Homemade Philly Cheesesteak: the iconic sandwich recipe from Philadelphia

Total time: 25 Min
Difficulty: Low
Serves: 2 people
By Cookist
ribeye steak
Provolone cheese
fresh bread (baguette)
Sea salt
1/2 tsp
1/2 tsp
sweet onion
butter, softened to room temperature
2 tbsp
1 clove
2 to 4 tbsp

Philly cheesesteak is an iconic American sandwich recipe from Philadelphia (Pennsylvania). It is made of a toasted bread stuffed with juicy, thin-sliced ribeye steak slathered in melted provolone cheese. Our version features chopped, caramelized onions for crunch, garlic for a flavor boast and a slather of mayo for creaminess between the layers of toasted bread and juicy meat.

Very popular on the East Coast, this recipe is also known as cheesesteak, steak and cheese sandwich, or even Philadelphia cheesesteak. Serve it with your favorite dipping sauces, or French fries. If you want to try the West Coast version, add bell peppers and mushrooms to the filling and serve it over a roll.


Which is the best beef cut for Traditional Philly Cheesesteak?

The key to the best cheesesteak is to use high-quality, very thinly sliced beef. Ribeye is the classic ingredient for true, traditional cheesesteak sandwiches. Be sure to slice it with a sharp knife for the most precise cuts.

If you can’t find ribeye, another tender cut of meat will also work such as flank steak as it is lean or top round. Avoid tough cuts like shoulder or rump steak.

What kind of cheese to use for Philly Cheesesteak?

Mild provolone cheese is the best option for this sandwich as it's a fine, melty cheese. If you can't find it you can replace with classic Velveeta cheese.

On the other hand, some traditionalists claim that you can’t make a true Philly cheese sandwich without spray cheese, or Cheese Whiz.

Ingredients for Philly Cheesesteak Sandwiches

Amazingly, the ingredients for this decadent sandwich are easy to come by and not very expensive. For the best homemade Philly cheesesteak sandwiches, you’ll need:

Ribeye steak – make sure to thinly slice it.

Provolone cheese –  use mild provolone cheese for the best results.

Bread – we used a crusty baguette for this recipe, but you can also serve the filling over a Hoagie roll. If you to make an authentic Philly cheesesteak, you should use Amoroso roll, although you may have some trouble finding them if you're not from Philadelphia.

Salt and pepper – for seasoning.

Onion – use sweet white onion and dice it.

Garlic – it's perfect to season toasted bread.

Butter – use unsalted butter to toast the bread.

Mayonnaise – you can use the store-bought one or make your own.

How to make Philly Cheesesteak

Making Philly cheesesteak is easier than you may think.

Thinly slicing beef

The first step is to cut the meat very thinly. To make the process easier, we recommend you first arrange the covered meat in the refrigerator or freezer and let it chill for half an hour. Once slightly set, it will be easier to trim away excess fat and small paper-thin strips of ribeye steak with a sharp knife.

Toasting the bread

Cut the bread in half and then lengthwise only 3/4 as for a classic sandwich. Flavor the crumb part with a mixture of butter and garlic. Toast the bread in a large pan until toasted and golden brown.

Making the filling

In a large pan, sauté the diced sweet onion until translucent, the set aside. Add the meat, season it with salt and pepper and cook for few minutes. Stir in the cooked onion and divide the filling in two portions, then top each one with a slice of provolone cheese and cook until melted.

Assembling Philly Cheesesteak

When the cheese is melty, spread the mayonnaise on the bread. To make the step easier, you can place the open bread on top of the filling and fill the sandwich with a spatula. Close the bread and serve.



For a low-carb option, serve your Philly cheesesteak filling in a bell pepper, or Portobello mushroom.

You can also serve the cheesesteak filling over pasta.

How to store Homemade Philly Cheesesteak

You can store your Philly cheesesteak filling in an airtight container in the refrigerator for 3-5 days. Before serving, reheat it in hot pan for few minutes, while you're toasting the bread.

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Start by refrigerating the ribeye for 30 minutes. In the meantime, make the seasoned garlic-butter mixture. Place the softened butter in a small bowl and press, mince or grate a garlic clove into the butter. Use a knife to combine the garlic and butter fully.

Slice a baguette in half the long way, then widthwise.

Spread the garlic butter on both sides of the French bread halves.

Heat a large skillet over medium heat and place the buttered French bread in, buttered side down, to toast. Press down with a spatula for even browning.

Meanwhile, dice a sweet white onion.

Remove the toasted bread from the pan and set aside. Heat a drizzle of olive oil in the now-empty skillet. When hot, add the diced onion and cook until softened. Remove the onions from the skillet to a small bowl.

Remove the ribeye steak from the freezer and thinly-slice from the freezer, arrange it on a cutting board and slice into very thin slices with a sharp knife.

Heat another drizzle of olive oil in the now-empty skillet over medium heat. Add the sliced ribeye and cook until browned. Season with salt and pepper and add back in most of the diced, cooked onions. Divide the beef mixture into two piles in the skillet and top each with a half piece of provolone cheese.

While the cheese melts, brush the insides of both toasted baguettes with mayonnaise.

Place the bread, mayonnaise side down, on top of the melted cheese and beef mixture in the pan. Use a spatula to scoop the filling into the bread, flipping to catch anything that might try to fall out.

Serve the Philly cheesesteak sandwiches hot.

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