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.
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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.
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.
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 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.
- Butter hoagie rolls, dice onion and thinly slice beef
- Sautee onions and remove
- Sautee beef until cooked through and add back onions
- Divide into 4 portions, top each with 2 slices cheese
- Cover with buns and scrape into buns with a spatula
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
More Top-Rated Sandwich Recipes:
- Breakfast Sandwiches – freezer friendly
- Salami Cream Cheese Sandwich – excellent to-go lunch
- Chicken Bacon Avocado Sandwich – restaurant copycat
- Chicken Sandwich Melts – picky eater approved!
Watch Natasha Make Philly Cheesesteak:
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- 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
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.
*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Anytime I cook a meal and it is your recipe people just say amazing and I give you the credit!
Hi Jordan! I appreciate that. Thank you for trying my recipes. I’m so glad you’re loving them.
Love your recipes, Natasha. Also makin’ for da Philly Superbowl…woohoo 😉
Sounds like a great plan, enjoy all the recipes that you will try!
I am looking forward to making these cheesesteaks for the Super Bowl tomorrow. Go Eagles! I’m looking forward to the toasted garlic butter rolls, and ribeye steak (it is definitely a step up from the frozen minute steaks). I am with you cheese whiz is like a science experiment – provolone all the way. I grew up in the suburbs of Philly and haven’t had one of these for years. Thanks for all your great recipes.
Hi Kathy! I sure do hope you love this recipe. Have a great weekend and enjoy the Super Bowl tomorrow!
I haven’t tried a recipe of Natasha’s that was NOT terrific,keep choosing and you’ll love them! The apple pie is one of my favorites.
Thank you so much, Penny!
Thanks for another great recipe. My husband called this a no sauce sandwich in other words it was perfect just the way I made it, no additional sauces needed!. That’s no small compliment! Thanks again! If I had to rate it, the sandwich was a 10 out of 10!
Awesome feedback, thank you for the perfect rating!
Spent 8 years in Philly; it’s my second home. I was watching your video and thought, “Hmm… butter and garlic on a roll? Not really. But okay, whatever.” Then when I saw you put that mayo on, I literally shouted “NO!” outloud before I even thought the words. I don’t think I’ve had a physical reaction of revulsion to watching something like this since watching a horror movie. (Btw, I actually like mayo.) Provelone… yeah, it’s a choice some places give you in Philly, but the true steak has Whiz.
Funny, that’s my reaction to ‘whiz’. This is one of our most popular recipes and I personally love mayo on my sandwiches. Maybe one day you’ll give it a try.
This is great.
Just make sure you let your cheese of choice melt THROUGH the beef before transferring to the fresh roll.
The cheese and the beef should come together as one. If the cheese is primarily between the beef and the roll it’s not a Philly steak.
And use a fresh roll from an Italian bakery whenever possible.
These are key differentiators between Philly Cheesesteaks and all the other stuff.
Thank you so much for sharing that with me, Brendan! I’m glad you enjoyed this recipe.
Hope you are doing well today. I wanted to let you know that Philly-Cheesesteak recipe was amazing. I made it last night at home and everyone in the family loved it although my steak was little over cooked because didn’t had the idea for how minute should I cook the steak although it was my first time did something in the kitchen but it was delicious and I asked my butcher to cut very thin Ribeye steak used Cheddar Cheese on my philly-cheesesteak sandwich. For the next time do tell me for how long I should cook the steaks.
So happy to see your great comments and feedback. Thank you so much for sharing!
I am from Philadelphia and your recipe is very good and close to ours. One thing we do put on our cheese steaks are long Italian hot peppers. As far as the cheese goes, I like provolone but the original from Pat’s steaks on 9th St. in Phila where the cheese steak was created uses a basic cheese whiz or American cheese. The roll and Ribeye are what make the sandwich. The Phila rolls are unique they come from Sarcone’s Bakery on 9th St.
Thank you for sharing, Rick! 🙂
This was an absolute hit with my family! We are from the West Coast…so we small diced then sautéed red bell peppers and button mushrooms then mixed them with the onions. This recipe is a keeper, we will be making it again!
