Introduction

The Philly Cheesesteak is a classic sandwich bursting with savory flavors from tender ribeye steak, caramelized onions, and melted provolone cheese. This recipe guides you through making an authentic and delicious version at home that’s perfect for a satisfying meal.

The image shows a sandwich with a toasted, golden-brown long bun on top and bottom. Inside the sandwich, there are many small pieces of cooked dark brown steak layered on melted white cheese that sits directly on the bottom bun. Around the sandwich, there are thin, yellow French fries scattered on a white marbled surface. In the background, there is a small white bowl filled with thick red ketchup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Ribeye steak (trimmed and thinly sliced*)
1/2 tsp Sea salt (or to taste)
1/2 tsp Black pepper (or to taste)
1 sweet onion (large, diced)
8 slices provolone cheese (mild, not aged)
4 Hoagie Rolls (sliced 3/4 through)
2 Tbsp unsalted butter (softened)
1 garlic clove (pressed)
2-4 Tbsp mayonnaise (or to taste)

Instructions

Step 1: Slice the hoagie rolls 3/4 of the way through with a serrated knife. Dice the onions and thinly slice the beef.
Step 2: In a small bowl, mix the softened butter with the pressed garlic clove. Spread this garlic butter onto the cut sides of the hoagie rolls. Toast the buns on a skillet, flat cooktop, or griddle over medium heat until they are golden brown, then set them aside.
Step 3: Add 1 tablespoon of oil to your pan or cooktop and sauté the diced onions until softened. Lightly sprinkle them with salt and continue cooking until caramelized. Transfer the onions to a bowl.
Step 4: Increase the heat to high and add 1 tablespoon of oil. Spread the super thinly sliced steak evenly in the pan. Let it brown undisturbed for a couple of minutes, then flip. Season with salt and black pepper. Sauté until the steak is fully cooked, then stir in the caramelized onions.
Step 5: Divide the steak and onion mixture into four equal portions. Top each portion with two slices of provolone cheese. Turn off the heat to allow the cheese to melt gently without overcooking the meat.
Step 6: Spread a thin layer of mayonnaise on the toasted side of each roll. Working one portion at a time, place a toasted bun over the cheesy steak and use a spatula to scrape the filling into the bun as you flip it over. Serve the sandwich warm.

Tips & Variations

For extra flavor, consider using a mix of sweet and green bell peppers along with the onions.
Thinly slicing the steak while it’s slightly frozen makes it easier to get the perfect thin cuts.
Use sharp provolone if you prefer a stronger cheese flavor or substitute with American cheese for a creamy texture.
Adding a dash of Worcestershire sauce to the steak while cooking can deepen the savory taste.

Storage

Store any leftover Philly Cheesesteak wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the steak and melt the cheese without drying out the sandwich.

How to Serve

The image shows a sandwich with three main layers on a white marbled surface. The base layer is a toasted bun, golden brown with a crispy texture. On top of the bun, there is a thick layer of cooked, thinly sliced steak pieces, dark brown with some caramelized edges. Melted white cheese stretches slightly over the meat, adding a creamy look. Next to the sandwich, there are golden French fries scattered, and a large green pickle spear placed on the right side. The sandwich is the central focus with fries and pickle as side details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of ribeye?

Yes, you can use other tender cuts like sirloin or strip steak. Just be sure to slice the meat very thinly for the best texture.

What if I don’t have hoagie rolls?

Substitute with any sturdy sandwich roll or Italian bread that can hold the filling and withstand toasting without becoming soggy.