Philly Cheesesteak
A proper Philly cheesesteak is one of those sandwiches that’s worth the effort to make at home. While it’s not complicated, getting the technique right makes all the difference – thinly sliced beef that’s still juicy, onions cooked until they’re sweet and tender, and melted cheese that brings it all together in a crusty roll.
They’re perfect for casual dinners or watching the game, and they’re actually better when you make several at once. The key is having everything prepped and ready to go, because once you start cooking, it moves fast.
What you need for Philly Cheesesteak
– 1 pound ribeye steak, thinly sliced
– 2 tablespoons vegetable oil
– 1 large onion, sliced
– 1 green bell pepper, sliced
– 8 slices provolone cheese
– 4 hoagie rolls, split
– Salt and black pepper to taste
– Optional: 8 ounces mushrooms, sliced
– Optional: Hot cherry peppers or pepperoncini
– Optional: Cheez Whiz instead of provolone
How to Make Philly Cheesesteak
To make it easier to slice the ribeye, pop it in the freezer for about 30 minutes first – this firms it up just enough to get those nice thin slices. Cut against the grain into slices as thin as you can get them, about ⅛ inch thick. Season the meat well with salt and pepper.
Heat 1 tablespoon of oil in a large skillet or flat-top griddle over medium-high heat. Once it’s nice and hot (you should see ripples in the oil), add your sliced onions and peppers. I like to let them sit for a minute or two between stirs to get some nice brown spots – this really brings out their sweetness. Cook them for about 8-10 minutes until they’re soft and the onions are golden brown. If you’re using mushrooms, toss them in during the last 5 minutes. Transfer everything to a plate.
Add the remaining oil to the pan and let it get really hot again. Spread your seasoned meat out in a single layer – you should hear an immediate sizzle. Let it cook without touching it for about 2 minutes until you see the meat browning on the bottom. Give it a quick chop and flip with your spatula, breaking up any clumps. Cook another minute or two until you see no more pink.
Now here’s where the magic happens: pile your cooked veggies back on top of the meat and lay your provolone slices over everything. Turn the heat down to low and cover the pan for about 2 minutes, just until the cheese gets melty and starts to droop down into the meat mixture.
While the cheese melts, split your rolls and pop them in a 350°F oven for just a couple minutes to get them lightly toasted – this helps them hold up better to all those juicy fillings.
Using your spatula, divide the cheesy meat mixture into four portions and scoop each portion onto a roll. If you’re using cherry peppers or pepperoncini, add them now. The bread should be crispy on the outside but still soft inside, and the meat should be juicy but not dripping wet.
If you’re going the Cheez Whiz route instead of provolone, warm it up separately and drizzle it over your sandwich at the end – it’ll give you that classic orange drip down the sides that lets you know you’re in for something good.
Recipe Notes & Tips:
• Freezing the meat is non-negotiable – warm meat is impossible to slice thin
• Don’t overcrowd your pan – work in batches if needed for better browning
• Shaved ribeye from your butcher saves tons of prep time
• American or provolone both work great – Cheez Whiz is the most “authentic”
• Toast those rolls! Soggy bread ruins everything
• Keep your heat high enough – you want to sear, not steam the meat
Serving Suggestions:
• Ice cold beer (lager or pale ale)
• Classic: Pickle spears and potato chips on the side
• French fries with lots of salt
• Cherry peppers or pepperoncini for kick
• Cold cola pairs perfectly with the salty-fatty meat
Making It Work for Different Occasions:
• Game day: Set up a build-your-own station with different cheese options
• Meal prep: Cook meat and veggies ahead, reheat and add cheese when serving
• Casual party: Cut sandwiches in half, serve as sliders on smaller rolls
• Family dinner: Add a simple green salad to balance things out
Storage & Leftovers:
• Meat mixture keeps 3-4 days in fridge
• Store meat/veggie mix separate from bread
• Reheat in skillet, not microwave (gets too rubbery)
• Don’t store fully assembled sandwiches (bread gets mushy)
• Freeze uncooked sliced meat up to 3 months