So glad they were a hit! Thank you for sharing.
You are my new best friend. This was simple to make and the taste was perfect. My wife has ordered me to fix these every week. Thank you very much.
I’m so glad you loved it, Mike! Thank you so much for sharing that with me.
I made these today for relatives and it turned out so well! Really appreciate that its just simple ingredients I had on hand and not too much fuss to make. I did garlic aioli instead of mayo and it was awesome. I don’t care about it being “authentic.” If it turns out delicious and everyone loves it, then to me its a success. Good food draws people together and that is the heart of it all.
Hi Tina! I love that you take this recipe and make it your own. I’m glad it was delicious. Thank you for sharing your experience.
I think bell peppers and any hot peppers are great adds.
Mayo is disgusting and not needed as is butter.
Put garlic in the beef and onions if you want that flavor.
It’s not a Philly cheese steak if you put bell peppers on it. Same with the provolone. Maybe you can add hot cherry peppers but not bell. And definitely does not need to be rib eye. In Philly we used cheaper meats, like from a knuckle roast but as long as it’s cut thin and can be pulled apart when cooking it’s ok. And we don’t use provolone. It’s either white American cheese or cheese wiz. I prefer white American because it’s a little sharper and will melt all the way through. Provolone won’t melt like that.
So if you add bell pepper and provolone like you said, it might be a version of a cheese steak but it’s not a Philly cheese steak.
Thank you for sharing that with us, Mike! I hope you try and love our version soon!
Just FYI, despite what the owners of Pat’s and Geno’s may allow tourists to think, the original Philly cheese steak used provolone. Cheese Whiz was not invented or sold for at least 25 years after cheese steaks were first sold in Philly. Just sayin’. I agree that peppers, mushrooms, lettuce, jalapeno, or tomatoes have no place on an original Philly.
And mayo is absolutely a no no on a P. Cheese Steak. South Jersey gal.
Love your simplicity on this Natasha!
Your recipe and technique allows the authenticity and true greatness of the ingredients to come through without over-complicating.
Keep ’em coming!
You’re so nice! Thank you, Chris!
As a Jersey girl only 20 minutes from Philly, it irritates me seeing “Philly” steaks with peppers. If you order in the city, it’s a whiz wit. That’s Cheez wiz with fried onions.
I’ll try the provolone next time I make at home.
These came out great. Always nice when rib roast is on sale for $6 a pound and they slice uber thin for me. Bought 8 lbs and then cut it up even more. I actually slice the bread and put cheese in the roll and wrap in foil and put in oven for 15 mins, then when ready open them to find melted cheese bliss to hold the cheesteak. Just my twist.
Thank you so much for sharing that with me, Drew!
EASY. DELICOUS. FLAVORFUL. JUICY. CHEESY. PERFECT SANDWICH. I will be making this again….you ROCK with this sandwich
So glad you loved it, Crystal! Thank you for the review.
I love your recipe – I, however, used it with turkey. I discovered that making Philly – cheeseturkey sandwiches is a great way to use all that leftover turkey from thanksgiving.
That’s a great idea! Thank you for sharing, Beth! I’m glad you loved the recipe.
This is bland. The meat is so boring. It needs marinade. It was completely underwhelming. Search for a better recipe with marinade. This one is disappointing (especially to non-Americans who like better food). My 10 year old son who just likes meat loved them. Everyone else started piling on condiments after the first bite. C-
If you like marinated/spicy food then Philly cheese steak is not for you. Some people need to taste spices rather than the true taste of the meat. I think you are looking for your ethnic non- American recipes. Better food (?) )is in the eyes of the beholder!
A cheesesteak does not have any marinade. It sounds like you’re just not a fan of cheesesteaks, not that there’s anything wrong with this recipe
Great and easy recipe. I made some aioli and like that much better than mayonnaise because it adds more flavor. Give it a try. Natasha has a great recipe for aioli
Thank you for the feedback, Andrea! So glad you enjoyed this recipe.
