Philly Cheesesteak is a classic sandwich that’s all about thinly sliced steak, melted cheese, and sautéed onions piled high on a soft, slightly crusty roll. The combination of juicy beef and gooey cheese makes it a favorite for many people looking for something hearty and satisfying.
I love making Philly Cheesesteak at home because it’s so simple, yet it feels like a treat every time. One tip I have is to cook the steak on high heat just long enough to get a bit of a crust without overcooking it. That way, the meat stays tender and flavorful. And don’t skip the onions—they add just the right amount of sweetness and texture that balances everything out.
My favorite way to eat this sandwich is right off the grill, with the cheese perfectly melted and the bread still warm. It’s a perfect meal for a casual weekend lunch or whenever you need a filling, tasty bite. Whenever I have a Philly Cheesesteak, it reminds me of cozy moments with friends and family, sharing food that sticks to your ribs and brings smiles all around.
Key Ingredients & Substitutions for Philly Cheesesteak
Ribeye Steak: Ribeye is great for its tenderness and flavor. If you want a leaner option, try sirloin or flank steak. Just slice it thinly against the grain to keep it tender.
Onions: Yellow onions work best because they caramelize nicely and add sweetness. You can swap with white or sweet onions if needed.
Cheese: Provolone melts well and tastes mild. If you prefer classic Philly style, go for Cheez Whiz or American cheese. Mozzarella is a decent alternative but less traditional.
Hoagie Rolls: Look for soft rolls with a slightly crusty outside. If unavailable, a good quality sub roll or baguette works fine.
How Do I Get Tender, Thinly Sliced Steak for the Perfect Philly Cheesesteak?
The key is freezing the steak for 30-45 minutes before slicing. This firms up the meat and makes it easier to slice very thinly against the grain. Thin slices cook quickly and stay tender.
- Chill the steak just enough to slice easily; don’t freeze solid.
- Use a sharp knife for clean, thin slices.
- Slice against the grain to shorten muscle fibers for tenderness.
- Cook quickly over medium-high heat to avoid overcooking and drying out the meat.
These tips help keep your steak juicy, tender, and perfect inside your cheesesteak sandwich.
Equipment You’ll Need
- Large skillet or griddle – I recommend this because it heats evenly and gives you plenty of space to cook the steak and veggies at once.
- Sharp knife – makes slicing the steak thin and easy, a key step for tender bites.
- Cutting board – provides a stable surface for slicing the steak and prepping vegetables.
- Broiler or oven-safe skillet – for melting the cheese quickly and evenly on the sandwiches.
- Spatula or tongs – helps toss and turn the steak and veggies without breaking them.
Flavor Variations & Add-Ins
- Swap ribeye for sirloin or flank steak to change the flavor and reduce cost.
- Add sliced green peppers or mushrooms to the sauté for extra flavor and texture.
- Use mozzarella or American cheese instead of provolone for a richer, creamier melt.
- Include hot sauce or Worcestershire for a spicy or savory kick—perfect for customizing to your taste.
How to Make Philly Cheesesteak
Ingredients You’ll Need:
For the Steak and Filling:
- 1 lb ribeye steak, thinly sliced
- Salt and pepper, to taste
- 1 tablespoon vegetable oil or butter
- 1 large onion, thinly sliced
- Optional: sliced green bell peppers or mushrooms
For the Sandwich:
- 4 hoagie rolls or sub rolls
- 8 slices provolone cheese (or American cheese or Cheez Whiz, depending on preference)
How Much Time Will You Need?
This Philly Cheesesteak takes about 10 minutes to prepare and 15 minutes to cook. You may want to add 30-45 minutes of freezing time for the steak to make slicing easier. So, total time is roughly 45-60 minutes including prep and cooking.
Step-by-Step Instructions:
1. Prep the Steak:
Place the ribeye in the freezer for 30-45 minutes. This firms it up and makes it easier to slice thinly. Once chilled, carefully slice the steak very thinly against the grain. Thin slices cook quickly and stay tender.
2. Cook the Onions and Veggies:
Heat a large skillet or griddle over medium-high heat. Add the vegetable oil or butter. Add the sliced onions along with any optional bell peppers or mushrooms. Cook, stirring often, until the onions are golden and caramelized—about 8-10 minutes. Remove them from the skillet and set aside.
3. Cook the Steak:
In the same skillet, add the thinly sliced steak. Season with salt and pepper. Stir frequently and cook just until the meat is browned but still tender, about 3-5 minutes.
4. Combine Filling and Assemble:
Return the cooked onions (and veggies) to the skillet and mix with the steak. Divide the mixture equally among the hoagie rolls.
5. Add Cheese and Melt:
Place two slices of provolone (or your chosen cheese) on each sandwich. Place the sandwiches under a broiler or cover the skillet with a lid for 1-2 minutes until the cheese melts and bubbles.
6. Serve and Enjoy!
Remove the sandwiches from heat and serve immediately while warm and cheesy. Enjoy your homemade Philly Cheesesteak, packed with tender steak, savory onions, and melty cheese!
Can I Use Frozen Steak for Philly Cheesesteak?
It’s best to use fresh or fully thawed steak. If your steak is frozen, thaw it completely in the fridge overnight before slicing. Partial freezing is great to firm the meat for thin slicing, but cooking frozen steak directly can result in uneven cooking.
Can I Make Philly Cheesesteak Ahead of Time?
You can prepare the steak and onions in advance and refrigerate them for up to 2 days. When ready to eat, reheat gently in a skillet and assemble with fresh rolls and cheese to melt just before serving for the best texture and flavor.
What Is the Best Cheese to Use in a Philly Cheesesteak?
Provolone cheese is a classic choice because it melts nicely and has a mild flavor. For a more traditional Philly twist, try Cheez Whiz or American cheese. Mozzarella is a decent alternative if you prefer a stretchier melt.
How Do I Store Leftover Philly Cheesesteak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the meat tender and melt the cheese again. Avoid overheating to prevent drying out the steak.