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Home > Main Course > Philly Cheesesteak Recipe (VIDEO)

Philly Cheesesteak Recipe (VIDEO)

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 sandwich served in a bun with fries and ketchup

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What is a Philly Cheesesteak?

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.

Ingredients for philly cheesesteak sandwich including ribeye steak, hoagie rolls, provolone cheese, onion, mayo, garlic butter

Which Cut of Beef Should I Use?

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.

The Best Cheese for Philly Cheesesteak:

The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.

Philly cheesesteak sandwich with melted provolone cheese

Pro-Tips for Thinly Slicing Beef:

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain. Watch Natasha demonstrate this in the video tutorial below.

Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.

How to thinly slice beef for Philly cheesesteak

How to Make Philly Cheesesteak:

This is one of our easiest sandwich recipes with quick prep and even faster cooking. It is a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.

  1. Butter hoagie rolls, dice onion and thinly slice beef
  2. Sautee onions and remove
  3. Sautee beef until cooked through and add back onions
  4. Divide into 4 portions, top each with 2 slices cheese
  5. Cover with buns and scrape into buns with a spatula

Step by step instructions how to make Philly cheesesteak sandwiches

Creative Ways to Serve Philly Cheesesteak:

If you’re craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!

  • Over Cooked Pasta or stuffed into Shell Pasta
  • Philly Cheesesteak Sliders
  • (Low Carb) Philly Cheesesteak Stuffed Bell Peppers
  • (Low Carb) Stuffed into Portobello Mushrooms

How to serve philly cheesesteak sandwiches on a hoagie roll

More Top-Rated Sandwich Recipes:

Watch Natasha Make Philly Cheesesteak:


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Philly Cheesesteak

4.94 from 59 votes
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Philly cheesesteak served on hoagie roll with fries and ketchup
Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $13-$16
Keyword: philly cheesesteak
Cuisine: American
Course: Main Course
Calories: 732 kcal
Servings: 4 people

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

Instructions

  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.

Recipe Notes

*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).

Nutrition Facts
Philly Cheesesteak
Amount Per Serving
Calories 732 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g131%
Cholesterol 126mg42%
Sodium 1184mg51%
Potassium 480mg14%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 9g10%
Protein 43g86%
Vitamin A 687IU14%
Vitamin C 4mg5%
Calcium 454mg45%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Eve
    October 26, 2020

    Really authentic and simple recipe for one of my favorite sandwiches. My favorite place in Philly uses a cheese sauce, but I like the provolone melted as you describe better. To get the meat super thin I partially froze and then sliced it with my mandolin on very thin setting. Thank you for sharing this recipe.

    Reply

    • Natashas Kitchen
      October 26, 2020

      You’re welcome Eve! I’m so glad you enjoeyd that!

      Reply

  • Judith
    October 20, 2020

    Hi Natasha,
    I made this for my son’s ‘breakfast’ two days ago when he came in from a night shift and he totally devoured it.
    The only change he suggested was to add more garlic (he goes overboard on it, nothing to do with your recipe) and I’m making it again this morning. Praise indeed!

    Reply

    • Natasha's Kitchen
      October 20, 2020

      Hello Judith, I’m happy to hear that! Thank you so much for sharing that with us, we appreciate it.

      Reply

  • Susan Childs
    October 15, 2020

    These look fantastic. What do you think about drizzle on some homemade queso? I normally make Philly egg rolls and dip in queso. Btw….your channel is the best. Never lose your bubbly personality.

    Reply

  • Jamie
    October 11, 2020

    Hands down winner!! This is so easy and delicious. The only change I made was slicing the onion so picky eaters can pick them out.

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Good idea! So great to hear that you enjoyed this recipe. Thank you!

      Reply

  • Thomas O'Grady
    October 10, 2020

    I live about 40 minutes from downtown Philly. I don’t need to drive up there anymore. This is great and I’ve been critical of the ‘philly cheesesteaks’ sold around the country as bad…. This is what it should be about and there are no competitors.

    Reply

    • Natashas Kitchen
      October 10, 2020

      Wow! Thank you for that wonderful compliment Thomas!

      Reply

  • Jibsman
    September 30, 2020

    Nice recipe! I prefer to add Green Pepper, sautéed with the onion and sprinkled with McCormick Spicy Montreal Steak Seasoning, and using leftover steak also cooked with a bit of liquid (usually Johnnys French Dip Au Jus) with liberal sprinklings of the Spicy Montreal Steak Seasoning cooking the steak until it falls apart in your mouth! We like our Cheesesteaks more western style than Philly style! We use a combo of Monterrey Jack and Pepper Jack. Very spicy and delicious!

    Reply

    • Natasha's Kitchen
      September 30, 2020

      Sounds like a great addition! Thanks for sharing that with us, I’m sure that version is amazing too.

