Classic Philly Cheesesteak
Thinly sliced ribeye, caramelized onions, and melted provolone (or Cheez Whiz) piled into a toasted hoagie—Philadelphia’s iconic lunch sandwich made weeknight-easy. Cook the beef until browned and steaming hot; leftovers reheat to 165°F.
🛒Ingredients
- 1 1/2 pounds ribeye steak, very thinly sliced (partially freeze 30 minutes to slice)
- 2 tablespoons neutral oil, divided
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 slices provolone cheese (or 1/2 cup Cheez Whiz, warmed)
- 4 soft hoagie rolls, split
- 1 tablespoon butter for toasting rolls
🔧Kitchen Tools Needed
- Large skillet or griddle
- Sharp knife
- Spatula
- Tongs
📝Instructions
- 1
Heat 1 tablespoon oil in a large skillet or griddle over medium. Cook onion (and pepper if using) 8–10 minutes until soft and golden. Push to the side.
- 2
Add remaining oil; increase heat to medium-high. Spread sliced ribeye in a thin layer; season with salt and pepper. Cook 2–4 minutes, chopping with a spatula, until no pink remains and meat is steaming hot (beef steaks are safe at 145°F; thin slices cook through quickly).
- 3
Mix onions into the beef. Lay provolone over the meat, cover 30–60 seconds until melted (or drizzle Cheez Whiz).
- 4
Butter and toast cut sides of hoagie rolls in the pan 1–2 minutes. Pile hot cheesesteak into rolls.
- 5
Serve immediately. Refrigerate leftovers within 2 hours up to 3 days; reheat filling to 165°F before serving.
🥗Nutrition Information
⚡Calories per serving: 680
🏷️Recipe Tags
❓Frequently Asked Questions
Whiz or provolone?
Both are authentic-ish—provolone is cleaner; Cheez Whiz is the tourist classic. Use what you love.
No ribeye?
Sirloin works; freeze briefly and slice paper-thin against the grain.
Mushrooms?
Yes—sauté with the onions for a ‘wit mushrooms’ style.
Make ahead?
Cook filling, chill, then reheat to 165°F and melt cheese when ready to assemble.
Food safety?
Cook thin beef until browned and hot; chill leftovers within 2 hours; reheat to 165°F.
