodness
Mushrooms are another optional—but totally worth-it—addition. They add an umami flavor that pairs ridiculously well with the steak and melted cheese. I like to use baby bella mushrooms since they’re meaty and have a deeper flavor than white button mushrooms.
Here’s what I do: slice them up, toss them in the pan with butter and garlic, and let them brown. The key is not crowding the pan. Mushrooms release water as they cook, so give them space to caramelize and get that slightly crispy edge. Add them on top of your steak and cheese, and suddenly, your cheesesteak feels just a bit fancier.
Unique Toppings to Upgrade Your Philly Cheesesteak
Alright, we all love the classic Philly cheesesteak—juicy ribeye, gooey cheese, and soft bread. But sometimes, you just want to spice things up, you know? Over the years, I’ve experimented with all kinds of toppings—some were epic fails (looking at you, peanut butter), but others turned my cheesesteaks into flavor-packed creations I still dream about. If you’re ready to get creative and take your cheesesteak game up a notch, let’s talk about some killer toppings.
Bacon Crumbles: Smoky, Crispy Goodness
Bacon makes everything better, and cheesesteaks are no exception. I like to cook a few strips of bacon until they’re extra crispy—don’t skimp on this step; soggy bacon ruins the magic. Then, crumble the bacon and sprinkle it over the cheesesteak right before serving. You get little bursts of smoky, salty flavor in every bite. Pair it with Cheez Whiz for a decadent combo that’ll make you wonder why you didn’t try this sooner.
Oh, and here’s a tip: use thick-cut bacon. It stays crispy longer, especially if you’re loading your cheesesteak with other toppings.
Jalapeños or Banana Peppers: A Spicy Kick
I’m a sucker for a little heat. Adding jalapeños or banana peppers takes your cheesesteak from tasty to mind-blowing. Fresh jalapeños give a bright, sharp spice that cuts through the richness of the cheese and meat, while pickled banana peppers add a tangy, mellow heat.
If you’re cooking at home, toss the jalapeños on the griddle with your onions and peppers to soften them up a bit. Not into serious spice? Start with banana peppers—they bring more flavor than fire. And if you’re feeling really bold, drizzle a little hot sauce on top. You’ll thank me later.
Garlic Aioli or Chipotle Mayo: Next-Level Sauces
Sometimes, it’s all about the sauce. I used to be a cheesesteak purist—no sauce, no nonsense. Then I discovered garlic aioli, and everything changed. Imagine that garlicky creaminess melting into the steak and cheese. It’s next-level.
For something with a smoky twist, try chipotle mayo. It’s creamy, slightly spicy, and adds a hint of smokiness that pairs perfectly with the beef. If you’re short on time, mix regular mayo with a teaspoon of chipotle powder or a splash of adobo sauce. It’s chef’s kiss. Just don’t overdo it—too much sauce can overwhelm the sandwich.
Fried Onions or Onion Rings: Texture Goals
Caramelized onions are classic, but sometimes you want a bit of crunch. Enter: fried onions and onion rings. They add a crispy, golden bite that contrasts beautifully with the tender steak and gooey cheese. I’ve even thrown a couple of leftover onion rings onto my cheesesteak—game changer.
If you’re making fried onions at home, thinly slice an onion, dredge it in flour, and fry until crispy. The key is a light batter—you don’t want them too heavy or greasy.
Pickles: The Perfect Tangy Balance
Pickles on a cheesesteak? Oh yes. The first time I tried it, I wasn’t sure if it would work. But that tangy, briny flavor balances the richness of the cheese and steak perfectly. I usually go for dill pickles—either thin slices or chips. Trust me, it’s the crunch and acidity your cheesesteak didn’t know it needed.
For an extra pop of flavor, try spicy pickles or even sweet-and-spicy bread and butter pickles. You’ll end up eating your sandwich in record time.
Truffle Oil: The Fancy Upgrade
Let’s get bougie for a minute. If you want to feel like you’re eating a $20 cheesesteak at a gourmet food truck, drizzle a little truffle oil on your sandwich. It’s earthy, aromatic, and adds a layer of sophistication to every bite.