      Reply

      • Tracy White
        October 7, 2020

        I this was delicious! I sautéed some bell peppers with the onion and my family devoured every bite! Thanks so much for the recipe

        Reply

        • Natasha's Kitchen
          October 7, 2020

          Hello Tracy, thank you for your awesome feedback! I’m so glad you loved it.

          Reply

  • Sara
    September 26, 2020

    Hi Natasha!! My husband made this and it was so good!! Our family really enjoyed it!!

    Reply

    • Natashas Kitchen
      September 27, 2020

      Thank you for the wonderful review!

      Reply

  • Priscilla Martin
    September 26, 2020

    The best cheesesteak and so so easy.

    My only problem is the roll, it always splits, never stays in tact….any suggestions.

    Reply

    • Natasha
      September 28, 2020

      Hi Priscilla, it really depends on the bread and how deep it is cut to begin with. Also, don’t over toast the bread or it can firm up and split when it’s folded. I hope that helps and I’m so glad you love our cheesesteak recipe!

      Reply

  • Lynn Farrell
    September 25, 2020

    Best Philly Cheesesteak I have ever had! Will be my recipe to go to!

    Reply

    • Natashas Kitchen
      September 25, 2020

      I’m so happy you enjoyed that Lynn! Thank you for sharing this wonderful feedback!

      Reply

  • Linda Wilcox
    September 17, 2020

    Just made this for the first time and it’s amazing! My husband and I absolutely loved it!

    Reply

    • Natashas Kitchen
      September 17, 2020

      That’s just awesome! Thank you for sharing that with me Linda!

      Reply

    • grace
      September 20, 2020

      Hi Natasha, 5th recipe I followed. 1st one was Mango Cake, 2nd Berries Tiramisu, 3rd Tres De leches, 4th Russian Tiramisu, and 6th was Apple Pie. Everything turned out excellente yummilicious. But this Phillysteak was the easiest, my 13th yr old son is a philly-lover-eater (Charley’s bought). He compared this to Charley’s this one is the winner. I am telling you all your recipe I followed always easy peasy and yummy. I am just fanatic of your video. It is like a theraphy to me, each night ever since the mid of quarantine I browse what is the next recipe I follow or just watch your video till I want to go to sleep.. I am great in asian cuisine just on baking a cake not my line.However, I will give u a full credit. I learned how to bake genoise cake couple months ago from YOU. I imagined myself I couldnt even bake an instant cake box😅🤣. Now, every week I bake a cake for my family. My kids most requested are Russian tiramisu and tres de leches cake. Tomorrow I will be making another set of philly by request😂. this time I will include some veggies just for me to feel better knowing I am feeding them veggies😅. Thank you. I spread your website to my friends and family. 🥰🥰🥰🥰Love love love😍

      Aloha,
      Grace

      Reply

      • Natasha's Kitchen
        September 21, 2020

        Hello Grace, so great to hear from you and thank you so much for your kind words and good feedback. It helps motivate me to do better and create more content. Thanks for sharing that with us!

        Reply

        • Grace
          September 21, 2020

          Yes more recipes and more cooking🤗. You inspired me so much in baking,promise😆

          Reply

          • Natasha's Kitchen
            September 22, 2020

            Thanks, Grace, and yes will surely create more recipes and content!

  • Leigh Murphy
    September 9, 2020

    I love watching your videos fantastic and please…..book soon please Leigh 🙂

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Thank you so much for your support, Leigh. I am working on it, hopefully soon!

      Reply

  • Angel
    September 9, 2020

    Amazing

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Thank you!

      Reply

  • Lori
    September 7, 2020

    I’ve made this recipe (as is) multiple times, and they are nothing short of perfect!! My husband’s new favorite! We both thank you for this excellent recipe.

    Reply

    • Natashas Kitchen
      September 7, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Lori!

      Reply

  • Juvonia
    August 31, 2020

    Thank you!!! I would have never tried making this with ribeye steak had I not watched your video. I found you while searching for instant pot yogurt recipes. I made this sandwich after watching you do it. I used boneless ribeye steak, white cheddar cheese, onions and ketchup. I buttered the hoagie and slightly toasted it (no garlic because my kids are picky). I don’t eat meat but everyone absolutely LOVED this sandwich. You make cooking look fun and your recipes are simple. I can’t thank you enough. I’m really a fan now.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Fantastic! Thank you so much for sharing your experience making this recipe. Felt so happy while reading your comments and feedback, we appreciate it!

      Reply

  • Jane H
    August 25, 2020

    Honestly, all I ever make anymore are your recipes Natasha, because I know they will never disappoint. This being the most recent one. It was soooo delicious!

    Reply

    • Natashas Kitchen
      August 25, 2020

      Aww, that’s the best! I’m so inspired reading this recipe, Jane! Thank you!

