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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

4.92 from 110 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

  • 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

  • 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

  • Joseph
    June 19, 2021

    to help slicing place a thick cut of ribeye plastic wrapped in the freezer depending on thicknes make its firm slice on an angle like a 45 degree a sharp knife of course .. cooking time for steak. ?? I prefer Rare and mayo and cheese choice a great choice .

    Reply

    • Natashas Kitchen
      June 19, 2021

      Thank you so much for sharing that with me, Joseph! We prefer it well done, but yes, if you want it more rare I would cook it for less time.

      Reply

  • Pat
    June 4, 2021

    Another winner Natasha!! Love the Philly!

    Reply

    • Natashas Kitchen
      June 4, 2021

      I’m so glad you enjoyed it!

      Reply

  • Amanda
    May 31, 2021

    I made this tonight and placed mine on a gluten free wrap and fried it in the pan to brown both side with Mayo inside. This is absolutely delicious!!!! Way better than any take out steak and cheese. Thanks so much for sharing. You never disappoint me!

    Reply

    • Natashas Kitchen
      May 31, 2021

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

      Reply

  • Robert B
    May 20, 2021

    Natasha,

    Pretty decent recipe except for one thing. A true Philly Cheesesteak does NOT have nasty mayonnaise (the white death) on it. I personally do not like to be in the same zipcode as a jar of mayo.

    Reply

  • Elena
    May 19, 2021

    Hi Natasha! This recipe looks so good and my mouth is watering so badly!!!!!! But me and my family don’t eat beef or pork ( we only eat chicken fish, etc) so do you have a replacement for the beef or can I make this a chicken philly steak? Thanks! 🙂

    Reply

    • Natasha's Kitchen
      May 20, 2021

      Hi Elena, 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

  • Stephanie R
    May 15, 2021

    Wow! Just finished eating our philly cheese steak and it was delish! The butter garlic in the rolls was a great add! For seasoning we used SPG- Salt Pepper Garlic by KosmosQ. The only thing i will do next time is just very little oil on onion and no oil when cooking steak. This was amazing!!! Thank you Natasha ❤️

    Reply

    • Natasha's Kitchen
      May 16, 2021

      You’re very welcome, Stephanie. Thank you for sharing some substitution that you used too, it’s so helpful!

      Reply

  • Jim Coleman
    May 13, 2021

    I followed your recipe and they came out great. They almost looked like yours. I even received praise from my better half and she’s a Philly girl.

    Reply

    • Natashas Kitchen
      May 13, 2021

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

      Reply

  • Natasha Hilliard
    May 6, 2021

    Perfect. I added green pepper slices but that was the only difference. My 12 year olds new favourite sandwich. My family enjoys all your recipes. Thank you

    Reply

    • Natashas Kitchen
      May 6, 2021

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

      Reply

  • Lopai
    April 27, 2021

    I love it 😊

    Reply

    • Natashas Kitchen
      April 27, 2021

      Thank you so much for sharing that great review with me.

      Reply

  • Tammy Hein
    April 27, 2021

    I love how quick and easy your recipes are to make! We made these sandwiches last night, love them and they are definitely on the keep list to have again and again!! Thank you!

    Reply

    • Natashas Kitchen
      April 27, 2021

      That’s so great Tammy! Thank you for your lovely review!

      Reply

  • Betty Michels
    April 26, 2021

    If you shop at Kroger they have thin sliced beef for 5.00 a package great for Philly sandwiches.

    Reply

    • Natashas Kitchen
      April 26, 2021

      Great call! Thank you for sharing that with me!

      Reply

  • Brenda
    April 23, 2021

    Natasha, as usual, your recipe was amazing. I did however add some chopped green bell pepper and chopped portobello mushrooms with the chopped onions while they were caramelizing so they would be tender as well. My husband and I have found the perfect Philly Cheesesteak recipe! Thank you so much!

    Reply

    • Natashas Kitchen
      April 23, 2021

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

      Reply

  • Kathleen D
    April 21, 2021

    Made these tonight. I had been looking forward to them for a week. Delicious! I added a tiny bit of chopped bell pepper.

    Reply

    • Natashas Kitchen
      April 21, 2021

      Thank you for the wonderful review!

      Reply

  • Patricia Melanson
    April 16, 2021

    I must say that since I have been following your recipes I am repeating so many of them. My husband and I love love everything I have made. The videos make it so easy to follow and you know what it is supposed to look like in the end. Thank you so much.