The key here is restraint—truffle oil is potent. A light drizzle is all you need. Pair it with mushrooms and provolone, and you’ll feel like you’re eating a cheesesteak straight out of a foodie’s Instagram feed.
The Best Cheeses to Add to a Philly Cheesesteak
Let’s get real—when it comes to a Philly cheesesteak, cheese is everything. Without it, you’ve just got a beef sandwich (and who wants that?). The right cheese ties all the flavors together, melts into the meat, and makes each bite ooze with savory goodness. Over the years, I’ve tested different cheeses—sometimes out of curiosity, other times because I just used what was in my fridge. Here’s the breakdown of the best cheeses, from tried-and-true classics to adventurous upgrades.
Classic Options: Provolone, White American, and Cheez Whiz
If you’re a traditionalist, you’re sticking to one of these three cheeses, and for good reason.
- Provolone: Mild, slightly tangy, and perfectly melty. It’s the go-to for a clean, no-frills cheesesteak. I usually grab a sharp provolone if I want a bit more punch—it’s just chef’s kiss with ribeye.
- White American Cheese: Creamy, gooey, and nostalgic. White American melts beautifully and gives you that diner-style cheesesteak flavor. Plus, it’s harder to mess up—American cheese always comes through.
- Cheez Whiz: Ah, the controversial hero of Philly cheesesteaks. Yes, it’s processed and comes in a jar, but there’s something magical about how it coats the steak and roll like liquid gold. The first time I tried it, I was sold. It’s salty, rich, and straight-up addicting. (And let’s be honest—sometimes you’ve just got to embrace the Whiz.)
Melted Mozzarella: Creamy and Stretchy Goodness
If you’re all about the cheese pull, mozzarella is your best friend. It’s stretchy, creamy, and mild enough to let the steak shine. When I first swapped in mozzarella, I was shocked at how much it elevated my cheesesteak. It’s like a cross between a Philly classic and a gooey Italian sub. Just make sure to melt it well so it gets that perfect pull when you take a bite.
Pair mozzarella with sautéed mushrooms and peppers for a cheesesteak that’s hearty, melty, and downright dreamy.
Pepper Jack: Bold and Spicy
If you’re looking to add a little heat to your cheesesteak, pepper jack cheese is the move. It’s creamy like American cheese but brings that extra kick from the peppers. I started using pepper jack on nights when I craved something spicy but didn’t want to mess with hot sauces or jalapeños.
The key? Use thin slices so the cheese melts evenly into the steak. You’ll get a smooth heat in every bite without overpowering the rest of the sandwich.
Smoked Gouda: A Touch of Smokiness
Okay, hear me out: smoked gouda might not be traditional, but it’s a game-changer. It adds a hint of smokiness that pairs perfectly with the rich, savory ribeye. I stumbled on this by accident when I ran out of provolone one day, and now it’s one of my favorite upgrades.
The trick with gouda is slicing it thin and giving it time to melt. It’s a bit firmer than American or provolone, so you might need to pop your sandwich under the broiler for a minute to get it melty. Combine it with crispy bacon or caramelized onions, and you’ll feel like you’re eating a cheesesteak from a gourmet food truck.
Sides That Pair Perfectly with a Philly Cheesesteak
So you’ve made—or ordered—the perfect Philly cheesesteak: juicy steak, gooey cheese, and that soft hoagie roll holding everything together. But here’s the thing: a cheesesteak is always better with the right sidekick. (Trust me, I’ve tried pairing it with just about everything!) You need a side that complements the richness of the sandwich without stealing the spotlight. Whether you’re craving something crispy, creamy, or tangy, here are the absolute best sides to pair with your cheesesteak.
French Fries: The Classic Combo
You can’t go wrong with French fries. It’s like the cheesesteak’s unofficial best friend. Whether they’re thin and crispy or thick and hearty, fries add the perfect crunch to balance out the sandwich. I usually sprinkle mine with a little garlic salt or parmesan for extra flavor. And if you want to get fancy? Drizzle them with Cheez Whiz or melted provolone. It’s messy, indulgent, and so worth it.
Oh, and don’t forget the ketchup. Or better yet—spicy mayo. Game changer.
