The Philly Cheesesteak is a classic sandwich packed with thinly sliced beef, melted cheese, and sautéed onions, all piled high inside a soft, slightly crusty roll. It’s the kind of meal that’s warm, satisfying, and perfect when you’re craving something hearty and filling.
I love how simple ingredients come together to make something so delicious. The key, in my opinion, is getting the steak really thin and cooking it quickly so it stays tender and juicy. And cheese—whether you go for provolone, American, or the iconic cheese sauce—melts right in to make every bite gooey and fantastic. I often make mine with lots of onions and sometimes add peppers if I want a little extra flavor and crunch.
When I serve a Philly Cheesesteak, I like to keep things casual—no fancy plates, just wrapped sandwiches and maybe some crunchy chips or fries on the side. It’s one of those meals that’s perfect for sharing with friends or enjoying on a cozy night in. Every time I make it, I remember the first time I had one on a visit to Philadelphia—super tasty, super comforting, and something I keep coming back to again and again.
Key Ingredients & Substitutions
Ribeye Steak: This cut is tender and flavorful, perfect for thin slicing. If you can’t get ribeye, try sirloin or top round. Just be sure to slice very thin for tenderness.
Onions and Peppers: Yellow onions caramelize well, giving a sweet depth. Bell peppers are optional but add great texture and color. If you want, you can skip the peppers or replace with mushrooms.
Cheese: Provolone cheese melts smoothly and adds subtle sharpness. American cheese is a softer, creamier alternative. For a classic Philly touch, Cheese Whiz is popular too.
Rolls: Hoagie or Italian rolls that are soft inside with a slight crunch outside work best here. If unavailable, a good-quality sub roll or baguette can do the job.
How Can I Get Thin, Tender Beef Slices for Philly Cheesesteak?
Slicing the steak thin is key to that tender texture in the sandwich. Here’s how to do it easily:
- Freeze the steak for about 30 minutes to an hour until firm but not frozen solid.
- Use a sharp knife to cut across the grain in thin strips, about 1/8-inch thick or less.
- If you don’t have time, ask your butcher for “steak for Philly cheesesteak” which is often pre-sliced thin.
Thin slices cook quickly and prevent the meat from getting tough, giving you that perfect bite every time!
Equipment You’ll Need
- Large skillet or griddle – I recommend this for even cooking andtingling all ingredients at once.
- Sharp knife – makes slicing the steak thin and easy.
- Cutting board – keeps your work area organized and safe.
- Spatula – for mixing and scooping the steak mixture onto rolls.
- Measuring spoons – helps keep the ingredients balanced, especially oil and seasonings.
- Broiler or lid – to melt the cheese quickly on top of the steak and veggies.
Flavor Variations & Add-Ins
- Swap provolone for American cheese or Cheese Whiz for a different cheesy flavor.
- Add sautéed mushrooms or hot peppers for extra flavor and heat.
- Use chicken or turkey slices instead of beef for a leaner alternative.
- Incorporate caramelized onions or roasted garlic to deepen the savory notes.
How to Make Philly Cheesesteak
Ingredients You’ll Need:
For The Sandwich:
- 1 lb ribeye steak, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced (optional)
- 2 tablespoons vegetable oil or olive oil
- Salt and freshly ground black pepper, to taste
- 4 hoagie rolls or Italian sandwich rolls
- 8 slices provolone cheese (or American cheese, as preferred)
How Much Time Will You Need?
This sandwich takes about 40 minutes in total. You’ll spend 30 minutes chilling and slicing the steak to get it thin, and about 10 minutes cooking and assembling the sandwich. It’s quick and totally worth the effort for that melty, savory taste.
Step-by-Step Instructions:
1. Prep the Steak:
Place the ribeye steak in the freezer for about 30 minutes so it firms up and slices easily. Then, thinly slice the steak against the grain. This keeps the meat tender when cooked.
2. Cook the Veggies:
Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers (if using) and sauté for 8-10 minutes until softened and caramelized. Remove from the skillet and set them aside.
3. Cook the Steak:
Add the remaining 1 tablespoon of oil to the skillet and crank the heat to high. Add the sliced steak in a single layer, season with salt and pepper. Let it cook without stirring for about 1 minute to get a good sear, then stir and cook for another 2–3 minutes until no longer pink.
4. Combine and Melt Cheese:
Put the cooked onions and peppers back into the skillet with the steak and stir together. Divide the mixture into 4 portions. Place two slices of provolone cheese on top of each portion, cover the skillet, and let the cheese melt for 1-2 minutes.
5. Assemble and Serve:
While the cheese melts, slice the hoagie rolls lengthwise, keeping one side attached like a hinge. Using a spatula, scoop each cheesy steak portion into a roll. Serve immediately while warm and gooey.
Enjoy your delicious Philly Cheesesteak sandwiches!
Can I Use Frozen Steak for Philly Cheesesteak?
Yes, but it’s best to thaw the steak completely before slicing. For easier thin slicing, chill the steak in the freezer for about 30 minutes until firm but not frozen solid.
What Cheese Works Best for Philly Cheesesteak?
Provolone and American cheese are classic choices because they melt smoothly. Cheese Whiz is also traditional if you want an authentic Philly flavor.
Can I Make Philly Cheesesteak Ahead of Time?
You can prepare and cook the steak and veggies ahead, then refrigerate for up to 1 day. Reheat gently on the stove before adding cheese and assembling the sandwiches.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the steak juicy and cheese melty.