      Reply

  • Shannon Speece
    August 16, 2020

    Best cheesesteak ever!!!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Thank you so much!

      Reply

  • Jason
    August 12, 2020

    This is not a true Philly cheesesteak. Never is provolone used and a toasted garlic onion hoagie roll is a no no. All it takes for a legit Philly steak is an amazing fresh roll, cheese wiz, thinly cut steak and sautéed
    onions. That’s all!

    Reply

    • Debi
      September 8, 2020

      I used to give my dog cheese whiz to get her meds down. She got more ill. Then I learned from a nutritionist that cheese whiz is one molecule away from plastic! I would recommend you use real cheese.
      The recipe is fantastic as is! Yum!

      Reply

    • Wayne W. Sica
      September 9, 2020

      “Never is provolone used” is totally not true. It’s the most common cheese used.

      Reply

    • ELV
      September 11, 2020

      Usually, I don’t respond to comments like these (and I see them a LOT), but I just feel compelled this time. I’m fairly confident that some people just comb the internet, looking for certain recipes so that they can say, “This is not a real ***. A REAL *** has this and this and this.”

      A few things.. This is, in fact, “legit Philly steak,” as they also use rib-eye. It’s not a “garlic onion hoagie.” It’s a hoagie with some butter and garlic rubbed on, then toasted a little. It may not be part of the original cheesesteak, but it sounds like a delicious addition that I’m definitely going to try. Don’t like it? Don’t do it.

      Also, I know of several, well-regarded Philadelphia establishments that use Provolone cheese. Yes, Whiz is more common, but to say that Provolone is “never” used is just not true.

      I can’t wait to try this recipe. Thank you for posting it, Natasha!

      Reply

    • Amron
      October 22, 2020

      Cheese whiz is not food. It might be edible but some of us don’t prefer it. A lot of places use provolone.

      Reply

  • Adriana
    August 9, 2020

    This recipe is so easy and is really delicious. I added mushrooms and bell peppers I used Vietnamese rolls and it turn out delicious!!! Cheers from Toronto, Canada.

    Reply

    • Natasha's Kitchen
      August 9, 2020

      I’m glad you enjoyed it. Thank you for sharing your good feedback with us, Adriana!

      Reply

    • Sue Pickering
      September 15, 2020

      I’m trying this tonight and also adding mushrooms and peppers

      Reply

  • Jeanne
    August 7, 2020

    I made these a couple of weeks ago, after watching the video. I went immediately to the store and got a couple of ribeyes and followed exactly what you did but in a cast iron skillet. They were EXCELLENT, WONDERFUL and since I had leftovers I ate it for breakfast!!!!
    I’m making them again tonight but I’m added some fresh mushrooms that I need to use up. Can’t wait. Thanks for a great easy recipe. I think using ribeye steak makes all the difference!

    Reply

    • Natashas Kitchen
      August 7, 2020

      Wow! That’s amazing Jeanne!! Sounds like you definitely found a favorite!

      Reply

  • Sarah
    July 27, 2020

    This was so simple and easy to make. I sliced the onions thin and used half a green bell pepper as well. Next time I will add mushrooms. My husband put the cheese on and it wasn’t as much as I’d have liked so won’t let him in the kitchen next time 🙂 5 stars!

    Reply

    • Natasha's Kitchen
      July 27, 2020

      Wow thanks for sharing your experience with us. We really appreciate your perfect rating, Sarah!

      Reply

  • Nancy
    July 11, 2020

    I have been craving a Philly Cheese steak for months! I just made this and it was the best ever!!!! Thank you Natasha!! Your recipes are always wonderful!!!

    Reply

    • Natashas Kitchen
      July 11, 2020

      You’re welcome Nancy! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Cindy
    July 11, 2020

    Hi! I enjoyed your video and recipe for Philly cheese steak. I enjoy mine with grilled peppers and mushrooms too!! Yum!!

    Reply

    • Natashas Kitchen
      July 11, 2020

      That’s so great! Thank you for sharing that with me Cindy!

      Reply

  • Nicole
    July 10, 2020

    THIS.IS.AMAZING.
    This receipe has become a weekly tradition over the past month and a half in my house.
    Thank you so much Natasha for sharing. So excited to keep trying more of your recipes!

    Reply

    • Natashas Kitchen
      July 10, 2020

      Sounds like you found a new favorite! That’s so awesome Nicole! Thank you for sharing this great review with me!

      Reply

  • Beckie Bower
    July 7, 2020

    Made this last night and it was a huge hit. I also sauteed portobello mushrooms and mixed into the steak and onions. We left off the mayo. Will definitely make this again.

    Reply

    • Natashas Kitchen
      July 7, 2020

      That’s so great Beckie! I’m so happy you enjoyed that.

