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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

4.95 from 320 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
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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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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

  • Mary
    September 17, 2022

    Natasha, every one of your recipes I have made is delicious. Plus I love to watch you demonstrating cooking them. You make me happy.

    Reply

    • Natashas Kitchen
      September 17, 2022

      You’re so nice! Thank you, Mary!

      Reply

  • Isabel
    September 15, 2022

    Hi Natasha, can this be made the night before and keep for kids’ next day’s lunch box?

    Reply

    • NatashasKitchen.com
      September 15, 2022

      Hi Isabel! We’ve only ever had these freshly made. If the sandwich is assembled and refrigerated I think the bread could get soggy.

      Reply

  • Lisa
    September 13, 2022

    Requesting a good marinade for the thin sliced beef. I want it to have scrumptious FLAVOR!

    Reply

    • Natasha's Kitchen
      September 13, 2022

      Thanks for the suggestion!

      Reply

  • Mary Sarah
    September 10, 2022

    Natasha, this recipe is wonderful! We actually made a vegan (portobello mushroom) version alongside your recipe and both turned out great! Thank you and looking forward to trying more of your recipes!

    Reply

    • NatashasKitchen.com
      September 10, 2022

      Sounds yummy! Thank you for sharing. 🙂

      Reply

  • Kelly
    September 6, 2022

    Sounds delish, except for the mayo. Never liked mayo, never will.

    Reply

  • Denny
    August 31, 2022

    I tried this wonderful recipe today and will never order from the chain restaurant known as Charley’s Philly Cheesesteaks! This is by far the best cheesesteak sandwich recipe and so darned easy to make. I was so excited to make and eat it with my husband. He kept complimenting me for a job well done! I said I cannot take credit! I had a great recipe and video! Thank you for sharing your talents!

    Reply

    • Natashas Kitchen
      August 31, 2022

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

      Reply

  • clerk-ret
    August 29, 2022

    Love your recipe. But I do sauté a little green onion with my onions. Just kicks it up a notch.

    Reply

    • NatashasKitchen.com
      August 29, 2022

      Sounds delicious! 🙂

      Reply

  • Lily R.
    August 28, 2022

    I plan on making these tonight. I probably bug you way to much but i just love your recipes lol. I was wondering, I know it says 1lb, but the steak i received from my grocery pick up was only 0.86 lb, would this be enough for 4 people to have a sandwich?

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Lily, I think that’s alright but if you want to have a very filling cheesesteak, we use 1lb.

      Reply

    • Andrew
      September 5, 2022

      We beef ours up with mushrooms and/or peppers to help make up for less meat. If you really really love the meat flavor then you won’t like it as much, but if you like veggies its great.

      Reply

  • Dave M.
    August 26, 2022

    Almost right. I spent the 1st 60 years of my life in the Philly area, ate many a Pat’s Steak, which is the prototype. Biggest change I’d make is when the steak is cooked, mix in the onions and the cheese on the griddle, blend all together instead of layering, and AMERICAN cheese. Gooey American cheese blended in to the meat and onions.

    Reply

  • Kris
    August 23, 2022

    Tasted good but nothing like a real cheeses teak. I think steakums would have been better

    Reply

  • Shawn
    August 21, 2022

    it says caramelized onions but like 15 minutes cook time my experience is it takes like 1 hr to caramelize onion. So are they caramelized or just sautéed soft? I am making this tonight and I want to get recipe correct. I believe when you try a recipe that you should do exactly as written the first time.

    Reply

    • Natashas Kitchen
      August 21, 2022

      Hi Shawn, we caramelized them during that time frame! I hope you love this recipe!

      Reply

  • Shannon
    July 29, 2022

    Picked this as my very first recipe on my Camp Chef outdoor griddle. They came out amazing!! Thank you so much, Natasha!

    Reply

    • NatashasKitchen.com
      July 29, 2022

      Wonderful! So glad they were enjoyed.

      Reply

  • Harry Smith
    July 25, 2022

    Do you have a video that shows the technique you used to dice the onion in your Philly Cheesesteak video?

