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This Philly cheesesteak recipe is a quick, authentic-style sandwich made with thinly sliced ribeye, sweet onions, melty American cheese, and soft hoagie rolls for a classic, flavor-packed dinner at home. It comes together fast, uses simple ingredients, and delivers that rich, cheesy, South Philly-inspired taste without any unnecessary extras.
Table of Contents
- Kellie’s Note The Philly Special
- Why You’ll Love This Recipe
- Ingredients for a Philly Cheesesteak
- What is a Philly Cheesesteak?
- How To Make a Philly Cheesesteak
- Kellie’s Cheesesteak Variations
- What cut of beef is used for Cheesesteaks?
- What to Serve With Cheesesteaks
- Storage & Reheating
- What to Serve with Philly Cheesesteak
- More Easy Sandwich Recipes
- Philly Cheesesteak Sandwich Recipe
As a native Philadelphian, thank you for not putting peppers on this! This is exactly how I like my plain cheesesteaks, American cheese and all!
– Andrea
Kellie’s Note
The Philly Special
I’ve been living in the Philadelphia area my entire life and eat several cheesesteaks a month. I have my go-to places in the tri-state area for the best Philly cheesesteaks but my absolute favorite is the one I make at home.
Most Philadelphians will tell you it’s not a cheesesteak if it isn’t ordered “Wiz Wit” (that’s processed cheese spread, like Cheez Whiz, with onions for those of you not in the cheesesteak know) but I’m here to tell you I disagree. To me the best Philly Cheesesteak is made with American cheese. Level it up a little more by topping with some Italian Roasted Long Hot Peppers.
I’ve eaten more cheesesteaks than I can count and tested plenty of homemade versions over the years. This is the one I come back to when I want a classic, no-fuss Philly cheesesteak with the right meat, the right cheese, and the right roll. It’s easy enough for a weeknight dinner, but still delivers that deli-style flavor that makes a great cheesesteak so good.
Readers love this one, too, one commenter even called it a “genuine Philly cheesesteak recipe. I know you’re going to love it as much as we all do.
Why You’ll Love This Recipe
- Easy to customize with provolone, mushrooms, or hot cherry pepper sauce
- Authentic Philly-inspired flavor with classic ingredients and no unnecessary filler
- Quick and easy to make in about 30 minutes
- Simple ingredient list with just a few key components
- Perfect for weeknights but satisfying enough for game day or casual entertaining
Ingredients for a Philly Cheesesteak
- Steak – I use thinly sliced ribeye steaks sliced across the grain with a sharp knife. Ribeye steak is the best choice because it stays tender, juicy, and flavorful when cooked quickly in a hot skillet. If you can find shaved beef at the store, that works too and saves prep time.
- Cheese – Deli American cheese is my favorite for the smoothest, meltiest texture. Provolone is also a popular option, and some people like Cheese Whiz, but I think American gives you the best balance of creamy texture and classic flavor.
- Onion – Whiz Wit is how a real Philadelphian orders a cheesesteak and so I like to add caramelized onions to the mix. A sweet onion is a must and makes the best caramelized onions. The onions are fried quickly so they’re not as melty as a true caramelized onion. We do not add bell peppers, ever. Onions add just enough sweetness to balance the rich beef and cheese.
- Rolls – Hoagie Rolls should be sturdy enough to hold the filling without falling apart, but not so crusty that they’re hard to bite through. A soft, sub-style roll with a little structure is ideal. Seeded rolls are leveled up cheesesteaks which you find popping up more frequently at our local food trucks.
- Seasonings – Kosher salt and black pepper, that’s it. If you add onion powder, garlic powder or anything else, it’s not a real cheesesteak sandwich. Hot cherry pepper sauce is optional, but highly recommended if you like a little heat and extra tang.
For the full ingredient list and instructions, see the recipe card below.
What is a Philly Cheesesteak?
A classic Philly cheesesteak is a sandwich made with thinly sliced beef, sautéed onions, melted cheese, and a soft-but-sturdy roll. It’s simple, rich, and all about getting the texture right, tender beef, gooey cheese, sweet onions, and bread that holds everything together.
There are plenty of variations out there, but the best cheesesteaks keep the focus on the core ingredients. This version stays close to that classic style while still being easy enough to make in your own kitchen.
