Homemade Philly Cheesesteak

A homemade Philly cheesesteak is all about thinly sliced beef, melty cheese, and a soft, toasted roll that brings everything together. This version delivers classic flavor with tender meat, sautéed onions, and a rich, savory finish that tastes just like a favorite sandwich shop—only fresher.

It’s a straightforward recipe that comes together quickly, making it perfect for an easy weeknight dinner or a casual weekend meal. With just a few ingredients and a hot skillet, you can recreate this iconic sandwich at home.

Ingredients You’ll Need

Simple, classic ingredients are the key to an authentic cheesesteak.

• 1 1/2 pounds thinly sliced beef steak (such as ribeye or sirloin)
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 4 hoagie rolls
• 8 slices provolone cheese

How to Make a Homemade Philly Cheesesteak

1. Heat the vegetable oil in a large skillet or griddle over medium-high heat.
2. Add the sliced onions and cook until soft and lightly caramelized. Transfer to a plate and set aside.
3. Season the sliced beef with salt and black pepper.
4. Add the beef to the hot skillet in a single layer and cook quickly, stirring and chopping lightly, until just cooked through.
5. Return the cooked onions to the skillet and toss with the beef.
6. Divide the beef mixture into portions and place slices of provolone cheese over each portion.
7. Allow the cheese to melt, then scoop each portion into a hoagie roll.
8. Serve immediately while hot and melty.

Tips, Variations & Storage

• Freezing the beef briefly before slicing makes it easier to cut very thin.
• Cook the beef quickly over high heat to keep it tender.
• Add sautéed peppers or mushrooms if desired.
• Toast the hoagie rolls lightly for extra structure and flavor.
• Store leftover beef mixture in an airtight container in the refrigerator for up to 3 days and reheat gently.

Frequently Asked Questions

What cut of beef works best for cheesesteaks?
Ribeye is the traditional choice because it stays tender and flavorful, but sirloin also works well.

Can I use a different cheese?
Provolone is classic, but American cheese or cheese sauce can also be used.

Should the beef be sliced or chopped?
Thin slices are traditional, but lightly chopping the beef as it cooks helps create a tender, cohesive filling.

Can this be made ahead of time?
The beef and onions can be cooked ahead and reheated, but cheesesteaks are best assembled fresh.

Homemade Philly Cheesesteak

A classic Philadelphia-style cheesesteak made at home with thinly sliced beef, caramelized onions, melty cheese, and toasted hoagie rolls.

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Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings:4 sandwiches

Calories:610

Ingredients Method Notes

Ingredients

  

• 1½ lb ribeye steak very thinly sliced
• 2 tablespoons vegetable oil divided
• 1 large onion thinly sliced
• 1 large green bell pepper optional, thinly sliced
• 8 slices provolone cheese or cheese of choice
• 4 hoagie rolls split and lightly toasted
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper freshly ground

Method

 

1. Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat.
2. Add the sliced onions (and bell peppers if using) and cook, stirring frequently, until softened and lightly caramelized. Remove from the pan and set aside.
3. Add the remaining oil to the pan and increase heat to high.
4. Add the thinly sliced beef in a single layer and season with salt and pepper. Cook quickly, stirring and chopping with a spatula until just cooked through.
5. Return the cooked onions to the pan and mix with the beef.
6. Divide the meat mixture into four portions and top each with provolone cheese slices.
7. Reduce heat to low and allow the cheese to melt, covering the pan briefly if needed.
8. Transfer each cheesy beef portion into a toasted hoagie roll and serve immediately.

Notes

For authentic Philly flavor, avoid over-seasoning and use ribeye steak sliced paper-thin. Cheese Whiz or American cheese can be substituted for provolone if desired. Serve immediately for best texture.