    Reply

    • Natashas Kitchen
      April 16, 2021

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

      Reply

  • Muskaan
    April 15, 2021

    I made this nd my whole family loved it…… I love all ur recipes!
    I am in high school but I love cooking nd trying out new stuff……

    Reply

    • Natasha's Kitchen
      April 15, 2021

      So nice to know that you’re into cooking at a young age. Keep up the good work and I hope you and your family will love all the recipes that you will try.

      Reply

  • Becky
    April 14, 2021

    Can the cooked meat mixture be frozen minus the cheese and saved for another day?
    I love your videos.

    Reply

    • Natashas Kitchen
      April 14, 2021

      Hi Becky, I haven’t tried freezing this recipe but that may work. If you experiment and it work I’d love to hear about it.

      Reply

  • Rob M
    April 3, 2021

    A small amount of the sauce from the Beef & Broccoli recipe is the way I make this, & it’s a big hit ! 👍🏻

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so glad it was a hit! Thank you so much for sharing that with me.

      Reply

  • Qudsia Adnan
    March 29, 2021

    Dear Natasha,Hello I tried phily steak , I was too gud,my family loved it,thank you for sharing.
    God bless you.

    Reply

    • Natasha's Kitchen
      March 29, 2021

      I’m glad your family enjoyed this recipe! Thanks for your great feedback.

      Reply

  • Lynne Wood
    March 26, 2021

    I think some dice green bell pepper cooked in with the onions would be good.

    Reply

    • Natashas Kitchen
      March 27, 2021

      Thank you so much for sharing that with me.

      Reply

  • Della Simm
    March 26, 2021

    This looks delicious. Will
    Make soon but will add thin strips of green& red peppers.
    My husband loves peppers. I
    Love all of your recipes.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Thank you so much for sharing that with me.

      Reply

  • Carol
    March 24, 2021

    What brand of grill are you using? Sandwiches look delicious!

    Reply

  • Justin Enright
    March 16, 2021

    To be a truly authentic Philly Cheesesteak, you must put a thin layer of Cheez Whiz on the bread. Otherwise, your recipe is excellent!

    Reply

    • Rachelle Pollock
      June 21, 2021

      You are incorrect. I lived in Philly for 10 yrs and the Cheez Whiz is only in Center City for the tourists who don’t know any better. Restaurants, diners and native Philly residents use Provolone in all Cheesesteaks.

      Reply

      • Billy Slavin
        June 28, 2021

        Nah.
        Philly born n’ raised. Natives, like myself, ask for whatever cheese they prefer; wiz, american or prov. There are diehards in every camp. We don’t shame anyone for their choice of cheese but put peppers and mushrooms on there…and we look at cha all funny-like. Ha!
        Also, here…we simply call them cheesesteaks.

        Reply

  • bill nata
    March 15, 2021

    I USE ROAST BEEF FROM DELI…….MAKES LIFE EASY AND YOU GET SAME QUALITY

    Reply

    • Natashas Kitchen
      March 15, 2021

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

      Reply

  • Maria T.
    March 14, 2021

    Even though I’m not from Philly I love cheesesteaks. Haven’t had a good one in a very long time. Over the last few years I’ve made them at home with okay results. I tried your recipe last night and the result was really good, much better than anything I made before. I’m still thinking about it because it was that good. My stomach was so happy I didn’t eat anything else after that. Still haven’t. I live in a small town so my market is hit or miss. No ribeye steaks or hoagie rolls. You mentioned flank steak, they didn’t have that either but they had flap steak. Flap steak is lean, flavorful and inexpensive. It worked great following your instructions for freezing and slicing to shorten the fibers. It was really tender and easy to chew. I cooked this recipe in a 100+ year old cast iron pan because I don’t have a flat top or a griddle. I have a glass cooktop. No issues there. I got some standard (not sourdough or dutch crunch) sandwich rolls, which were perfectly soft after toasting the inside and complimented the filling. I think the garlic butter is a nice addition that adds good flavor. I do like mushrooms and onions in my cheesesteaks so I added mushrooms too. I was really pleased with the result. I can have cheesesteaks at home and LOVE them! Husband loved them too! I will make them again. It’s a bonus that this recipe is also quick and easy. BTW – I do enjoy your videos. Informative and entertaining.

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Hi Maria, thank you so much for sharing your experience and great feedback with us regarding this recipe. I’m glad you enjoyed it and I hope you’ll love every recipe that you will try!

