Philly Cheesesteak is a classic American sandwich that originated from Philadelphia, Pennsylvania. It consists of thinly sliced beef steak, usually rib-eye or top round, sautéed with onions and topped with melted cheese. The most common types of cheese used are provolone, American, or Cheez Whiz.

The sandwich is usually served on a long hoagie roll and can be customized with toppings like peppers, mushrooms, or ketchup. This savory and hearty sandwich is a popular comfort food enjoyed by many across the United States.

Ingredients Needed for This Recipe

Thinly Sliced Ribeye Steak: 1/2 pound (225 grams). The ribeye is preferred for its flavor and tenderness. Freeze the steak for about an hour before slicing to make it easier to slice thinly.
Provolone Cheese: 4 slices. Provolone is a traditional choice for its mild, creamy flavor, but you can also use American cheese or Cheese Whiz for a more authentic experience.
Large Onion: 1, thinly sliced. The onion adds sweetness and a bit of crunch.

Italian Hoagie Rolls: 2. Look for soft rolls that are sturdy enough to hold the filling without falling apart.
Olive Oil: 1 tablespoon, for frying the onions.
Salt and Pepper: to taste, for seasoning the steak.

Optional Additions: Sautéed mushrooms, bell peppers, or jalapeños for extra flavor and texture.

Instructions for Making Philly Cheesesteak

Prepare the Ingredients: Start by thinly slicing the ribeye steak. If you haven’t already, place the steak in the freezer for about an hour to firm it up, making it easier to slice. Thinly slice the onion and set aside. If using additional vegetables, slice them as well.
Cook the Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, cooking until they are soft and caramelized, about 10 to 15 minutes. If you’re adding other vegetables, cook them with the onions until they’re tender. Remove the onions and vegetables from the skillet and set aside.

Cook the Steak: Increase the heat to medium-high. If the skillet is dry, add a little more oil. Add the thinly sliced steak to the skillet, seasoning with salt and pepper. Cook the steak, stirring frequently, until it’s no longer pink, about 2 to 3 minutes. Don’t overcrowd the skillet; cook in batches if necessary.
Combine Steak and Onions: Once the steak is cooked, return the onions (and any other vegetables) to the skillet with the steak. Mix well to combine. Divide the steak and onion mixture into two portions in the skillet, shaping each into a rough outline of your hoagie rolls.
Melt the Cheese: Place two slices of Provolone cheese over each portion of the steak and onion mixture. Cover the skillet with a lid or aluminum foil to help the cheese melt, about 1 minute.

Assemble the Sandwiches: Carefully open the hoagie rolls and use a spatula to transfer each cheese-covered steak and onion portion into a roll.
Serve Immediately: The Philly Cheesesteak is best served hot, right after it’s made. Enjoy the melty cheese, tender steak, and sweet onions all wrapped up in a soft hoagie roll.

Tips for Perfecting the Recipe

Choose the Right Cut of Beef: The key to a tender and flavorful Philly Cheesesteak lies in the cut of beef. Ribeye is the gold standard for its fat content and tenderness, but if it’s out of your budget, top sirloin is a good alternative. Freezing the beef for about an hour before slicing can make it easier to get those paper-thin slices that cook quickly and soak up the flavors of the onion and cheese.

Slice the Beef Thinly: The hallmark of a Philly Cheesesteak is its melt-in-your-mouth beef, which is achieved by slicing the meat as thinly as possible. A sharp knife or a deli slicer can help achieve the perfect thickness. Remember, the thinner the beef, the more tender and enjoyable the sandwich will be.

Do Not Overcook the Beef: Overcooking the beef can make it tough and chewy. Since the slices are thin, they only need a short time on high heat to cook through. Keep the skillet hot and the cooking time short to ensure your beef stays tender.

Use a Good Quality Cheese: While Provolone is a classic choice, don’t be afraid to experiment with American cheese for a creamier texture or Cheez Whiz for an authentic Philly experience. The key is to use a cheese that melts well to create that iconic cheesy pull.

Caramelize the Onions Properly: The sweetness of caramelized onions balances the savory beef and cheese perfectly. Cook the onions slowly over medium heat, allowing them to develop a deep golden color and sweet flavor. This process can take about 10 to 15 minutes, but it’s worth the wait.

Choose the Right Bread: The roll is just as important as the filling in a Philly Cheesesteak. Opt for a soft, yet slightly crusty Italian hoagie roll that can hold all the ingredients without getting soggy. If you’re outside of Philadelphia and can’t find the perfect roll, a French baguette can be a good substitute.

