u003cstrongu003eQ: What kind of steak is best for Philly cheesesteak?u003c/strongu003e

A: Ribeye is traditionally considered the best due to its marbling and flavor. Sirloin is a good alternative.

u003cstrongu003eQ: How do you cut steak for Philly cheesesteak?u003c/strongu003e

A: Freeze the steak partially for 30-60 minutes, then slice it as thinly as possible against the grain.

u003cstrongu003eQ: What cheese is on an authentic Philly cheesesteak?u003c/strongu003e

A: The most common are Provolone, Cheez Whiz, and White American cheese.

u003cstrongu003eQ: Can you make Philly cheesesteak with ground beef?u003c/strongu003e

A: While some u0022cheesesteaku0022 style sandwiches use ground beef (often called a u0022chopped cheeseu0022 in some regions), a traditional Philly cheesesteak is made with sliced or chopped steak.

u003cstrongu003eQ: What kind of bread is used for Philly cheesesteaks?u003c/strongu003e

A: A good quality hoagie roll, preferably from a brand like Amoroso's if available, or a similar bakery roll that's crusty outside and soft inside.

Homemade Philly Cheesesteak Recipe

Name: Homemade Philly Cheesesteak
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 to 1.5 lbs ribeye steak ((see Note 1 for slicing)); 1 large yellow or white onion (thinly sliced); 2-3 tablespoons neutral cooking oil (e.g., canola, vegetable, or avocado oil); Salt (to taste); Freshly ground black pepper (to taste); 2 high-quality hoagie rolls (approx. 8-10 inches long); 8-12 slices Provolone cheese OR White American cheese (4-6 slices per sandwich); OR 1/2 to 2/3 cup Cheez Whiz (warmed (1/4 to 1/3 cup per sandwich)); Optional: 1-2 tablespoons butter (for toasting rolls); 1 green bell pepper (thinly sliced); 8 oz mushrooms (sliced)

Description

Learn how to make the most delicious, authentic Philly Cheesesteak at home! This easy recipe delivers tender, thinly sliced ribeye steak, gooey melted cheese (your choice of Provolone, Whiz, or American!), and perfectly sautéed onions, all piled into a toasted hoagie roll. Get ready for a taste of Philadelphia in your own kitchen!

Ingredients

For the Steak & Onions

1 to 1.5 lbs ribeye steak ((see Note 1 for slicing))
1 large yellow or white onion (thinly sliced)
2-3 tablespoons neutral cooking oil (e.g., canola, vegetable, or avocado oil)
Salt (to taste)
Freshly ground black pepper (to taste)

For Assembly

2 high-quality hoagie rolls (approx. 8-10 inches long)
8-12 slices Provolone cheese OR White American cheese (4-6 slices per sandwich)
OR 1/2 to 2/3 cup Cheez Whiz (warmed (1/4 to 1/3 cup per sandwich))
Optional: 1-2 tablespoons butter (for toasting rolls)

Optional Additions – Cook with Onions

1 green bell pepper (thinly sliced)
8 oz mushrooms (sliced)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Steak: If not already done, tightly wrap the ribeye steak in plastic wrap and place it in the freezer for 30-60 minutes until very firm but not frozen solid. Once firm, unwrap and, using a very sharp knife, slice the steak as thinly as possible against the grain. Set aside.
Sauté Aromatics: Heat 1 tablespoon of oil in a large skillet or on a griddle over medium heat. Add the sliced onions (and optional bell peppers/mushrooms, if using). Cook, stirring occasionally, for 8-10 minutes, or until softened and lightly caramelized. Season with a pinch of salt and pepper. Push the vegetables to one side of the skillet/griddle or remove them to a plate and set aside.
Cook the Steak: Increase the heat under the skillet/griddle to medium-high. Add another tablespoon of oil if the pan is dry. Add the thinly sliced steak to the hot surface in a single layer (cook in batches if necessary to avoid overcrowding). Season generously with salt and pepper. Cook for 2-4 minutes, allowing it to sear on one side, then use your spatulas to flip and roughly chop the steak into smaller pieces as it continues to cook. Cook for another 2-3 minutes, or until mostly browned but still slightly pink in places. Do not overcook.
Combine and Melt Cheese: If you removed the onions/veggies, add them back to the skillet and mix with the steak. Divide the steak and onion mixture into two portions on the griddle, roughly the length of your hoagie rolls.
For Sliced Cheese: Lay the cheese slices (Provolone or American) directly on top of each portion of steak. Let the heat melt the cheese, about 1-2 minutes. You can cover the skillet briefly with a lid or a large bowl to trap steam and speed up melting.
For Cheez Whiz: Drizzle the warmed Cheez Whiz directly onto the steak portions.
Toast Rolls & Assemble: While the cheese is melting, split the hoagie rolls lengthwise, leaving one side hinged if preferred. Optionally, lightly butter the cut sides. Toast the rolls on a clean part of the griddle, under a broiler (watch carefully!), or in a toaster oven until lightly golden and warm.
Serve: Once the cheese is perfectly melted and gooey, use a long spatula to carefully scoop up each steak and cheese portion and place it into a toasted hoagie roll. Serve immediately.

Notes

Slicing Steak: For the thinnest slices, partially freezing the steak for 30-60 minutes is key. Slice against the grain. If you can find pre-shaved ribeye or “steak for cheesesteaks” at your butcher, that’s a great time-saver.
Don’t Overcrowd: Cook steak in batches if your skillet isn’t large enough. This ensures a good sear rather than steaming the meat.
Cheese Choice: Authentic Philly cheesesteaks commonly use Provolone, Cheez Whiz, or White American cheese. Use your favorite!
Toasting Rolls: Don’t skip toasting the rolls! It adds great texture and prevents sogginess.
Storage: Philly cheesesteaks are best enjoyed immediately. If you have leftovers, store the filling separately from the roll in an airtight container in the refrigerator for up to 2 days. Reheat filling in a skillet.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course, Sandwich
Cuisine: American, Philadelphia