      Reply

    • Reginia E Turner
      April 18, 2021

      Maria, I live in a small town too and getting a quality ribeye is a trip to a different county. Thank you for the suggestion of flap steak, it was good and I added mushrooms too. MMMMMboy

      Reply

  • Maria T.
    March 13, 2021

    OMG! So few cheesesteak restaurants in California. Most I know of have closed. I liked The Philly Cheesesteak Shop, they brought in meat, cheese and bread from Philadelphia and made a good cheesesteak. I’ve missed a good cheesesteak. I’ve tried on my own and was not successful until tonight, thanks to you. I couldn’t find a ribeye in my small town so I used flap meat because you suggested flank steak. No flank steak either. Tender and tasty because of your slicing method. I was so happy and satisfied by the result that I don’t have to eat again. My husband liked them too. Good job you.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hi Maria, glad to hear from you and thank you so much for your good comments and feedback. I hope you love every recipe that you will try!

      Reply

  • Lauren
    March 11, 2021

    Absolutely incredible! I’ve had plenty of authentic Philly cheesesteaks and this was one of the best; yet this was healthier because I made it and portion friendly. It still had everything I love about a Philly cheesesteak!

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Love it! Thanks for your great feedback and review, Lauren. I’m glad that you loved this recipe.

      Reply

  • Jim Tsorvas
    March 6, 2021

    G’Day from down under , I found the love of baking/cooking late in life about ten years ago(I’m 62 now). I luckily stumbled on your site and have baked many of your recipes. Your tutorials are easy to follow and everything turns out the way they should. My work colleagues thank you as everything I bake I take into work to share. Tonight I made the Philly Cheese Steak it was delicious. Love your work Natasha .
    Jim your Aussie mate.

    Reply

    • Natashas Kitchen
      March 6, 2021

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

      Reply

  • Marcie
    March 3, 2021

    I’m not from Philly so I don’t give a rat’s patootie how authentic a cheese steak sandwich is! I want flavor…of which those “authentic” versions have little, so my version uses shaved steak (from my Kroger), Baby Swiss, toasted hoagies, and the best sauce ever!!! I saute onions and mushrooms in butter and when they are beautifully carmelized, I de-glaze with some red wine (cook down till almost gone), add in beef stock and simmer that down till the sauce is thickened, then stir in a pat of butter just because! The sauce goes on just as the meat is done, top with the Baby Swiss, pop on the bun top, then slide the whole thing onto the bun bottom…heavenly!

    Reply

    • Natashas Kitchen
      March 3, 2021

      Thank you for sharing that with us, Marcie!

      Reply

  • Kylah
    February 23, 2021

    I see on your pictures of your Philly cheesesteaks you have French fries. Do you have a recipe for French fries?

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Kylah, 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

  • Carole
    February 22, 2021

    I’ve tired so many of your receipts, and everyone of them are so delicious. I’ve made chicken patties, spaghetti with meatballs, or the meatballs on its own, fettuccine and chicken, etc so so good. And will keep on cooking with your amazing receipts. My husband can’t wait to see what the menu will be when he comes home from work now. And I just love and can’t wait to cook something everyday day with your receipts. Thank you Natasha
    Your amazing
    Carole

    Reply

    • Natashas Kitchen
      February 22, 2021

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

      Reply

  • Dave
    February 21, 2021

    The local grocery (national chain) carries sliced beef for sandwiches. I buy it for making beef jerky because it’s thinly sliced. I hadn’t really thought about what kind of sandwiches it was used for, until now. Excellent recipe, thanks for sharing.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      You’re welcome, Dave! Thanks for sharing and please let us know how it goes if you give that a try.

      Reply

  • Christine
    February 20, 2021

    Best philly cheesesteaks ever and super easy to make. This recipe is definitely a keeper…Thanks Natasha

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Thank you for your good comments, Christine. I appreciate it!

      Reply

  • Mark Nowak
    February 18, 2021

    I just finished eating this cheese-steak. I used provolone on my wife’s steak, and swiss on mine. I also added baby bella mushooms. It was easy to make and tasted better than any cheese-steak I had in a restaurant. Thank you for sharing your recipes.

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Hi Mark, thanks for sharing that with us. I’m glad you and your wife enjoyed this recipe!

      Reply

  • Ella
    February 14, 2021

    Hi Natasha, What brand of hoagie rolls did you use because I am having trouble finding some at my local stores!

    Reply

    • Ella
      February 14, 2021

      Also, I do not have a flat cool top on my grill like you do so what other options can I use to cook on to make the philly cheesesteaks?

      Reply

      • Natashas Kitchen
        February 15, 2021

        A cast iron pan works great for this if you don’t have a flat top.

        Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Ella, 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

  • Amy
    February 11, 2021

    This was so good! Definitely plan on making this again and again!

    Reply

    • Natasha's Kitchen
      February 12, 2021

      Wonderful! Thanks for your great feedback, Amy.

