Dish × condiment pairing
What seasoning makes a proper Philly cheesesteak?
Season : all-year · Occasion : weeknight, game day, lunch
Coarse-cracked Tellicherry black pepper and salt, full stop. A real cheesesteak is thin ribeye, Cheez Whiz or provolone, and fried onions. The pepper is the only spice that earns a place. Salt the beef on the griddle, then crack Tellicherry over it just before the cheese melts down.
In detail
A proper Philly cheesesteak needs only two seasonings: salt and freshly cracked black pepper, ideally Tellicherry grade. The sandwich is thin-sliced ribeye chopped on a flat-top, melted Cheez Whiz or provolone, and griddled onions; the cheese and fat already carry the savory load, so a steak-seasoning blend or garlic powder only buries the beef. Salt the ribeye with kosher salt as it cooks so it seasons through, then crack Tellicherry pepper over the chopped meat in the last few seconds before the cheese goes on. Tellicherry is the TGSEB top grade off India's Malabar Coast, with a broad, slow heat and cocoa-leather depth that cuts the richness instead of stabbing it. Grind it coarse and fresh, two or three turns; the aromatic oils fade within minutes of cracking. A jar runs about $10 for half a pound.
Our recommendation
Pepper · Black pepper
Tellicherry Black Pepper
Malabar Coast, Kannur district (Kerala), India
dark cocoa · worn leather · candied citrus
Tellicherry's broad, slow-building heat is built for fatty griddled ribeye and melted cheese; it spreads across the whole mouth instead of stabbing one spot, so it cuts the richness without fighting the Whiz. The cocoa-and-leather depth reads as savory, not hot. Crack it coarse and late, two or three turns over the chopped beef, because the oils that carry that flavor vanish minutes after grinding.
Intensity 7/10
Where to buy it
Prices checked on
| Merchant | Price | Action |
|---|---|---|
| Amazon US | — | Amazon US |
| Spicewalla | — | Spicewalla |
| Steenbergs UK | — | Steenbergs UK |
Prices may vary depending on current promotions on the merchant site.
Affiliate links — La Pincée may earn a commission on some sales, at no extra cost to you. Read more.
The catch
Skip the steak seasoning. A real cheesesteak isn't a peppered steak, it's ribeye, cheese, and onions, and a blend of garlic powder, paprika, and dried herbs just buries the three flavors that make it. The cheese and fried onions already carry the savory load. All the meat needs is salt and a hard crack of black pepper, and anything more is somebody else's sandwich.
Chef's note
Season as you chop, not before. Salt the thin ribeye on the hot flat-top so it seasons through while it cooks, then crack two or three coarse turns of Tellicherry over the chopped pile in the last few seconds, right before the cheese melts down over it. Add the pepper that late and the oils stay aromatic; crack it early and it scorches on the griddle and goes flat and dusty.
Tasting note
dark cocoa · worn leather · broad slow heat · about $10 for half a pound, and it's your everyday grinder pepper too. Worth it; this is the grain every Western pepper shaker was trying to be.
These three sections appear on every one of our pairing pages — our methodology.
Alternatives to explore
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Pepper · Black pepper
Kampot Black Pepper
Kampot and Kep provinces, Cambodia (PGI)
Intensity 7/10
Kampot is brighter and more floral, with a citrus lift that cuts the cheese a touch cleaner. The pick if you want a sharper edge over Tellicherry's broad, mellow warmth.
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Pepper · Black pepper
Aranya Black Pepper
Parameswaran family estate, Western Ghats (South India), India
Intensity 8/10
Aranya hits harder and smokier, leaning toward a bold, almost charred heat. Use it if you want the pepper to read loud against the cheese, not just season underneath it.
Complementary ingredients
- Diamond Crystal Kosher Salt — The salt for the beef and onions on the griddle, applied as they cook
Frequently asked questions
- What seasoning goes on a Philly cheesesteak?
- Salt and coarse black pepper, and that's it. A proper cheesesteak is thin-sliced ribeye, melted cheese, and griddled onions. Salt the beef as it cooks and crack fresh Tellicherry pepper over it just before the cheese goes on. Skip the garlic powder, paprika, and steak seasoning blends.
- Should I use a steak seasoning blend on a cheesesteak?
- No. Blends bury the beef-and-cheese flavor that defines the sandwich. The cheese and fried onions already carry the savory load. Plain kosher salt and freshly cracked Tellicherry pepper season the meat without turning it into a generic peppered steak.
- When do you season the meat for a cheesesteak?
- On the griddle, as you chop it. Salt the thin ribeye while it cooks so it seasons through, then crack the pepper over it in the last few seconds before you pile on the cheese. Pepper added that late keeps its aromatic oils instead of scorching on the flat-top.
This pairing was validated according to our methodology. Purchase links are marked sponsored and may earn a commission — details on our Affiliations page.