Classic Philly Cheesesteak Recipe

Introduction

The classic Philly cheesesteak is a beloved sandwich featuring thinly sliced steak, melted provolone cheese, and caramelized onions all nestled in a toasted hoagie roll. This recipe brings the authentic flavors of Philadelphia right to your kitchen with simple ingredients and easy steps.

Ingredients

• 2 pounds top sirloin steak or ribeye, trimmed and sliced very thin
• 2 tablespoons vegetable oil, divided
• 8 slices mild provolone cheese
• 4 tablespoons butter, softened
• 4 tablespoons mayonnaise
• 4 hoagie rolls, sliced through
• 4 oz sliced mushrooms
• 1 large yellow onion, chopped
• 1 green bell pepper
• 1 red bell pepper
• 1/2 teaspoon minced garlic
• 2 teaspoons coarse kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

Instructions

1. Step 1: Place the steak in the freezer for 30 minutes to firm it up for thin slicing. Trim any excess fat, season with salt and pepper, then set aside.
2. Step 2: Slice the onions and set aside. Use a serrated knife to carefully split the hoagie rolls lengthwise about three-quarters of the way through.
3. Step 3: Mix the softened butter with the minced garlic, then spread this garlic butter on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Set aside.
4. Step 4: Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium heat. Sauté the onions for 8-10 minutes until they start to caramelize. Transfer the onions to a bowl and set aside.
5. Step 5: Increase the heat to medium-high and add the remaining tablespoon of oil to the pan. Once hot, lay the thinly sliced steak evenly in the pan. Cook undisturbed for 2-3 minutes to develop a sear, then flip and cook the other side. Add the sautéed onions back to the pan and stir to combine.
6. Step 6: Using a spatula, divide the meat and onion mixture into four portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat to let the cheese melt.
7. Step 7: Spread a thin layer of mayonnaise on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese. Use the spatula to flip the meat mixture onto the roll to complete your Philly cheesesteak. Serve promptly.

Tips & Variations

• For extra flavor, sauté the sliced bell peppers along with the onions before mixing with the steak.
• Use ribeye if you want a richer, more marbled texture; top sirloin works well for a leaner option.
• Substitute provolone with American cheese or Cheez Whiz for a traditional Philly taste.
• Make sure to slice the steak very thin to achieve that authentic cheesesteak texture and ease of cooking.

Storage

Store leftover cheesesteak components separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak and onions gently in a skillet over medium heat to avoid drying out the meat. Toast the rolls again before assembling for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the steak ahead of time?

Yes, you can slice and season the steak a few hours ahead and keep it refrigerated. Just avoid slicing too early to prevent the meat from warming up.

What if I don’t have hoagie rolls?

Substitute with any sturdy sandwich rolls or soft baguettes that can hold the fillings without falling apart.

Classic Philly Cheesesteak Recipe

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★★★★★

4.7 from 376 reviews

This Classic Philly Cheesesteak recipe features tender, thinly sliced top sirloin steak or ribeye cooked to perfection with sautéed onions, bell peppers, and mushrooms, topped with melty provolone cheese and served on toasted garlic butter hoagie rolls. A beloved American sandwich that’s savory, cheesy, and irresistibly delicious.

• Author: Natalie
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 2 pounds Top sirloin steak or Ribeye (trimmed and sliced very thin)
• 2 teaspoons coarse Kosher salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• ½ teaspoon minced garlic

Vegetables

• 1 large yellow onion (chopped)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 4 oz sliced mushrooms

Other Ingredients

• 2 Tablespoons vegetable oil divided
• 8 slices mild provolone cheese
• 4 tablespoons butter (softened)
• 4 tablespoons mayonnaise
• 4 hoagie rolls (sliced through)

Instructions

1. Prepare the steak: Place the steak in the freezer for 30 minutes to firm it up for thin slicing. Trim any excess fat, then season the steak with kosher salt and black pepper. Set aside.
2. Prepare vegetables and rolls: Slice the onions and bell peppers and set the onions aside. Using a serrated knife, carefully slice the hoagie rolls lengthwise about three-quarters of the way through.
3. Make garlic butter and toast rolls: Mix softened butter with the minced garlic. Spread this garlic butter generously on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Remove and set aside.
4. Sauté onions: Heat 1 tablespoon of vegetable oil in a large skillet or griddle over medium heat. Add the chopped onions and sauté for 8-10 minutes until they become slightly caramelized. Transfer onions to a bowl and set aside.
5. Cook steak and vegetables: Increase heat to medium-high and add the remaining tablespoon of oil to the pan. When hot, evenly spread the thinly sliced steak across the pan. Allow it to cook undisturbed for 2-3 minutes to create a sear, then flip to cook the other side. Add the sautéed onions back into the pan, along with the sliced bell peppers and mushrooms, stirring to combine and cook through.
6. Add cheese and assemble portions: Use a spatula to divide the meat and vegetable mixture into 4 equal portions in the pan. Top each portion with 2 slices of provolone cheese and then turn off the heat, allowing the cheese to melt.
7. Finish and serve: Spread a thin layer of mayonnaise on the cut sides of the toasted hoagie rolls. Place each hoagie roll over a portion of the meat, onions, and melted cheese. Using the spatula, flip the sandwich filling onto the roll, creating the completed Philly cheesesteak. Serve immediately.

Notes

• Freezing the steak before slicing ensures very thin, even slices, which is key to an authentic Philly cheesesteak texture.
• You can add bell peppers and mushrooms to the sauté for extra flavor and texture, though traditional recipes sometimes omit them.
• Use a good quality hoagie roll with a sturdy crust to hold all the fillings without becoming soggy.
• Adjust seasoning to taste, but be cautious with salt as the cheese and rolls also contribute sodium.
• If you prefer, substitute provolone with American cheese for a creamier melt.

Keywords: Philly Cheesesteak, Classic Cheesesteak, Steak Sandwich, Provolone Cheese Sandwich, American Sandwich, Hoagie Roll, Sautéed Onions