Philly Cheesesteak with tender ribeye steak, melted gooey cheese, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make Philly Cheesesteaks. Watch the video tutorial below, and you’ll know why everyone is talking about this sandwich.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
” This recipe rates 5 stars! I made this tonight. I did not change a thing. It was absolutely delicious!! My family loved it!” – Diane ★★★★★
Philly Cheesesteak Video
This classic Philly Cheesesteak recipe is one of my family’s favorite meals for a cookout. I love that you can make a big batch of them on a flat cooktop or griddle. We also make these every year when we go camping because it’s an easy and memorable way to feed a crowd.
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 green bell peppers and mushrooms, but a true “Philly” only has steak, onion, and cheese served over a roll.
We love re-creating restaurant-quality sandwiches such as Crispy Chicken Sandwiches, French Dip, and Hamburgers! Recreating this Cheesesteak recipe is easier than you think.
Which Cut of Beef Should I Use for Cheesesteaks?
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 or even mozzarella cheese. Some restaurants in Philadelphia add ‘Cheeze Whiz’ – a Velveeta-like cheese, but I like provolone best for its flavor and melty cheese-pull.
The Key to Thinly Sliced Beef
The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 20-30 minutes (freeze a thicker steak for 30 minutes and a thinner steak for 20 minutes). Cut away any excess fat and silver skin (if present), then use a sharp knife to thinly slice against the grain. You can watch me demonstrate this technique in the video tutorial above.
Time Saving Tip: Ask your butcher to slice your beef super thinly. 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 Cheesesteaks
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 in a large skillet on the stovetop, flat cooktop or griddle.
- Butter hoagie rolls, dice onion and thinly slice beef
- Sautee onions and remove (if you’re adding mushrooms or bell peppers – add them at this time)
- Sautee beef until cooked through and season with salt and pepper, then add back onions
- Divide into 4 portions, top each with 2 slices of cheese
- Cover with buns and scrape into buns with a spatula
Creative Ways to Serve Philly Cheesesteak
I love to serve a Philly Cheesesteak with Air Frier French fries, Baked Potato Wedges, or Onion rings. 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!
- As a topping for cooked pasta or stuffed into pasta shells.
- Sliders – Make Philly Cheesesteak Sliders (like my French Dip Sliders)
- In Tortillas – Philly Cheesesteak Quesadillas or in Pita Bread
- Low Carb Options – try Philly Cheesesteak Stuffed Bell Peppers, or Stuffed Portobello Mushrooms
There’s something so satisfying about sinking your teeth into a hot, cheesy, and beef Philly Cheesesteak sandwich. Are you craving one yet? Let me know if you make this classic version or add your own twist.
Philly Cheesesteak
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
- 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 softened. Sprinkle lightly with salt and cook 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
*Variations – If you want to add more veggies or substitute the onion, try sliced bell peppers and/or mushrooms.
Nutrition Per Serving
Filed Under
More Favorite Sandwich Recipes
- Smash Burger – restaurant-style
- Grilled Cheese Sandwich
- Breakfast Sandwiches
- Reuben Sandwich
- Salami Cream Cheese Sandwich
- Chicken Bacon Avocado Sandwich
- Chicken Sandwich Melts
- BLT sandwich – with the best sauce
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?
Thanks
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.
Hi Natasha,
Your recipes are wonderful. However, a Philly cheesesteak would never ever have butter on the hoagie roll and would never ever have mayo. It could be made with cheese whiz. It could have peppers and onions.
Frozen “Minute Steaks” work well, tool.
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.