Authentic Philly Cheesesteak Sandwich

Sink your teeth into a classic Philly Cheesesteak—thinly sliced ribeye steak, caramelized onions, and gooey melted cheese piled high on a garlic-toasted bun. This homemade version captures the iconic flavors of Philadelphia’s beloved street food and is perfect for casual dinners, game-day bites, or satisfying late-night cravings.

Why Everyone Will Love This Recipe

• Tender ribeye steak seared to perfection.
• Sweet caramelized onions for rich, savory depth.
• Melted cheese that stretches with every bite.
• Toasted garlic butter buns add a gourmet touch.
• Quick to make—just 30 minutes from stovetop to table.

What Is a Philly Cheesesteak?

The Philly Cheesesteak is an iconic sandwich born in Philadelphia in the 1930s. Traditionally made with thin-sliced ribeye steak, onions, and melted cheese (like Cheez Whiz, provolone, or American), it's served on a long hoagie roll. It’s a staple of East Coast street food and comfort food royalty known for its rich, beefy flavor and satisfying texture.

Cooking Tips

• Freeze steak for 30 minutes to make slicing thinner easier.
• Use a cast-iron pan for the best sear on the beef.
• Add bell peppers or mushrooms if you like extra veggies.
• Choose your cheese: provolone, white American, or traditional Cheez Whiz.
• Toast the buns cut-side down for extra crispness and flavor.

Frequently Asked Questions

What Cut of Meat Is Best for Philly Cheesesteak?

Ribeye is ideal thanks to its marbling and tenderness, but sirloin or flank steak can be used for leaner options.

What Cheese Is Most Authentic?

Cheez Whiz is the original, but provolone and American cheese are also classic choices.

Can I Make Philly Cheesesteak Without Onions?

Yes, but caramelized onions are part of its signature flavor. Feel free to skip or swap with sautéed peppers.

Can I Prep the Meat in Advance?

Absolutely. Slice and season your meat ahead of time, then refrigerate until you're ready to cook.

How Do I Avoid a Dry Sandwich?

Use well-marbled meat, don't overcook it, and always add the cheese while the steak is still hot to lock in moisture.

How to Store

Wrap leftover sandwiches tightly in foil or store the meat mixture in an airtight container. Refrigerate for up to 3 days. Reheat in a skillet or oven to keep the steak juicy and the bread crisp.

How to Freeze

Freeze just the cooked meat and onion mixture in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat in a skillet. Assemble with fresh buns and cheese when ready to serve.

How to Make an Authentic Philly Cheesesteak

In a skillet, melt half the butter. Add sliced onions and sauté over medium heat until translucent and golden. Remove and set aside.

In the same pan, sear the thin ribeye slices for 2–3 minutes until browned. Season with salt and pepper, then stir in the onions.

Mix remaining butter with minced garlic. Slice the buns and spread garlic butter inside.

Toast the buttered buns in a pan or oven until golden and crisp.

Divide the steak mixture into 3 or 4 portions. Top each with cheese and let it melt.

Place a toasted bun on top of each cheesy steak pile. Use a spatula to scoop and flip into a sandwich.

Serve immediately with your favorite sides—fries, pickles, or coleslaw.