This is a very tasty starter recipe. I like the garlic butter on the roll. It’s very rich with the cheese, butter and onions. The sweet peppers and mushrooms that typically come on a cheesesteak help cut down on the richness and balance the sandwich. Good bread makes a huge difference. Will definitely be reusing this recipe. Thanks Natasha’s Kitchen!
Thank you so much for sharing that with me, SG! I’m so glad you loved it!
Made these tonight. Sooooo amazing. My family loved it. I used flank steak so delicious.another hit Natasha!!!!!!
Yay! That’s wonderful. I’m so glad your family loved them, Chantal! Thank you for the review.
So good!! Love the garlic butter. I got to where I hated cooking because its always the same thing and I couldn’t come up with easy recipes that were really good. This is a hit. We will be adding this to our rotation. Thank you!
Hi Missy! That’s great. Thank you for sharing. I’m happy you found a favorite to add to your meal rotation. 🙂
Hey Natasha, what brand and/or where do you buy the hoagie rolls? Thanks.
Hi Larry, hey 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.
Hey Natasha, thanks that does help. I’ve tried other recipes using pre-packaged rolls from the bread aisle and they seem to get soggy even after toasting.
I Absolutly love this cheesesteak. Keep up the good cooking. Love it . I love watching you cook. I have so many of Yur recipes. Mmmmm good 👍
You’re welcome! I’m so happy you enjoying my recipes, Sandy!
Love that you gave us this recepie ❤️ Remember it så good from Philadelphia, where I lived for four years, long time ago, 44 years.
You’re very welcome! So glad you love it. 🙂
Awesome recipes My wife is definitely the cook here but I always surprise her with a tasty dish from Natasha’s kitchen thanks so much
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Helpful directions ! Getting steaks on buns easy ! Delicious !! Big hit with family !
I’m so happy to hear it was a hit with the family, Kae! That’s so great!
I’ve been watching your Philly Cheese steak sandwich video. You did not season the steak. Not at all?
Hi Rose, it’s at about 2:45 in the video and also is stated in step 4 of the recipe: “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.”
Natasha, every one of your recipes I have made is delicious. Plus I love to watch you demonstrating cooking them. You make me happy.
You’re so nice! Thank you, Mary!
Hi Natasha, can this be made the night before and keep for kids’ next day’s lunch box?
Hi Isabel! We’ve only ever had these freshly made. If the sandwich is assembled and refrigerated I think the bread could get soggy.
Requesting a good marinade for the thin sliced beef. I want it to have scrumptious FLAVOR!
Thanks for the suggestion!
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!
Sounds yummy! Thank you for sharing. 🙂
Sounds delish, except for the mayo. Never liked mayo, never will.
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!
That’s so great! It sounds like you have a new favorite, Denny!
Love your recipe. But I do sauté a little green onion with my onions. Just kicks it up a notch.
Sounds delicious! 🙂
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?
Hi Lily, I think that’s alright but if you want to have a very filling cheesesteak, we use 1lb.
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.
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.
Tasted good but nothing like a real cheeses teak. I think steakums would have been better
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.
Hi Shawn, we caramelized them during that time frame! I hope you love this recipe!
Picked this as my very first recipe on my Camp Chef outdoor griddle. They came out amazing!! Thank you so much, Natasha!
Wonderful! So glad they were enjoyed.
Do you have a video that shows the technique you used to dice the onion in your Philly Cheesesteak video?
Hi Harry, I have a video on How to Cut an Onion.
We’re Aussies. I’ve read about Philly Cheesesteaks in lots of books so looked them up to see what they were. About 6 months later, my 17yo son asked if I knew what they were. I told him I did and he asked me to make them, so I used your recipe.
OMG so good!!! I’m making them again.
So glad you tried and loved this recipe!
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 firstname.lastname@example.org thank you have a great day don’t stop cooking it’s Meltondee09@gmail.com ty talk soon
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.
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.
Great to hear! Thank you for the wonderful review.
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 🙂
Thank you too for your good comments and feedback. Hoping for a fast recovery for you all!
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
You’re very welcome! I hope they enjoy it!
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!
Wow, it’s always great to get an awesome review, thanks for sharing that with us!
