Philly Cheesesteak is a classic sandwich packed with thinly sliced beef, melted cheese, and sautéed onions all tucked into a soft, fresh hoagie roll. The combination of juicy meat and gooey cheese makes every bite satisfyingly rich and full of flavor. It’s one of those meals that just hits the spot when you want something hearty and comforting.
I love making Philly Cheesesteaks at home because they’re pretty simple yet always feel a little special. A good tip I have is to slice the steak super thin—that way it cooks quickly and stays tender. And don’t be shy with the cheese; letting it melt right over the hot meat makes all the difference. I usually go for provolone or classic American cheese, but honestly, whatever melts well will work great.
One of my favorite ways to enjoy a Philly Cheesesteak is with a side of crispy fries or a pickle on the side. It’s a great lunch or casual dinner that always brings a little bit of that Philly charm right into your kitchen. Whenever I make these, friends and family always ask for seconds – which I think says it all!
Key Ingredients & Substitutions
Ribeye steak: This cut is great for Philly Cheesesteak because it’s tender and flavorful. If you can’t find ribeye, try flank steak or sirloin. Just slice it very thinly to keep it soft.
Hoagie rolls: A soft, sturdy roll is perfect to hold all the fillings without falling apart. If hoagie rolls aren’t available, try a French baguette or a sub roll as alternatives.
Onions and bell peppers: These add sweetness and crunch. You can use just onions if you prefer or swap peppers for mushrooms for a slightly different flavor.
Cheese: Provolone and American cheese melt well and give classic creaminess. If you want a twist, mozzarella or Monterey Jack will work nicely too.
How Do I Slice and Cook Steak Thinly for Perfect Tenderness?
Slicing your steak thinly is key to a tender Cheesesteak. Here’s how I do it:
- Freeze the steak for about 30 minutes first. This firms it up, making it much easier to slice very thin.
- Use a sharp knife and slice across the grain. This breaks up the muscle fibers and makes the meat more tender.
- Cook the slices quickly on high heat in a hot pan. Avoid overcrowding to get a nice sear but keep the meat juicy.
These steps ensure your steak stays tender and juicy, making your cheesesteak truly delicious.
Equipment You’ll Need
- Large skillet – I like using a wide skillet so everything cooks evenly and you can sear the meat properly.
- Sharp knife – makes slicing the steak thin and easy, which is key for tenderness.
- Cutting board – provides a safe space for slicing and prepping ingredients.
- Spatula or tongs – helps stir-fry the meat and vegetables without breaking them apart.
- Oven or microwave (optional) – to quickly melt the cheese on top of the meat filling.
Flavor Variations & Add-Ins
- Swap the steak for cooked chicken or turkey for a different protein option that’s still juicy and tasty.
- Add sautéed mushrooms or jalapeños for extra flavor and spice.
- Try different cheeses like mozzarella or pepper jack for varied meltiness and heat.
- Use a crusty baguette instead of a soft roll for a hearty crunch.
How to Make a Philly Cheesesteak
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ribeye steak, thinly sliced
- 4 hoagie rolls or long sandwich rolls
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz provolone cheese or American cheese slices
- 2 tablespoons vegetable oil or olive oil
- Salt and black pepper to taste
Time Needed:
This recipe takes about 40 minutes in total. Allow 30 minutes for prepping and slicing the steak (including a short freezing time to help slice it thinly), plus about 10 minutes for cooking and assembling your sandwiches.
Step-by-Step Instructions:
1. Prepare the Steak:
Start by placing the ribeye steak in the freezer for about 30 minutes. This makes it easier to slice thinly. Once slightly frozen, use a sharp knife to cut the steak as thin as possible against the grain. Thin slices cook quickly and stay tender.
2. Cook the Vegetables:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers. Sauté, stirring occasionally, until soft and slightly caramelized, about 7 to 10 minutes. Remove the veggies from the skillet and set them aside.
3. Cook the Steak:
In the same skillet, add the remaining tablespoon of oil and raise heat to high. Spread the thinly sliced steak out in a single layer and let it sear for 1 to 2 minutes without stirring, then stir-fry until cooked through but still tender, about 3 to 4 minutes. Season with salt and black pepper.
4. Combine and Heat Through:
Reduce the heat to medium, then add the cooked onions and bell peppers back into the skillet with the steak. Stir to combine everything well.
5. Assemble the Sandwiches:
Divide the meat and vegetable mixture evenly onto the bottom halves of your hoagie rolls.
6. Add and Melt the Cheese:
Place the cheese slices on top of the hot meat and veggies. Let the cheese melt from the heat. If needed, you can cover the skillet briefly with a lid to help it melt faster.
7. Serve:
Top with the other halves of the rolls and serve immediately while warm. Enjoy your delicious Philly Cheesesteak with tender steak, melted cheese, and savory peppers and onions!
Can I Use Frozen Steak for Philly Cheesesteak?
Yes, you can use frozen steak, but be sure to thaw it completely in the fridge overnight before slicing. Partially freezing it again just before slicing helps achieve those thin slices that cook quickly and stay tender.
What Cheese Works Best for Philly Cheesesteak?
Provolone and American cheese are classic choices because they melt smoothly and add great creaminess. You can also use mozzarella or pepper jack if you want to mix up the flavor.
Can I Prepare Philly Cheesesteak Ahead of Time?
You can cook the steak and vegetables in advance and store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop before assembling and adding cheese to melt for the best taste.
How Should I Store Leftovers?
Store any leftover steak and veggies separately from the rolls in airtight containers in the fridge for up to 3 days. Assemble and melt the cheese fresh when ready to serve again.