    Reply

  • Dee
    July 18, 2022

    Love ur recipe thank u so
    much going to try the meatloaf tonite or the stroganoff ooh my goodness. They all look delicious was wondering have you ever made hummus or the sandwiches the Lebanese food called sandwiches it’s like a grilled chicken garlic I think it has tahini the main thing I was wondering what is the best recipe for the hummus that you’ve had I’ll keep looking in maybe I’ll find it on here or if you could send me the recipe to Melton 309@gmail.com thank you have a great day don’t stop cooking it’s Meltondee09@gmail.com ty talk soon

    Reply

    • NatashasKitchen.com
      July 18, 2022

      Hi Dee, I’m glad you love this recipe. You can find my hummus recipe here on my blog. Just use the search bar at the top to look for it.

      Reply

  • AD
    July 5, 2022

    Chef’s kiss, this recipe – super yum. I picked up a pack of frozen very thinly sliced beef from an Asian supermarket – I think used for Chinese hot pot. Worked like a charm.

    Reply

    • NatashasKitchen.com
      July 5, 2022

      Great to hear! Thank you for the wonderful review.

      Reply

  • BugsMama
    June 30, 2022

    My family is just getting overbeing sick and this Philly is just what we needed! The flavor was delightful and the sandwich was so filling. Thank you for this amazing recipe for our recuperating household 🙂

    Reply

    • Natasha's Kitchen
      June 30, 2022

      Thank you too for your good comments and feedback. Hoping for a fast recovery for you all!

      Reply

  • Sandy Matza
    June 17, 2022

    I’ll make these cheesesteaks tomorrow night , I’ll invite both my sons over for dinner. You go girl. Keep bringing these great recipes coming. Thank-You

    Reply

    • NatashasKitchen.com
      June 17, 2022

      You’re very welcome! I hope they enjoy it!

      Reply

  • az_mom
    June 16, 2022

    Made this for dinner, and it was such a hit! My kids absolutely loved the dish and rated it 10 out of 5! Thanks Natasha for all the great recipes you have!

    Reply

    • Natasha's Kitchen
      June 17, 2022

      Wow, it’s always great to get an awesome review, thanks for sharing that with us!

      Reply

  • John
    June 15, 2022

    The recipe calls for the steak to be “thinly sliced”. How thin and with or against the grain?

    Reply

    • Natashas Kitchen
      June 15, 2022

      Hi John, we have a photo and tips in the recipe for reference. See the “Pro-Tips for Thinly Slicing Beef:” section! I hope that helps!

      Reply

  • Jim
    June 14, 2022

    Love the recipe, I put sautéed mushrooms and jalapeños on it for an added kick!

    Reply

    • Natashas Kitchen
      June 14, 2022

      Yum! Thank you so much for sharing that with me, Jim! That sounds delicious!

      Reply

  • Dale
    June 13, 2022

    You have hoagie rolls, do you have the recipe for hoagie rolls?

    Reply

    • Natashas Kitchen
      June 13, 2022

      Hi Dale, we used hoagie rolls for this recipe, but we do not have a hoagie recipe at this time.

      Reply

  • Ricky Brouillette
    June 11, 2022

    Have used this recipe many times. We love it. I like to add some diced green bell pepper with the onions. On my sandwich, when I do my onions and bell pepper I also add some diced jalapeno. I also use Tony Chachere seasoning for the beef.o,

    Reply

    • NatashasKitchen.com
      June 11, 2022

      So glad you enjoy this recipe, Ricky. Thank you for the review.

      Reply

  • Tami
    June 10, 2022

    Hi Natasha! I love your cooking show! When i wanted to inquire about the Print buttons, both the black and red. Neither one of these print buttons work. I tap and nothing happens. I am able to print from other recipe sites. Please help! 🥰 Thank you

    Reply

    • Natashas Kitchen
      June 10, 2022

      Hi Tami! I just tried it on mobile and laptop, and it printed both times. I recommend clearing your device cache and cookies & restarting to try again. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.

      Reply

  • Karen Sawyer
    June 4, 2022

    I made a similar philly cheesesteak. I marinated beef stir fry in a teaspoon of baking soda , sea salt for about 30 min. Then I sauteed I clove of garlic, red pepper. Onions and mushrooms. Added a tsp of oyster sauce and tsp of soy sauce. Rinsed of the baking soda from beef. Mixed all together in a frying pan, cooked another 3 to 5 minutes. Grill hoagie bun. Topped it with meat and shredded gruyere and swiss cheese. It was delicious. Meat was real tender. Asian style.

    Reply

    • Natashas Kitchen
      June 4, 2022

      Thank you so much for sharing that with me!

