This Philly Cheesesteak Recipe is one of my favorites! Hot, messy, and crave-worthy, it’s stacked with thin-sliced beef, caramelized onions, and gooey provolone on a soft hoagie.
Author’s Notes
The Philly Stop I Planned the Whole Trip Around
Soon after my husband and I got married, he landed a summer internship in Boston, and I convinced him we should road-trip across the country to get there. We spent two weeks driving out and two weeks coming home, and while those trips are stories for another day, I had one non-negotiable stop: a real Philly cheesesteak in Philadelphia.
We did our research, and in the few days we were there, I think I ate one for almost every meal, haha! They were just as amazing as I imagined, and I’ve been wanting to recreate them at home ever since. So today, I’m finally sharing my version!
A little history: the Philly cheesesteak recipe was created in Philadelphia in the early 1930s by Pat and Harry Olivieri, who started grilling thin-sliced beef and piling it into hoagie rolls. Cheese came later, with provolone, American, and Cheese Whiz becoming the classics.
My secrets to the best Philly Cheesesteak recipe? A thick, well-marbled ribeye and a hot, flat cooking surface like a Blackstone.
Ingredients In My Philly Cheesesteak Recipe
| Ingredient Group | Tip |
|---|---|
| Rib-eye steak | Choose well-marbled steak and slice it very thin against the grain for the most tender filling. |
| Onion | A small sweet or yellow onion adds such a nice flavor without overpowering the beef. |
| Cheese | I use mild provolone because it melts beautifully and keeps the classic flavor, but American or Cheese Whiz are great options too. You’ll find all three in authentic Philly cheesesteaks. |
| Hoagie rolls | Look for soft rolls that hold up to the filling without getting soggy. Use leftover rolls to make my fave Italian hoagies! |
| Butter, oil, seasonings | Butter adds flavor to the rolls, oil helps with browning, and simple salt and pepper keep it classic! |
How To Make This Philly Cheesesteak Recipe
- Slice steak: Freeze briefly, then cut very thin and lightly chop.
- Toast rolls: Butter, sprinkle with garlic powder, and toast until the edges turn golden.
- Cook filling: Sear beef and onions in a hot pan until browned and cooked through.
- Add cheese: Stir cheese into the meat, portion, top with more, and cover to melt.
- Assemble: Flip into rolls, close, and serve hot.
chelsea’s recipe tip
What To Serve With This Philly Cheesesteak Recipe
- Potatoes: Fries,roasted potatoes, tater tots, roasted sweet potatoes, or hash browns
- Crunchy sides: Onion rings, kettle chips, pickle spears, or pepperoncini
- Fresh options: Simple garden salad, coleslaw, tomato salad, or fruit salad
- Veggie sides: Roasted broccoli or green beans
- Fun extras: Mac & cheese, pasta salad, or loaded fries
Storage
Honestly, no storage here… this Philly Cheesesteak Recipe is best eaten straight from the pan while it’s hot and melty!
More Hot Sandwich Recipes:
Dinner
straightforward French Dip Sandwiches (Ready in 15 Minutes!)
Sandwiches
BBQ Chicken Sliders
Lunch
Italian Sausage Sandwich
Sandwiches
Ham and Cheese Sandwich