Onion Rings: Golden, Crispy, and Irresistible
If fries are the classic side, onion rings are their crunchier, fancier cousin. There’s just something about biting into a crispy, golden onion ring after a mouthful of cheesesteak—it’s texture heaven. I like my onion rings extra crispy, so I make sure they’re double-battered when I fry them at home.
Here’s a fun tip: layer a couple of onion rings right into your cheesesteak. It adds a sweet, crispy bite that takes the sandwich to a whole new level. (You can thank me later.)
Coleslaw: Refreshing Crunch That Balances It All
If you’ve never paired a Philly cheesesteak with coleslaw, you’re seriously missing out. The tangy, crunchy slaw cuts through the richness of the steak and cheese like a champ. It’s refreshing, light, and balances the meal perfectly. I usually go for a vinegar-based coleslaw because it’s less creamy and doesn’t overwhelm the sandwich.
If you’re ordering out, don’t be afraid to pile the coleslaw right into the sandwich for extra crunch. It’s messy but delicious.
Loaded Potato Wedges: Hearty and Indulgent
For the nights when you’re really feeling indulgent, loaded potato wedges are the way to go. Picture crispy potato wedges smothered in cheese, bacon, and a dollop of sour cream. Yeah, it’s as good as it sounds.
I usually make mine at home by baking thick wedges until golden, then loading them up with shredded cheddar, chopped bacon, and a sprinkle of chives. Pair that with a cheesesteak, and it’s a carb-lover’s dream come true. Just make sure you’re wearing stretchy pants.
Pickles or Giardiniera: The Tangy Contrast
Sometimes, all you need is a little pickle magic. Dill pickles bring that salty, tangy bite that balances the cheesesteak’s richness like nothing else. I keep a jar of sliced pickles in my fridge just for this reason.
If you want to level it up, try giardiniera—a mix of pickled veggies like carrots, cauliflower, and peppers. It’s crunchy, tangy, and adds a little kick of spice. A few bites of pickled veggies between bites of cheesesteak? Absolute perfection.
Creative Twists for a Philly Cheesesteak Experience
The beauty of a Philly cheesesteak is its simplicity—steak, cheese, and bread. But sometimes you want to shake things up and see where creativity takes you. I’m not saying you need to reinvent the wheel here, but there are some wild, delicious twists that’ll make you look at this iconic sandwich in a whole new way. Whether you’re hosting a party, feeding a crowd, or just craving something different, these cheesesteak-inspired creations are guaranteed winners.
Cheesesteak Nachos: A Game Day Favorite
Let’s start with a personal favorite: cheesesteak nachos. If you’re a fan of cheesesteaks and nachos (who isn’t?), combining the two is a no-brainer. Instead of a hoagie roll, you’ve got crispy tortilla chips piled high with thinly sliced ribeye, melted cheese, sautéed onions, and peppers.
The secret to making these nachos incredible? Drizzle Cheez Whiz over the top instead of regular cheese—it melts perfectly into every chip and keeps things authentic. Add a sprinkle of jalapeños and chopped scallions, and you’re golden. Trust me, these are the ultimate game-day snack or movie-night treat.
Philly Cheesesteak Pizza: The Best of Both Worlds
Cheesesteak on a pizza? Yes, please. This twist brings together two of the world’s greatest comfort foods, and it’s as good as it sounds. Start with a thin pizza crust—store-bought works fine if you’re short on time—and layer it with a base of creamy garlic sauce or a thin coat of Cheez Whiz.
Next, top it with thin slices of ribeye, caramelized onions, sautéed peppers, and mushrooms. Finally, pile on shredded mozzarella and provolone (or both—why not?) and bake until bubbly and golden. You’ll get all the flavors of a cheesesteak in a crispy, cheesy slice. Honestly, it’s so good, I’m surprised it’s not a staple in every pizza shop already.
Cheesesteak Quesadillas: A Fusion Masterpiece
This one’s quick, easy, and perfect for those nights when you’re craving a cheesesteak but don’t want the hassle of a hoagie roll. A cheesesteak quesadilla is basically all the best parts of a Philly cheesesteak—melty cheese, juicy steak, and sautéed onions—sandwiched between two crispy tortillas.
