Philly Cheesesteak (with Video) Recipe

I’m sharing my Easy Cheesesteak Recipe that layers tender beef, melted cheese, and caramelized onions in a buttered roll to show how a classic Philly Cheesesteak Sandwich comes together.

I make Philly Cheesesteaks all the time and this Quick Philly Cheesesteak Recipe is my go-to when I want something fierce and fast. Picture thinly sliced ribeye steak with sweet, caramelizing yellow onion, simple but loud.

The video shows the sizzle and timing way better than I can explain and it helped me stop overcooking the meat. It’s messy and addictive, you’ll want to eat it right away.

I still mess up sometimes, but when it comes together people actually go quiet. I can’t promise it’s elegant, just honest and really satisfying.

Ingredients

• Ribeye steak: rich in protein and iron, fatty for juicy flavor, not healthiest choice tho
• Yellow onion: adds sweetness when caramelized, offers fiber and vitamin C, great aroma
• Provolone or Cheez Whiz: provolone is melty mild protein; Cheez Whiz is creamy and salty
• Hoagie roll: carb heavy for energy, adds chew and absorbs meat juices not whole grain
• Unsalted butter: gives richness and browning, high in fat, use sparingly if watching calories
• Green bell pepper: optional, adds slight bitterness and crunch, good vitamin C and fiber boost
• Cremini mushrooms: earthy umami, low calorie, add moisture and savory depth to the sandwich

Ingredient Quantities

• about 1 lb ribeye steak, very thinly sliced (or top round if you want it cheaper)
• 1 large yellow onion thinly sliced
• 2 tbsp unsalted butter divided
• 1 tbsp vegetable oil or canola oil
• kosher salt to taste
• freshly ground black pepper to taste
• 4 hoagie rolls or Amoroso style rolls
• 6 to 8 slices provolone cheese or 8 oz Cheez Whiz
• 1 tsp Worcestershire sauce optional
• 1 green bell pepper thinly sliced optional
• 4 oz cremini or white mushrooms optional

How to Make this

1. Partially freeze the ribeye 20 to 30 minutes so it’s easier to slice very thin, then slice against the grain into bite sized strips; if you don’t want to slice, ask the deli to do it for you.

2. Heat a large heavy skillet or griddle over medium high, add 1 tbsp vegetable oil and 1 tbsp of the butter, then add the thinly sliced yellow onion (and green pepper and mushrooms if using). Cook, stirring now and then, until nicely browned and softened about 8 to 12 minutes; season with kosher salt and freshly ground black pepper.

3. Push the vegetables to the side or remove to a plate, turn heat to high, add a little more oil if the pan looks dry, then add a single layer of steak in batches so the meat can get a good sear. Season each batch with salt and pepper.

4. Let the meat brown undisturbed 30 to 60 seconds, then use a spatula to press and chop the steak into smaller pieces while it finishes cooking; this keeps it tender and gives that classic shredded texture. Don’t overcook, you want it just browned.

5. If using Worcestershire sauce, splash about 1 tsp over the cooked beef while it’s still in the pan, toss to combine, then mix the beef back with the onions and veggies.

6. Make four even mounds of the meat mixture in the pan. If using provolone, drape 1 to 2 slices over each mound (6 to 8 slices total) and cover the pan with a lid or foil for 30 to 60 seconds to melt. If using Cheez Whiz, heat it briefly in the microwave or warm in a small pan, then spoon over the meat.

7. While the cheese is melting, butter the hoagie rolls with the remaining 1 tbsp of butter and toast them face down in a separate skillet or under a broiler until golden and crisp.

8. Open each roll, pile in the cheesy meat and onions, press down lightly so the cheese sticks, then close and wrap in foil for a minute if you want it extra melded.

9. Serve immediately while hot. Tip: slicing the steak very thin and cooking in small batches is the secret to tender Philly cheesesteak, and warming the cheese before spooning gives you quick even coverage.

Equipment Needed

1. Large heavy skillet or flat griddle (12 inch) for browning onions and searing the steak
2. Sharp chef’s knife to slice the ribeye very thin, or ask the deli to do it for you
3. Cutting board — a chilled board helps when you’re slicing partially frozen meat
4. Sturdy metal spatula for pressing and chopping the steak while it cooks
5. Tongs for moving meat and rolls without tearing them
6. Small microwave safe bowl or small saucepan to warm Cheez Whiz or melt cheese if needed
7. Plate or bowl to push the cooked veggies onto while you sear the meat
8. Lid or a sheet of aluminum foil to cover the pan and melt the cheese quickly
9. Second skillet or broiler pan to toast the hoagie rolls face down
10. Measuring spoons (1 tbsp and 1 tsp) and a butter knife for spreading the butter on rolls

FAQ

Philly Cheesesteak (with Video) Recipe Substitutions and Variations

• Ribeye steak: swap for top round, sirloin, flank or skirt steak. Slice very thin or freeze 15 to 20 minutes first so it’s easier to slice thin, and add a splash of Worcestershire or soy sauce if you want extra flavor.
• Unsalted butter: use olive oil, ghee, or even a little vegetable shortening. Olive oil gives a nice sear, ghee adds a nutty note, salted butter is fine just cut back on added salt.
• Hoagie rolls: use brioche buns, a soft kaiser roll, or a lightly toasted French baguette. Toast the inside so the sandwich dont get soggy when the cheese melts.
• Provolone or Cheez Whiz: swap with American cheese, shredded mozzarella, or Monterey Jack. Pepper jack adds a kick if you like heat, and pre-sliced cheeses melt easiest.

Pro Tips

1. Partially freeze the steak so it firms up but dont let it go rock hard. Its way easier to get super thin, even slices when the meat still gives a little.

2. Don’t crowd the pan. Work in small batches so each bit can brown instead of steam, that browning is what gives the best flavor and keeps the meat tender.

3. Warm the cheese before you add it for fast, even melting. If you use Cheez Whiz stir in a splash of milk to loosen it then microwave briefly so it spreads smooth and doesnt clump.

4. Butter the cut sides of the rolls and toast them until golden, press lightly while toasting for extra crispness. Wrap the finished sandwich in foil for a minute to let everything meld so it wont fall apart when you bite.