      Reply

  • Elaine Bloom
    May 16, 2022

    Can you recommend the best cooking thermometer you use.

    Thanks….Can’t wait to make the delicious cheesesteak….

    Reply

    • Natashas Kitchen
      May 16, 2022

      Hi Elaine! I LOVE this Thermaworks thermometer and use it on everything. You can find it HERE.

      Reply

  • Marjorie Vincent
    May 5, 2022

    Love it !! and I love all your recipes, you make it look so easy. Thanks for sharing them !

    Reply

    • Natashas Kitchen
      May 5, 2022

      You’re so nice! Thank you!

      Reply

  • Chris
    May 4, 2022

    Originally the Philly Cheese Steak was White American Cheese and thin sliced steak, not chopped. That was it. They got the peppers and onion and chipped steak from their Pennsylvania Dutch neighbors over in the Lancaster Pa. Region.

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Thank you for the info, Chris.

      Reply

  • Stacey
    May 3, 2022

    These were good! I added a pepper relish mine to jazz it up, but my son ate his as written and loved it! I would skip the garlic next time because it just burned and I ended up scraping it off the toasted bread.

    Reply

    • NatashasKitchen.com
      May 3, 2022

      Hi Stacey! Thank you for sharing that with us. Pepper relish sounds amazing! 🙂

      Reply

  • Ray Azevedo
    April 26, 2022

    I made mine with saute yellow onion and a clove of garlic with salt and pepper then did not toast the bun it was sour dough baggett added the tri tip that was cooked the day before marinated in olive oil garlic salt pepper and red wine vinegar after all ingredients were cooked I put the steak onions and topped it with peperoncini , put shredded mozzarella cheese and stuck it under a broiler open face till melted!! Was very good and had a kick to it from the peperoncini!!

    Reply

    • Natasha's Kitchen
      April 27, 2022

      Thank for sharing, Ray. Great to know that you enjoyed the recipe!

      Reply

  • AL MUSSELMAN
    April 22, 2022

    Delicious. I hate making any changes to a recipe, but I think the ones I made enhanced the original recipe. I’ve never been to Philadelphia so I don’t have a basis to compare. The changes I made were to add diced sweet peppers (red, yellow and orange) to the onions. I also added a few dashes of Worcester sauce along with the salt and pepper. That’s it, other than broiling the garlic buttered rolls in my air fryer instead toasting in the pan. Natasha, thank you for inspiring me to cook delicious food for my husband.

    Reply

    • Natashas Kitchen
      April 22, 2022

      Thank you so much for sharing that with me, Al! I’m so glad you’re both enjoying my recipes!

      Reply

  • Eleanor Shaffrey
    April 18, 2022

    I am 86 and from suburban Phila. originally, and was raised on these cheesesteaks. You have the recipe exactly…only one important addition missing..the Amoroso Italian bakery roll. These soft hoagie rolls are an injustice to the wonderful , delicious traditional recipe.

    Reply

    • NatashasKitchen.com
      April 18, 2022

      Hi Eleanor, thank you for the recommendation 🙂

      Reply

  • Philly SteakSub Afficionado
    April 11, 2022

    Natasha this looks like a winner and except for garlic is consistent with how I make them at home. Rib-eye steak is the original ideal choice, however as others wrote- near frozen flank steak and London broil will work well and can be sliced very thin. Your other recipes and videos are great!.

    Now let’s get the history correct: The original philly steak by Pat and Frank Oliveri started in the 1930s had no cheese, only steak, onions on a Amoroso hoagie roll or at local Philly made hoagie rolls. Garlic was never in the mix. Provolone was the first cheese added in the 1940s by Frank and Pat’s manager, Joe Lorenzo. Other cheese options came later and Cheez-wiz did not come out till the 1952 and was used by the Pat’s and Geno’s Steaks, and Geno’s stressed using provolone. Mushrooms, lettuce, tomato and mayo came later by customer choice along with many other choices. Buttered and grilled hoagie rolls was not original BUT started to occur to help the sub hold together. I grew up eating philly steak subs since the 1960s, and how the sub is dressed was always at the customer choice.

    Reply

    • Natasha's Kitchen
      April 12, 2022

      Thank you for sharing some details with us, we appreciate the added info!