      Reply

  • patricia forrant
    July 6, 2020

    Natasha, this was awesome and I added some fresh sauteed peppers to it. I think your recipes are awesome and so are you. I think you are very entertaining and love watching you. I still wish you had a cookbook though.

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Thank you so much for your good feedback and compliments. I am working on a cookbook, hopefully I can finish it soon!

      Reply

  • Layan
    July 5, 2020

    Hey Natasha! I made this recipe for my family and they LOVED it!! Always looking forward to your new recipes, thank you for sharing 🙂

    Reply

    • Natasha's Kitchen
      July 5, 2020

      That is so awesome! I hope you and your family love every recipe that you try!

      Reply

  • Rebecca
    June 30, 2020

    I have frozen London broil & was Wondering if I can use. I usually marinate before I roast in oven. What do u think?

    Reply

    • Natasha
      June 30, 2020

      Hi Rebecca, a London broil can be a pretty tough piece of meat. I think you could make it work without marinating but definitely slice very thinly against the grain.

      Reply

  • Barbara
    June 25, 2020

    You obviously have never had a real Philly cheesesteak. I grew up in Philly and I have never heard of buttering the roll. And there is no mayo on the sandwich either.

    Reply

    • Natashas Kitchen
      June 25, 2020

      Thank you for sharing that with us Barbara, I hope you enjoyed our take on this classic.

      Reply

      • Marge
        July 28, 2020

        I love the way you graciously answer people even when they are so rude. Your recipes have been a bright spot during this quarantine!! Thank your for sharing your take and twists to some classics!

        Reply

        • Natasha's Kitchen
          July 28, 2020

          I do my best, Marge. Thank you so much for your compliments!

          Reply

    • Melisa
      July 4, 2020

      Rude!

      Reply

      • Melisa
        July 4, 2020

        Natasha, thank you for all your recipes. I love the simplicity of them and my family always likes when I make your recipes. I generally do not like to cook but I love doing your recipes because I know it’s gonna be a hit. Keep up the awesome work!!!

        Reply

        • Natasha
          July 4, 2020

          Thank you for your thoughtful comment. That really means so much to me!

          Reply

    • Matt
      July 7, 2020

      I’m from Philly and love mayo on my sandwich. You’ve probably never heard of Rocky either.

      Reply

  • Beverley
    June 16, 2020

    I make mine the same way..only difference is, I add sauteed peppers…so yummy

    Reply

    • Natashas Kitchen
      June 16, 2020

      Great idea! Thank you for sharing that with me!

      Reply

  • Dee Moore
    June 12, 2020

    You should be on Food Network!

    Reply

    • Natashas Kitchen
      June 12, 2020

      You’re so nice! Thank you!

      Reply

  • Alicia
    June 10, 2020

    Now we’re talkin….

    Reply

  • Teri Richardson
    June 2, 2020

    Have you ever made this with ground beef? With the price of meat right now. I was wondering.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      Hello Teri, I haven’t yet but I’ve read others comments that they tried ground beef and they enjoyed it!

      Reply

  • Halyna
    May 24, 2020

    Great recipe! NatashaWhere can I buy flat surface( as in your recipe) for my barbeque grill. we’re shopping for a barbeque…

    Reply

    • Natasha's Kitchen
      May 24, 2020

      Thank you so much, I’m glad you liked it! Here’s the Flat Cooktop that I used.

      Reply

  • Tyrone Biggums
    May 18, 2020

    This was legit better than my favorite place i go to for philly cheese steaks, who knew. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      May 18, 2020

      You’re welcome! I’m so happy you enjoyed it Tyrone!

      Reply

  • Richard
    May 16, 2020

    I followed the instructions exactly and made the best Philly cheese steak I’ve ever had…bar none! I’m spoiled now. Exactly the way I like it. I’ll be making more recipes. That beef stroganoff looks good

    Reply

    • Natashas Kitchen
      May 16, 2020

      That’s so great! It sounds like you have a new favorite Richard!

      Reply

  • Doug
    May 7, 2020

    I made this tonight and followed followed the recipe exactly as written. The flavor was quite good, however the sandwiches to me seemed kind of dry overall. The hoagies were definitely not over toasted…any suggestions?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Doug, I haven’t had that experience! Was the meat possibly too dry?

      Reply

    • Marijka Lombardi
      July 26, 2020

      True Philly cheesesteak from the 60’s had the cheese mixed with the beef before putting in the bun. It makes for a perfect moist bite. Also used American cheese or Provolone.

      Reply

  • Deborah Drury
    May 4, 2020

    What was the grill you used for the Philly cheesesteak

    Reply

  • Kriska
    May 1, 2020

    I’m from Manila, Philippines! I tried this yesterday for Iftar (evening meal to break fast in Ramadan) and it was delish! I also added cucumbers since this reminded me of the similar vietnamese beef bread we used to buy in Palawan — those come with cucumbers!

