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Philly Cheesesteak recipe

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Philly Cheesesteak recipe

Philly Cheesesteak is a classic, hearty sandwich loaded with tender ribeye steak, caramelized onions, and melted provolone cheese, all served on toasted hoagie rolls. It’s a timeless favorite that’s simple to make and incredibly satisfying.

Ingredients

  • Ribeye Steak – Trimmed and thinly sliced for a tender, flavorful base.
  • Sea Salt – Enhances the natural flavors of the steak.
  • Black Pepper – Adds a mild spice to the meat.
  • Sweet Onion – Caramelized to add sweetness and depth.
  • Provolone Cheese – Melts perfectly over the steak for a gooey finish.
  • Hoagie Rolls – Soft rolls that are toasted for added texture.
  • Unsalted Butter – Combined with garlic for a flavorful spread.
  • Garlic Clove – Adds aromatic richness to the butter.
  • Mayonnaise – Provides a creamy layer on the toasted rolls.

Note: Ingredient measurements can be found in the recipe card below the article.

Instructions

Step 1: Prepare the Ingredients

Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice the onions and thinly slice the ribeye steak.*

Step 2: Toast the Rolls

In a small bowl, mix softened butter with pressed garlic. Spread the garlic butter onto the cut sides of the hoagie rolls. Toast the rolls on a large skillet, flat cooktop, or griddle over medium heat until golden brown. Set aside.

Step 3: Caramelize the Onions

Heat 1 tablespoon of oil in your pan or cooktop over medium heat. Add diced onions and sauté until caramelized, then transfer to a bowl.

Step 4: Cook the Steak

Increase the heat to high and add another tablespoon of oil. Spread the thinly sliced steak in an even layer on the pan. Let it brown undisturbed for a couple of minutes, then flip and season with salt and pepper. Sauté until the steak is fully cooked through, then stir in the caramelized onions.

Step 5: Melt the Cheese

Divide the cooked steak and onion mixture into 4 even portions. Top each portion with 2 slices of provolone cheese. Turn off the heat to let the cheese melt without overcooking the meat.

Step 6: Assemble the Sandwiches

Spread a thin layer of mayonnaise on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion. Use a spatula to scrape the cheesy beef into the bun as you flip it over. Serve warm.

Philly Cheesesteak recipe this Recipe

How to Serve

Philly Cheesesteak sandwiches are best served fresh and warm. Pair them with fries, chips, or a simple side salad for a complete meal.

Make Over

Make Ahead

You can prep the steak, onions, and garlic butter in advance. Store them separately in the refrigerator for up to 2 days. Assemble and cook the sandwiches fresh for the best flavor.

Storing

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.

Freezing

Freeze the sliced steak raw for up to 2 months. Thaw overnight in the refrigerator and cook as directed.

Philly Cheesesteak recipe

Frequently Asked Questions

Can I use a different cut of beef?
Yes, sirloin or flank steak can be used as alternatives to ribeye.

Can I add more toppings?
Absolutely! Sautéed bell peppers, mushrooms, or jalapeños make great additions.

How can I slice the steak thinly?
Freezing the steak for 30-40 minutes before slicing makes it easier to cut thin, even slices.

Philly Cheesesteak is a comforting, savory sandwich that’s perfect for any occasion. Whether it’s a casual lunch or dinner, this recipe delivers bold flavors and satisfying bites every time!

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Philly Cheesesteak recipe

Philly Cheesesteak recipe

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  • Author: Susan M. Garcia
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 4 servings 1x
  • Category: Sandwiches
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

 

This Philly Cheesesteak is a classic, indulgent sandwich loaded with tender, thinly sliced ribeye steak, caramelized onions, and melted provolone cheese, all served on toasted hoagie rolls. Perfect for a quick and hearty meal!

Ingredients

Units Scale
  • 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 large sweet onion, diced
  • 8 slices provolone cheese, mild
  • 4 hoagie rolls, sliced 3/4 through
  • 2 Tbsp unsalted butter, softened
  • 1 garlic clove, pressed
  • 2–4 Tbsp mayonnaise, or to taste

Instructions

  1. Prepare Rolls and Ingredients:
    1. Slice hoagie rolls 3/4 of the way through using a serrated knife.
    2. Dice onions and thinly slice the steak.
  2. Toast the Rolls:
    1. In a small bowl, mix softened butter with pressed garlic. Spread the garlic butter on the cut sides of the rolls.
    2. Toast the rolls on a large skillet or griddle over medium heat until golden brown. Set aside.
  3. Caramelize Onions:
    1. Heat 1 Tbsp oil in the skillet or cooktop and sauté the diced onions until caramelized. Transfer onions to a bowl.
  4. Cook the Steak:
    1. Increase heat to high and add another 1 Tbsp oil. Spread the thinly sliced steak in an even layer and let it brown undisturbed for a couple of minutes.
    2. Flip the steak, season with salt and pepper, and cook until fully cooked through. Stir in the caramelized onions.
  5. Melt the Cheese:
    1. Divide the cooked steak and onions into 4 portions in the skillet. Top each portion with 2 slices of provolone cheese and turn off the heat, allowing the cheese to melt without overcooking the meat.
  6. Assemble the Sandwiches:
    1. Spread a thin layer of mayonnaise on the toasted side of each hoagie roll.
    2. Place a toasted bun over each portion of cheesy beef. Use a spatula to scoop the cheesy meat into the roll as you flip it over.
  7. Serve:
    1. Serve warm and enjoy immediately.

Notes

  • For easier slicing, freeze the steak for 30–40 minutes before slicing. Freeze thicker steaks for 40 minutes and thinner ones for 30 minutes.
  • Add sautéed peppers or mushrooms for extra flavor, if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650kcal
  • Sugar: 5g
  • Sodium: 920mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 110mg
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