It was the trick play that defined a Super Bowl. Then, somehow, it became a sandwich. If you spent any time on the food side of the internet around 2018 or 2019, you probably ran into the Philly Special Land O' Lakes recipe. It wasn't just a meal; it was a cultural collision between a massive underdog football victory and the comfort-food marketing engine of a dairy giant.
Let's be real. Most brand-sponsored recipes are boring. They’re usually just "add a slice of our cheese to a burger and call it a day." But Land O’ Lakes did something different here. They tapped into the raw, unbridled energy of Philadelphia Eagles fans right after Super Bowl LII. Nick Foles caught that touchdown pass, the city went nuts, and suddenly, everyone wanted to eat like a champion—or at least eat something that tasted like Philly.
What is the Philly Special Land O' Lakes Recipe?
Basically, it's a high-end take on the classic Philly Cheesesteak, but optimized for home kitchens and tailgates. While purists in South Philly might argue over Pat’s vs. Geno’s (or more likely, Jim's or Dalessandro's), Land O’ Lakes went for a version that prioritized one specific thing: the melt.
The "Philly Special" name is obviously a nod to the trick play where tight end Trey Burton threw a touchdown pass to quarterback Nick Foles. To capture that "special" feeling, the recipe deviates from the standard "Whiz Wit" approach. Instead of the tub of neon yellow processed cheese, it leans heavily on Land O’ Lakes Deli American.
If you've ever had American cheese from the deli counter—not the wrapped singles, but the good stuff sliced to order—you know it has a different melting point. It’s creamy. It’s smooth. It coats the shaved ribeye without becoming oily. That’s the "special" sauce here.
Why the Bread Matters More Than You Think
You can't just throw this on a hot dog bun and call it a day. The original buzz around this recipe emphasized the roll. In Philly, it’s Amoroso’s or nothing. If you can't get those, you need a long, hoagie-style roll that has a bit of a crust but stays soft enough to soak up the steak juices.
Honestly, if your bread is too hard, you’re going to blow the roof of your mouth out. If it’s too soft, the whole thing turns into a soggy mess about three minutes after you assemble it. Balance is everything.
Breaking Down the Ingredients (No Fakes Allowed)
To make a true Philly Special Land O' Lakes sandwich, you aren't just buying "steak." You need shaved ribeye. Some grocery stores sell it pre-shaved in the meat department, often labeled as "shaved steak" or "philly meat." If you can't find it, buy a ribeye, freeze it for about 45 minutes, and then slice it as thin as humanly possible with a very sharp knife.
Here is what actually goes into the build:
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- Shaved Ribeye: The fat content is non-negotiable. Lean beef makes for a dry sandwich.
- Land O’ Lakes Deli American: Specifically the white or yellow variety, sliced thin.
- Onions: Yellow onions, diced or thinly sliced.
- Green Peppers: This is where the debate starts. Some Philly locals hate peppers on a steak. This recipe includes them for the color and the crunch.
- Butter: Obviously, since it’s a Land O’ Lakes branded play, you’re sautéing everything in butter rather than oil.
The technique is actually pretty specific. You aren't just browning meat. You are chopping it on the griddle. You want those little crispy bits—the "fond"—to mix with the melting cheese.
The Viral Moment: Why It Took Off
Marketing is a weird beast. In 2018, the Eagles weren't just a team; they were a movement. Land O’ Lakes, which is a member-owned cooperative based in Minnesota (ironically, where Super Bowl LII was held), saw an opportunity.
The recipe wasn't just posted on a website; it was pushed through social channels during the height of "Philly-mania." It worked because it felt authentic to the moment. It wasn't trying to be a "healthy alternative" or a "gourmet twist." It was just a big, cheesy, greasy victory lap on a roll.
People shared it because it was easy to replicate. You didn't need a sous-vide machine or exotic spices. You needed a cast-iron skillet and a trip to the deli counter.
The Land O' Lakes Melt Factor
There is some science to why this specific cheese was pushed for the Philly Special. American cheese is an emulsion. When it heats up, the proteins don't clump together like they do in a sharp cheddar.
When you mix it with the hot beef, it creates a "cheese sauce" effect without actually being a sauce. It's a coating. That's the secret. If you use provolone (the other Philly standard), you get "pull," but you don't get that uniform creaminess that the Philly Special Land O' Lakes version is known for.
Common Mistakes People Make With This Recipe
Look, I've seen some disasters. The biggest mistake is overcrowding the pan. If you put two pounds of raw beef into a small skillet, the meat is going to steam in its own juices instead of searing. You'll end up with gray, rubbery beef.
Do it in batches. Get the pan screaming hot.
