There's so much to love about this easy Philly cheesesteak recipe! Tender ribeye steak thinly sliced with caramelized onions and peppers and smothered with melted provolone cheese sandwiched in a toasted hoagie roll. Made in 1 pan and done in 35 minutes– these Philly cheesesteaks will be a household favorite!
Growing up in the Philadelphia, I've had a cheesesteak or two, or 1,230+. Making homemade cheesesteaks is easier than most think and this is my very favorite Philly cheesesteak recipe. So let's grab the ingredients and get to (almost no) work!
So Much To Love About This Philly Cheesesteak Recipe
- Quick and easy– done in just 35 minutes
- Comes together in 1 pan so there's minimal clean up!
- Simple enough for busy weeknights or to feed a crowd
- Customizable– add your favorite toppings
Overview: How To Make Philly Cheesesteaks
- Sauté the Peppers & Onions: Add the peppers and onions to skillet over medium heat and cook until soft and tender. Transfer to a plate or bowl and set aside.
- Cook the Shaved Beef: To the same skillet, add the beef in an even layer as best you can. Break it apart while it cooks until no pink remains.
- Add the Cheese: Separate the beef into portions and top each with sliced cheese. Cover with a lid and turn off the heat.
- Assemble: While the cheese melts, add peppers and onions into each roll. Then use the spatula to scoop the beef mixture and flip into the roll.
Tips for Making the Homemade Philly Cheesesteaks: Best Cut of Beef To Use
- Best Cut of Beef to Use: It's important to use a tender cut of beef like ribeye, sirloin or even petite sirloin as they have the best flavor. Each cut varies in price with ribeye being the most expensive. For the best flavor, I recommend ribeye but it's not a dealbreaker– I've made these cheesesteaks many times with petite sirloin, especially if I'm feeding a crowd. You can either slice the beef at home or if you don't want the hassle, ask the butcher! Make sure you tell them to slice very thin (even mention that you're making cheesesteaks.) Most grocery stores now even sell pre-sliced which I find is usually on sale about once a month.
- Cook Beef Until *JUST* Done: After you cook the peppers and onions, it's time to cook the shaved beef. Remember, it will cook FAST because of how thin it is. You want the beef to remain tender so just cook until no red remains, breaking it apart as it cooks. Just before it's finished, add the sliced cheese on top and cover with a lid so it can melt.
Grab These Ingredients
This Philly cheesesteak recipe doesn't require many ingredients. Here's a brief rundown with possible substitutions:
- Shaved Beef: You want to use a tender cut of beef like ribeye, sirloin or even petite sirloin. If you don't want to slice it yourself, most grocery stores allow you to have the butcher slice it or have pre-sliced on the shelf.
- Bell Pepper: Any color bell peppers work– I usually use red and green peppers. If you're not a fan of peppers, you can easily leave them out.
- Onion: You need 2 onions, I often grab for sweet onion as it has a more mild flavor.
- Butter: Using butter adds flavor to the onions, peppers and beef. You can use olive oil, but it will have less flavor.
- Salt & Pepper: Essential for flavor.
- Garlic Powder: Added for extra flavor.
- Provolone Cheese: Traditional cheesesteaks use either provolone (or Cheez Whiz– depending on who you ask.) You want a mild cheese that won't overpower the cheesesteak and one that melts easily.
- Hoagie Rolls: The best rolls to use are Amoroso rolls, but if you're not local to the Philadelphia area, they might be difficult to find. The next best thing is freshly baked hoagie rolls from the grocery store or soft hoagie rolls.
FAQ
What is the secret to a good Philly cheesesteak?
There are 3 secrets to a good Philly cheesesteak; quality ingredients (Amoroso roll and ribeye steak being the most important), butter, and garlic.
What is traditionally on a Philly cheesesteak?
An authentic Philly cheesesteak is made with thinly sliced ribeye steak and provolone cheese (or Cheez Whiz depending on who you ask) on a toasted Amoroso roll. Most add sautéed onions and hot peppers, or bell peppers.
What's the best cheese for a Philly cheesesteak?
Provolone is the ideal cheese to use. You want a cheese that melts easily and has a mild flavor– you don't want it to overpower the cheesesteak.
What kind of bread does a Philly cheesesteak go on?
Traditionally, an authentic Philly cheesesteak uses an Amoroso roll. If you're not local to Philadelphia you may have trouble finding them. The next best thing is a soft hoagie roll.
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Philly Cheesesteak Recipe
Description
There's so much to love about this easy Philly cheesesteak recipe! Tender ribeye steak thinly sliced with caramelized onions and peppers and smothered with melted provolone cheese sandwiched in a toasted hoagie roll. Made in 1 pan and done in 35 minutes– these Philly cheesesteaks will be a household favorite!
Ingredients
- 6 Tablespoons unsalted butter, divided
- 2 bell peppers, sliced (any color)
- 2 sweet onions, sliced
- 2 pounds shaved or very thinly sliced ribeye, sirloin or petite sirloin steak
- 1 ¾ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 12 slices provolone cheese
- 5-6 hoagie rolls
Instructions
- Season the shaved beef with 1 ½ teaspoons salt, black pepper, and garlic powder. Set aside.
- Heat a large skillet over medium heat for 2 minutes. Then, add 2 Tablespoons butter and swirl to coat. I usually use a 12-inch cast iron skillet or cast iron griddle, but any type works. Add the sliced peppers, onions, and remaining salt. Cook for 10-11 minutes, stirring occasionally, until soft and tender. Transfer to a plate or bowl and set aside.
- Adjust the heat to medium-high and add remaining butter. Once hot, add the beef in an even layer (as best as you can.) Cook for 3-4 minutes, breaking it apart as it cooks with a metal spatula, if needed. Then, flip the beef over and cook for an additional 3-4 minutes until no pink remains.
- Using the spatula, separate the beef into 5-6 portions (or the amount of rolls you have.) Top each section with the cheese slices. Cover with a lid and turn off the heat. Let sit for 2-4 minutes for the cheese to melt.
- Meanwhile, place the peppers and onions into each roll. Then, use the spatula to scoop the beef mixture and flip into the roll. Serve immediately. Leftovers stay fresh stored in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The cheesesteak mixture can be made up to 3 days in advance and assembled the day of. Reheat over low heat with 1-2 Tablespoons water.
- Freezing Instructions: The cheesesteak mixture (without the cheese or rolls) can be made through step 3 and stored in the freezer for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator and continue at step 4. You can also place frozen cheesesteak mixture in a slow cooker for 2 hours on low. About 30 minutes before serving, top with sliced cheese and place the lid back on until melted.
- Beef: Use a tender cut of beef like ribeye, sirloin or petite sirloin– each cut varies in price with ribeye being the most expensive. Whether you are slicing the beef at home or having the butcher do it, slice it as thin as possible.
- Rolls: The best type of rolls to use are Amoroso roll, if you can get your hands on them. Otherwise traditional hoagie rolls will do the trick.
Nutrition
Calories: 887kcal | Carbohydrates: 47g | Protein: 55g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1547mg | Potassium: 818mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2341IU | Vitamin C: 67mg | Calcium: 399mg | Iron: 15mg
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James says
Made these for the family the other night and they were a hit. Thanks for the recipe, will be making again.