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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Natasha's Kitchen Cookbook

Philly Cheesesteak

4.97 from 689 votes
Author: Natasha Kravchuk
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.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Ingredients 

Servings: 4 people
  • 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

  • Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
  • 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.
  • Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
  • 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.
  • 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.
  • 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.

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 Per Serving

732kcal Calories40g Carbs43g Protein44g Fat21g Saturated Fat126mg Cholesterol1184mg Sodium480mg Potassium2g Fiber9g Sugar687IU Vitamin A4mg Vitamin C454mg Calcium13mg Iron
Nutrition Facts
Philly Cheesesteak
Amount per Serving
Calories
732
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
126
mg
42
%
Sodium
 
1184
mg
51
%
Potassium
 
480
mg
14
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
43
g
86
%
Vitamin A
 
687
IU
14
%
Vitamin C
 
4
mg
5
%
Calcium
 
454
mg
45
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: philly cheesesteak
Skill Level: Easy
Cost to Make: $$
Calories: 732

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

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.

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Recipe Rating




Comments

  • Gracie
    May 21, 2024

    These were sooo good. The best cheesesteak recipe I’ve tasted. ONLY thing I added was red bell pepper. But recipe is versatile and moist. Thank you!!!

    Reply

    • Natasha's Kitchen
      May 21, 2024

      Awesome! Thank you, Gracie for your excellent feedback!

      Reply

  • Pamela R.
    May 9, 2024

    What a phenomenal recipe! I’ve made other versions of Philly Cheesesteak Sandwiches, but this is the best one by FAR! I made a dozen for a local meat processor for lunch today using their freshly shaved sirloin, brioche buns, and Boar’s Head White American Cheese-and everyone loved them! The garlic butter on the buns, toasted in an iron skillet, adds so much to the enjoyment of these delicious sandwiches! I left off the mayo since they were delightfully moist enough and didn’t want them to get soggy while delivering them. Thank you also for the very helpful techniques in your video! You personality is so cute and fun, and you sure can cook! 🙂

    Reply

    • NatashasKitchen.com
      May 9, 2024

      Thank you so much for the wonderful feedback, Pamela! I’m so glad you loved it.

      Reply

  • Selena Spiropoulos
    May 5, 2024

    Can these rolls be wrapped in tin foil and set in oven to get nice and gooey? I used a recipe before that called for that but can’t find it anywhere. If so, what temperature and for how long would you recommend?

    Reply

    • NatashasKitchen.com
      May 6, 2024

      Hi Selena! I think you could but I haven’t tested that to provide those instructions.

      Reply

  • John Strom
    May 2, 2024

    Provolone? Huge fail but it’s the lazy way out. Cheese Whiz! It makes ALL the difference in the world! It’s even called “wit-wiz”. Also, sauteed peppers and onions are very, very popular in Philly.

    Reply

    • Natashas Kitchen
      May 2, 2024

      Thank you so much for sharing that with me. That’s the beauty of food, We can all create these recipes according to our preferences.

      Reply

    • EFPaisley
      May 17, 2024

      When I was younger I drove from Mid-Michigan to Philadelphia just to have a “Philly Cheesesteak” While I was there I talked to several vendors and they all admitted that Cheez-Whiz was the secret to a “Philly Cheesesteak”. Without the Cheez-Whiz it was just a Cheesesteak sandwich. I have had a few good Cheesesteak sandwiches but it seems like if I want a “Philly Cheesesteak” I either have to make it myself or drive to Philly…

      Reply

      • Natashas Kitchen
        May 17, 2024

        Thank you so much for sharing that with me!

        Reply

  • Rebecca Gelman
    May 1, 2024

    Bought a package of sliced ribeye at Stop N Shop. Followed directions to the T. Came out soooo good. The tip for the roll made the sandwich awesome. Thanks Natasha!

    Reply

    • NatashasKitchen.com
      May 1, 2024

      You’re so very welcome!

      Reply

  • Juanita Dykes
    April 28, 2024

    Great recipes. I have been a fan for many years. So much fun to be in the with you.

    Reply

    • NatashasKitchen.com
      April 28, 2024

      Thank you so much, Juanita!

      Reply

  • Linda
    April 27, 2024

    Natasha, you have amazing recipes that you share. Keep up the good work , love your book too. I have made a few dishes and enjoyed each one of them.

    Reply

    • NatashasKitchen.com
      April 27, 2024

      Thank you, Linda!

      Reply

  • Jen
    April 22, 2024

    Just made this tonight. I was nervous using a couple of expensive ribeyes on an untested recipe, but my entire family loved it. I didn’t do the onions and forgot the mayo, but otherwise followed the recipe to a tee. Because I enjoy French dip, I prepped some au jus for myself. It was absolutely delicious! A keeper!

    Reply

  • Susie
    April 21, 2024

    Could you do this in a crock pot? I have some thin sliced ribeyes.

    Reply

    • Natasha's Kitchen
      April 21, 2024

      I haven’t tested that to advise.

      Reply

  • Wendy
    April 21, 2024

    This was so good, and I’m not usually a steak hoagie fan. I used a “Ranch Steak” that had been gifted to me in a meat package and I wasn’t sure what to expect, but the meat was tender and the caramelized onions and garlic butter and mayo on the toasted hoagie roll were perfect addictions. This will be my new go-to recipe for serving lunch to friends.

    Reply

    • NatashasKitchen.com
      April 21, 2024

      So glad you loved it!

      Reply

  • Pilar
    April 20, 2024

    Yo los preparé y fué una cena acertada exito total quedan deliciosos

    Reply

    • Natashas Kitchen
      April 20, 2024

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

      Reply

  • Kristine Hansen
    April 16, 2024

    This works really well in pita bread too, with or without the addition of bell pepper and mushrooms (which I really like)

    Reply

    • Natasha's Kitchen
      April 17, 2024

      Yes that’s right! The recipe is so versatile.

      Reply

  • India Pilon
    April 12, 2024

    I usually add green peppers and sometimes mushrooms when I make these! So delicious!😊

    Reply

    • Natashas Kitchen
      April 12, 2024

      That’s a great idea! Thank you so much for sharing that with me.

      Reply

  • Donald Inazu
    April 1, 2024

    Don’t forget the rolls !!!!!!! There is nothing better than Philly rolls/bread !!

    Reply

    • Natashas Kitchen
      April 1, 2024

      So good!

      Reply

  • Chris Davis
    March 4, 2024

    Delicious recipe Natasha! I like to sauté mushrooms with the onions to add another dimension of flavor and texture.

    Reply

    • Natashas Kitchen
      March 4, 2024

      Great idea, Chris! Thank you so much for sharing that with me.

      Reply

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