Philly Cheesesteaks
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These philly cheesesteaks are the ultimate handheld comfort food — tender slices of seasoned beef tucked into a hoagie roll with melty cheese and sautéed onions. With bold flavor and gooey goodness in every bite, they’re perfect for game day, weeknight family dinners, or casual get togethers with friends. If you’re building an appetizer spread, serve these alongside my three-cheese chicken nachos or this cheesy buffalo chicken dip for a crowd-pleasing lineup everyone will love.
Why You’ll Love This Recipe
- Classic flavor – Savory beef and melty cheese create an irresistible combination.
- Quick to make – Ready from start to finish in about 30 minutes.
- Crowd favorite – Great for parties, game day, or easy family dinners.
History of Philly Cheesesteak Sandwiches
I love a good sensationalized history behind an iconic food. The two most well known sellers of cheesesteaks are right across the street from each other. While Pat’s is credited with being the first to sell the sandwiches, Geno’s is just as popular. Think two stores practically next door to each other both selling plus a whole extra storefront just to all their cheesesteak swag (shirts, mugs etc.) to tourists.
While those are the two most well known, there are plenty of other spots around the city that are popular among locals. I have heard great things about both Tony Luke’s and John’s Roast Pork.
Key Ingredients in This Recipe
- Steak – The best Philly cheesesteak meat is rib eye steak. It’s well marbled, tender and flavorful. I like to freeze the steak for an hour prior to slicing it. It firms the meat up which makes it much easier to thinly slice into even strips. The beef should be almost shaved using a sharp knife. This way it cooks quickly over a higher heat keeping it tender. Cooking thin meat over low heat will take much longer and dry it out. The meat should almost melt in your mouth.
- Cheese – Cheez whiz is the most common topping for a cheesesteak though I use a combination of American cheese and Provolone in this recipe. American cheese may be processed but it is a classic on a cheesesteak sandwich. It’s has superior melting ability and texture and for this type of sandwich. Provolone is a mild, semi-hard Italian cheese made of cow’s milk. It has a mild, nutty texture and creamy flavor. It’s also similar to havarti. I buy deli-sliced cheese so that it’s evenly sliced for sandwiches.
- Onions – When you get to the window to order your cheesesteak you are typically asked if you want it “wit” — that means with onions or without. The onions added to a Philly cheesesteak recipe are grilled.
- Roll – A Philly cheesesteak is served on a hoagie roll. Hoagies are long, flat rolls with soft, chewy centers and a slight crust on the outside. I like ones with sesame seeds though they are commonly found without seeds added. I find the best hoagie rolls at bakeries or delis though any sandwich or sub roll will do for this Philly cheesesteak recipe. I like to pop the bread in the oven for about 5 minutes at 350ºF (180ºC) before assembling my cheesesteak to crisp the outside of the bread.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Slice the steak very thin — partially freezing it for 15 minutes before slicing makes that much easier and ensures tender bites.
Swaps and Substitutions
- Beef: Substitute ribeye with sirloin, flank steak, or thinly sliced skirt steak.
- Rolls: Use hoagie rolls, baguettes, or toasted brioche buns for different textures.
- Cheese: Swap provolone with American, cheese whiz, or mozzarella for a different cheese pull.
- Veggies: Add sautéed peppers, mushrooms, or banana peppers.
- Seasoning: Use garlic powder, Worcestershire sauce, or Montreal steak seasoning for extra depth.
How to Make a Philly Cheesesteak (Step-by-Step)
Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
Once chilled, remove the steak from the freezer and thinly slice across the grain. Divide into 8-ounce portions and set aside.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
Season the beef with salt and pepper. Make the meat into a rectangular mound and top with some of the onion and pepper mixture.
Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 2 minutes.
Use a spatula to scoop the meat mixture onto the rolls. Close and cut in half. Repeat with the remaining ingredients. Serve hot.
How to Serve Philly Cheesesteaks
- Sides: Pair with seasoned fries, tater tots, or onion rings.
- Pickles: Serve with dill pickle spears or pickled jalapeños for a bright contrast.
- Dips: Offer ketchup, mayo, or extra cheese sauce on the side.
How to Store Philly Cheesesteaks
- Refrigerator: Store leftover components separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked beef mixture for up to 2 months.
- Reheating: Warm in a skillet or oven until heated through; toast rolls before assembling.
FAQ – Frequently Asked Questions
Yes — cook the beef and onions ahead, then reheat and assemble just before serving for best texture.
Ribeye is ideal for its marbling, but sirloin or skirt steak also work well when sliced thin.
Absolutely, simply omit onions or swap with peppers or mushrooms.
Provolone and cheese whiz are the classic choices, but American or mozzarella are tasty too.
Toast the interior of the roll lightly before adding the hot beef and cheese.
Other Recipes to Try
If you’re looking for more game day or easy-to-eat recipes for entertaining, check out some of these recipes:
- Cheesesteak Egg Rolls
- Chili Loaded Baked Sweet Potatoes
- Cheesy Buffalo Chicken Dip
- Loaded Three-Cheese Chicken Nachos
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Philly Cheesesteaks
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Ingredients:
- 2 pounds boneless ribeye steak
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, thinly sliced
- 2 medium red bell pepper, seeded and thinly sliced
- 1 medium green bell pepper, seeded and thinly sliced
- 2 teaspoons white wine vinegar
- 2 tablespoons vegetable oil (or another neutral oil)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 6 slices American cheese
- 3 slices Provolone cheese
- 4 (10-inch) hoagie rolls, split in half lengthwise
Instructions:
- Add the ribeyes to a parchment paper-lined baking sheet and freeze for an hour; this will make it easier to thinly slice the beef.
- Once chilled, remove the steak from the freezer and thinly slice across the grain. Divide into 8-ounce portions and set aside.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onions and peppers, sautéing until the onions are tender and slightly browned and the peppers are slightly charred, about 12 minutes. Toss with the vinegar, remove from the heat and set aside.
- Heat a griddle or medium cast iron skillet over medium heat, add 1 tablespoon of the canola oil and heat through. Working in batches, add 2 portions of the steak (1-pound) to the griddle and cook, moving around with a spatula until almost cooked through, but still partially pink, about 3 minutes.
- Season the beef with salt and pepper. Make the meat into a rectangular mound and top with some of the onion and pepper mixture.
- Top with 3 slices of the cheese, alternating the American and Provolone, and let cook, undisturbed until the cheese has melted into the meat, about 2 minutes.
- Use a spatula to scoop the meat mixture onto the rolls. Close and cut in half. Repeat with the remaining ingredients. Serve hot.
Notes:
Nutrition:
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I could eat myself into poverty so I must prepare my own food most of the time. I recently attempted Philly Cheesesteaks sandwiches with some success, but I am open to improvement. The addition of vinegar is new ro me. I’ll give it a try!
Haha I hope you enjoy the recipe!!
Yummy! Hubbie picked this one out, we could only find French bread but still tasted like a classic. Another easy delicious recipe! 10/10.
French bread is great! Now I’m craving a cheesesteak! Thanks Julia!! xx