The recipe calls for the steak to be “thinly sliced”. How thin and with or against the grain?
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!
Love the recipe, I put sautéed mushrooms and jalapeños on it for an added kick!
Yum! Thank you so much for sharing that with me, Jim! That sounds delicious!
You have hoagie rolls, do you have the recipe for hoagie rolls?
Hi Dale, we used hoagie rolls for this recipe, but we do not have a hoagie recipe at this time.
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,
So glad you enjoy this recipe, Ricky. Thank you for the review.
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
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.
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.
Thank you so much for sharing that with me!
Can you recommend the best cooking thermometer you use.
Thanks….Can’t wait to make the delicious cheesesteak….
Hi Elaine! I LOVE this Thermaworks thermometer and use it on everything. You can find it HERE.
Love it !! and I love all your recipes, you make it look so easy. Thanks for sharing them !
You’re so nice! Thank you!
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.
Thank you for the info, Chris.
Originally the Philly cheese steak was Cheez Whiz. My grandfather introduced me to peppers, onions, sometimes mushrooms. He first had this type in the early 50s in Philadelphia. Not sure about Lancaster County. I question if cheese steaks were even known in the 50s Lancaster County or any place outside of SE PA.
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.
Hi Stacey! Thank you for sharing that with us. Pepper relish sounds amazing! 🙂
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!!
Thank for sharing, Ray. Great to know that you enjoyed the recipe!
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.
Thank you so much for sharing that with me, Al! I’m so glad you’re both enjoying my recipes!
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.
Hi Eleanor, thank you for the recommendation 🙂
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.
Thank you for sharing some details with us, we appreciate the added info!
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
Thank you so much for sharing that with me, Manuel! I’m so happy you’re enjoying my recipes!
Great greater. Does exactly what I want: Grates parm evenly and easily. Kids can use it without issues.
please leave philly out of this.
im sure this steak sandwich is great. calling it a cheeseteak is calling it something its not
what because it doesnt use cheese whiz? italian cheesesteak add mayo and lettuce make it a true hoagie
Hi Nathasha, I’m making Philly cheesesteaks for 8 people, 4 men(big eaters) how much ribeye would you think I’d need?
Love your recipes btw😊
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!
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.
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.
You’re very welcome! I hope you love this recipe.
The cheese is not provolone.
You can use wiz , American or Cooper sharp.
This is an authentic cheese steak.
I hope you try and love our version soon!
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!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Anthony!
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!
You’re welcome! I’m happy that you enjoyed it.
This may sound weird…………..has anyone ever sunstituted deli roast beef for rib eye…………..works for me…………….lol
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.
Thank you for sharing your feedback with us! I hope you try and love our version!
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.
This is so good and my teenage boy will eat two of these. When his wrestling season ended, this was a top request.
a true philly cheesesteak would NEVER use provolone. CheeseWhiz is the only acceptable cheese on a philly.
Utter nonsense. I’ve lived in Philadelphia all my life and ALL cheesesteak joints offer provolone and American. Far fewer offer Wiz.
Your roll doesn’t look like any Amoroso rolls in the supermarkets where I live. Amoroso rolls there are pretty bad but yours do look good. I do use Amoroso rolls but I get them at WaWa convenience stores. Can’t buy those rolls anywhere else. The rolls are the most important content of a good cheese steak. I use rib eye cut from somewhere between the first and fifth ribs. Get the butcher to thin slice it.
Does it really matter ? It’s about the recipe, I call it, ribeye, flank, and provolone cheese steak, myself.
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
Haha, that is funny and I’m glad you both enjoyed the recipe!
PS. A Philly Cheesesteak does not have garlic. Sauteed onions and sweet peppers, but not garlic. Sometimes shredded lettuce and tomato…
Never Lettuce and Tomato!
I agree no garlic, but it is tasty
On Garlic bread!,
Sweet peppers on a cheesesteak? Nope.
Bread, meat, cheese and onions. If you call it a “Philly” cheesesteak, it isn’t one;-)
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.
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?
