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.