Serving Suggestions

Classic Sides: Serve your Philly Cheesesteak with classic sides such as French fries, onion rings, or sweet potato fries. A simple side salad or coleslaw can also balance out the richness of the sandwich.

With a Dip: Offer a side of marinara sauce or a spicy ketchup for dipping. These can add a tangy or spicy kick to each bite.

Beverage Pairings: A cold beer is a traditional pairing with a Philly Cheesesteak, but for non-alcoholic options, consider iced tea, lemonade, or a classic soda.

Storage Tips

Refrigerating Leftovers: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the beef and onion mixture separately from the rolls to prevent them from getting soggy.

Freezing: While a Philly Cheesesteak is best enjoyed fresh, you can freeze the cooked beef and onion mixture for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Reheating: To reheat, gently warm the beef and onion mixture in a skillet over medium heat or in the microwave. If using a microwave, cover the dish to retain moisture. Toast the rolls separately to bring back some of their original crispness before assembling the sandwich again.

Frequently Asked Questions

Can I make Philly Cheesesteak ahead of time? Yes, you can prepare the beef and onion mixture ahead of time and store it in the refrigerator. When ready to serve, reheat the mixture and assemble your sandwiches with fresh rolls and cheese.

What if I can’t find ribeye? If ribeye is not available or too expensive, top sirloin is a good alternative due to its leaner profile yet sufficient flavor. The key is in the thin slicing and quick cooking.

Can I use a different type of cheese? Absolutely! While Provolone, American cheese, and Cheez Whiz are traditional, feel free to use your favorite melting cheese. Mozzarella, Monterey Jack, or even a spicy Pepper Jack can add a unique twist to your sandwich.

How can I make a vegetarian version? For a vegetarian take on the Philly Cheesesteak, substitute the beef with thinly sliced portobello mushrooms or seitan. These alternatives mimic the texture of beef and soak up the flavors of the onions and cheese beautifully.

Is it possible to make this recipe gluten-free? Yes, to make a gluten-free Philly Cheesesteak, use a gluten-free hoagie roll or serve the beef, onion, and cheese mixture over a bed of lettuce for a low-carb option.

Philly Cheesesteak

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This recipe captures the essence of the iconic Philly Cheesesteak, a celebrated favorite from the heart of Philadelphia. It features succulent slices of beef, oozing melted cheese, and caramelized onions, all nestled within a tender hoagie roll.

Ingredients

Thinly Sliced Ribeye Steak: 1/2 pound 225 grams. The ribeye is preferred for its flavor and tenderness. Freeze the steak for about an hour before slicing to make it easier to slice thinly.
Provolone Cheese: 4 slices. Provolone is a traditional choice for its mild creamy flavor, but you can also use American cheese or Cheese Whiz for a more authentic experience.

Large Onion: 1 thinly sliced. The onion adds sweetness and a bit of crunch.
Italian Hoagie Rolls: 2. Look for soft rolls that are sturdy enough to hold the filling without falling apart.
Olive Oil: 1 tablespoon for frying the onions.
Salt and Pepper: to taste for seasoning the steak.
Optional Additions: Sautéed mushrooms bell peppers, or jalapeños for extra flavor and texture.

Instructions

Prepare the Ingredients: Start by thinly slicing the ribeye steak. If you haven’t already, place the steak in the freezer for about an hour to firm it up, making it easier to slice. Thinly slice the onion and set aside. If using additional vegetables, slice them as well.
Cook the Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, cooking until they are soft and caramelized, about 10 to 15 minutes. If you’re adding other vegetables, cook them with the onions until they’re tender. Remove the onions and vegetables from the skillet and set aside.

Cook the Steak: Increase the heat to medium-high. If the skillet is dry, add a little more oil. Add the thinly sliced steak to the skillet, seasoning with salt and pepper. Cook the steak, stirring frequently, until it’s no longer pink, about 2 to 3 minutes. Don’t overcrowd the skillet; cook in batches if necessary.
Combine Steak and Onions: Once the steak is cooked, return the onions (and any other vegetables) to the skillet with the steak. Mix well to combine. Divide the steak and onion mixture into two portions in the skillet, shaping each into a rough outline of your hoagie rolls.
Melt the Cheese: Place two slices of Provolone cheese over each portion of the steak and onion mixture. Cover the skillet with a lid or aluminum foil to help the cheese melt, about 1 minute.

Assemble the Sandwiches: Carefully open the hoagie rolls and use a spatula to transfer each cheese-covered steak and onion portion into a roll.
Serve Immediately: The Philly Cheesesteak is best served hot, right after it’s made. Enjoy the melty cheese, tender steak, and sweet onions all wrapped up in a soft hoagie roll.