Philly Cheesesteak

Philly Cheesesteak is a classic sandwich featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese nestled in a toasted hoagie roll. It offers a perfect balance of savory, tender meat and creamy cheese with a touch of buttery garlic bread.

You’ll love this sandwich because the steak is cooked just right for tenderness, the sweet onions add depth, and the melted provolone makes every bite indulgently gooey. The garlic butter toasted rolls bring it all together with crispy, flavorful goodness.

Ingredients

• 1 lb ribeye steak, trimmed and thinly sliced
• ½ tsp sea salt, or to taste
• ½ tsp black pepper, or to taste
• 1 large sweet onion, diced
• 8 slices mild provolone cheese (not aged)
• 4 hoagie rolls, sliced ¾ through
• 2 tbsp unsalted butter, softened
• 1 garlic clove, pressed
• 2-4 tbsp mayonnaise, or to taste

Instructions

1. Slice hoagie rolls ¾ of the way through with a serrated knife. Dice onion and thinly slice beef.

2. In a small bowl, mix softened butter with pressed garlic. Spread garlic butter on cut sides of rolls and toast on skillet or griddle on medium heat until golden. Set aside.

3. Heat 1 tbsp oil in pan and sauté onions until softened and caramelized; transfer to bowl.

4. Increase heat, add 1 tbsp oil, and spread the thinly sliced steak evenly in the pan. Let cook undisturbed a couple of minutes, then flip and season with salt and pepper. Cook until done, then stir in caramelized onions.

5. Divide steak mixture into 4 portions, top each with 2 provolone slices. Turn off heat and cover to melt cheese without overcooking.

6. Spread a thin layer of mayo on toasted rolls.

7. For each portion, place toasted bun over steak and use a spatula to scrape cheesy beef into bun as you flip sandwich together.

8. Serve warm.

Tips for Success

• Freeze steak briefly before slicing for easier thin cuts.

• Use a flat-top griddle or cast iron for best sear and caramelization.

• Avoid overcooking steak for tender slices.

• Toast rolls with garlic butter for rich flavor and texture.

• Use mild provolone for best melt without overpowering flavor.

Delicious Variations

• Add sautéed bell peppers or mushrooms for extra veggies.

• Substitute Cheez Whiz for cheese sauce variation.

• Serve with hot peppers or pickled jalapeños for heat.

• Use different bread types: Amoroso rolls are traditional.

• Top with caramelized onions for sweetness.

Frequently Asked Questions

What’s the best cut of meat?

Ribeye is preferred for tenderness and flavor; sirloin or flank can work too.

Can I use pre-sliced steak?

Yes, but slice thinner if needed for authentic texture.

Are onions necessary?

Yes, they add sweetness and depth but can be skipped if preferred.

Can I prepare the sandwich ahead?

Best served fresh for warm gooey cheese and crispy bread.

What’s an authentic Philly cheesesteak cheese?

Provolone, American cheese, or Cheez Whiz are the traditional options.

Philly Cheesesteak

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• Author: Emma Hart
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x

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Description

Classic sandwich with tender ribeye steak, caramelized onions, and melted provolone cheese on toasted garlic butter hoagie rolls. A savory, hearty blend of meat, cheese, and crisp bread.

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Ingredients

Scale 1x2x3x

1 lb ribeye steak, trimmed and thinly sliced

½ tsp sea salt (to taste)

½ tsp black pepper (to taste)

1 large sweet onion, diced

8 slices mild provolone cheese (not aged)

4 hoagie rolls, sliced three-quarters through

2 tbsp unsalted butter, softened

1 garlic clove, pressed

2–4 tbsp mayonnaise (to taste)

2 tbsp olive oil, divided

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Instructions

1. Prep rolls: Slice hoagie rolls lengthwise three‑quarters through. In a small bowl, mix softened butter with pressed garlic. Spread on rolls and toast cut sides on a skillet or griddle until golden. Set aside.

2. Cook onions: Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onions and sauté until golden and caramelized. Transfer to a bowl.

3. Cook steak: Raise heat to medium‑high, add remaining 1 tbsp olive oil, and spread thinly sliced ribeye evenly across the pan. Sear undisturbed for 1–2 minutes to brown, then flip and season with salt and pepper. Cook until meat is tender.

4. Combine: Stir in caramelized onions and divide steak mixture into 4 sections in the pan. Top each portion with 2 slices of provolone cheese. Turn off heat and cover briefly to melt the cheese.

5. Assemble sandwiches: Spread a light layer of mayonnaise on toasted rolls. Place a bun over each cheesy steak portion and use a spatula to lift and flip the mixture into the roll.

6. Serve: Enjoy warm, optionally garnished with hot peppers or extra onions.

See also  Pineapple Teriyaki Chicken

Notes

Partially freeze steak for thin slicing.

Use cast-iron skillet or flat-top grill for authentic sear.

Mild provolone melts smoothly without overpowering flavor.

Serve immediately for warm cheese and crispy bread.

Store leftovers wrapped in foil; reheat gently to avoid sogginess.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Sandwich
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/4 recipe
• Calories: 645
• Sugar: 6
• Sodium: 940
• Fat: 38
• Saturated Fat: 16
• Unsaturated Fat: 22
• Carbohydrates: 38
• Fiber: 2
• Protein: 37
• Cholesterol: 125

Keywords: philly cheesesteak, classic cheesesteak recipe, provolone steak sandwich, authentic philly sandwich, easy steak hoagie