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 678 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

  • Faye
    March 8, 2020

    First recipe from your site I’ve tried. I added minced garlic to the meat as we love garlic. Also used Green peppers with onions. I thought they were good. Will be trying more recipes you post. I love simple meals full of flavor.

    Reply

    • Natasha's Kitchen
      March 8, 2020

      Thanks for sharing that with us, Faye. I hope you love all the other recipes fhat you try!

      Reply

  • Sue Retterath
    March 3, 2020

    I made these last night – they were amazing. I will for sure be making them again. My family loved them!

    Reply

    • Natashas Kitchen
      March 3, 2020

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

      Reply

  • Troy Dearing
    March 1, 2020

    I made this for my family, turned out fantastic. My family is looking forward to the next time I make it. For my own sandwich, I added sliced up mushrooms and pepperoncini peppers, just like my favorite Philly steak place in Dallas. No need to go back with a recipe this simple and good. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      So glad to hear that the recipe is a hit! Thank you so much for sharing that with us and I hope you love every recipe that you try.

      Reply

  • Chris T
    February 11, 2020

    Followed the recipe and added mushrooms with the onions, came out great except it needed more flavor so I added a few drops of Worcester sauce. Also I used a cast iron skillet for the onions, mushrooms, steak and cheese. Really enjoy your videos keep up the great work.

    Reply

    • Natashas Kitchen
      February 11, 2020

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

      Reply

  • Nick
    February 11, 2020

    So I made this recipe tonight for dinner. It was a huge success!!! Natasha is a rock star! Lol. I’m Italian and I enjoy cooking. I’m always looking for a new recipe to cook, you know, to keep it interesting. Anyway, everyone loves philly cheese steaks so I took a shot! Thank you Natasha!!

    Reply

    • Natashas Kitchen
      February 11, 2020

      You’re welcome! I’m so happy you enjoyed it Nick! Thank you for the wonderful review!

      Reply

  • Shiletha
    January 29, 2020

    The meat was very bland for my taste but was otherwise super delicious! I went back and added a little season all, garlic salt, and onion powder on top of the salt and pepper it called for to give it that extra flavor I like. It came out amazing great recipe!

    Reply

    • Natashas Kitchen
      January 29, 2020

      I’m so glad you enjoyed that! Thank you for sharing your review with me!

      Reply

  • taz
    January 29, 2020

    do we cook the meat partially frozen or let it thaw first?

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Taz, we made it with thawed meat.

      Reply

  • Mary
    January 27, 2020

    Haven’t tried the recipe yet but anyway you eat a ribeye is delicious. Love your video, quick, entertaining and you make me smile. You’re very good

    Reply

    • Natashas Kitchen
      January 27, 2020

      Thank you for that great review, Mary!

      Reply

  • can’t.cook
    January 21, 2020

    Best cheesesteak I’ve ever had, and so easy to make. The garlic butter is amazing

    Reply

    • Natashas Kitchen
      January 21, 2020

      Thank you so much for that amazing review! I’m so glad you liked this!

      Reply

  • Sherrie
    January 12, 2020

    Made this today. Did the recipe as directed except I added some red peppers with the onions. It was just okay. I don’t like spicy but it needed more flavour in my opinion. Hubby liked it!

    Reply

    • Natasha
      January 12, 2020

      Hi Sherrie, this is normally very flavorful and these are the traditional flavors and ingredients in a true Philly Cheesesteak. Did you possibly forget the seasoning or maybe not add enough? I do love your idea of adding red peppers.

      Reply

  • Laurel
    January 5, 2020

    I forgot to comment after making this wonderful sandwich unit I saw it listed on the Top 15 of 2019. I loved it and most of all my husband with tater tots! Thanks Natasha.

    Reply

    • Natashas Kitchen
      January 6, 2020

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

      Reply

  • Kim
    January 2, 2020

    I am definitely going to try this. I usually use Boar’s Head deluxe roast beef sliced really thin. But I love the idea of using an actual ribeye steak.

    Reply

    • Natashas Kitchen
      January 2, 2020

      I hope you love this recipe, Kim!

      Reply

  • Don Orlando
    December 13, 2019

    also very good with Cheese Whiz which melts quickly and very tasty!

    Reply

  • Adam Coleman
    December 12, 2019

    I’ve made these delicious Philly cheese steak sandwiches several times now. I usually add 8 oz. of sliced mushrooms, and serve with Au Jus. Very tasty and super easy to make.

    Reply

    • Natashas Kitchen
      December 12, 2019

      That’s an awesome idea! Thank you so much for sharing that with me, Adam!

      Reply

  • Carole Barber
    December 7, 2019

    Hi, I worked in Philly for a few years. Your recipe is almost the real thing. Gotta add green pepper slices, onion slices and use homemade italian dressing. I haven’t had a real Philly since I moved to Colorado.

    Reply

    • Natashas Kitchen
      December 7, 2019

      That’s just awesome! Thank you for sharing that with me! I bet this would be even better with those peppers and onions!

      Reply

  • Gregg Schiltz
    November 21, 2019

    Would you see any disadvantage to using a porterhouse instead of ribeye? I have a surplus of porterhouses. Id hate to go spend more on ribeyes lol

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Gregg, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Jill G.
    November 14, 2019

    Once again, I’ve discovered a new “Natasha Favorite.” So many great recipes to choose from here.

    A quick tip to make things even easier: Costco sells thinly pre-sliced ribeye. It’s lean, juicy and really really good. All I did was take it out of the package and into the skillet. Easy peasy and SO delicious!

    Reply

    • Natashas Kitchen
      November 15, 2019

      I’m so happy you’re enjoying our blog. Thank you for sharing that with us!

      Reply

  • Robert Acheatel
    November 5, 2019

    Great simple recipe with easy to follow steps. I liked the spatula technique and the garlic bread.
    i went with onions, mushrooms and swapped green peppers with poblano peppers. they a some heat and earthiness to the dish.
    THANKS!

    Reply

    • Natashas Kitchen
      November 5, 2019

      You’re welcome! I’m so glad you enjoyed that, Robert!

      Reply

  • Brian
    November 2, 2019

    Super easy to make and tasted awesome! We added portobello mushrooms to the mix and it tasted fantastic. Will definitely make this again!

    Reply

    • Natashas Kitchen
      November 2, 2019

      I bet it tasted that much better with the portobello mushrooms! Thank you for sharing your great review!

      Reply

  • Buffy
    October 5, 2019

    Made these last night, topped them with giardiniera pepper mix – they were soooo tasty – definitely making these again!

    Reply

    • Natashas Kitchen
      October 5, 2019

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

      Reply

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