There’s nothing that quite compares to a good old fashioned Philly Cheesesteak Sandwich!
No need to travel to the City of Brotherly Love to get these famous, melty, cheesy, masterpieces! Our easy to follow recipe for homemade Philly cheesesteaks is as tasty and as delicious, as if it came directly from a local Philadelphia diner!
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What is a Philly Cheesesteak?
- Easy Philly cheesesteaks are great for game day, movie night, and are perfectly portable for picnics and parties!
- We love classic sandwiches that can be made at home with just a few ingredients!
- Convert the toppings into sliders, sloppy joes, or egg rolls.
- Philly cheesesteak with cheese can also be made into a casserole, a dip, or topped onto a pizza or even scooped over a pile of pasta. Anything goes when it comes to this combo! Philly cheesesteak served over a bed of oven baked fries? Why not?
- Party Perfect: Cook Philly cheesesteak in a Crockpot and let everyone build their own sandwich creation!
What Goes on a Philly Cheesesteak?
PHILLY CHEESE STEAK MEAT Tender slices of savory-sautéed beef are tucked into a soft, chewy hoagie roll, and then covered in melted cheese. This epic sandwich perfect for any occasion! The best Philly cheese steak meat is ribeye because it cooks up tender, but thinly sliced flank will work as well. Just cut against the grain for a super tender result. Even leftover roast beef can be used!
CHEESE Best Cheese Ever! Philly cheesesteaks are known for cheese that is melty, stretchy, and super tasty! Provolone is the traditional cheese, but if “stretched” for another option, another buttery-flavored white like mozzarella will do in a pinch!
ONION White onion is thinly sliced and sautéed for the best flavor. Some people add green peppers to their Philly Cheesesteak as well, so feel free to get creative with the veggies!
How to Make Philly Cheesesteak
The best Philly cheesesteak recipe starts with the best meat and the best bread! Choose juicy, thin-sliced ribeye steak, and soft, airy hoagie rolls to soak up all the mouth-watering beef au jus!
- Sauté onions until golden brown.
- Sauté beef & mix in onions. Divide into portions in the pan.
- Top each portion with cheese, cook until cheese melts. Place a buttered and toasted roll over each portion. Scoop up with a spatula, flip over, & serve hot.
Tips and Tricks
- For the best steak flavor, cut beef steak in advance and marinate in a simple store-bought balsamic vinaigrette or a 1:1 ratio of vinegar to olive oil, and add garlic or onion powder for flavor.
- Freeze meat up to 60 minutes, (not until solid) to make it easier to slice super thin. Or slice it before it has defrosted all the way. Cut against the grain to get a super tender bite.
- Add green peppers or mushrooms during the onion sautéing stage for extra hearty cheesesteak!
- Rub a clove of garlic over the open toasted hoagie rolls for an extra garlicky flavor!
Got Leftovers?
See above for all the amazing ways Philly cheesesteaks can be re-purposed! Keep the mix in a covered container in the refrigerator for up to 5 days. Reheat in the pan for best results.
Other Easy Beef Recipes To Try
- Open Faced Roast Beef Sandwich – another easy sandwich
- Beef Brisket Slow Cooker Recipe – full of flavor
- Sous Vide Prime Rib Roast – perfectly cooked!
- Best Pot Roast – so tender and easy to make.
Philly Cheesesteak Sandwich
Equipment
Ingredients
- 1 ribeye steak or round steak or sirloin, about 1 pound
- 1 Tablespoon butter
- ½ large white onion thinly sliced (or 1 small white onion)
- salt and freshly ground black pepper to taste
- 2 hoagie rolls
- 2 Tablespoons garlic butter or 2 Tablespoons butter, ½ clove garlic, minced, and ½ teaspoon parsley
- 1 Tablespoon olive oil
- 3-4 ounces provolone cheese slices or American cheese slices
Instructions
- Place steak in the freezer for 30-60 minutes (to make slicing easier).
- Meanwhile, in a medium skillet, add butter and onions. Cook on low heat, stirring occasionally, until golden brown*. Set aside.
- Remove beef from the freezer and slice thinly. Season with salt and pepper.
- Heat skillet or griddle on medium. Meanwhile, cut rolls in half, not cutting all the way through, so they stay attached. Slather each bun with half of the garlic butter. Grill buttered side of rolls until golden (or broil). Set aside.
- Turn heat on skillet or griddle to high. Add oil to hot pan. Once oil is shimmering, add beef. Saute until browned, about 2-4 minutes. Turn heat to low, add onions, and stir to combine.
- In the skillet, divide beef in half, and top each with half of the sliced cheese. If possible, add a lid overtop. Leave until cheese begins to melt, about 1 minute. Place open rolls over top of melted cheese. Put a large spatula under the meat and flip the rolls over. Serve hot.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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