A true icon of American comfort food, the Philly Cheesesteak is a mouthwatering sandwich loaded with thinly sliced ribeye, caramelized onions, melted provolone cheese, and garlicky mayo, all nestled in a warm hoagie roll. This homemade version captures the essence of the Philadelphia classic, delivering robust flavor and satisfying texture in every bite.
Why You’ll Love This Recipe
This Philly Cheesesteak recipe brings restaurant-quality flavor right to your kitchen. It features juicy, seared ribeye, a buttery toasted roll, and a creamy garlic mayo for an extra depth of flavor. It’s quick to prepare and perfect for game day, lunch, or dinner. Whether you’re a Philly native or just a fan of hearty sandwiches, this one’s bound to become a favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 pounds ribeye, fat trimmed, very thinly sliced
- 1 ¾ teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 large sweet onion, chopped
- 4 tablespoons mayonnaise
- 1 garlic clove, grated
- 4 tablespoons salted butter, softened
- 4 hoagie rolls, split lengthwise
- ½ teaspoon freshly cracked black pepper
- 8 slices sharp or mild provolone cheese
Directions
- Preheat the oven to 400°F and position a rack in the center.
- Season the ribeye slices with 1½ teaspoons of salt.
- Heat vegetable oil in a large cast iron skillet over high heat. In batches, sear the beef until browned and cooked through, about 4 minutes total per batch. Transfer to a plate.
- Reduce heat to medium, add chopped onions to the same skillet, season with remaining ¼ teaspoon salt, and cook until softened and browned, 7-8 minutes.
- In a small bowl, mix mayonnaise and grated garlic.
- Spread 1 tablespoon of softened butter on the cut sides of each hoagie roll. Toast in the oven, cut sides up, for about 4 minutes.
- Remove rolls and spread each with 1 tablespoon of garlic mayo.
- Return beef to the skillet with onions. Season with black pepper and cook until warmed through.
- Layer provolone cheese over the beef mixture and let it melt.
- Divide the cheesy beef mixture evenly among the toasted rolls and serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
- Cheese Options: Substitute provolone with American cheese or Cheez Whiz for a more traditional Philly-style.
- Vegetable Add-Ins: Add sautéed bell peppers or mushrooms for additional texture and flavor.
- Protein Swap: Try using chicken or even portobello mushrooms for a vegetarian twist.
- Roll Choices: Use brioche buns or French baguettes if hoagie rolls are unavailable.
storage/reheating
Store leftover cheesesteaks wrapped in foil in the refrigerator for up to 3 days.
To reheat, place in a 350°F oven for about 10 minutes or until thoroughly warmed. Avoid microwaving, as it can make the bread soggy.
FAQs
What kind of meat is best for Philly Cheesesteak?
Ribeye is ideal for its marbling and tenderness, making it flavorful and juicy when thinly sliced.
Can I use a different cheese?
Yes, provolone, American cheese, and Cheez Whiz are common options depending on your taste preference.
Do I need a cast iron skillet?
While not required, a cast iron skillet retains heat well and helps develop a good sear on the beef.
What type of roll should I use?
Traditional Philly Cheesesteaks are served in hoagie rolls, which are soft yet sturdy enough to hold the filling.
Can I make this recipe ahead of time?
The components can be prepared in advance, but for the best texture, assemble the sandwiches just before serving.
Is this recipe freezer-friendly?
It’s not recommended, as freezing can affect the texture of the beef and bread.
What side dishes go well with Philly Cheesesteak?
Fries, coleslaw, potato chips, or a simple green salad make great accompaniments.
How do I slice the beef thin enough?
Freeze the ribeye for 30-45 minutes before slicing to make thin slicing easier.
Can I make it spicy?
Yes, add sliced jalapeños, hot sauce, or pepper jack cheese for a spicy version.
Is there a low-fat version?
You can substitute leaner cuts of beef and use light mayo and cheese for a lighter take.
Conclusion
This Philly Cheesesteak recipe is a surefire crowd-pleaser, balancing rich flavors, satisfying textures, and simple preparation. With a few high-quality ingredients and straightforward steps, you can enjoy a legendary sandwich at home anytime. Whether you stick to the classic or try a variation, it’s a must-try for any sandwich enthusiast.
Print
Classic Philly Cheesesteak
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Vegetarian
Description
Juicy, tender Philly Cheesesteak made with thinly sliced ribeye, caramelized onions, and melty provolone cheese, all packed into a toasted hoagie roll with a flavorful garlic mayo spread. Perfect for an authentic taste of Philadelphia!
Ingredients
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2 pounds ribeye, fat trimmed, very thinly sliced
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1 3/4 teaspoons kosher salt
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1 tablespoon vegetable oil
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1 large sweet onion, chopped
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4 tablespoons mayonnaise
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1 garlic clove, grated
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4 tablespoons salted butter, softened
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4 hoagie rolls, split lengthwise
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1/2 teaspoon freshly cracked black pepper
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8 slices sharp or mild provolone cheese
Instructions
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Preheat oven to 400°F with a rack in the center position.
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Season beef with 1½ teaspoons salt. Heat oil in a large cast iron skillet over high heat.
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Working in batches, cook beef until browned, about 2 minutes per side. Transfer to a plate.
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Lower heat to medium and cook onions in the same skillet with remaining ¼ teaspoon salt until browned and soft, about 7–8 minutes.
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Mix mayonnaise and grated garlic in a small bowl.
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Spread butter on cut sides of hoagie rolls. Toast in the oven, cut side up, for about 4 minutes.
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Remove rolls from oven and spread each with garlic mayo.
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Return beef to skillet with onions. Add black pepper and stir until warmed through.
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Top beef and onions with provolone slices. Let cheese melt.
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Divide mixture evenly among toasted rolls. Serve immediately.
Notes
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Freeze ribeye slightly before slicing to make cutting easier.
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Substitute provolone with American or cheese whiz for a different flavor.
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Use a griddle for a more authentic street-food-style experience.
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