      Reply

  • Barb
    February 11, 2021

    Made these for my husband tonight, who is from South Jersey close to Philly….he loved it!!! Reminded him of home!

    Reply

    • Natashas Kitchen
      February 11, 2021

      Thank you for the wonderful review! I’m so happy he loved it!

      Reply

  • Yvonne Oatchess
    February 9, 2021

    What do you usually add to your meal of Philly Cheese Steak Sandwiches? Fries but is there something else?

    Reply

    • Natasha's Kitchen
      February 9, 2021

      They are often served with french fries, onion rings, chips, salad and so much more!

      Reply

  • Sheldon Weingust
    January 31, 2021

    Thanks again Natasha, an amazing recipe to try and eat. You’re the best.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      You are very welcome and thank you so much!

      Reply

  • Bob
    January 30, 2021

    Easy, quick and so good!

    Reply

  • Kathleen
    January 30, 2021

    Can you provide information on the grill you use to cook the Philly Cheese steaks on?
    Thanks

    Reply

  • Nancy Caudill
    January 26, 2021

    I’m so happy I found all your recipes I never be the cook you are because you are the best, but I made this these phillysteaks yum yum I had to use wheat rolls cause I’m a Diabetic that fine I measured everything out I could have it was amazing it didn’t bother my sugar it was 110 so I’m watch everything I can still eat but still watch thanks friend God bless

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Thanks for sharing that with us, Nancy. I’m happy to know that you liked and enjoyed this recipe!

      Reply

  • Bill
    January 22, 2021

    Natasha,
    Aloha! I love looking at you So simple style recipes. However, do you you have recipes that contain less sodium and less suger in them? And yet still have the taste.

    Reply

    • Natasha
      January 22, 2021

      Hi Bill, we don’t have a specific low sodium category.

      Reply

    • Sherri
      February 26, 2021

      Bill, I used to be on a 500-1000mg/day sodium restriction. It is super hard and you have to make everything from scratch. Replacements for sodium can be an acid because your taste buds often interpret it as salt. And adding extra seasoning. I used to make this only using the salt in the bacon. Was still good.
      Good luck my friend

      Reply

  • Dawn
    January 18, 2021

    Delicious!

    Reply

    • Natashas Kitchen
      January 18, 2021

      I’m so glad you enjoyed it!

      Reply

  • Steve
    January 17, 2021

    Tried it with my family. They loved it. Added some green pepper as well. Definitely will do again. Thanks for the easy steps. Preparation was a breeze!

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Frank
    January 17, 2021

    I use to make the original Philly cheesesteak subs in my restaurant.
    Using onions, peppers, and mushrooms, cooked separately in butter/garlic sauce first.
    Have a pot of almost like spaghetti sauce, heating up.
    Spread the roll and add the veggies.
    Then add the steak and I use mozzarella cheese and add that while cooking the steak.
    Then place the steak and one side of the roll and the veggies on the other side. Then add the sauce with more cheese on top and let it melt in. Then Serve it.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Thank you so much for sharing that with me, Frank!

      Reply

    • Tulsi
      June 28, 2021

      Thank you Frank for the extra suggestions, especially the sauce. I thought the recipe, as written, did not have much flavor.

      Reply

  • Michelle Cagle
    January 16, 2021

    I mistakenly thawed cube steak, so I cooked them, After cooling I sliced them thin, bagged them, unti I get my rolls and Provolone to make our meal

    Reply

  • George
    January 16, 2021

    Second post/review in two days so you know my girls are eating great this weekend!!

    This is another easy recipe that nails the Philly perfectly. I snuck in a small amount of mushrooms in and they, again, didn’t notice or complain.

    This is my new go-to recipe. Thanks for sharing it.

    Reply

    • Natasha
      January 16, 2021

      Hi George, I’m so happy you loved the cheesesteak recipe. Thank you for the awesome review!

      Reply

  • agnes gierszewski
    January 5, 2021

    so i served this for my family and the recipe did turn out great however they all asked for the Au Jus dip. Can you please help with that part.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hi Agnes, thanks for sharing. I don’t have a recipe for Au Jus dip yet but thanks for suggesting that. I’ll add that to our list.

      Reply

  • Susan
    December 29, 2020

    What do you do different to make this as sliders?

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Hi Susan, I haven’t tied converting this into sliders. I have a cheeseburger sliders recipe here too.

      Reply

  • Jean
    December 28, 2020

    Love this recipe. I’ve added some white cooked mushrooms. Yummy! 😉
    Thanks Natasha.

    Reply

    • Natashas Kitchen
      December 28, 2020

      I’m so glad you enjoyed it!