      Reply

  • Manuel Bocanegra
    March 30, 2022

    I’m gonna try to make these today, I think this is going to be a good recipe.

    Thanks for all your cooking tips ive become quite the cook thanks to your informative cooking videos.

    Cheers from HTX

    Reply

    • Natashas Kitchen
      March 30, 2022

      Thank you so much for sharing that with me, Manuel! I’m so happy you’re enjoying my recipes!

      Reply

  • Emilio Nier
    March 28, 2022

    Great greater. Does exactly what I want: Grates parm evenly and easily. Kids can use it without issues.

    Reply

  • wiggy
    March 25, 2022

    please leave philly out of this.
    im sure this steak sandwich is great. calling it a cheeseteak is calling it something its not

    Reply

    • eee
      March 26, 2022

      what because it doesnt use cheese whiz? italian cheesesteak add mayo and lettuce make it a true hoagie

      Reply

    • Tracey Maggio
      May 2, 2022

      Hi Nathasha, I’m making Philly cheesesteaks for 8 people, 4 men(big eaters) how much ribeye would you think I’d need?
      Thanks
      Love your recipes btw😊

      Reply

      • Natashas Kitchen
        May 2, 2022

        Hi Tracey, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

        Reply

      • Xenia
        June 6, 2022

        I think a quarter pound of sliced ribeye is good. That said, to get 1 1/4 ribeye of actual trimmed meat for my family of 5, I purchased 2# of meat. I think it depends on how fatty is your original steak. A quarter pound of sliced meat worked well for me, if you want to amp it up more, that is up to you.

        Reply

  • Winniebear
    March 24, 2022

    The closest restaurant we have for these is Texadelphia (here in Austin) and I’ve been jonesing for cheesesteak for a while now. I’m making these over the weekend. They sound phenomenal! Thank you for posting this recipe.

    Reply

    • NatashasKitchen.com
      March 24, 2022

      You’re very welcome! I hope you love this recipe.

      Reply

      • Sam
        July 16, 2022

        The cheese is not provolone.
        You can use wiz , American or Cooper sharp.
        This is an authentic cheese steak.

        Reply

        • Natashas Kitchen
          July 16, 2022

          I hope you try and love our version soon!

          Reply

  • Anthony
    March 23, 2022

    I came here for your spatchcock chicken and zuppa toscana recipe and saw this.

    My 74 year old grandmother has been ordering her cheesesteaks exactly like this since the 70’s. I was glad to come across it!

    Reply

    • Natashas Kitchen
      March 23, 2022

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

      Reply

  • Taylor
    March 20, 2022

    This was yummy! It’s versatile too so for those commenting that’s it’s not traditional, then omit the ingredient or use another recipe. Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      March 20, 2022

      You’re welcome! I’m happy that you enjoyed it.

      Reply

  • Broadway_Bill
    March 13, 2022

    This may sound weird…………..has anyone ever sunstituted deli roast beef for rib eye…………..works for me…………….lol

    Reply

  • Rose
    March 12, 2022

    I’m from NY & I can tell you that a true Cheesesteak in Philly is made with cheese wiz, “wit”, or “witout”(onions)…
    Provolone isn’t a given in Philly(definitely not in the top 4 restaurants) , however head to NY & it’s hard to find a cheesesteak with cheese wiz. This recipe is a NY steak & cheese, not a Philly cheesesteak.

    Reply

    • Natashas Kitchen
      March 12, 2022

      Thank you for sharing your feedback with us! I hope you try and love our version!

      Reply

    • Mr_Excitement
      March 17, 2022

      I’m from Philadelphia. With all due respect, Cheese Wiz is for children and tourists at Pat’s and Geno’s. Provolone and American are far more prevalent when you go to any quality neighborhood steak shop. There’s no such thing as a NY steak.

      Reply

  • Barb Hirst
    March 10, 2022

    This is so good and my teenage boy will eat two of these. When his wrestling season ended, this was a top request.

    Reply

  • mike
    March 2, 2022

    a true philly cheesesteak would NEVER use provolone. CheeseWhiz is the only acceptable cheese on a philly.

    Reply

    • Mr_Excitement
      March 17, 2022

      Utter nonsense. I’ve lived in Philadelphia all my life and ALL cheesesteak joints offer provolone and American. Far fewer offer Wiz.

      Reply

    • Kathy
      May 30, 2022

      Does it really matter ? It’s about the recipe, I call it, ribeye, flank, and provolone cheese steak, myself.

