The Key Ingredients for an Authentic Philly Cheesesteak

Step-by-Step Guide to Making the Perfect Philly Cheesesteak

1. Slice the Steak: Partially freeze the ribeye for about 45 minutes to an hour. This makes it much easier to slice thinly. Slice the steak against the grain into very thin strips, then lightly chop them.
2. Toast the Rolls: Butter the inside of the hoagie rolls and sprinkle with garlic powder. Toast them on a griddle or in a pan until golden brown. This adds a delicious crunch and prevents them from getting soggy.
3. Cook the Filling: Heat oil in a large skillet or on a flat cooktop. Add the onions and cook until softened and slightly caramelized. Add the sliced steak and cook, breaking it up with a spatula, until browned and cooked through. Season with salt and pepper.
4. Add the Cheese: Stir in the provolone cheese until it’s melted and gooey. Divide the mixture into portions that match the length of your hoagie rolls. Top each portion with an extra slice of provolone and cover to melt completely.
5. Assemble the Cheesesteak: Place a toasted hoagie roll over each portion of the cheesy beef. Use a spatula to flip the filling into the roll. Close the roll and serve immediately.

What to Serve with Your Philly Cheesesteak

A Philly Cheesesteak is a complete meal on its own, but it’s even better with the right side dishes. Here are a few suggestions:

• Potatoes: Classic choices include french fries, roasted potatoes, tater tots, sweet potato fries, or even hash browns.
• Crunchy Sides: Onion rings, kettle chips, pickle spears, or pepperoncini add a satisfying crunch and tangy flavor.
• Fresh Options: A simple garden salad, coleslaw, cucumber salad, or fruit salad provides a refreshing contrast to the rich cheesesteak.
• Veggie Sides: Roasted broccoli or green beans are healthy and flavorful options.
• Fun Extras: Mac & cheese, pasta salad, or loaded fries are indulgent additions that complement the cheesesteak perfectly.

Storage Tips

Honestly, this Philly Cheesesteak is best enjoyed fresh, straight from the pan! The flavors and textures are at their peak when the beef is hot, the cheese is melty, and the roll is toasted.

While leftovers can be stored in the refrigerator, they will not be quite as good as the freshly made version. If you do have leftovers, reheat them in a skillet or microwave until warmed through.

More Delicious Hot Sandwich Recipes

Easy French Dip Sandwiches (Ready in 15 Minutes!)

A quick and easy twist on a classic, perfect for a weeknight dinner.

BBQ Chicken Sliders

Sweet and savory sliders that are perfect for parties or a casual meal.

Italian Sausage Sandwich

A flavorful sandwich packed with Italian sausage, peppers, and onions.

Ham and Cheese Sandwich

A simple and satisfying classic, perfect for lunch or a light dinner.

Philly Cheesesteak Recipe

Philly Cheesesteak Recipe

by Chelsea Lords

The best Philly cheesesteak for home cooks because it keeps the classic flavors, uses a few smart tricks, and still works for a busy weeknight.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Freezing Time (Beef): 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 2 to 4 sandwiches

Video

Equipment

• Large skillet (cast-iron, with a cooking lid)
• Flat cook-top (like a Blackstone, with a cooking lid)

Ingredients

• 1 pound rib-eye steak well-marbled
• 1 to 2 tablespoons vegetable oil
• 1 small sweet onion diced (1 cup)
• 8 THIN slices provolone cheese mild (not aged), divided
• 2 to 4 hoagie rolls sliced most of the way through
• 2 tablespoons unsalted butter softened
• garlic powder added to taste
• Salt & black pepper
• 2 tablespoons grated Parmesan optional

Instructions

• Remove the steak from packaging. Trim any excess fat and cut crosswise into roughly 3-inch-wide sections. Place on a plate and freeze until firm but not frozen solid, about 45 minutes to 1 hour. Using a very sharp knife, slice the steak as thin as possible against the grain. Pile the meat on a cutting board and run your knife through it about 10 times to lightly chop.
• Using a serrated knife, slice the hoagie rolls most of the way through, keeping them attached. Dice the onion.
• Spread the softened butter on the cut sides of the rolls and lightly sprinkle with garlic powder. Toast on a 12-inch cast-iron skillet or flat cooktop (like a Blackstone) over medium heat until golden. Set aside.
• On the same cooktop, increase the heat to medium-high. Add 1 tablespoon oil and heat until just smoking (add the remaining oil only if the cooktop looks dry). Add the onion and cook for 1 minute to slightly soften, then layer the steak on top in an even layer. Cook without stirring until well-browned on one side, 4 to 5 minutes. Continue cooking, stirring and pulling apart the meat, until the beef and onions are browned and the meat is no longer pink, 2 to 4 minutes.
• Tear 4 slices of provolone into small pieces. Stir in the torn provolone, Parmesan (if using), salt, and pepper to taste (I usually add about 1/4 to 1/2 teaspoon of each). Cook, stirring constantly, until the cheese is melted and well-combined, 1 to 2 minutes. Turn off the heat. Divide the mixture into 2-4 portions (just the same length of the rolls). Place 1 slice of provolone (ripped in half for smaller rolls) over each portion, cover, and let melt, about 1 minute.
• Working one at a time, place a toasted roll over each portion. Use a spatula to scoop and flip the cheesy beef into the roll. Close, serve hot, and enjoy immediately.

Recipe Notes

• Depending on the length of the hoagie rolls this makes enough for 2 large sandwiches or 4 smaller ones.
• Best eaten fresh!

Nutrition

Serving: 1serving, Calories: 735kcal, Carbohydrates: 33g, Protein: 41g, Fat: 47g, Saturated Fat: 23g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.03g, Cholesterol: 174mg, Sodium: 743mg, Potassium: 461mg, Fiber: 1g, Sugar: 5g, Vitamin A: 692IU, Vitamin C: 3mg, Calcium: 494mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.