    Reply

    • Natashas Kitchen
      May 1, 2020

      That’s just awesome Kriska! Thank you for sharing that with me.

      Reply

  • JUDITH L SMITH
    April 29, 2020

    I made this tonight and was very pleased – quite tasty! I used a large iron frying pan since that was all I had. I was only cooking 2 sandwiches so it worked fine. I also had no problem slicing the meat (skirt steak) myself Super easy and delicious! I will make again.

    Reply

    • Natashas Kitchen
      April 29, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Heather
    April 27, 2020

    I made this recipe last night and it was a hit! I added bell pepper to the onion, which was great as well! Thank you.

    Reply

    • Natashas Kitchen
      April 27, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Mariana
    April 27, 2020

    Absolutely delicious! My 15 y/o son makes these for the family minus the mayo to save on the calories and they are sooooo good!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Awesome! So glad that you all love this recipe, thanks for trying this out and for the excellent feedback.

      Reply

  • Nancy
    April 25, 2020

    I don’t see the bell to click on or the thumbs up button

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Nancy, you can do that on the Youtube video.

      Reply

      • KAT YOUNG
        May 2, 2020

        REAL Philly cheese steak has bell peppers, along with the onions in it. It also is very oily, which is what the flavor comes from. It drips oil when you bite into it.

        Reply

        • Natasha's Kitchen
          May 2, 2020

          That’s also true Kat, but this is the version that we love at home. I hope you can try this recipe too!

          Reply

        • ZO
          June 18, 2020

          Who needs all that oil and grease. It needed a revised less oily version
          Thanks a lot

          Reply

  • Terry
    April 21, 2020

    Hi Natasha you wonderful lady , you have really brought out the experimental cook in me , cook this tonight with a few changes, used low fat mince added mushrooms and red capsicum with onion, put in whole meal wraps with mozzarella cheese, mayo then wrapped them up and put in sandwich press , 😋😋😋😋 yummy

    Reply

    • Natasha's Kitchen
      April 21, 2020

      Sounds yummy! I love that you used other ingredients and you loved it.Thanks for giving this recipe an excellent feedback!

      Reply

  • Crystal
    April 6, 2020

    Hi Natasha, do you have a recipe for the French fries in the picture? Or what type of French fries did you use? This looks amazing. Can’t wait to try the recipe. Thank you!

    Reply

    • Natasha
      April 7, 2020

      Hi Crystal, we don’t have a tutorial posted for those yet. The closest post would be the potato wedges which can be cut down to fries but they would bake faster as fries.

      Reply

  • Kim
    April 1, 2020

    Yummo! A couple of changes I made were to use London broil since I had a small piece on hand. I sliced it thinly, sautéed it in the Instant Pot and then let it cook for a few minutes to tenderize the meat. I drained it and added it to the onion mixture. We used the broth from the Instant Pot to dip our sandwiches. Sooooo good!

    Reply

    • Natashas Kitchen
      April 1, 2020

      Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!

      Reply

  • Lisa T
    March 23, 2020

    Can you tell me more about serving in a portabella mushroom? How would you cook the mushroom?

    We always put mushrooms in the mix. This would be a great way of ditching the bread!

    Reply

  • Matrin Lang
    March 23, 2020

    Great and amazing recipes so good an tasty meal always in joy your recipes thanks for sharing

    Reply

    • Natashas Kitchen
      March 23, 2020

      You’re welcome, Matrin! I’m so glad you enjoyed that.

      Reply

  • Joy
    March 14, 2020

    has anyone tried them in pasta shells? do you serve sauce on the side or bake them like stuffed shells?

    Reply

  • ashley
    March 10, 2020

    Not a cook by anyone’s standards but cooking a home-cooked meal has become a necessity so I have come across your website and I will be trying this tonight. Will however be adding some green and yellow peppers as well just to add a bit more filling and flavour

    Reply

    • Natashas Kitchen
      March 10, 2020

      I hope you love this recipe, Ashley. We look forward to your feedback!

      Reply

      • ashley
        March 10, 2020

        thanks Natasha. Simple, quick and tasty. I did however choose to forego the peppers and used some sliced mushrooms and added a little bit of fresh green chilli as well. Looked amazing, tasted awesome!!! Thank you

        Reply

        • Natashas Kitchen
          March 10, 2020

          I’m so happy you enjoyed that. Thank you for sharing that with us!

          Reply

    • Philly gal
      March 30, 2020

      Amoroso rolls and cheesewhiz & fried onions. The best.

      Reply

      • Philly gal
        March 31, 2020

        Peppers sound good. Will used them next time and mushrooms. Getting hungry. Thanks again.

