Best Philly Cheesesteak Recipe

Best Philly Cheesesteak Recipe

Best Philly Cheesesteak Recipe

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.

The original home of the cheesesteak, Pat’s King of Steaks is still owned and operated by the Olivieri family. Pat’s claim to fame is that its founder, Pat Olivieri, invented the steak sandwich in 1930.

Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!

Which Cut of Beef Should I Use?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked.

Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

Why Make This Philly Cheesesteak?

  • Takes Under 30 Minutes
  • Simple Ingredient List
  • Delicious & Flavorful
  • Classic Sandwich Recipe

Making a classic Philly cheesesteak at home doesn’t require anything fancy! Steak, peppers, and onion, all cooked to perfection and topped with delicious melty cheese.

Pair that combo with a toasted hoagie and you’ve got yourself a one way ticket to flavortown!

This is a good ‘ol comforting, hearty and filling sub that requires just a handful of simple and inexpensive ingredients. Easy, classic and melt in your mouth tasty!

The Best Cheese for Philly Cheesesteak:

The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavor of aged provolone cheese was overpowering.

Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.

Pro-Tips for Thinly Slicing Beef:

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain. Watch Natasha demonstrate this in the video tutorial below.

Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.


If you’re having trouble thinly slicing your ribeye, here are a few tips:

  • Place your steak in the freezer for about 20 minutes – just enough time to slightly firm up. This helps make it easier to slice. Use this video as a guide: How to thinly slice steak
  • Use a sharp chef’s knife – it will glide through your steak easily, especially if it’s been partially frozen first.
  • Ask your butcher to slice your steak for you. Really? Yep! Whether at a standalone location or at your local grocery store, your butcher should gladly slice your ribeye for you. The best part? There is no additional charge for this.

How to Make Philly Cheesesteak?

This is one of our easiest sandwich recipes with quick prep and even faster cooking. It is a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.

  1. Butter hoagie rolls, dice onion and thinly slice beef
  2. Sautee onions and remove
  3. Sautee beef until cooked through and add back onions
  4. Divide into 4 portions, top each with 2 slices cheese
  5. Cover with buns and scrape into buns with a spatula


It’s best to store the fixings separately from the hoagie rolls. Keep meat mixture in an airtight container in the refrigerator for up to 5 days.

To freeze, scoop the mixture in a zippered bag and label it with the date. It should keep about a month in the freezer.

To thaw, refresh the flavors with a few dashes of salt and pepper and heat on the stovetop or in the microwave.

Don’t want to spend the big bucks on ribeye?

Want cheesesteaks ready when you get home? Pop a chuck roast into the crockpot with a cup of beef broth, a touch of worcestershire and some salt and pepper. Cook on low for about 6-8 hours. 45 minutes before serving, add in the veggies of your choice into the crockpot. Spoon the mixture onto your roll and add the cheese of your choice.


A traditional Philly cheesesteak usually only includes onions as a topping. In other cities across the country, popular toppings include bell peppers, hot peppers, or mushrooms.

You could also make a “cheesesteak hoagie,” which is a combination of a hot cheesesteak and a cold hoagie. For this version, you’d add mayonnaise, shredded lettuce, and sliced tomatoes.

In my opinion, there is not one ideal cheesesteak recipe for everyone. Add your own favorite toppings and enjoy!




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