Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions embraced by a toasted garlic butter hoagie roll. This is the quintessential way to craft a Philly Cheesesteak sandwich!

We take pleasure in replicating restaurant-quality sandwiches such as French Dip and Burgers! This Cheesesteak recipe is simpler than you might think.

What is a Philly Cheesesteak?

A Philly Cheesesteak is a sandwich composed of ultra-thin slices of ribeye steak, caramelized onions, and provolone cheese. This straightforward combination is the original classic, as popularized on the East Coast. While the West Coast has tweaked the Philly Cheesesteak by adding bell peppers and mushrooms, a genuine “Philly” iteration includes only steak, onions, and cheese atop a roll.

Which Cut of Beef Should I Use?

The preferred steak for Philly Cheesesteak sandwiches is ribeye. It boasts excellent marbling and tenderness when cooked. Another suitable cut, providing fantastic results, is flank steak, which is lean but tender when sliced against the grain. If using flank steak, you’ll require a bit more oil on your cooking surface.

The Best Cheese for Philly Cheesesteak:

The most favored cheese is mild provolone. We’ve experimented with various provolone brands and found that the only one we didn’t relish was “aged” provolone from Costco, as its flavor was overpowering. Another popular option is white American cheese. Although some Philadelphia eateries incorporate Velveeta-like cheese, we find provolone to be the superior choice.

Pro-Tips for Thinly Slicing Beef:

The key to an exceptional cheesesteak is thinly sliced beef. To make slicing easier, freeze your steak for 30-40 minutes (40 minutes for thicker steak, 30 minutes for thinner steak). Remove any excess fat and silver skin, if present, then use a sharp knife to cut thin slices against the grain.

Time-Saving Tip: If you plan ahead, ask your butcher to slice your beef super thin. They can place the steak in the freezer while you shop to achieve those paper-thin slices.

How to Make Philly Cheesesteak:

This is one of our easiest sandwich recipes, with a quick prep and even quicker cooking. It’s a 30-minute meal that can be prepared on the stove-top, flat cooktop, or griddle.

• Butter the hoagie rolls, dice the onion, and thinly slice the beef.
• Sauté the onions and set them aside.
• Sauté the beef until fully cooked, then add back the onions.
• Divide the mixture into 4 portions, topping each with 2 slices of cheese.
• Cover with the buns and use a spatula to transfer the cheesy beef into the buns as you flip them over.

Creative Ways to Serve Philly Cheesesteak:

If you’re yearning for that beefy, cheesy goodness and want to forgo the bun, there are numerous delightful ways to enjoy this concoction, including some fantastic keto (low-carb) Philly Cheese Steak ideas!

• Serve over cooked pasta or stuff it into shell pasta.
• Create Philly Cheesesteak sliders.
• Prepare (Low Carb) Philly Cheesesteak Stuffed Bell Peppers.
• Stuff it into Portobello Mushrooms for a (Low Carb) option.

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions cradled by a toasted garlic butter hoagie roll.

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

• 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 rolls. Toast the buns on a large skillet, flat cooktop, or griddle on medium heat until golden brown, then set them aside.
• Add 1 Tbsp oil to your pan/cooktop and sauté diced onions until caramelized, then transfer them to a bowl.
• Increase the heat to high and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let it brown for a few minutes undisturbed, then flip it and season with 1/2 tsp salt and 1/2 tsp black pepper. Sauté until the steak is fully cooked, then stir in the caramelized onions.
• Divide the mixture into 4 even portions, top each with 2 slices of cheese, and turn off the heat so the cheese can 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 transfer 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 (40 minutes for thicker steak, 30 minutes for thinner steak).