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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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 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
Nutrition Per Serving
Filed Under
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This recipe was amazing! I added green bell peppers and cheese wiz on top. My whole family enjoyed them!
That’s great to hear!
This is the best Philly Cheese Steak Sandwich I have ever eaten. We found the perfect rolls at Walmart. We also added Jalapeños. Yummy!
That sounds delicious!
Excellent recipe. I’ve made this one from your site many times. The only change was in a real Philly steak and cheese. The onions are sauteed with peppers. I’ve been to restaurants where they serve a dip on the side. What would you suggest. I usually make a beef aujou.
Hi Freya! I’m so glad you’re loving the recipe. I haven’t ever tried making a dip for this but that sounds amazing.
WoW! The best recipe I’ve ever tasted! I am never disappointed with all yourrecipes Thank you!
I’m so glad to hear that you’re enjoying the recipes, Carole.
All good recipes, tips and methods. Your personality is infectious. Best wishes to you and your continued success.
Thank you so much, Catherine.
Well said! Every recipe is delicious. And your presentation is fun and easy to follow. Ty!!
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!!!
Awesome! Thank you, Gracie for your excellent feedback!
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! 🙂
Thank you so much for the wonderful feedback, Pamela! I’m so glad you loved it.
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?
Hi Selena! I think you could but I haven’t tested that to provide those instructions.
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.
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.
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…
Thank you so much for sharing that with me!
Sorry, John, that might be your preference. But a Philly steak and cheese never has cheese whiz. On it, call it something else. Call it John’s special steak sandwich, but you can’t call it. Philly steak and cheese.
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!
You’re so very welcome!
Great recipes. I have been a fan for many years. So much fun to be in the with you.
Thank you so much, Juanita!
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.
Thank you, Linda!
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!
Could you do this in a crock pot? I have some thin sliced ribeyes.
I haven’t tested that to advise.
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.
So glad you loved it!
Yo los preparé y fué una cena acertada exito total quedan deliciosos
That’s just awesome! Thank you for sharing your wonderful review, Pilar!
This works really well in pita bread too, with or without the addition of bell pepper and mushrooms (which I really like)
Yes that’s right! The recipe is so versatile.
I usually add green peppers and sometimes mushrooms when I make these! So delicious!😊
That’s a great idea! Thank you so much for sharing that with me.
Don’t forget the rolls !!!!!!! There is nothing better than Philly rolls/bread !!
So good!
Delicious recipe Natasha! I like to sauté mushrooms with the onions to add another dimension of flavor and texture.
Great idea, Chris! Thank you so much for sharing that with me.