Philly Cheesesteaks are a favorite sandwich for good reason.
Thinly sliced steak is simply seasoned, and tucked into a soft bun with golden caramelized onions, and gooey cheese.
This recipe is as good as it gets; hearty, easy to make, and oh, so delicious!
A Cheesesteak Sandwich is the Perfect Meal!
- It’s made with simple ingredients and but it has lots of flavor!
- Philly Cheesesteaks are a favorite, and they’re so easy to make.
- These are on the table in about 30 minutes, great for a weeknight meal.
- This is a simple version with just beef and onion but you can change it up with green peppers or mushrooms.
What is a Philly Cheesesteak?
The Philly cheesesteak sandwich was created by Pat Olivieri, a hot dog vendor, in the 1930s! Pat ran a hot dog cart in Philadelphia and served cheesesteaks one day for lunch. Fast forward 90+ years, the Olivieri family still runs Pat’s King of Steaks, serving up this iconic sandwich.
This Philly cheesesteak recipe may seem simple, but with thinly sliced steak, melted cheese, and fried onions in a hoagie roll, it’s truly perfect.
Ingredients For a Philly Cheesesteak Sandwich
Steak – Ribeye is the gold standard for its tenderness and rich flavor. Round steak or sirloin are also great options. Season with a touch of kosher salt and black pepper.
Onions – Caramelized onions are subtle and sweet. Use a white onion or sweet onion and feel free to add sliced green peppers or sauteed mushrooms if you’d like.
Cheese – I love topping this cheesesteak recipe with Provolone cheese. Other favorites include Cheez Whiz or American cheese. Melt the cheese on the steak right in the pan, add the toasted roll, and flip the beef over with a spatula.
Buns – Hoagie rolls are easy to find in almost any supermarket. This recipe toasts them with garlic butter for extra flavor. Italian, pretzel, brioche, or even hot dog buns will all work!
How to Make Philly Cheesesteak
- Cook onions in a large skillet until tender and golden. Set aside.
- Thinly slice, season, and cook the beef (per the recipe below).
- Stir in the onions and melt the cheese on top of the meat in the pan.
- Top with toasted hoagie rolls and use a spatula to flip the meat over into the bun.
This homemade Philly cheesesteak is one of the best, hearty sandwiches! Keep it simple or top it with cheese whiz, lettuce, tomatoes, and a side of french fries.
Feeding a Crowd? Try Crockpot Philly Cheesesteak Sandwiches for an easy make-ahead meal!
How to Cut Beef for Cheesesteaks
Place the steaks in the freezer for about 30-60 minutes before slicing. This makes them easy to cut very thinly. Once semi-frozen or firm, use a sharp knife to cut against the grain as thinly as possible.
You can also ask your local butcher to thinly slice the beef for you.
It’s best to store the fixings separately from the hoagie rolls. Keep the meat mixture in an airtight container in the refrigerator for up to 5 days.
To freeze, scoop the mixture into a zippered bag and label it with the date. It should keep about a month in the freezer.
To thaw, refresh the flavors with a few dashes of salt and pepper and heat on the stovetop or in the microwave.
More Hearty Sandwiches We Love
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Philly Cheesesteaks are a classic, well-loved sandwich. Seasoned steak grilled with onion & melted cheese then served on a garlic hoagie roll!
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Freeze Time 30 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Place the steak in the freezer for 30-60 minutes for easier slicing.
Meanwhile, in a 10-inch cast iron skillet, cook the onions and butter over low heat until caramelized, stirring occasionally. Remove from pan and set aside.
Remove beef from the freezer and slice it as thinly as possible.
Heat the skillet over medium heat. Cut the rolls open and spread garlic butter inside. Place the rolls butter-side down and cook until lightly toasted. Set aside.
Turn the heat on the heat up to high. Add oil to the skillet. Season steak with salt and pepper and add to the skillet. Cook just until browned, about 2 to 3 minutes.
Reduce the heat to low and stir in the onions. With the beef in the skillet, top it with the cheese slices and let it rest for about 1 minute or until melted.
Place rolls over top of the cheese and, using a large spatula, transfer the beef mixture to to the toasted rolls.
Freezing the steak makes it easier to thinly slice. Depending on where you shop, the butcher may thinly slice the beef for you (or your store may carry thinly sliced beef). Optional additions:
2 small green bell peppers and/or sliced mushrooms can be added to the onions once they’re softened. If you don’t have garlic butter, spread butter over the rolls and sprinkle with garlic powder before broiling or grilling.
Serving: 1sandwich | Calories: 735 | Carbohydrates: 37g | Protein: 36g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 134mg | Sodium: 751mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 13mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course Cuisine American
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