      Reply

  • Donna Merriell
    February 27, 2022

    My husband made this recipe and the part with the onions I heard 2 thump noises and he tried to punch the onion twice , he says why isn’t the onions chopped in little pieces, he was serious . I laughed so hard . But it came out delicious

    Reply

    • Natasha's Kitchen
      February 27, 2022

      Haha, that is funny and I’m glad you both enjoyed the recipe!

      Reply

  • Jill
    February 7, 2022

    PS. A Philly Cheesesteak does not have garlic. Sauteed onions and sweet peppers, but not garlic. Sometimes shredded lettuce and tomato…

    Reply

    • Dan
      February 19, 2022

      Never Lettuce and Tomato!
      I agree no garlic, but it is tasty
      On Garlic bread!,

      Reply

    • Mr_Excitement
      March 17, 2022

      Sweet peppers on a cheesesteak? Nope.

      Bread, meat, cheese and onions. If you call it a “Philly” cheesesteak, it isn’t one;-)

      Reply

    • Xenia
      June 6, 2022

      Who cares about “authenticity” when it takes great? I think the garlic bread is a must, for me, actually. Since there is no seasoning other than salt and pepper in the meat, I think the garlic bread plus mayo give it the added needed flavor. This recipe is phenomenal. It was loved by everyone, ages 8-65.

      Reply

      • Missaspnkurmom
        August 1, 2022

        Believe it or not, there are some of us who actually want to know the authentic recipe. Either for curiosity or historical purposes. I for one have been looking for an authentic recipe for many years.
        I don’t care if a modified recipe tastes great, I want an authentic recipe that also tastes great. I want to know what made this iconic sandwich so special to the locals that they are offended when it’s done incorrectly.

        *You can use ground beef as a substitute in a “Shepherd Pie”, but that doesn’t technically make it a “Shepherds Pie” anymore, does it?

        Reply

  • Jill
    February 7, 2022

    Hi Natasha,
    Your recipes are wonderful. However, a Philly cheesesteak would never ever have butter on the hoagie roll and would never ever have mayo. It could be made with cheese whiz. It could have peppers and onions.
    Frozen “Minute Steaks” work well, tool.

    Reply

  • Traci
    January 25, 2022

    Made this for the first time and followed the recipe exactly. Best sandwich I have ever made! My husband loved it!

    Reply

    • Natashas Kitchen
      January 26, 2022

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

      Reply

  • Terry
    January 23, 2022

    These are insanely good — we both woke up this morning thinking about them. Will definitely do this again (soon!) and won’t change a thing. Thank you!

    Reply

    • Natasha's Kitchen
      January 23, 2022

      Hi Terry, I think you found your new favorite recipe! Thanks for the review and I hope you’ll love all the recipes that you will try.

      Reply

      • Devon Dog
        January 24, 2022

        I made this with proper English cheddar, used a crispy baguette and called it a ‘West-Country cheesesteak’ on account of I live in England, in the West-Country. Cheddar is originally from the West-Country. Can’t be offending the Philly purists now, can I.

        Reply

  • SHOK
    January 14, 2022

    I am shaking my head and laughing over all the “authentic” or “not” comments! Obviously there are as many opinions about what’s right as there are people!! Poor folks–just enjoy it whether it’s from “Philly” or not!! These will be DELICIOUS!!! Your recipes are FANTASTIC–keep up the great job, Natasha!

    Reply

    • Natashas Kitchen
      January 15, 2022

      Thank you Shok! I hope they give our version a try! I appreciate your kind comment!

      Reply

  • Joan from PA
    January 13, 2022

    This is a modified Philly cheesesteak for sure. Rolls are NOT toasted or like garlic bread in Philly and mayo is NOT added . ( PLUS , no need for the extra calories of the butter and the mayo on the roll.. let the meat and the incredible bakery roll shine ) The onions in a real cheesesteak are translucent but not browned. I am sure it is tasty but I just want a cheesesteak to be like the ones I eat in Philly .. ( I dont do the newer generation cheese whiz , either, so do not feel badly ) I think I ate my first cheesesteak in 1965 . Love your videos , and you , but I had to clap back on this one..

    Reply

    • Natashas Kitchen
      January 13, 2022

      I hope you try and enjoy our version, Joan!