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Another issue? Not seasoning the meat. Just because the cheese is salty doesn't mean you can skip the salt and pepper on the ribeye. Season it while it's browning.
And please, toast your bread. A dry, cold roll is a crime. Swipe some butter on the inside of that hoagie roll and put it face-down on the griddle for 30 seconds. It creates a barrier so the grease doesn't instantly turn the bread into mush.
The Cultural Impact of the Philly Special
It's rare for a recipe to stay relevant years after the game that inspired it. But the "Philly Special" name has become shorthand for anything bold or unexpected. For Land O' Lakes, this recipe became one of their most-trafficked pages because it tapped into a specific niche: the "homegate" crowd.
People who couldn't be at the Linc or at a bar in Manayunk wanted to bring that vibe to their living rooms. It’s comfort food with a backstory.
Is it actually "Authentic"?
"Authentic" is a dangerous word in the food world. If you tell a guy from 9th Street that you're making a Philly Special with American cheese and green peppers, he might roll his eyes.
But authenticity is overrated when the food tastes good. The Philly Special Land O' Lakes version is "Authentic Home Cooking." It acknowledges that most people don't have a commercial-grade flat-top grill in their kitchen. It adapts the flavors for the equipment you actually own.
How to Level Up Your Version
If you want to take this beyond the basic recipe, there are a few expert-level tweaks.
- The Onion Jam: Instead of just sweating the onions, caramelize them for 40 minutes with a little bit of thyme.
- The "Cooper Sharp" Pivot: While the recipe calls for standard Deli American, many Philly locals swear by Cooper Sharp. It’s a brand of American cheese that has a much stronger kick.
- The Pepper Mix: Don't just use green bells. Mix in some pickled cherry peppers or "long hots" for a bit of vinegar and heat to cut through the fat of the steak.
Putting It All Together: The Step-by-Step Reality
You start with the veggies. Sauté them in butter until they have those soft, browned edges. Remove them from the pan.
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Wipe the pan, add a bit more butter (or oil if you want a higher smoke point), and drop the meat. Spread it thin. Don't touch it for a minute. Let that crust form. Then, start chopping it up with your spatula.
Once the meat is 90% done, pile it into a long strip that’s roughly the size of your roll. Toss the veggies back on top. Then, lay three or four slices of the Land O’ Lakes Deli American over the whole pile.
Here’s the pro move: Place your opened, toasted roll directly on top of the cheese-covered meat. Let it sit for 30 seconds. The steam from the meat will melt the cheese into the bread. Then, slide your spatula under the meat and flip the whole thing over. Perfect assembly every time.
Where to Find the Official Specs
If you’re looking for the exact measurements, the Land O’ Lakes website still hosts various iterations of their "Cheesesteak" recipes. However, the specific "Philly Special" branding often pops up in their seasonal "Game Day" collections.
Remember, this isn't just about the steak. They've also applied the Philly Special logic to sliders, dips, and even breakfast hashes. But the sandwich remains the king.
The Verdict on the Philly Special Land O' Lakes
Is it the best cheesesteak in the world? Probably not. You’d need to be standing on a sidewalk in Pennsylvania for that. But for a home-cooked meal that satisfies a very specific craving, it hits the mark. It's a piece of sports history you can eat.
It’s about the nostalgia of a win that no one saw coming. It’s about the fact that sometimes, the simplest ingredients—beef, cheese, bread—are all you need to feel like you’re part of the celebration.
Actionable Next Steps for the Perfect Sandwich
If you’re planning to make this tonight, don't wing it.
- Go to the Deli Counter: Do not buy the pre-packaged "singles." Ask the person at the deli counter for a half-pound of Land O’ Lakes White American, sliced thin. It makes a massive difference in the melt.
- Chill the Meat: Put your steak in the freezer for 30-45 minutes before slicing. It’s the only way to get those paper-thin ribbons of beef that define a real Philly steak.
- Prep the Roll: Find a bakery-quality hoagie roll. If it feels like a soft sponge, it's not going to hold up. You need some structure.
- The Heat Factor: Use the heaviest pan you have. Cast iron is best. You need that heat retention to get the sear on the beef without it boiling.
By following these tweaks, you aren't just making a branded recipe; you're making a version of the Philly Special Land O' Lakes that actually lives up to the hype of the name. It's messy, it's heavy, and it's exactly what game day should taste like.
Expert Tip: If you have leftovers (rare, but possible), don't microwave them. Reheat the filling in a skillet and toast a fresh roll. Microwaving bread makes it chewy and ruins the texture of the American cheese. Keep it crisp, keep it melty, and enjoy the win.