        Reply

  • coolfmonline.com
    March 8, 2020

    Looks great will try it soon!

    Reply

    • Natasha's Kitchen
      March 9, 2020

      Sounds good and hope you love it!

      Reply

  • brett
    March 8, 2020

    Looks great!
    But you need to be careful
    if your not you might get busted for being to cute!!

    Reply

    • Natasha's Kitchen
      March 9, 2020

      LOL thank you!

      Reply

  • Faye
    March 8, 2020

    First recipe from your site I’ve tried. I added minced garlic to the meat as we love garlic. Also used Green peppers with onions. I thought they were good. Will be trying more recipes you post. I love simple meals full of flavor.

    Reply

    • Natasha's Kitchen
      March 8, 2020

      Thanks for sharing that with us, Faye. I hope you love all the other recipes fhat you try!

      Reply

  • Sue Retterath
    March 3, 2020

    I made these last night – they were amazing. I will for sure be making them again. My family loved them!

    Reply

    • Natashas Kitchen
      March 3, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Sue!

      Reply

  • Troy Dearing
    March 1, 2020

    I made this for my family, turned out fantastic. My family is looking forward to the next time I make it. For my own sandwich, I added sliced up mushrooms and pepperoncini peppers, just like my favorite Philly steak place in Dallas. No need to go back with a recipe this simple and good. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      So glad to hear that the recipe is a hit! Thank you so much for sharing that with us and I hope you love every recipe that you try.

      Reply

  • Chris T
    February 11, 2020

    Followed the recipe and added mushrooms with the onions, came out great except it needed more flavor so I added a few drops of Worcester sauce. Also I used a cast iron skillet for the onions, mushrooms, steak and cheese. Really enjoy your videos keep up the great work.

    Reply

    • Natashas Kitchen
      February 11, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Nick
    February 11, 2020

    So I made this recipe tonight for dinner. It was a huge success!!! Natasha is a rock star! Lol. I’m Italian and I enjoy cooking. I’m always looking for a new recipe to cook, you know, to keep it interesting. Anyway, everyone loves philly cheese steaks so I took a shot! Thank you Natasha!!

    Reply

    • Natashas Kitchen
      February 11, 2020

      You’re welcome! I’m so happy you enjoyed it Nick! Thank you for the wonderful review!

      Reply

  • Shiletha
    January 29, 2020

    The meat was very bland for my taste but was otherwise super delicious! I went back and added a little season all, garlic salt, and onion powder on top of the salt and pepper it called for to give it that extra flavor I like. It came out amazing great recipe!

    Reply

    • Natashas Kitchen
      January 29, 2020

      I’m so glad you enjoyed that! Thank you for sharing your review with me!

      Reply

  • taz
    January 29, 2020

    do we cook the meat partially frozen or let it thaw first?

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Taz, we made it with thawed meat.

      Reply

  • Mary
    January 27, 2020

    Haven’t tried the recipe yet but anyway you eat a ribeye is delicious. Love your video, quick, entertaining and you make me smile. You’re very good

    Reply

    • Natashas Kitchen
      January 27, 2020

      Thank you for that great review, Mary!

      Reply

  • can’t.cook
    January 21, 2020

    Best cheesesteak I’ve ever had, and so easy to make. The garlic butter is amazing

    Reply

    • Natashas Kitchen
      January 21, 2020

      Thank you so much for that amazing review! I’m so glad you liked this!

      Reply

  • Sherrie
    January 12, 2020

    Made this today. Did the recipe as directed except I added some red peppers with the onions. It was just okay. I don’t like spicy but it needed more flavour in my opinion. Hubby liked it!

    Reply

    • Natasha
      January 12, 2020

      Hi Sherrie, this is normally very flavorful and these are the traditional flavors and ingredients in a true Philly Cheesesteak. Did you possibly forget the seasoning or maybe not add enough? I do love your idea of adding red peppers.

      Reply

  • Laurel
    January 5, 2020

    I forgot to comment after making this wonderful sandwich unit I saw it listed on the Top 15 of 2019. I loved it and most of all my husband with tater tots! Thanks Natasha.

    Reply

    • Natashas Kitchen
      January 6, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Kim
    January 2, 2020

    I am definitely going to try this. I usually use Boar’s Head deluxe roast beef sliced really thin. But I love the idea of using an actual ribeye steak.

    Reply

    • Natashas Kitchen
      January 2, 2020

      I hope you love this recipe, Kim!

      Reply

  • Don Orlando
    December 13, 2019

    also very good with Cheese Whiz which melts quickly and very tasty!

    Reply

  • Adam Coleman
    December 12, 2019

    I’ve made these delicious Philly cheese steak sandwiches several times now. I usually add 8 oz. of sliced mushrooms, and serve with Au Jus. Very tasty and super easy to make.