      Reply

    • Candice Ervin
      May 11, 2022

      how bored are you Joan? For goodness sake people!!! Its a great recipe. Get over yourselves.

      Reply

  • MAYO?!
    January 13, 2022

    You cannot put mayo on this & call it a Philly cheesesteak. Never put Mayo on a cheesesteak. Ever

    Reply

  • Mary
    January 11, 2022

    Made this last night for my picky picky husband. We’re on Florida so still have some bell peppers in the garden, so I added some to the sauteed onions, plus a bit of mushrooms. He said it was the best Philly he’s ever had and wants another one tonight!!! Love your recipes.

    Reply

    • Natasha's Kitchen
      January 11, 2022

      That’s awesome, Mary! I’m happy to see this review that your husband loved this recipe.

      Reply

  • Krista
    January 10, 2022

    Hi! This recipe sounds awesome. I am having a bday party for my daughter and was wondering if this sandwich could be made an hour before the party and warmed before serving? Thanks!

    Reply

    • Natashas Kitchen
      January 10, 2022

      Hi Krista, I bet that could work! I hope you love this recipe!

      Reply

  • Dawn
    January 9, 2022

    Made this for dinner today, slightly changed: added rep peppers, shallot (that’s all I had) instead of onion and 1 teas. Worcestershire sauce. We loved it! Definitely will be on our rotation! Thank you for sharing!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      I’m happy that you all loved the recipe! Thank you for the review, Dawn.

      Reply

  • Ward
    January 8, 2022

    Made this tonight. Followed the recipe except added diced green peppers and mushrooms. It was OUTSTANDING! Thanks so much for the recipe!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      You’re always welcome! I’m just happy that you loved the recipe.

      Reply

  • David
    January 8, 2022

    what type of hoagie rolls do you get / buy or a manufacturer recommendation?

    Reply

    • Natashas Kitchen
      January 8, 2022

      Hi David, they were from our baking center at a local grocery store. One of our readers reported The best “real” hoagie rolls “are Amaroro brand & it’s believed it’s the water that makes them so special. You can order them online.” I hope that helps.

      Reply

  • MaryAnn
    December 27, 2021

    My family and I love this recipe!! Been in my rotation for at least 18 months. I do use a horseradish cheddar for my cheese.

    Reply

    • Natashas Kitchen
      December 27, 2021

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

      Reply

  • Zahid Khan
    December 18, 2021

    This looks super good … Im gonna try this for the fam tonight, should be able to source the correct ingredients hopefully especially the cheese (as i’m UK based).
    Have tried a few of your recipes already which went down pretty well … love your way of presentation … keep’em coming!

    Reply

    • Natashas Kitchen
      December 18, 2021

      Thank you for your wonderful feedback, Zahid! I’m so glad you enjoyed it!

      Reply

  • Miranda
    December 13, 2021

    I will definitely be trying out this recipe tonight… I have previously tried other dishes you’ve made and I love ❤ it!

    Reply

    • Natasha's Kitchen
      December 13, 2021

      Great to hear that you’re enjoying my recipes, Miranda. Thank you for sharing and I hope you’ll love all the recipes that you will try!

      Reply

  • Cristo
    December 8, 2021

    Thanks Natasha, Our Philly cheese steaks came out great. Use your recipe all the time. Not rich, so use flank steak. Cut against grain, and super thin is just as tender as ribeye. Thanks again Love your stuff!

    Reply

    • Natashas Kitchen
      December 8, 2021

      I’m so glad you use my recipe too, Cristo! Thank you so much for sharing that with me.

      Reply

  • Geri Morrissey
    December 3, 2021

    on your Philly steak sandwich put very light red hot drizzle on top and ranch dressing on top of that very good

    Reply

    • Natashas Kitchen
      December 3, 2021

      Yum! THanks for that tip, Geri!