I like to use a mix of provolone and pepper jack cheese for a little extra flavor. Once you load up your tortilla with steak and toppings, toast it on a griddle until the cheese is gooey and the outside is golden brown. Slice it into wedges and serve with a side of chipotle mayo or garlic aioli for dipping. It’s cheesesteak heaven, with a Tex-Mex twist.
Philly Cheesesteak Sliders: Perfect for Sharing
If you’re hosting a party or just want something bite-sized, Philly cheesesteak sliders are the way to go. They’re easy to make, fun to eat, and deliver that full cheesesteak flavor in a smaller package.
Grab a pack of slider buns (Hawaiian rolls work beautifully here for a touch of sweetness) and load them up with thinly sliced steak, caramelized onions, and your favorite cheese. Melt it all together in the oven, and brush the tops of the rolls with a little butter and garlic for an extra flavor boost.
The best part? They’re perfect for feeding a crowd without the mess of full-sized sandwiches. I made these for a Super Bowl party once, and they disappeared in minutes.
Tips for Making the Perfect Philly Cheesesteak
Ah, the perfect Philly cheesesteak. It’s the stuff of legends, but making one at home can feel a little intimidating—at least it did for me the first time. I thought, How hard can it be? It’s just steak, cheese, and bread. Well, I quickly learned there are some key details that separate a good cheesesteak from a great one. After a lot of trial and error (and a few soggy sandwiches along the way), here are my best tips for nailing it every single time.
1. Choose High-Quality Ribeye Steak
This is non-negotiable. The secret to an amazing cheesesteak starts with the beef, and ribeye is the gold standard. Why? It’s tender, flavorful, and has just the right amount of marbling to keep it juicy while cooking.
When slicing the ribeye, go paper-thin. The thinner, the better—it cooks faster and absorbs all the flavor from the onions and cheese. If you’re cutting it yourself, freeze the steak for 20 minutes first; it makes slicing so much easier. Better yet, ask your butcher to do it for you.
2. Use a Griddle or Flat-Top for Even Cooking
The real magic of a cheesesteak happens on a griddle or flat-top. Why? It gives you a large, even cooking surface that lets the steak, onions, and peppers caramelize beautifully. You can use a big cast-iron skillet at home, but if you’ve got a griddle or flat grill, you’re golden.
One mistake I used to make? Crowding the pan. If you overload it, the steak steams instead of sears, and you lose that crispy edge. Work in batches if you need to—it’s worth the extra time.
3. Toast the Hoagie Roll Lightly
I learned this tip the hard way. For the longest time, I didn’t toast my rolls, and the juices from the steak and cheese would turn my sandwich into a soggy mess. A light toasting is the key to keeping your hoagie roll sturdy while adding a bit of crunch to contrast the tender filling.
Brush the inside with a little butter or oil and toast it on the griddle for a minute or two. You’ll get a soft, warm roll with just enough structure to hold everything together.
4. Layer the Toppings Strategically
How you layer your cheesesteak can make or break the experience. Start with the steak as your base—it should be juicy, seasoned, and cooked to perfection. Then, pile on your caramelized onions, mushrooms, or peppers (if you’re adding them). Finally, melt the cheese on top so it blankets everything in gooey goodness.
If you’re using Cheez Whiz, drizzle it over the steak right before serving so it melts into all the crevices. For sliced cheeses like provolone or American, cover the skillet with a lid or foil for 30 seconds to help the cheese melt perfectly.
5. Don’t Overcomplicate It
This one’s important. A Philly cheesesteak doesn’t need a million ingredients. At its core, it’s a simple, comforting sandwich that shines when you let the main players—steak, cheese, and onions—do their thing. Adding too many toppings can overwhelm the flavors and leave you with a messy, confused sandwich.
If you’re experimenting with unique toppings (like we talked about earlier), keep the balance in mind. The key is enhancing the sandwich, not masking it.
The Philly cheesesteak is versatile and timeless, but adding the right toppings and sides can take it to a whole new level. Whether you’re a purist who loves caramelized onions and cheese or an adventurer craving bold and unique flavors, there’s no wrong way to enjoy this classic sandwich. Get creative in your kitchen or order the perfect cheesesteak with these topping and side ideas—your taste buds will thank you!
1 thought on “What to Add to a Philly Cheesesteak: Top Toppings and Sides for the Perfect Bite in 2025”