Authentic Philly Cheesesteak

Why You’ll Love This Recipe

I love this cheesesteak for how quickly it comes together—just 20 minutes from start to finish. It only takes a handful of ingredients, but the combination is unbeatable. The key is in the thin-cut ribeye and the right bread—an Amoroso roll if I want to keep it truly authentic. I also like how easy it is to customize with different toppings or cheeses. It’s hearty, cheesy, and satisfying in every way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 beef ribeye steaks or top round

• 1 tablespoon vegetable oil

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper (or to taste)

• 1 medium yellow onion, thinly sliced

• 4 hoagie rolls (Amoroso rolls if available)

• 4 slices Provolone cheese, American cheese, or Cheese Whiz

Directions

1. I start by slicing the steaks as thinly as possible. This helps them cook quickly and makes the texture just right. I season the meat with salt and pepper.

2. In a large skillet over medium-high heat, I heat the oil and sauté the sliced onions for about 5–7 minutes, until soft and golden. I set them aside.

3. I add the sliced steak to the same skillet in a single layer and sear for 1 to 2 minutes per side.

4. Once browned, I use a spatula to chop the meat into smaller pieces right in the pan. I stir in the onions and any other add-ins I want.

5. I reduce the heat to low, then place the cheese on top of the meat. I let it melt for a minute or two, then scoop everything into a warm hoagie roll.

6. I serve it immediately while the cheese is still gooey and the bread is warm.

Servings and timing

This recipe makes 4 cheesesteak sandwiches. It only takes about 5 minutes to prep and 15 minutes to cook, so I can have dinner ready in just 20 minutes. It’s perfect for a quick weeknight meal or a casual gathering.

Variations

I like to play with different toppings depending on my mood. Sometimes I add sautéed bell peppers or mushrooms for extra flavor. If I want heat, I toss in pickled jalapeños or hot cherry peppers. For a saucier version, I spread on a little marinara and toast the bun. And when I’m feeling nostalgic, I go full Philly-style with Cheese Whiz.

Popular Add-Ins and Toppings:

• Sautéed bell peppers

• Sautéed mushrooms

• Pickled jalapeños

• Hot cherry peppers

• Long hot peppers

• Sweet peppers

• Lettuce and tomatoes

• Marinara sauce + toasted bun

• Mayo, mustard, or hot sauce

Storage/Reheating

While cheesesteaks are best served fresh, I store any leftover meat and onions in an airtight container in the fridge for up to 3 days. When I reheat it, I warm the filling in a skillet over low heat until hot, then add fresh cheese to melt. I serve it in a new hoagie roll for the best texture. I don’t recommend microwaving the assembled sandwich—it makes the bread soggy.

FAQs

What cut of meat works best for Philly cheesesteak?

Ribeye is my top choice—it’s flavorful and tender. If I’m on a budget, I use top round, sliced very thinly.

What kind of cheese is authentic?

Provolone, American cheese, and Cheese Whiz are the traditional picks. I usually go with Provolone for a mild, melty finish.

Can I freeze the cooked meat?

Yes, I freeze the cooked steak and onions in a sealed container for up to 2 months. I reheat it in a skillet for best results.

What bread should I use?

A soft hoagie roll is ideal. For true Philly authenticity, I look for Amoroso rolls, but any soft sub roll will work.

How do I slice the steak thin enough?

I place the steak in the freezer for about 30 minutes before slicing—it firms up and makes thin slicing much easier.

Conclusion

This Authentic Philly Cheesesteak recipe brings one of the most beloved American sandwiches right into my kitchen. With juicy steak, melty cheese, and the perfect roll, it’s the kind of meal that’s easy to make and even easier to crave. Whether I stick to the classic or switch up the toppings, I know I’m getting bold flavor and comforting satisfaction every single time.