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Master Philadelphia’s most famous sandwich with thinly sliced ribeye, gooey melted cheese, and sweet caramelized onions on a toasted hoagie roll. This iconic street food is easier to make at home than you think and tastes better than most restaurants.
Philly Cheesesteak
Bite into Philadelphia’s iconic sandwich with thinly sliced ribeye, caramelized onions, and melted cheese on a crusty hoagie roll. This legendary street food combines simple ingredients into pure comfort food perfection.
Equipment
Ingredients
For the Steak
- 1-1/2 lb ribeye steak or sirloin, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp vegetable oil
For the Vegetables
- 2 tbsp butter
- 2 piece large onions thinly sliced
- 1 piece green bell pepper thinly sliced, optional
- 1 piece red bell pepper thinly sliced, optional
- salt and pepper to taste
For Assembly
- 4 piece hoagie rolls or sub rolls
- 8 piece provolone cheese slices or Cheez Whiz
- butter for toasting rolls
Instructions
- Prepare steak: For easiest slicing, freeze ribeye for 30-45 minutes until firm but not frozen solid. Slice as thin as possible (1/8 inch or thinner) against the grain. Season with salt, pepper, and garlic powder. Set aside at room temperature.
- Caramelize onions and peppers: Heat butter in large skillet or griddle over medium heat. Add sliced onions and cook, stirring occasionally, for 10-12 minutes until soft and golden brown. Add bell peppers if using and cook additional 5 minutes until tender. Season with salt and pepper. Transfer to a bowl and keep warm.
- Cook steak: Increase heat to medium-high. Add vegetable oil to same skillet. Working in batches to avoid overcrowding, add seasoned beef slices in single layer. Cook for 2-3 minutes, stirring occasionally, until meat is browned and cooked through. Don’t overcook – meat cooks quickly when thin.
- Combine and melt cheese: Return all cooked meat to skillet along with caramelized onions and peppers. Mix together. Lay cheese slices over the top, cover with lid or foil, and let steam for 1-2 minutes until cheese melts completely. Alternatively, use Cheez Whiz and drizzle over meat mixture.
- Toast rolls: Split hoagie rolls lengthwise without cutting all the way through. Butter insides and toast in separate skillet or under broiler until golden and crispy.
- Assemble sandwiches: Open toasted rolls and generously fill with cheesy steak and onion mixture. For authentic Philly style, the cheese should be thoroughly melted and integrated with the meat. Serve immediately while hot.
Notes
Pro tip: Freeze meat briefly for easier slicing or ask butcher to slice thin. Traditional uses Cheez Whiz, but provolone or American cheese work great. Purists skip the peppers – onions only is most authentic. Can use pre-sliced deli roast beef in a pinch. For extra flavor, add a splash of Worcestershire sauce while cooking meat. Mushrooms are a popular addition. Best served immediately while cheese is melted. Leftovers can be reheated but cheese won’t be as gooey.
ALLERGEN INFORMATION: Contains dairy (butter, cheese) and gluten (hoagie rolls). Can be made dairy-free using dairy-free butter and cheese alternatives. Use gluten-free rolls for gluten-free version. Contains beef. Always check ingredient labels if you have food allergies.
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