Thin sliced ribeye from somewhere between 1st and 5th rib, sauteéd onions, not caramelized, and most important, a fantastic Italian roll. Original cheese is disputed. Some say Provolone. Others say Cheez Whiz. From what I know I’d say opinions lean to Cheez Whiz. Can’t tell you how good it is. I’ve never had it, always Provolone. Chilis are optional.
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.
Made this for the first time and followed the recipe exactly. Best sandwich I have ever made! My husband loved it!
That’s just awesome! Thank you for sharing your wonderful review, Traci!
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!
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.
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.
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!
Thank you Shok! I hope they give our version a try! I appreciate your kind comment!
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..
I hope you try and enjoy our version, Joan!
how bored are you Joan? For goodness sake people!!! Its a great recipe. Get over yourselves.
You cannot put mayo on this & call it a Philly cheesesteak. Never put Mayo on a cheesesteak. Ever
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.
That’s awesome, Mary! I’m happy to see this review that your husband loved this recipe.
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!
Hi Krista, I bet that could work! I hope you love this recipe!
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!
I’m happy that you all loved the recipe! Thank you for the review, Dawn.
Made this tonight. Followed the recipe except added diced green peppers and mushrooms. It was OUTSTANDING! Thanks so much for the recipe!
You’re always welcome! I’m just happy that you loved the recipe.
what type of hoagie rolls do you get / buy or a manufacturer recommendation?
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.
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.
Wow! That’s just awesome! Thank you for sharing your wonderful review, MaryAnn!
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!
Thank you for your wonderful feedback, Zahid! I’m so glad you enjoyed it!
I will definitely be trying out this recipe tonight… I have previously tried other dishes you’ve made and I love ❤ it!
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!
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!
I’m so glad you use my recipe too, Cristo! Thank you so much for sharing that with me.
on your Philly steak sandwich put very light red hot drizzle on top and ranch dressing on top of that very good
Yum! THanks for that tip, Geri!
The second you suggest provolone it’s not a philly ….philly cheesesteak is either white american or cheese wiz
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!!!#
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!
These really were delicious!
I did add some BBQ sauce to the steak to give it some flavor and a little more juice.
I’m so happy to hear that! Thank you for sharing your great review, Natalya!
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!
Thanks for your great review, Maureen. Hope you love all the recipes that you will try.
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.
We love simple recipes! I’m so glad you loved this one too!
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.
Thank you so much for sharing that with me! I hope you love our take on it!
Dinner tonight – so good! Added a little worcestershire to the cooking meat 🙂
Good idea, Cameron. Thanks for your good feedback and for sharing that with us.
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.
Yum! Thank you so much for sharing that with me, Robert! That sounds delicious!
WANT A SHORTCUT……………GET ROAST BEEF FROM DELI………….PROCEED WITH EVERYTHING AND JUST HEAT UP THE ROAST BEEF
Thank you so much for sharing that with us, Bill!
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.
im sorry but you are wrong, i really wish it did not have to be this way
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!!!
Happy to hear that. Thank you Patti.
It was absolutely amazing. I’ll definitely make it again.
Hi Katie! Thank you so much for sharing that with me. I’m glad you liked it.
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!
That’s so great! It sounds like you have a new favorite, Liz! I’m so glad this was a hit!
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
Yum! That sounds delicous! I’m so happy you enjoyed that!
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.
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! 🙂
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 )
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.
I agree – I can’t handle the cheese whiz either!
Great recipe, I added one chopped yellow and one chopped red bell pepper and it was a big hit with my family.
Thank you for sharing that with us, Robert! Glad you liked it.
i ALWAYS LOOK FORWARD TO GETTING YOUR RECIPES ON LINE. I HAVE TRIED SEVERAL AND ALL OF THEM ARE GREAT. THANKS FOR SHARING.
I’m so glad you’re enjoying my recipes, Kim! Thank you so much for sharing that with me.
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:)
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!
I’m so glad, Christina! Sounds like you found a new family favorite!
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!
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.
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.
Sounds awesome! I’m glad you enjoyed it with the other seasoning that you added. Thank you for sharing that with us Fred.