Philly Cheesesteak (with Video) Recipe

I perfected an Easy Cheesesteak Recipe that stacks tender beef, melty cheese and caramelized onions inside a buttered roll and hints at what makes a classic Philly Cheesesteak Sandwich so irresistible.

Ive been chasing a real Philly for years and this one finally made me stop scrolling. Thin slices of ribeye steak mix with sweet yellow onions that get that deep caramel color and a little char, and somehow everything just snaps together.

I call it an Easy Cheesesteak Recipe because it works in a busy weeknight, but the Video I shot shows the little moments that make a difference. I even tested it as a Blackstone Grill Philly Cheesesteak and loved the griddle kiss it gets.

If you like bold, loud sandwiches, this one will make you curious.

Ingredients

• Ribeye steak: rich in protein and iron, fatty for flavor, makes sandwich juicy and savory.
• Yellow onions: add sweetness when caramelized, some fiber and vitamin C, they mellow and brown.
• Cheese: provolone melts creamy, Cheez Whiz is salty and ultra smooth, adds calcium.
• Hoagie rolls: give carbs and structure, slightly chewy crust so it soaks up juices.
• Green pepper: optional, brings fresh crunch, vitamin A and C, a mild bitter bite.
• Butter and Worcestershire: butter adds richness, Worcestershire deepens umami, garlic gives a little punch.

Ingredient Quantities

• 1 1/2 lb ribeye steak, very thinly sliced or top round if you prefer
• 2 medium yellow onions, thinly sliced
• 1 green bell pepper, thinly sliced (optional, some people skip it)
• 4 hoagie rolls, 6 to 8 inches, Amoroso style if you can find em
• 8 slices provolone cheese or 8 oz Cheez Whiz or 8 slices American cheese
• 2 tbsp unsalted butter, softened
• 1 to 2 tbsp vegetable oil or light olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce (optional but adds flavor)
• 1 clove garlic, minced (optional)

How to Make this

1. Put the steak in the freezer for 20 to 30 minutes so it firms up, then slice very thin against the grain; toss the slices with 1/2 tsp kosher salt and 1/2 tsp black pepper and set aside, this helps them stay tender and cook fast.

2. Heat 1 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-low heat, add the thinly sliced onions with 1/2 tsp kosher salt and cook low and slow, stirring every few minutes until deep golden and sweet, about 20 to 25 minutes; if you want the green pepper, add it after the onions have softened so it gets tender but not mushy.

3. If using garlic, add the minced clove to the onions in the last 1 to 2 minutes so it softens but does not burn.

4. When the onions are nearly done, push them to the side or transfer to a plate and wipe the pan quick with a paper towel so you get a great sear on the steak.

5. Turn heat to medium-high, add the remaining 1 tbsp oil, work in batches so you don’t overcrowd the pan; sear the steak slices in a single layer just until browned, 1 to 2 minutes per side, chopping and flipping with a spatula so it breaks into bite-sized bits; drizzle 1 tsp Worcestershire sauce over the meat as it finishes if you like extra savory flavor.

6. Return the onions and peppers to the pan with the cooked meat, mix and spread evenly; if you’re using provolone or American slices, lay the cheese over the meat and cover the pan for a minute so it melts; if you’re using Cheez Whiz, warm it gently in a small saucepan or microwave and stir until smooth, then pour over the meat.

7. While cheese is melting, spread the softened butter on the cut sides of the hoagie rolls and toast them face-down in a clean skillet or under the broiler until golden and crisp, this keeps the rolls from getting soggy.

8. Pile the cheesy meat and onion mix into the toasted rolls, press down lightly so the cheese and juices settle in, slice and serve right away, it’s best hot.

9. Quick hacks: slice steak partially frozen for super-thin pieces, don’t rush the onions or they’ll just steam, cook steak on very hot pan in small batches for caramelized edges, and always toast the roll with butter so it holds up to the juices.

Equipment Needed

1. Large heavy skillet, about 12 inch, for caramelizing onions and searing the steak
2. Small clean skillet or broiler pan, to toast the rolls face-down or use under the broiler
3. Sharp chef’s knife, to slice the partially frozen steak thin and cut onions/pepper
4. Cutting board, preferably chilled for slicing the steak easier
5. Metal spatula, for chopping and flipping the steak into bite-sized bits
6. Tongs, for moving meat and handling hot rolls or cheese safely
7. Mixing bowl and measuring spoons, to toss the steak with salt and pepper
8. Small saucepan or microwave-safe bowl, to warm and smooth Cheez Whiz if using
9. Paper towels and a butter knife, to wipe the pan quick and spread softened butter on rolls

FAQ

Philly Cheesesteak (with Video) Recipe Substitutions and Variations

• Ribeye steak: flank steak, skirt steak, or thin-sliced top round. You can even use thinly sliced chicken breast or turkey if you want a leaner sandwich. Slice against the grain and cook fast so it stays tender.
• Provolone / Cheez Whiz / American cheese: shredded mozzarella, fontina, white cheddar, or pepper jack for a little heat. For a gooey Cheez Whiz vibe, melt shredded American or cheddar with a splash of milk.
• Hoagie rolls (Amoroso style): soft submarine rolls, ciabatta, or a long kaiser roll. A crusty baguette works too if you like more chew, just split and toast before filling.
• Green bell pepper: red or orange bell pepper for sweeter flavor, poblano for a smokier mild heat, or sauteed mushrooms or jarred roasted red peppers if you want a different texture. You can always skip it like some Philly purists do.

Pro Tips

– Chill the steak until just firm and slice it very thin against the grain; its way easier to get those paper thin ribbons with a sharp knife when the meat is slightly frozen, and they end up more tender when cooked fast.

– Dont rush the onions. Cook them low and slow until theyre deeply golden and sweet, stirring every few minutes; if you go too hot theyll steam and wont caramelize, and thats where most of the flavor comes from.

– Work the meat in small batches on a screaming hot pan so you get quick browning not boiling, and wipe or move the onions out of the way first so the steak actually sears. A quick splash of Worcestershire or a pinch of finishing salt as the meat comes off the heat really helps.

– Toast the rolls with butter so they stay crisp and hold up to the juicy meat, and handle the cheese gently: cover briefly to melt slices, or warm Cheez Whiz separately so it stays smooth and not oily. Serve immediately for best texture.