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Perfect Philly Cheesesteaks

written by

Jesse Straight

posted on

March 13, 2026

You might not know that Liz is from Philly. You might know that I really like Liz. ...and that I really like Philly Cheesesteaks.

I was recently on duty for a weekend family lunch.

Here is what I made:

  • Whiffletree shaved steak cooked in cast iron with some Whiffletree lard (sorry, we're not selling lard at the moment, but it's really easy to make from our pork fat!)
  • Sauteed onions and peppers cooked in the same lard
  • Grated cheddar cheese
  • Warmed leftover homemade marinara sauce (made by Liz the day before)
  • Toasted Eight Loaves sourdough bread sold by Whiffletree

How to win this sandwich:

  • Don't be skimpy with the shaved beef
  • Use lots of good salt on the beef
  • Melt that cheese completely
  • Load up with onions and peppers
  • Add marinara as a tastier condiment than ketchup, and add enough to get your sandwich to the elevated and official "saucy-waucy" status.

When you bite into this sandwich, you didn't make it right unless you're doing a little dance in your chair. Try again till the dance happens.

(Good news is that our shaved steak is one of our least expensive beef cuts, and we offer a 5-pack discount! It is also fast and simple to cook!)

Taste/work/cost ratio is off the charts!

Kinda like Liz, this Philly Cheesesteak is pretty much perfect.

Jesse Straight

More from the blog

Easy Skillet Filet Mignon

Easy Skillet Filet Mignon

When I heard the words ‘filet mignon,’ I admit I was a bit daunted. After all, filet mignon is renowned as a delicacy and all I had was a cast iron skillet. In all honesty though, cooking a filet mignon was not as difficult as I thought it would be. In about ten minutes I had a perfectly cooked steak for dinner. For all you mamas out there who want to serve up a very special dinner for your loved ones, here is a quick, easy, and tasty way to do that! Easy Skillet Filet Mignon: (2) 6 to 8 oz filets (let them sit out at room temp for about 30 minutes - this will help make sure the steaks cook evenly) 2 Tbsp. butter or tallow (butter can burn a little more easily but still works great!) 1 clove garlic, minced or sliced 1 sprig rosemary, leaves torn off and chopped up Salt and pepper to taste Directions: Heat up your cast iron skillet over medium heat. The pan is ready when you sprinkle a drop of water and it dances across the surface.Salt and pepper your filets to taste.Add your butter or tallow to the pan and let it melt. Then add the garlic and rosemary and let it cook a couple minutes til fragrant.Place the filet steaks into the cast iron. Make sure there is plenty of space around the steaks so there is proper air flow for a nice sear. Cook on each side for a few minutes or until nicely seared. Then place a lid over the pan to trap in heat, turn the heat to low, and let cook until the internal temp of the steaks reaches your desired doneness. I like to do mine to 130F, or medium rare. And there you have it! Quick, simple, and easy. Pair with some asparagus, green beans, brussel sprouts, mashed potatoes, or salad. Cheers! ~Bethany

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Whiffletree Farm

8717 Springs Road
Warrenton VA 20186
(540) 935-0600

info@whiffletreefarmva.com

Store Hours: M - F 11AM to 5PM; Sa 10AM to 5PM