Classic hoagie rolls stuffed with thinly sliced ribeye, caramelized onions, and gooey provolone cheese—this iconic Philadelphia sandwich is a true comfort food favorite. With its savory steak, melty cheese, and buttery toasted bread, this recipe brings the authentic cheesesteak experience right to your kitchen.
Why You’ll Love This Recipe
- It uses simple, fresh ingredients for maximum flavor.
- Ribeye steak ensures tenderness and rich taste.
- The caramelized onions add a touch of sweetness to balance the savory meat and cheese.
- The recipe is quick to prepare, perfect for a weeknight dinner.
- Customizable with different cheeses, vegetables, or seasonings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 4 slices provolone cheese
- 2 hoagie rolls or sub sandwich buns
- Butter for toasting rolls
Directions
- Heat oil in a large skillet over medium heat. Add sliced onions and sauté for 5–7 minutes until soft and golden.
- Push onions to one side of the skillet, add sliced ribeye steak. Cook for 3–5 minutes until browned, breaking apart with tongs.
- Season with salt, pepper, and Worcestershire sauce if using. Mix onions back in with the meat.
- Lay provolone slices over the mixture and cover the skillet briefly until cheese is fully melted.
- While the cheese melts, butter the hoagie rolls and lightly toast them in a separate pan or under a broiler.
- Fill each toasted roll generously with the cheesy steak and onion mixture.
- Serve hot with optional sides like fries or pickles.
Servings and timing
This recipe makes 2 large sandwiches.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Swap provolone for American cheese, Cheez Whiz, or mozzarella for different flavors.
- Add sautéed bell peppers or mushrooms for extra texture.
- Try chicken instead of beef for a chicken cheesesteak version.
- Use a whole wheat or ciabatta roll for a different bread base.
- Add a spicy kick with hot peppers or jalapeños.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat to maintain flavor and texture.
- If storing assembled sandwiches, wrap tightly in foil and warm in the oven at 350°F for 10–15 minutes.
FAQs
1. What cut of beef is best for Philly cheesesteaks?
Ribeye is the most traditional choice because it is tender and flavorful, but sirloin can also be used as a leaner option.
2. Can I make Philly cheesesteaks ahead of time?
Yes, you can cook the meat and onions in advance, then reheat and assemble the sandwiches just before serving.
3. What cheese is authentic for a Philly cheesesteak?
Provolone, American cheese, and Cheez Whiz are all considered authentic, depending on preference.
4. How do I slice the steak thinly?
Freeze the ribeye for about 30 minutes before slicing. This makes it firm and easier to cut into thin slices.
5. Can I make these sandwiches without onions?
Yes, although onions are a classic element, you can omit them or replace with mushrooms or peppers.
6. Are Philly cheesesteaks spicy?
Traditionally, they are not spicy, but you can add hot sauce, jalapeños, or crushed red pepper if desired.
7. Can I use chicken or turkey instead of beef?
Yes, chicken or turkey makes a delicious variation while still keeping the flavors hearty.
8. How do I keep the bread from getting soggy?
Toast the rolls lightly with butter before filling them. This creates a barrier and keeps the bread from soaking up juices.
9. Can I make Philly cheesesteaks gluten-free?
Yes, simply use gluten-free sub rolls and ensure the Worcestershire sauce is gluten-free.
10. What side dishes go well with Philly cheesesteaks?
Popular sides include French fries, onion rings, pickles, potato chips, or a simple green salad.
Conclusion
The Philly cheesesteak sandwich is a timeless American classic that combines juicy steak, caramelized onions, and melted cheese in a warm toasted roll. Quick, satisfying, and endlessly customizable, it makes the perfect meal for any occasion. Whether you stick with tradition or try one of the variations, this recipe guarantees a hearty and delicious sandwich every time.
Print
Philly Cheesesteak Sandwich
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
A classic Philly Cheesesteak Sandwich featuring thinly sliced ribeye steak, caramelized onions, and melted provolone cheese, all served in a toasted hoagie roll.
Ingredients
- 1 lb ribeye steak, thinly sliced (partially frozen for easier slicing)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce (optional)
- 4 slices provolone cheese
- 2 hoagie rolls or sub sandwich buns
- Butter for toasting rolls
Instructions
- Heat oil in a large skillet over medium heat. Add sliced onions and sauté for 5–7 minutes until soft and golden.
- Push onions to one side of the skillet, add sliced ribeye steak. Cook for 3–5 minutes until browned, breaking apart with tongs.
- Season with salt, pepper, and Worcestershire sauce if using. Mix onions back in with the meat.
- Lay provolone slices over the mixture and cover the skillet briefly until cheese is fully melted.
- While the cheese melts, butter the hoagie rolls and lightly toast them in a separate pan or under a broiler.
- Fill each toasted roll generously with the cheesy steak and onion mixture.
- Serve hot with optional sides like fries or pickles.
Notes
- Freezing the steak slightly makes it easier to slice thinly.
- You can substitute provolone with American or Cheez Whiz for variation.
- Use a cast-iron skillet for better searing of the meat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
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