The meat in Philly’s Steakout is traditionally used by thinly sliced Canadian AAA beef. To be used to Cheesesteak, the meat on a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula, pressed into the roll.

Common additions include sautéed onions, bell peppers, mushrooms, mayonnaise, hot sauce, etc.


In Philly’s Steakout, most cheesesteak use fresh local bakery’s special rolls. Our selected bakery roll stuffed with thinly shaved grilled meat bring the original taste to our customers. After commenting on the debates over types of cheese and “chopped steak or sliced,” Risk and Insurance magazine declared “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked roll.”


Provolone, American cheese, and Cheez Whiz are the most commonly used cheeses.

White American cheese along with Provolone cheese are the favorites due to the mild flavor and medium consistency of American cheese. Some places pre-melt the American cheese to achieve the creamy consistency, while others just put freshly cut slices over the meat, letting it melt slightly under the heat. “Provolone is for aficionados, extra-sharp for the most discriminating among them.”


A cheesesteak can also be made with chicken, meat ball, or pulled pork.