How To Make a Philly Cheesesteak
To make the best cheesesteak sandwiches, you must start with the highest quality ingredients. I like to have my butcher thinly slice a ribeye steak so the meat fries up quickly. They’re usually pretty happy to do it.
- Cook the onions first. Start the onions before the beef so they have time to soften and turn lightly golden. That mellow sweetness adds a lot of flavor to the finished sandwich.
- Use high heat for the steak. Cheesesteak meat cooks fast, so a hot skillet is your friend. You want the beef to brown quickly instead of steaming.
- Don’t overcrowd the pan. If too much meat goes into the skillet at once, it releases moisture and won’t sear properly. Cook in batches if needed.
- Add the cheese while the meat is hot. Once the beef is cooked, top it with cheese right in the pan so it melts into the meat before you pile it onto the rolls.
- Assemble right away. Cheesesteaks are best when everything is hot, melty, and freshly cooked, so have your rolls ready to go before you finish the filling.
Kellie’s Cheesesteak Variations
This recipe starts with the classic version: beef, onions, American cheese, and rolls. Once you’ve nailed that, there are a few easy ways to change it up:
- Use shaved beef for a quicker prep option
- Swap provolone for American cheese
- Add mushrooms for an extra savory twist
- Add bell peppers if you like a loaded steak sandwich
- Spoon on a little hot cherry pepper sauce for heat
- Pizza Steaks – Swap out the American cheese and add provolone cheese with mozzarella. Top with pizza sauce.
- Cheesesteak Hoagies – Make the cheesesteak as directed and spread a bit of mayonnaise on a toasted hoagie roll. Top the sandwich with shredded lettuce, onion and tomato.
- Mushroom Swiss Cheesesteak – When sautéing the onions, add sliced mushrooms to the pan. Swap out the American cheese for Swiss cheese. You can even add green bell peppers the onion mixture.
- Chicken Cheesesteak – Replace the beef with chicken steak (chicken breasts) cut across the grain for a lower calorie cheesesteak option.
What cut of beef is used for Cheesesteaks?
Most, if not all, Philly Cheesesteaks are made with thinly sliced ribeye steak.
I have stumbled upon a few cheesesteak imposters that used ground beef like a chopped cheese sandwich (no…just no), something that resembled beef but I still think it was not, and once, a whole flank steak was placed on a roll with a slice of cheese melted on top in a Texas sandwich shop.
Stick with ribeye. And if you can’t find that, thinly sliced sirloin will do the trick in a pinch as long as it’s sliced across the grain (as all sliced meat should be.)
What to Serve With Cheesesteaks
Most all of the Cheesesteak places have a variety of condiments to serve with your cheesesteak sandwich. Our favorite topping is a hot red pepper sauce that I believe to be just pureed pickled HOT cherry peppers.
Storage & Reheating
How to Store Leftovers
Store the beef and onions separately from the rolls for the best texture. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat the meat mixture in a skillet over medium heat with a splash of water if needed to loosen it up. Once it’s hot, add the cheese and let it melt before piling the filling into fresh rolls.
Make-Ahead Tip
You can slice the steak and onions up to 1 day in advance and keep them refrigerated until ready to cook. For the best texture, wait to assemble the sandwiches until just before serving.
What to Serve with Philly Cheesesteak
Looking for the perfect side? Serve these cheesesteaks with crispy fries, onion rings, kettle chips, or a simple slaw for an easy sandwich-shop style meal.
- Steak fries
- Easy Salt and Vinegar Potato Chips
- Coleslaw
- Refrigerator Dill Pickles
- Our Best House Salad
More Easy Sandwich Recipes
If you love hearty, easy sandwiches, you might also like these reader-favorite lunch and dinner ideas.
Want to see what else we have going on in the kitchen and beyond? Follow along on Instagram!
Philly Cheesesteak Sandwich Recipe
Equipment
- 1 skillet
- chef's knife
- cutting board
- spatula
Ingredients
- 3/4 pound ribeye steak, very thinly sliced across the grain (or shaved beef)
- 5 slices deli American cheese, provolone can be substituted
- 2 hoagie rolls, soft but sturdy
- 1 sweet onion, thinly sliced
- Hot cherry pepper sauce, for serving (optional)
Instructions
- Cook the onions. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, translucent, and lightly golden.
