Philly Cheesesteak Recipe

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!

We love re-creating restaurant-quality sandwiches like French Dip and Burgers! This Cheesesteak recipe is easier than you think. Watch the video tutorial below and you’ll know why everyone is talking about it.

Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. That simple combination is the original classic as made popular on the East Coast. The Philly Cheesesteak has been modified on the West Coast to include bell peppers and mushrooms but a true “Philly” only has steak, onion and cheese served over a roll.

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

Philly Cheesesteak

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll.

Prep: 15min

Total: 28min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 732 kcal, Carbohydrate 40 g, Protein 43 g, Fat 44 g, Saturated Fat 21 g, Cholesterol 126 mg, Sodium 1184 mg, Fiber 2 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 lb Ribeye steak (trimmed and thinly sliced*)
• 1/2 tsp Sea salt (or to taste)
• 1/2 tsp Black pepper (or to taste)
• 1 sweet onion ((large), diced)
• 8 slices provolone cheese (mild (not aged provolone))
• 4 Hoagie Rolls (sliced 3/4 through)
• 2 Tbsp unsalted butter (softened)
• 1 garlic clove (pressed)
• 2-4 Tbsp mayonnaise (or to taste)

Instruction:

1. Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
2. In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
3. Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
4. Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
5. Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
6. Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

Philly Cheesesteak Recipe with Peppers and Onions

This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sautéed peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.

Prep: 20min

Total: 45min

Serving Size: 1 sandwich

Nutrition Facts: servingSize 1 sandwich, calories 538 kcal, Carbohydrate 27 g, Protein 42 g, Fat 28 g, Saturated Fat 17 g, Cholesterol 126 mg, Sodium 881 mg, Fiber 2 g, Sugar 6 g

Ingredients:

• 4 tablespoons vegetable oil (divided (or as needed))
• 1 sweet yellow onion (halved and thinly sliced (2-inch slices))
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2½ to 3 pounds petite sirloin (thinly sliced sirloin)
• 1 teaspoon Lawry’s Seasoned Salt (or other all-purpose seasoning, divided)
• 1 teaspoon garlic pepper (divided)
• 8 hoagie rolls
• 6 tablespoons softened butter
• 7 ounces sliced Provolone cheese ((7 1-ounce slices) I used Tillamook Farmstyle Thick Cut)

Instruction:

1. Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
2. Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
3. Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces. Check on those veggies periodically while you’re prepping the beef.
4. When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
5. Preheat oven to 400 degrees F.
6. Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
7. Drain off all of the juices from the pan and return to the stove. Add back all of the steak and the onions and peppers. Place 7 provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

Easy Philly Cheesesteak

Smothered with melted cheese and stuffed into a hoagie roll, this authentic Philly cheesesteak sandwich is delicious in its simplicity.

Prep: 20min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 897 kcal, Carbohydrate 40 g, Protein 54 g, Fat 58 g, Saturated Fat 25 g, Cholesterol 160 mg, Sodium 2112 mg, Fiber 3 g, Sugar 8 g, Trans Fat 2 g, unSaturated Fat 25 g, servingSize 1 serving

Ingredients:

• 2 lbs beef (ribeye recommended)
• 2 green bell peppers
• 1 large yellow onion
• 1 lb mushrooms
• 1 lb provolone cheese slices
• 2 tbsp oil
• 1 tbsp salt
• 1 tsp ground pepper
• 6 Hoagie rolls

Instruction:

1. Slice ribeye into thin strips. Cut bell peppers into long strips, onion into half rings and mushrooms into bite-sized pieces.
2. Preheat an oiled skillet over high-heat. Add onions, bell peppers and mushrooms to the skillet. Sautee until all veggies are golden brown. Remove from the skillet and set aside.
3. Add sliced beef to the same skillet and season with salt and pepper. Sautee until the beef is fully cooked. Add vegetables back to the skillet and stir to combine. Top with cheese slices and let mixture sit for a minute to melt.
4. Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!

Authentic Philly Cheesesteak Sandwiches (+ How to Order One in Philly)

Can’t make it to Philly? Here’s a real Philly cheesesteak recipe to make them at home: juicy, cheesy, and “wit” all the right toppings. And when you make it to the City of Brotherly Love, here’s how to order one like a local.

Prep: 15min

Yield: 2

Ingredients:

• 1 pound ribeye steak, sliced extremely thin
• 6 slices white American cheese, sliced deli provolone, or some Cheez Whiz (those are the only options)
• 1 medium yellow onion, diced
• 2 soft deli rolls, sliced most of the way through (if you can find Amoroso brand, great!)
• Salt and pepper
• 2 tablespoons neutral vegetable oil, such as canola

Instruction:

1. Warm the split rolls in a 250°F oven until ready.
2. Heat the oil in a wide-bottomed skillet over medium heat, preferably cast iron.
3. Add the onions and 1/4 teaspoon kosher salt and cook, stirring frequently, until translucent and lightly browned, about 10 to 12 minutes.
4. While the onion is cooking, slice the ribeye into extremely thin strips and pieces. Use ground beef as your inspiration, but stop before the beef reaches quite this size, and before cutting the beef to this smallness makes you insane. TIP: Cheesesteak shops cook cheesesteak beef on a flattop grill, and can chop the beef as it cooks. But you are cutting the beef this thinly now because it will be difficult to chop the beef once it is in a standard pan with sides.PRO TIP: A fantastic way to thinly slice beef is to slice it frozen. You will have much more control. You can add the frozen beef to the pan.
5. Take the onions out of the pan and set them aside on a dish. Increase the heat to medium high. Add the steak, 1 teaspoon kosher salt, and about 20 turns fresh black pepper. Cook for about 3 minutes, turning the beef occasionally. Stir the onions back into the beef when the steak looks about halfway done.
6. Divide the cooked beef in the pan into two piles, about the length of each roll. Layer cheese slices on top of each, and let the cheese melt over the steak.
7. Lay a split roll over each cheesy pile of beef, so it looks like an upside-down sandwich. Working one sandwich at a time, slide a long spatula beneath one pile of steak, and flip it right-side up onto a plate. Taste for seasoning. Repeat with the second cheesesteak.
8. Serve hot.

The Perfect Philly Cheesesteak At Home (2 Ways)

FAQ

What is the secret to a good Philly cheesesteak?

• Thinly-sliced chopped ribeye steak.
• Topped with melted American cheese, provolone, or Cheez Whiz.
• Served on a hoagie roll with toppings like fried onions or peppers.

What is in a proper Philly cheesesteak?

What sauce is best for Philly cheesesteak?

How do you get the meat for Philly cheesesteak?