      Reply

  • Dom fuji
    November 10, 2021

    The second you suggest provolone it’s not a philly ….philly cheesesteak is either white american or cheese wiz

    Reply

  • Linda Faciana-Smith
    September 18, 2021

    Hi Natasha, I made the Philly Cheese Steak last night and my we LOVED IT!!! My husband and son said it was BETTER THAN PENN STATION AND WAS LESS GREASY!!! Wanted to share a tip: When I went for my weekly visit to the butcher shop to get the ribeye steak I struck up a conversation with my FAVORITE BUTCHER. He always picks out the BEST STEAKS for me and gives me advice. I told him I wanted a 1-pound ribeye steak so I can make Philly Cheese Steaks. The ribeyes were $18.99 a pound but I was gonna get it because I LOVE YOUR RECIPES!!! He suggested that instead of using ribeye that is a bit pricey to get a London Broil that was only $4.99 a pound and it would be tender and flavorful. I followed his advice, plus he cut it up SUPER THIN for me and it came to $5.55. It was DELICIOUS, super tender and flavorful!!! Just thought I’d share this with you. I ABSOLUTELY LOVE, LOVE, LOVE YOUR SITE!!!#

    Reply

    • Natashas Kitchen
      September 18, 2021

      That’s just awesome! Thank you for sharing your excellent review, Linda! I’m glad you shared that with all of us and that you have a fantastic butcher friend! Tell him hello from all of us!

      Reply

  • Natalya
    September 7, 2021

    These really were delicious!

    I did add some BBQ sauce to the steak to give it some flavor and a little more juice.

    Reply

    • Natashas Kitchen
      September 7, 2021

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

      Reply

  • Maureen
    September 4, 2021

    Made the Philly Sandwich tonight turned out fantastic, this is for sure a keeper it’s amazing the fantastic recipes i’am making from your web site Thank You Natasha!

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Thanks for your great review, Maureen. Hope you love all the recipes that you will try.

      Reply

  • Maril Kennedy
    September 4, 2021

    This turned out outrageously good. Not being from Philly and only eating such a sandwich there once, I was not too concerned about 100% authenticity. Of course, made some little changes, as one always does. Added some red and yellow sweet bell peppers, rolls not exactly hoagies but work better for my husband. So simple, so delicious.

    Reply

    • Natashas Kitchen
      September 4, 2021

      We love simple recipes! I’m so glad you loved this one too!

      Reply

  • Philly girl
    September 1, 2021

    This is perfect right up until the very end. Trust me. I’ve lived in Philly area all my life. Nobody EVER puts mayo on a Philly Cheesesteak. That’s completely incompatible with the flavor of this wonderful sandwich.

    Reply

    • Natashas Kitchen
      September 1, 2021

      Thank you so much for sharing that with me! I hope you love our take on it!

      Reply

  • Cameron
    August 26, 2021

    Dinner tonight – so good! Added a little worcestershire to the cooking meat 🙂

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Good idea, Cameron. Thanks for your good feedback and for sharing that with us.

      Reply

  • Robert
    August 24, 2021

    I get a pound of rare roast beef from the deli and have the butcher chip the roast beef. I also add bell peppers, mushrooms and jalapeños peppers. Works great and is a little easier for me. Love all your recipes. Thank you.

    Reply

    • Natashas Kitchen
      August 24, 2021

      Yum! Thank you so much for sharing that with me, Robert! That sounds delicious!

      Reply

  • bill nata
    August 23, 2021

    WANT A SHORTCUT……………GET ROAST BEEF FROM DELI………….PROCEED WITH EVERYTHING AND JUST HEAT UP THE ROAST BEEF

    Reply

    • Natashas Kitchen
      August 23, 2021

      Thank you so much for sharing that with us, Bill!

      Reply

  • MDP
    August 18, 2021

    No, sorry, wrong. Mayo doesn’t go on a real Philly Cheesesteak. Ever. And you forgot the San-Del sweet peppers and/or San-Del hot peppers. This video is not depicting the way it’s done. You have the type of meat and cheese right but that’s about it.

    Reply

    • betterMDP
      November 26, 2021

      im sorry but you are wrong, i really wish it did not have to be this way

      thank you

      Reply

  • Patti
    August 7, 2021

    Wow, Natasha! We just finished dinner with these cheesesteaks and they were AAAAMAZING! I followed the recipe to the “T” with the exception of adding grilled banana peppers and they were simply fantastic! Love your blog and all the great recipes. Great job!!!

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Happy to hear that. Thank you Patti.

      Reply

  • Katie
    July 30, 2021

    It was absolutely amazing. I’ll definitely make it again.

    Reply

    • Natashas Kitchen
      July 30, 2021

      Hi Katie! Thank you so much for sharing that with me. I’m glad you liked it.