- Cook the beef. Increase the heat to medium-high. Add the steak in a single layer and cook quickly, stirring occasionally, until browned. Avoid overcrowding the pan so the meat sears instead of steams.
- Melt the cheese. Lower the heat, layer the cheese over the hot beef and onions, and let it melt directly into the mixture.
- Assemble. Pile the hot filling into the rolls and serve immediately. Top with hot cherry pepper sauce if desired.
Video
Notes
- Make ahead: Slice the steak and onions up to 1 day in advance.
- Storage: Store the filling separately from the rolls for up to 3 days.
- Reheating: Warm the filling in a skillet, add cheese, then serve on fresh rolls.
- Variation: Swap provolone for American cheese or add mushrooms if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ribeye is the best choice because it stays tender and flavorful when cooked quickly. Shaved beef is also a good option for convenience.
Deli American cheese is my favorite because it melts smoothly and evenly. Provolone is a common alternative if you want a slightly sharper flavor.
Yes. Shaved steak is a great shortcut and works really well in this recipe.
Not usually. A classic Philly cheesesteak is typically just beef, onions, and cheese on a roll, though peppers can be added if you like them.
You can prep the steak and onions ahead, but the sandwiches are best cooked and assembled fresh.
Reheat the filling in a skillet, then add cheese and serve on fresh rolls so the bread doesn’t get soggy.
Ypu nailed it. I grew up on cheesesteaks and have tried to duplicate in my new home of Washington state. Tha k you. For. An authentic Philly cheese steak.
You’re very welcome!
I never thought I would see how a real Philly cheese steak was made. I love your recipes. Especially the way you incorporate the cheese I always bury my hands putting the sandwich under broiler to melt. Thank you for sharing your talent with everyone. May God’s Grace be with you always 🙏❤️😀
Thank you, Elaine! I’m so happy you found the recipe helpful!
I have been making cheesesteaks for years using the exact ingredients. Only difference is I add a pat of butter in addition to a good olive oil, slice up the onions and lay my chip steak on top. Let the meat and onions cook together for a bit then start to toss around in my very hot cast iron pan. As soon as the meat is cooked in a few minutes I add in the american cheese or provolone and toss again until thoroughly melted. Get a good Liscio roll and you’re all set! Of course salt and pepper while cooking is added! My NC family loves when I visit and bring a few lbs of the best chip steak and rolls from Phl which is something they can’t get down South.
Sounds delicious!
Sounds good but if it’s not on an Amoroso roll, it’s not a good Philly Steak. 🙂
True, true. Unfortunately, a lot of people in the country don’t have access to Amoroso rolls. I’m sad for them. 🙂
This is the first time someone ever said that a cheese steak is just the steak, the cheese and the roll. I have had it WizWit and with American cheese and I have also had it with Cooper Sharp and it’s all good just no stupid peppers in it. I miss my Philly cheese steaks, live too far to get one.
Now you can make them at home! I hate peppers and mushrooms and all the other stuff people throw in their “Philly” cheesesteak. You can order Amoroso rolls online!
As a native Philadelphian, thank you for not putting peppers on this! This is exactly how I like my plain cheesesteaks, American cheese and all!
OMG……right? What is with all these people and their peppers???? Thank you for your comment! Go Birds!
Okay, so, never heard of real American cheese… was always under the impression that “real” American cheese was that plastic rubbish you get in little plastic squares – having spent many years making stilton, cheddar, double Gloucester, red Leicester etc (“proper” cheese) i would be very interested to try this real American cheese… I wonder where I can get it…
Hi John, I’m not sure American Cheese is available in the UK but Edam would be a good substitute or a very mild white cheddar cheese would do nicely.
Thank Goodness finally a post that is correct and there are no green peppers! I agree American is good but I still like whiz better. Born and raised in Philadelphia. I think you can’t say you from unless you pay the wage tax
True story about the wage tax…..but once you pay it you can say you’re a true Philadelphian even if you move to the burbs. 🙂
Thank you. FINALLY a genuine Philly gal who has posted a genuine Philly cheese steak recipe. I too prefer American or provolone but “wit wiz” IS the original.
Now originally being from the other end of the state, we put fries on top of everything. Go “Stillers!” I see you’re an “Iggle” fan.
I’m going to be dreaming about this gorgeous sandwich! I haven’t had the real deal in ages – guess I’ll just have to make it at home! Thank you!