Authentic Philly Cheesesteaks

There’s something special about a good Philly cheesesteak that just hits the spot. Growing up, I remember watching my dad make these on weekends, carefully layering the meat and melting the cheese just right. But you don’t need to live in Philadelphia to make these at home – trust me on this one.

I’ve spent years tweaking this recipe in my own kitchen, figuring out the little tricks that make a homemade cheesesteak taste like the real deal. The best part? You don’t need fancy ingredients or complicated techniques. Just a few basic items from your local grocery store and about 30 minutes of your time.

Whether you’re feeding a hungry family or having friends over to watch the game, these cheesesteaks never disappoint. And once you learn the basics, you can adjust the toppings to make them exactly how you like them – extra cheese, added peppers, or plain and simple.

What Kind of Steak Should I Use?

For an authentic Philly cheesesteak, ribeye is the gold standard, but you’ve got options that won’t break the bank. Ribeye gives you that perfect balance of tender meat and rich flavor thanks to its marbling, while skirt steak makes a great budget-friendly alternative that still delivers on taste. If you’re short on time, many butcher shops and grocery stores offer pre-sliced ribeye specifically for cheesesteaks – just make sure the slices are nice and thin, about 1/8 inch thick. When you’re at the store, look for meat with some marbling (those white streaks of fat) throughout, as this will give you the juiciest result. If you’re slicing the meat yourself, pop it in the freezer for about 30 minutes first – this firms it up and makes it much easier to get those thin slices.

Options for Substitutions

While Philly cheesesteaks have some traditional ingredients, you’ve got room to play with substitutions:

• Rib eye or skirt steak: You can use sirloin, flank steak, or top round – just slice them very thin while partially frozen for the best texture. In a pinch, good quality deli roast beef can work too, though it won’t be quite the same.
• Provolone cheese: Traditional options include American cheese or Cheez Whiz if you want that classic Philly style. Swiss or mozzarella can work too, though they’ll give a different flavor profile.
• Italian sub rolls: While Italian rolls are ideal for their sturdy texture, you can use French bread or hoagie rolls. Just make sure whatever bread you choose is fresh and can hold up to the juicy meat without getting soggy.
• Yellow onion: White onions work just as well, or you can try sweet onions for a milder taste. Some folks like to add bell peppers or mushrooms too – while not traditional, they’re tasty additions.
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are all good options.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Philly cheesesteaks is slicing the meat too thick – for the most tender result, freeze the steak for 30 minutes first, then slice it paper-thin against the grain.

Another common error is overcrowding the pan, which causes the meat to steam instead of sear – work in batches if needed and keep your pan screaming hot to achieve those crispy, browned edges that make a cheesesteak irresistible.

Many home cooks make the mistake of toasting their rolls too early, leading to cold, hard bread – instead, warm them in the oven just before assembling, and place the torn provolone pieces directly on the hot meat so they melt properly, then top with the whole slices.

For the best texture and flavor distribution, avoid the urge to constantly stir the meat while it cooks – let it develop a nice crust on one side before flipping, and season each layer (meat and onions) separately rather than adding all the salt at once.

What to Serve With Philly Cheesesteaks?

When you’re serving up Philly cheesesteaks, you’ll want some classic sides that can hold their own next to this hearty sandwich. French fries are the go-to choice – whether they’re regular, waffle-cut, or seasoned with garlic and herbs. For a lighter option that still feels right at home, try a simple coleslaw or a crisp pickle spear on the side. If you’re feeding a crowd, put out a bowl of kettle-cooked potato chips or some onion rings, and don’t forget the cold beer or soda to wash it all down. For an extra touch of Philly authenticity, serve with some pepperoncini or hot cherry peppers on the side.

Storage Instructions

Keep Fresh: If you have leftover Philly cheesesteaks, wrap them individually in aluminum foil and pop them in the fridge for up to 2 days. Just keep in mind that the bread might get a bit soft, but the flavors will still be there!

Prep Ahead: Want to save some time? You can slice your steak and onions up to a day ahead and keep them separately in airtight containers in the fridge. This makes dinner assembly super quick when you’re ready to cook.

Warm Up: To enjoy your leftover cheesesteak, wrap it in foil and warm it in a 350°F oven for about 10-15 minutes. You can also separate the filling from the bread and heat it in a skillet – this helps keep the bread from getting too soggy. Just toast the bread separately and reassemble!

Preparation Time	30-60 minutes
Cooking Time	15-20 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 110-120 g
• Fat: 90-100 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound boneless rib eye or skirt steak, or pre-sliced rib eye (454g)
• 1 tablespoon neutral or vegetable oil (15ml)
• 1/2 medium yellow onion, diced into 1/4-inch pieces (114g)
• 8 thin slices provolone cheese (160g total) – 4 slices torn, 4 left whole
• 2 tablespoons optional grated parmesan cheese
• 1 teaspoon kosher salt (use half for regular table salt)
• 1/8 teaspoon ground black pepper
• Two 7- to 8-inch italian sub rolls, cut lengthwise but still hinged

Step 1: Prepare the Steak

If you’re using a whole steak, begin by trimming and cutting the steak crosswise with the grain into roughly 3-inch wide sections.

Place the sections on a large plate and freeze until firm but not frozen solid, which will take about 1 hour.

This helps to make slicing the steak easier.

If using pre-sliced steak, skip directly to the chopping instructions in Step 2.

Step 2: Slice and Chop the Steak

Using a sharp knife, shave the steak as thin as possible on a biased angle against the grain.

For pre-sliced meat, start chopping at this stage.

Mound the shaved meat on a cutting board and chop coarsely.

If you have store-bought sliced meat, chop about 5 times, or 10 times if you hand-sliced the meat.

Step 3: Cook the Meat and Onions

Heat a 12-inch cast-iron skillet over medium-high heat for about 5 minutes until hot.

Add oil to the skillet and wait until it just starts smoking.

Add the meat and onions to the skillet in an even layer, cooking without stirring until well browned on one side, about 4 to 6 minutes.

Continue to cook, stirring frequently to move and separate the meat slices, until the meat and onions are browned and the meat is no longer pink, 2 to 4 minutes more.

Step 4: Incorporate Cheese and Seasonings

Stir in torn provolone cheese, along with Parmesan cheese if you’re using it, and season with salt and pepper.

Cook while stirring constantly for about 1 to 2 minutes, until the cheese is melted and well combined with the meat and onions.

Turn off the heat once done.

Step 5: Assemble the Sandwich

Divide the cooked meat mixture into 2 individual portions, each the length of the rolls you’re using.

Shingle 2 slices of provolone cheese over each portion, then cover the skillet and let the cheese melt for about a minute.

Step 6: Build and Serve the Sandwich

Center the rolls, cut sides down, over each portion of meat.

Work with one sandwich at a time.

Use a large spatula to scoop under each portion and flip the meat into the roll, creating a filled sandwich.

Serve immediately while hot and enjoy your delicious, cheesy steak sandwiches!