      Reply

  • Liz T.
    July 26, 2021

    Made these last night for me and my husband- huge hit! We haven’t had one of your recipes flop yet, and I’ve tried at least 5. Thank you for being so reliable and making delicious food recipes for us to try!

    Reply

    • Natashas Kitchen
      July 26, 2021

      That’s so great! It sounds like you have a new favorite, Liz! I’m so glad this was a hit!

      Reply

  • Douglas Leland
    July 23, 2021

    great and easy recipe…sometimes I also saute red and green bell peppers
    sometimes add grilled jalapenos
    also you can substitute Cheeze Whiz or Velveeta cheese

    Reply

    • Natashas Kitchen
      July 23, 2021

      Yum! That sounds delicous! I’m so happy you enjoyed that!

      Reply

  • Tracy
    July 14, 2021

    I really like this recipe and my family LOVES the sandwiches. I am confused about what to do with the second half of the butter and garlic. Recipe calls for 4 TBLSP softened butter and 2 crushed garlic cloves. The only part of the instructions says to combine 2 TBLSP of softened butter with one crushed garlic clove. Butter and garlic are never mentioned again.

    Reply

    • Natashas Kitchen
      July 14, 2021

      Hi Tracy, See step two: “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 rolls.” The recipe calls for 2tbsp. The ingredient list shows:
      “2 Tbsp unsalted butter softened
      1 garlic clove pressed.”

      I hope that helps! 🙂

      Reply

  • Joan S Ressman
    July 12, 2021

    and a real Philly cheesesteak never has bell pepper or mayo on it . That’s is something out of staters added . ( or tomatoes or lettuce )

    Reply

  • Joan S Ressman
    July 12, 2021

    Natasha , I am glad that others are getting to love a cheesesteak but they aren’t exactly an authentic Philly Cheesesteak . Never would add butter and toast the roll but I know it is something that you like to do . Never so browned either.. Authentic cheesesteaks get their onions and meat grilled together using a special tool to cut and move them about . It’s ok as the youngers actually have the nerve to use Whiz on theirs instead of real cheese . There is a sauce we add , too. Got to love these no matter how made with a fresh bakery roll and great meat and cheese.

    Reply

  • Robert J Haavisto
    June 27, 2021

    Great recipe, I added one chopped yellow and one chopped red bell pepper and it was a big hit with my family.

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Thank you for sharing that with us, Robert! Glad you liked it.

      Reply

  • Kim
    June 26, 2021

    i ALWAYS LOOK FORWARD TO GETTING YOUR RECIPES ON LINE. I HAVE TRIED SEVERAL AND ALL OF THEM ARE GREAT. THANKS FOR SHARING.

    Reply

    • Natashas Kitchen
      June 26, 2021

      I’m so glad you’re enjoying my recipes, Kim! Thank you so much for sharing that with me.

      Reply

      • Jacquelyn Fessler
        August 26, 2021

        Your cheesesteak sandwich looks great but you should drop the word Philly from the title….not a Philly style cheesesteak. It does look good though, minus the mayo:)

        Reply

  • Christina
    June 25, 2021

    I made this last night for my family of six and we all loved it. I followed your recipe with 2 minor changes. I doubled the recipe because I had 2 pounds of thinly sliced beef I had found on sale so I used that and added a bit of seasoned salt along with the S&P. It made 6 huge sandwiches. This recipe is a winner!

    Reply

    • Natashas Kitchen
      June 25, 2021

      I’m so glad, Christina! Sounds like you found a new family favorite!

      Reply

    • Nic
      July 24, 2021

      Hey Natasha!
      I don’t have a cast iron or a flat top – I’m nervous making this recipe in a pan on the stove! Should I decide the meat and make one sandwich at a time? I really need to invest in a flat top! Thanks!

      Reply

      • Natasha
        July 26, 2021

        Hi Nic, if you don’t have a flat top where you could cook multiple, I would probably cook one sandwich at a time. If it is a very large skillet, you may be able to fit 2 portions on the skillet after the bread has been toasted.

        Reply

  • Fred
    June 21, 2021

    This is a great, easy recipe.
    Instead of salt and pepper, I seasoned the beef with Cajun seasoning. Then sautéed jalapeños with the onions and substituted spicy mustard for the mayo. Lots of flavor.

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Sounds awesome! I’m glad you enjoyed it with the other seasoning that you added. Thank you for sharing that with us Fred.

      Reply

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