      Reply

  • fritz von schneider
    December 26, 2020

    the best cheese steak a ever had, made this dish 3 times, tomorrow will be the 4 time, you have to try this, thank you natasha

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Craig Rutter
    December 17, 2020

    I’ve been doing a version of this each year while tailgating. I prefer white American cheese. Call the butcher up a few days before Saturday for the ribeye, cheese and bread. My friends like peppers and onions. I’ve never tried garlic and mayo. Might have to give that a shot next time.

    Reply

    • Natashas Kitchen
      December 17, 2020

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

      Reply

  • Cathy
    December 13, 2020

    I serioulsy cannot wait to try this Philly and I would never consider Whiz. Ugh. Provolone all the way!!! I just hope I can find hoagie rolls like these. Maybe in the bakery section?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Yes, you could try that. Enjoy and please share with us how you liked this recipe if you try it!

      Reply

    • Algia
      December 20, 2020

      Originally it’s been always in Amoroso rolls. But any roll as long as non sweet will do.

      Reply

  • gloria mcintyre
    December 10, 2020

    Made this tonight. Sooo good. My husband LOVED it!!
    Added mushrooms and green peppers.
    Looking forward to your other recipes Natasha.

    Reply

    • Natasha's Kitchen
      December 11, 2020

      I’m so glad to hear that, Gloria!

      Reply

  • Scott
    November 20, 2020

    Close, but wrong. A real Philly is wit wiz not provolone. With any other cheese it’s just a cheese steak not a Philly cheese steak.

    Reply

    • Natashas Kitchen
      November 20, 2020

      Thank you for sharing that with us, Scott! I hope you enjoy our version!

      Reply

    • Richard
      December 11, 2020

      A real Philly Cheese steak is either “wit” or “witout” cheese wiz. I’ve been to Pat’s -“wit” and Geno’s “witout” and – like most of Philly – I couldn’t decide which was best. Also, they are made all over town with provolone or mozzarella.

      Reply

      • Algia
        December 20, 2020

        I also prefer to have Philly CHEESSTEAK made by pros!
        Luckily in Philly any pizza place made it gooood! I am cooking everything from scratch BUT CHEESSTEAK! Because it’s just impossible to make right at home.
        Unless of course you are not in Philly and want it so much. Definitely don’t try it in FL! 🤦‍♀️😂

        Reply

      • Charles
        January 8, 2021

        Wit or without means wit or without onions. A traditional cheesesteak is a non- toasted roll without Mayo. It can have American or Cheese wiz. I like American. Nice job on the fried onions and ribeye. I liked that you froze it and sliced it yourself to attain freshness. Nice.

        The roll will never have butter or garlic. The fried onions are the flavor. You can have pickles or picked hit peppers on the side. I was born and raised in Northeast Philly 18 years.

        Reply

        • Karen
          February 15, 2021

          You are correct also born and raised in Philly. What she made was definitely not a Philly Cheese Steak. No toasted roll ever!!!

          Reply

    • Algia
      December 20, 2020

      Thank you!
      Or American but not provolone!

      Reply

  • Patty Pace
    November 19, 2020

    I will try this recipe for Philly cheesesteak on my family tonight. I’m not a big fan for garlic. I’m hoping that I can get away with out it. I have tried many of your recipes on my family and they keep asking me where did come up with this and I keep telling them that it’s Natasha recipe. I always been told that I was a great cook but sometimes you need help coming up with something new. You help me with that. Thank you 🙏

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Sounds like a great plan, Patty. I’m sure it will be awesome, you can do it! Please share with us how it goes after you try this recipe.

      Reply

  • Nancy
    November 8, 2020

    You have done a very good job with the recipe. However, absolutely no one from Philly puts Provolone cheese on cheesesteaks. That is used on hoagies. You are correct about people adding mushrooms and peppers- that is not a true Philly cheesesteak! It is typically meat, American or Cheese Wiz and with or without fried onions. Your recipe does sound delish, though!

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Thanks for your input and for sharing that with us, Nancy. This is the version that we love but we appreciate you sharing that with us.

      Reply

  • Suzanne
    November 1, 2020

    Thank you for posting this recipe. It was delicious! Every time I follow one of your recipes, it works and tastes exceptional!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      You are most welcome, Suzanne. Thanks for your fantastic review!

      Reply

  • Paula
    October 30, 2020

    I live in Philly—-no mayo, please! Otherwise, great.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Thank you Paula!

      Reply

      • Garysand
        November 3, 2020

        I sauté a little bell green pepper to put in with that it seems to work quite well just a thought

        Reply

  • 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

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