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 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.
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, cucumber 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:
Philly Cheesesteak Recipe
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, see note 1
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
