Philly Cheesesteak Recipe
Introduction
The Philly Cheesesteak is a classic American sandwich, beloved for its juicy, thinly sliced ribeye, melted provolone, and caramelized onions all nestled in a toasted hoagie roll. It’s a satisfying meal perfect for lunch or dinner that’s surprisingly easy to make at home.
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 large sweet onion, diced
- 8 slices mild provolone cheese
- 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 using a serrated knife. Dice the onions and thinly slice the ribeye steak.
- Step 2: In a small bowl, mix the softened butter with the pressed garlic clove. Spread this garlic butter on the cut sides of each hoagie roll. Toast the buns on a large skillet or griddle over medium heat until golden brown, then set aside.
- Step 3: Add 1 tablespoon of oil to the same pan, then sauté the diced onions until they soften. Lightly season with salt and cook until caramelized. Transfer the onions to a bowl.
- Step 4: Increase the heat to high and add the remaining 1 tablespoon of oil. Spread the thinly sliced steak evenly in the pan. Let it brown undisturbed for a couple of minutes, then flip. Season with salt and pepper, and cook until the steak is fully done. Stir in the caramelized onions.
- Step 5: Divide the steak and onion mixture into four portions. Top each portion with two slices of provolone cheese, then turn off the heat so the cheese melts gently.
- Step 6: Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working one portion at a time, place a toasted bun over the cheesy beef and use a spatula to scrape the filling into the bun as you flip it over. Serve warm.
Tips & Variations
- Use ribeye steak for the best flavor and tenderness, but thinly sliced sirloin or strip steak can work as a budget-friendly alternative.
- For a spicier twist, add sliced jalapeños or a dash of hot sauce before serving.
- If you prefer, replace mayonnaise with a tangy melted cheese sauce or use American cheese instead of provolone for a classic taste.
- Make sure the steak is sliced very thinly to cook quickly and remain tender.
Storage
Store any leftover cheesesteaks wrapped in foil or airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the bread from becoming soggy and to melt the cheese again. Avoid using a microwave if possible to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the steak and onions ahead of time?
Yes, you can cook the steak and caramelize the onions earlier in the day and store them refrigerated. Reheat gently before assembling the sandwich.
What kind of cheese works best for Philly Cheesesteak?
Mild provolone is traditional and melts well, but American cheese or cheese whiz are also popular choices depending on your preference.
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Philly Cheesesteak Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This classic Philly Cheesesteak recipe features tenderly thin-sliced ribeye steak, sweet caramelized onions, and melted provolone cheese served on toasted hoagie rolls with a hint of garlic butter and mayonnaise for the ultimate savory sandwich experience.
Ingredients
Scale
Meat and Seasoning
- 1 lb Ribeye steak, trimmed and thinly sliced
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
Vegetables
- 1 large sweet onion, diced
Dairy and Bread
- 8 slices provolone cheese, mild (not aged provolone)
- 4 Hoagie Rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
Other
- 1 garlic clove, pressed
- 2–4 Tbsp mayonnaise, or to taste
- 2 Tbsp oil (divided for cooking onions and steak)
Instructions
- Prepare the Rolls and Beef
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice the sweet onion and thinly slice the ribeye steak as thin as possible to ensure tender, quick cooking. - Make Garlic Butter and Toast Buns
In a small bowl, combine 2 Tbsp softened unsalted butter with the pressed garlic clove. Spread this garlic butter evenly onto the cut sides of each hoagie roll. Toast the buns on a large skillet, flat cooktop, or griddle over medium heat until golden brown and fragrant. Set aside to keep warm. - Caramelize the Onions
Add 1 Tbsp oil to your pan or cooktop over medium heat. Sauté the diced onions with a pinch of salt, stirring occasionally. Cook until the onions soften and become caramelized, developing a deep golden color, then transfer them to a bowl to keep warm. - Cook the Steak
Increase the heat to high and add the remaining 1 Tbsp oil. Spread the super thinly sliced ribeye in an even layer on the pan. Let it sear undisturbed for a couple of minutes to brown before flipping. Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Continue cooking until the steak is fully cooked through, then stir in the caramelized onions to combine flavors. - Melt the Cheese
Divide the cheesy beef and onion mixture evenly into four portions on the pan. Top each portion with two slices of mild provolone cheese. Turn off the heat to allow the cheese to melt softly without overcooking the meat. - Assemble the Sandwiches
Spread a thin layer of mayonnaise on the toasted side of each hoagie roll. Working with one portion at a time, place the toasted bun over the cheesy steak mixture. Use a spatula to carefully scrape and transfer the sandwich filling into the bun as you flip it over, ensuring all the melted cheese and meat are loaded inside. Serve the sandwiches warm for best flavor.
Notes
- Thinly slicing the ribeye steak is key for tenderness and quick cooking; partially freezing the meat before slicing helps.
- Using mild provolone cheese melts beautifully and complements the steak without overpowering the flavor.
- Garlic butter toasted buns add an aromatic richness and crispy texture to the sandwich.
- Caramelizing the onions slowly develops sweetness that balances the savory meat and cheese.
- The amount of mayonnaise can be adjusted to taste or omitted for a lighter option.
- Serving immediately while the cheese is melted ensures the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Keywords: Philly cheesesteak, steak sandwich, provolone cheese sandwich, caramelized onions, hoagie roll sandwich, classic American sandwich