    Reply

    • Natashas Kitchen
      December 12, 2019

      That’s an awesome idea! Thank you so much for sharing that with me, Adam!

      Reply

  • Carole Barber
    December 7, 2019

    Hi, I worked in Philly for a few years. Your recipe is almost the real thing. Gotta add green pepper slices, onion slices and use homemade italian dressing. I haven’t had a real Philly since I moved to Colorado.

    Reply

    • Natashas Kitchen
      December 7, 2019

      That’s just awesome! Thank you for sharing that with me! I bet this would be even better with those peppers and onions!

      Reply

  • Gregg Schiltz
    November 21, 2019

    Would you see any disadvantage to using a porterhouse instead of ribeye? I have a surplus of porterhouses. Id hate to go spend more on ribeyes lol

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Gregg, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Jill G.
    November 14, 2019

    Once again, I’ve discovered a new “Natasha Favorite.” So many great recipes to choose from here.

    A quick tip to make things even easier: Costco sells thinly pre-sliced ribeye. It’s lean, juicy and really really good. All I did was take it out of the package and into the skillet. Easy peasy and SO delicious!

    Reply

    • Natashas Kitchen
      November 15, 2019

      I’m so happy you’re enjoying our blog. Thank you for sharing that with us!

      Reply

  • Robert Acheatel
    November 5, 2019

    Great simple recipe with easy to follow steps. I liked the spatula technique and the garlic bread.
    i went with onions, mushrooms and swapped green peppers with poblano peppers. they a some heat and earthiness to the dish.
    THANKS!

    Reply

    • Natashas Kitchen
      November 5, 2019

      You’re welcome! I’m so glad you enjoyed that, Robert!

      Reply

  • Brian
    November 2, 2019

    Super easy to make and tasted awesome! We added portobello mushrooms to the mix and it tasted fantastic. Will definitely make this again!

    Reply

    • Natashas Kitchen
      November 2, 2019

      I bet it tasted that much better with the portobello mushrooms! Thank you for sharing your great review!

      Reply

  • Buffy
    October 5, 2019

    Made these last night, topped them with giardiniera pepper mix – they were soooo tasty – definitely making these again!

    Reply

    • Natashas Kitchen
      October 5, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Buffy!

      Reply

  • April Higgins
    September 21, 2019

    Ribeye was on sale, and I added sauteed mushrooms. This philly cheesesteak was incredible, and so much flavor! Better than some we had in restaurants, I’ll only make it at home, now. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      September 21, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, April!

      Reply

  • Kim
    September 13, 2019

    I made these last night and they were truly amazing. Didn’t change a thing!! My husband of 30 years asked me to marry him again…of course I said yes, but only after he did the dishes! lol….keep sharing your awesome recipes!

    Reply

    • Natashas Kitchen
      September 13, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Kim. I’m all smiles!

      Reply

  • Dawndi
    September 13, 2019

    Hi Natasha!
    I really enjoy your recipes and videos!
    This recipe is very similar to mine. I add thin slices bell pepper and mushrooms to mine! It is a family favorite!

    Reply

    • Natashas Kitchen
      September 13, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Dawndi!

      Reply

  • Aunt M
    September 12, 2019

    I went to college in Philly. The classic sandwich is much as you made it, except for toasting the roll, in Philly they remove most of the soft inner bread (and give it to you with the sandwich) to make room enough for lots of filling. Also, they do not use mayo, they use olive oil, and sometimes a shake of oregano, or in some deli’s some homemade Italian dressing.
    But the biggest problem for me today is I can’t get the rolls in the Midwest, and without the right sourdough hoagie roll, they just don’t taste authentic. They’re good, and my kids love them, but to me they just aren’t the real deal.
    One more thing is that in Philly, many people put fried or pickled banana peppers on theirs, or they may serve it as a cheese-steak sub, where the cheesy beef and onions are put on a bed of chopped Romaine lettuce and very thinly sliced dead ripe tomatoes in the bun. That’s actually my favorite way to have one, but it still won’t taste right without the right bun.

    Reply

    • Natashas Kitchen
      September 12, 2019

      Thank you so much for sharing that with me.

      Reply

    • Barbara Cameron
      October 7, 2019

      The real hoagie rolls are Amaroro brand & it’s believed it’s the water that makes them so special. You can order them online.

      Reply

      • Barbara Cameron
        November 3, 2019

        Amoroso. Oops, sorry. You can buy them online Expensive, but worth it.

        Reply

  • Sandra
    September 11, 2019

    This was very very good! And the steak oh sooo yummy … it was worth the $40 I had to pay. I only wished I used different buns … couldn’t find hoagie so I settled for WW sub buns. Thanks for the recipe I’ll be making it again but maybe next time I’ll wait till the steak is on sale

    Reply

    • Natashas Kitchen
      September 12, 2019

      Hi Sandra, I’m so glad you enjoyed that! Thank you for sharing that with us.

