A Philly cheesesteak uses thinly sliced beef that is later chopped and stuffed into a hoagie roll. Whereas other sandwiches pile cold ingredients or use different cooking methods.

In fact, most of them use sliced deli meat or ground beef patties. But cheesesteaks stand out mostly because of how the beef is cooked and how the cheese binds everything together.

In this article, we’ll point out the differences between a cheesesteak from subs, hot dogs, and burgers. You’ll also learn about toppings that match best, the beef cuts that provide the best results, and why the bread choice is important for cheesesteaks.

Let’s find out all the details that make Philly cheesesteaks different.

What Makes a Philly Cheesesteak Unique?

Philly cheesesteaks are loaded with thinly sliced beef that gets chopped and griddled with melted cheese. In general, the cooking method separates it from every other sandwich you’ll find. Other sandwiches, however, either skip the grill entirely or cook their meat differently.

Here’s what makes a cheesesteak unique from the rest.

Just Three Ingredients Make the Whole Sandwich

Beef, cheese, and bread create the base without fancy sauces or extra toppings (sounds too simple to work well, right?). This simplicity makes the beef and cheese taste stronger, since you don’t need lettuce, tomato, or mayo to make it taste good.

In short, most sandwiches pile on five or six ingredients to build flavour, but cheesesteaks rely on quality beef and melted provolone cheese instead.

Thinly Sliced Beef Gets Chopped on the Grill

Ribeye or sirloin is first shaved super thin, then chopped finely on a hot flat-top. Then, the meat slowly browns in its own fat and juices for maximum flavour.

Provolone cheese or American cheese later melts directly into the sliced steak to hold all the pieces together. That’s how you get the texture to hold together so each bite stays intact instead of crumbling apart.

Fun Fact: Three-quarters of Americans prefer soft cheeses with moderate moisture content like provolone and mozzarella, which explains why these varieties work so well in cheesesteaks

The Hoagie Roll is More Iconic Than You’d Expect

The hoagie roll needs to be sturdy enough to handle all that fatty beef. It also needs to stay soft so you can bite through without resistance. A telltale sign of a proper roll is that it won’t fall apart halfway through your sandwich.

In Philadelphia, they use specific Italian roll styles that balance this strength with softness. And the bread also soaks up the beef juices without getting soggy.

Cheesesteak vs Sub: Are They the Same Thing?

You’re probably disappointed that your local sub shop can’t make a proper cheesesteak, even though they’ve got the right bread. The two sandwiches look similar from the outside, but the way each sandwich is built changes everything about taste and texture.

Below are the secrets to making a cheesesteak, and not a regular sub:

• Melted Cheese Integration: Cheesesteaks cook the beef fresh on a flat-top with melted cheese mixed in. The thinly sliced steak gets chopped while it browns, then the cheese melts right into the meat. That’s the main technique that creates a texture much different from subs.
• Bread Absorption: Cheesesteak hoagie rolls absorb the beef fat and create a richer bite. In contrast, sub bread stays relatively dry because the ingredients are cold. 
• Ingredient Philosophy: Subs focus on variety and layering, and most of them give you options for multiple meats and toppings. But cheesesteaks keep it simple with just steak and cheese as the stars.

Did You Know? 47% of American adults eat one or more sandwiches on any given day. So both sandwiches have their place, but they serve completely different purposes. One’s about fresh variety, while the other’s about hot, melted richness.

How Does It Stack Up Against Hot Dogs and Burgers?

Cheesesteaks pack more beef flavour into each bite than most street food. Hot dogs and burgers, on the other hand, are popular options, but they take separate approaches to meat and preparation.

Let’s break down how they compare to cheesesteaks.

Hot Dogs Take Less Effort

Hot dogs come pre-cooked, so you can just heat them quickly. There’s no slicing, chopping, or melting cheese into the meat. They also taste lighter and simpler than cheesesteaks.

You can basically grab a hot dog from a hot dog stand in under two minutes. This convenience makes them popular for quick meals, but they don’t produce the same richness that comes from fresh-cooked beef and melted cheese.

Burgers Use Ground Meat Instead

Ground beef is formed into patties rather than sliced thin and chopped. So the texture stays chunky instead of fine and mixed with melted cheese. What’s more, burgers stack toppings on top while cheesesteaks fold everything into the meat.

When you bite into a burger, you can also taste each layer separately. However, cheesesteaks blend the beef and cheese together so every bite tastes the same. That’s why the flavour hits differently, even though both use beef.

Common Toppings That Work Well (and Some That Don’t)

People in Philadelphia will judge you hard if you put the wrong toppings on your cheesesteak. After all, the right additions enhance the beef and cheese without overpowering them.

So take a look at what works and what doesn’t.

• Griddled Onions: These add sweetness and texture without overpowering the beef. The caramelized flavour from grilled onions complements the richness of the steak and cheese perfectly. They also add moisture that helps everything blend together in each bite.
• Sautéed Mushrooms: Mushrooms give you extra umami and pair well with the cheese. They add an earthy depth that makes each bite more interesting. The soft texture matches the chopped steak better than crunchy vegetables would.
• Pickled Hot Peppers or Roasted Peppers: The acidity helps balance the richness from the beef and melted cheese. Plus, these add a tangy kick that cuts through the fat. Bell peppers work too if you want something milder than hot peppers. 
• Ketchup in A Light Drizzle: It’s fine in a light drizzle, but don’t go overboard (your mates from Sydney will argue about this one). Either way, too much ketchup masks the beef flavour completely. Just a thin zigzag across the top adds just enough sweetness without taking over.
• Mayo Doesn’t Belong Here: Mayo adds unnecessary creaminess when the melted cheese already provides richness (some people still try it anyway, so we’re not judging). It also cools down the sandwich when you want it piping hot.
• Skip the Lettuce and Tomato: They make it feel like a regular sub instead of a proper cheesesteak (fresh vegetables belong on cold sandwiches, not hot ones). Not to mention, the lettuce wilts from the heat, and the tomato makes everything soggy.

The best cheesesteaks keep toppings minimal and let the beef and cheese excel. When you start piling on too many extras, you lose what makes a cheesesteak special in the first place.

The Best Cuts of Beef for Cheesesteaks

From running a Philly-style kitchen in Queensland, we’ve learned that the beef cuts you choose change the texture and flavour of every bite.

Ribeye is a traditional cut for cheesesteaks, but it costs more than most people want to spend regularly. You can find quality ribeye for around $15 to $20 per pound, so that might not be optimal when you’re making cheesesteaks for a group.

Thankfully, petite sirloin does the job perfectly, and you can find it for under $4 per pound. And the lower price doesn’t mean lower quality for this application. Top sirloin also works well, but petite sirloin is thinner and easier to slice (your butcher can help with this bit).

Cutting Tip: Freeze the beef for 20 to 30 minutes first, so your knife glides through more easily. You need to slice against the grain as thinly as possible for tender bites.

Once sliced, chop it into tiny pieces about a quarter-inch across so the meat cooks evenly and mixes well with the melted cheese.

Your Turn to Taste the Difference

Cheesesteaks stand apart from other sandwiches because of how the beef cooks and how the cheese melts into the meat. The thinly sliced steak is chopped on a hot grill, then packed into a hoagie roll that absorbs the flavour. While other sandwiches stack cold ingredients or use ground beef patties instead.

If you want to try a proper cheesesteak made with quality ingredients and authentic technique, visit Byblos Philly on our website. We bring Philadelphia’s most famous sandwich to Queensland with locally sourced beef and the cooking methods that make every bite worth it.

Give it a crack and taste what sets a real cheesesteak apart from everything else.