Philly Food Girl, aka Kass Dahlquist, tells us how to do cheesesteaks right for the Eagles-Patriots Super Bowl. Photo: Philly Food Girl

Big game on Sunday. Whether you’ll be tuning in for the commercials — ahem, we are def watching for Tiffany Haddish’s Groupon spot—  JT’s halftime routine as pop star-turned-lumbersexual, or, oh yeah, that back and forth with the pigskin, you gotta eat.


If you’re hosting folks for the game or brainstorming a dish to bring over to a party, why not match the snacks with the teams? We’ve got you covered on how to make cheesesteaks, for those whose loyalties lie with the Birds (or, sorry, the Underdogs). If you wanna throw the Tom Brady stans a couple snacks, find those here.


 For easy-to-make, at-home cheesesteaks, we consulted with home cook Kass Dahlquist, aka, Philly Food Girl, who has oh, just a few opinions about how to do it right. 


“First of all, they’re called ‘cheesesteaks,’ not ‘Philly cheesesteaks,” she tells us. Oops, we stand corrected. 


 “Secondly, stop with the green peppers and chunks of meat. Not only is it blasphemy, but that’s called a fajita.”


According to Dahlquist, to make an authentic cheesesteak you need thin cuts of ribeye; Cheez Whiz from the jar or American from the deli (no pre-wrapped slices); and toppings such as onions, mushrooms, maybe cherry peppers if you’re looking for spice. A note for your style guide: "Whiz Wit" = steak + Whiz + onions. "Whiz Witout" = steak + Whiz, no onions. "American Wit + shrooms," etc. And FYI, “ketchup can be an area of contention but I’m all for it,” she says.

Below, she shares her recipe for mini cheesesteaks, the perfect size for guests. Go Birds!

Mini cheesesteaks recipe, courtesy of Philly Food Girl

5 lbs. thin-cut Ribeye, partially frozen (any deli will do this for you!)

2 doz mini hoagie rolls

½ lb. American Cheese

½- ¾ jar Cheez Whiz

2 large yellow onions, large diced

16 oz fresh button mushrooms, sliced

1 jar cherry peppers


4 tbs+ olive oil

2 tsp. Kosher salt

2 large containers to hold the meat: You can use chafing pans, slow-cookers, or heated large bowls. If the meat gets too dry, add a little water to keep the cheese creamy.

You’ll need 3 non-stick skillets:

Pan #1- Heat 2 tbs olive oil and add the onions with 1 tsp salt. Cook on medium heat until translucent and brown on the edges. 

Pan #2- Heat 1 tbs olive oil and add the mushrooms with 1 tsp salt. Cook on medium heat until they just start to get browned.

Pan #3- Heat 1 tbs olive oil and add the thin ribeye in a single layer on high heat to cook quickly until just cooked through. Remove from the pan and set aside in a large bowl. Continue this process until all of the meat is cooked through. Add oil to the pan as needed, and drain any liquid that’s leftover so the meat cooks and doesn’t steam. 

 Drain any liquid left in the bowl with the meat. Add half of the meat back into the skillet and add American cheese over low heat until it melts through. Remove from heat, add to serving vessel, and wipe the pan clean.  Add the second half of the meat, and add Cheez Whiz until melted through. Remove from heat, and add to serving vessel.

Arrange the toppings in individual bowls so guests can build their cheesesteaks however they want, with onions, mushroom, peppers, ketchup. Serve alongside pre-cut deli rolls. 

Follow Philly Food Girl, Kass, on all Social Media @PhillyFoodGirl and at