      Reply

    • Barbara Cameron
      October 7, 2019

      The real hoagie rolls are Amaroro brand & it’s believed it’s the water that makes them so special. You can order them online.

      Reply

  • Jackie
    September 10, 2019

    I made the philly cheesesteak and everyone LOVED it!! I also made the lemon chicken pasta and your pesto pasta. And they turned out great!! I love watching your videos. I’m going to make the chocolate cake next. Thank you for making it easy to follow.

    Reply

    • Natashas Kitchen
      September 10, 2019

      You’re welcome, Jackie! I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Karen Uyesugi
    September 9, 2019

    Natasha, where did you get those good looking hoagie rolls? No matter what brand I buy, they just are not that good.

    Reply

    • Natasha
      September 9, 2019

      Hi Karen, I found them in the bakery section of Fred Meyer.

      Reply

  • Melissa
    September 9, 2019

    Yum! My family and I really enjoyed these. Great recipe, thank you!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I’m so happy to hear that Melissa! Sounds like you found a new favorite!

      Reply

  • Shruti Aggarwal
    September 9, 2019

    Amazing! It looks so delicious, thanks for sharing this detailed recipe. Keep blogging!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I’m happy you enjoyed that Shruti!

      Reply

  • Jennifer
    September 8, 2019

    Natasha, these were delicious! My whole family devoured them! Thank you! This is definitely a keeper!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Barbara ODay
    September 8, 2019

    I make these quite often and my husband and I both love them… I do everything the same except that we add bell peppers and no mayo!! So yummy!!

    Reply

    • Natasha
      September 9, 2019

      I love the idea of adding bell peppers! That is a great way to sneak some veggies into the classic Philly Cheesesteak.

      Reply

  • Barry W Ramer
    September 7, 2019

    Of all the tweets to the original Philly cheesesteak smothered with Cheese Whiz, the is the BEST. Congratulations Natasha, you have nailed it.

    Reply

  • daisy parker
    September 7, 2019

    thank you share so looks yummy.

    Reply

    • Natashas Kitchen
      September 7, 2019

      you’re welcome! I’m glad you enjoyed that!

      Reply

  • Eden
    September 7, 2019

    My entire family LOVED these! They were so great… thank you for sharing this yummy recipe!

    Reply

    • Natashas Kitchen
      September 7, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Alan Naftalis
    September 7, 2019

    I follow your recipe except I add bell pepper and sliced mushrooms. It make delicious even more delicious.

    Reply

    • Natashas Kitchen
      September 7, 2019

      I’m so glad you enjoyed it!

      Reply

  • Kimberly
    September 7, 2019

    Holy cow, that is making my mouth water – I NEED!!

    Reply

    • Natashas Kitchen
      September 7, 2019

      I hope you try it soon, Kimberly! Thank you for that great review!

      Reply

  • Anna
    September 7, 2019

    My Hubby loved these! Thank you for the recipe!

    Reply

    • Natashas Kitchen
      September 7, 2019

      You’re welcome! I’m so happy you enjoyed it, Anna!

      Reply

  • Demeter
    September 7, 2019

    The guys are going to love this for game day! So filling!

    Reply

    • Natashas Kitchen
      September 7, 2019

      So perfect for game day!

      Reply

  • SHIRAZ GOTLA
    September 7, 2019

    Hi Natasha,
    I am from Mumbai (India), I watch your recipes and love the way you make them sound so easy to try out and your ever smiling and happy disposition makes me want to see smiles on the faces of my family. My family and I are strictly non vegetarians, we love all kinds of meats and especially fish. There is one snag, I may not be able to get all the ingredients here in Mumbai especially since beef is a banned meat in India, but can I substitute it for chicken?
    I will certainly try out your recipes, starting with the easy ones. Hope I can at least do a decent job when cooking the same.
    Regards,
    Shiraz Gotla

    Reply

    • Natashas Kitchen
      September 7, 2019

      Hi Shiraz, I haven’t tested that with chicken but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

    • Pat
      February 5, 2020

      Shiraz – if I were going to try this with chicken I would use boneless skinless small pieces and maybe add one chicken bullion cube to make the sauce have a richer taste. Bullion cubes are salty so be careful not to ruin your dish if you add more salt. Do not omit the sour cream! Serve over egg noodles. I think it will be great

      Reply

  • Oksana
    September 6, 2019

    Hi Natasha.. just want to ask you where you buy this kind of bread rolls for this sandwich? Thank you 😊

    Reply

    • Natasha
      September 6, 2019

      Hi Oksana, I found them in the bakery section of our local Fred Meyer. They came in a bag of 6 🙂

      Reply

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