Philly Cheesesteak Recipe

I was born and raised in the city of Philadelphia. To say I’ve spent years perfecting this recipe is an understatement. I’ve been blogging for 5 years and am FINALLY releasing my best philly cheesesteak recipe.

So when I say that this cheesesteak recipe is the real deal, I mean it. 

We’re talking thinly sliced ribeye, seared hot on a flat-top until it’s tender and juicy, then smothered in melted cheese that wraps around every bite.

This isn’t some knockoff, this is how we do it in Philly! I wouldn’t put my name on it if it wasn’t legit!

It’s got the perfect balance of flavor and texture that’ll turn your kitchen right into one of the best cheesesteak shops ever. Trust me, one bite and you’ll understand why everyone RAVES about this recipe!

Why My Recipe Is The Best 

• Authentic Philly Cheesesteak Recipe! ​As a Philly native, I’ve eaten my fair share of philly cheesesteaks growing up. This recipe is the REAL DEAL. I’m talking melty cheese, thinly sliced steak cooked to perfection. This recipe will have you thinking you went to the steak shop IN Phlly when you take that first bite.
• Simple Ingredients go a long way! Making a cheesesteak isn’t about the ingredients and more about the technique. (Don’t worry, I give you foolproof instructions so that it comes out perfectly every time) But there’s like 6 ingredients total for this recipe. It’s FAR easier to make and so flavorful! 
• Step by Step Instructions ​so that it turns out PERFECTLY every single time! 

Ingredients To Make A Classic Philly Cheesesteak Recipe

(full list of ingredients and instructions can be found in the recipe card)

• Ribeye steak is the go-to cut for the best cheesesteak. Get a well-marbled, preferably prime rib eye steak. Philly cheesesteaks don’t have a lot of seasonings, so get a good piece of steak to let those beefy flavors shine. 
• For seasonings, we’re keeping it light. A simple blend of kosher salt, black pepper, onion powder, and garlic powder, give the meat flavor without overpowering the taste of the meat. ​
• Yellow Onions caramelize while cooking and add subtle sweetness. Now, I LOVE a ton of onions in my steaks. The onions balance out the richness of the cheese and meat and add a little texture too. So so good. 
• White American cheese or Mild Provolone Cheese are the classic choices for a REAL philly cheesesteak sandwich. The melty cheese just melds into the steak, giving it that creamy, gooey factor that holds everything together. I’ve also seen some people use mozzarella cheese – not my thing but it’d still be good. No cheez whiz. Ever.
• Amoroso roll is the type of hoagie roll used to make philly steaks. They have a nice soft inside with a slight chew, sturdy enough to hold all the filling without falling apart.
• Neutral Oil with a high smoke point like vegetable oil or canola oil let us turn the heat up on the steak without worrying about burning the oil. You can use a cooking olive oil in a pinch, but don’t use extra virgin olive oil. 

Substitutions and Variations 

• Meat: If you don’t want to use a ribeye, you can also use picanha, top sirloin steak, or flank steak. However, be careful if using flank to prevent it from being too chewy. Also, if you don’t have time, you can skip to using Steakums, but I don’t recommend it. 
• Topping Suggestions: My husband thinks I’m crazy because I add a ton of ketchup to my steak sandwiches, but you can also add in green bell pepper, hot sauce, banana peppers, worcestershire sauce, etc. Make it how you like them! 
• If you must, you can cheese whiz, but this is not what you’ll find at any hoagie shop in Philly except Pats or Geno’s … and no Philly native actually goes there. Those are tourist attractions – no shade! But! Philly cheese steaks are meant to be enjoyed however you prefer them! These are homemade so customize it to your liking. 

How To Make A Philly Cheesesteak

Prep: If using a whole steak, place the steak into the freezer for about 40 minutes to an hour, to firm up. This makes for easier slicing. (If using pre-sliced steak, skip to step 2)

Step 1: Use a sharp knife, place the meat on a cutting board and begin to shave the meat on a bias – as thinly as possible.

Step 2: After shaved, Coarsely chop into bits. If using pre-sliced meat, chop the meat into bits. 

Step 3: Add vegetable oil into a large skillet or griddle over medium-high heat. Get the pan nice and hot, about 5 minutes. Add the meat and onions into the skillet in an even layer and cook undisturbed for 5-7 minutes, until browned. Use the bottom of a spatula to break up the meat and cook until no longer pink. 

Step 4: Season with onion powder, garlic powder, kosher salt, and black pepper. Stir until seasonings are evenly dispersed, then tear up slices of American cheese and cook until the cheese is melted, stirring constantly so that it doesn’t burn on the bottom of the pan/griddle. 

Step 5: Divide the meat mixture into two. Place 3 slices of american cheese on top of each portion. Reduce stove to medium heat and cover with a lid until the cheese is fully melted, about 1-2 minutes.

Step 6: Spread mayo on inside of the hoagie rolls. Place the rolls cut side down on top of the meat and use the spatula to scoop the meat into the rolls.

​Pro Chef Tips 

• If you have a local butcher, pick up your choice of meat and ask them to shave it nice and thin. This saves time and effort. 
• Use ribeye and slice it paper thin. This cut is juicy and flavorful, and slicing it ultra-thin ensures it cooks fast and stays tender. Partially freeze the steak first for cleaner slices.
• Use the right roll: Amoroso or Italian hoagie rolls. You want a soft-but-sturdy roll with a slight chew. No crusty baguettes or floppy sandwich bread, it’s gotta hold all that goodness.
• Freeze the ribeye prior to slicing: ​this makes it easier to get those thin cuts. You don’t want it fully frozen, just cold and firm. 
• Cook on a flat-top griddle or cast iron pan. A griddle gives you that signature sear and allows the meat, onions, and cheese to meld together. No sauté pans, a flat surface is key.

How To Serve and Store

I like my philly cheesesteak with a side of french fries or chips. If serving a crowd, I recommend serving with potato salad or coleslaw, garlic parmesan french fries, and an ice cold peach sweet tea.

For leftovers, wrap in aluminum foil and place into the refrigerator. They’ll last for up to 1-2 days.