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    Philly Cheesesteak

    Updated September 5, 2024 / By Holly Erickson & Natalie Mortimer

    Toasty bun, caramelized onions and thinly sliced beef already sounds like the perfect sandwich, but please don’t forget the melted provolone when you make these Philly cheesesteaks.

    Two homemade Philly cheesesteak sandwiches on hoagie rolls wrapped in parchment paper on a baking sheet
    Photography by Gayle McLeod

    More classic sandwich recipes

    The Philadelphia Cheesesteak, So Much To Love

    Philly cheesesteaks are a forever favorite, and we’re always looking for a good spot in town to find one. That’s why we started making our own! Tradition calls for thinly sliced beef and cheese on a hoagie for an authentic Philly cheesesteak recipe. We’ve also made a Sheet Pan Philly Cheesesteak and a Philly Cheese Steak Skillet, both to rave reviews. And if you need more tasty beef sandwiches, our French Dip Sandwich is the real deal.

    hoagie rolls, sliced ribeye, onions, butter, salt, garlic, pepper, mayo and provolone in bowls to make philly cheesesteaks

    Ingredients For Our Homemade Philly Cheesesteak Recipe

    • For the steak: 2 pounds ribeye, fat trimmed, very thinly sliced (see note below)

    • Kosher salt and freshly cracked black pepper

    • Vegetable oil

    • Sweet onion, garlic clove

    • Mayonnaise, salted butter

    • Hoagie rolls

    • Sharp or mild provolone cheese

    mayonnaise and garlic in a small glass bowl to be combined for garlic mayo
    thinly sliced beef seasoned with salt cooking in vegetable oil in a cast iron skillet to be used for Philly cheesesteaks
    cooked beef being spooned out of a cast iron skillet into a bowl
    chopped onions being cooked in a cast iron skillet to be added with beef for philly cheesesteaks

    How To Make Philly Cheesesteak At Home

    1. We’re going to be toasting buns! Preheat the oven to 400°F.

    2. Frizzle that beef! In a large cast iron skillet, heat oil over high heat. Once glistening, cook beef in batches so that everything browns evenly, about 4 minutes total per batch. Once cooked, transfer the meat to a plate.

    3. Once you’ve cooked through the beef, reduce the heat to medium and add in the onions and cook until they are golden and tender, about 5-8 minutes.

    4. Meanwhile, make the garlic mayo and spread 1 tablespoon of butter on the inside of each hoagie roll. Arrange on a large baking sheet and bake on the center rack until toasted and golden, about 4 minutes. Remove from the oven and spread 1 tablespoon of garlic mayo on the toasted side of each roll.

    5. Add beef back into the skillet along with collected juices and season with black pepper. Stir over medium heat until beef is combined with the onions.

    6. Remove from heat and top the sliced steak with provolone slices in a single layer. Let the cheese melt before serving.

    cooked beef and onions in a cast iron skillet to be used for philly cheesesteaks
    open hoagie rolls with butter spread on one half and garlic mayo spread on the other half

    How to Store Leftovers + Tips

    • A note on slicing the beef: You’ll want to slice the beef as thin as possible. The best way to do this is by freezing it for 30 minutes to an hour, then slicing with a sharp knife.

    • What meat for philly cheesesteak: Most common are the rib-eye or top round, or other fatty cuts of beef like a chuck roast. We call for 2 pounds of trimmed rib-eye.

    • Best cheese for philly cheesesteak: Mild flavor cheese with good meltability are preferred, with provolone considered the cheesesteak cheese. And yes! Cheez Whiz, that beloved cheese sauce in a jar, is a very popular topping for cheesesteak.

    • Some of our favorite dinner recipes feature steak as the main star. Check out our Carne Asada Tacos and Beef Stroganoff.

    • Leftover steak can be stored for 3-4 days. If you have leftover hoagie bread, wrap tightly in plastic wrap. Leftover bread can be given a second life with a little water sprinkled on it before warming it in the oven.

    cooked beef in a cast iron skillet with sliced provolone on top of it ready to be melted in the oven for Philly cheesesteaks
    cooked beef topped with melted provolone cheese in a cast iron skillet next to a baking sheet with open hoagie rolls
    cooked beef topped with melted provolone cheese in a cast iron skillet being scooped onto a hoagie roll on top of parchment
    Two homemade Philly cheesesteak sandwiches on hoagie rolls wrapped in parchment paper on a baking sheet

    More Steak Faves From The Modern Proper

    cooked steak in a cast iron skillet to be used for Philly cheesesteak sandwiches
    a close up of a homemade Philly cheese steak sandwich on a hoagie roll topped with melted provolone cheese

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    Philly Cheesesteak Recipe

    Updated September 5, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  15 min
    • Cook Time:  25 min
    • Calories:  837
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    Description

    Toasty bun, caramelized onions and thinly sliced beef already sounds like the perfect sandwich, but please don’t forget the melted provolone when you make these Philly cheesesteaks.

    Ingredients

    • 2 pounds ribeye, fat trimmed, very thinly sliced
    • 1 ¾ teaspoons kosher salt
    • 1 tablespoon vegetable oil
    • 1 large sweet onion, chopped
    • 4 tablespoons mayonnaise
    • 1 garlic clove, grated
    • 4 tablespoons salted butter, softened
    • 4 hoagie rolls, split lengthwise
    • ½ teaspoon freshly cracked black pepper
    • 8 slices sharp or mild provolone cheese

    Method

    1. Preheat the oven to 400°F with a rack in the center position.

    2. Season the beef all over with 1½ teaspoons of the salt. Heat the oil in a large cast iron skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook, undisturbed, until beef begins to brown, about 2 minutes. Stir and cook until the beef is cooked through, about 2 minutes more. Using a slotted spoon, transfer the beef to a plate.

    3. Reduce the heat to medium. Add the onion to the same skillet and season with remaining ¼ teaspoon of salt. Cook, stirring often, until browned and softened, 7-8 minutes.

    4. Meanwhile, in a small bowl, combine the mayonnaise and garlic. Spread 1 tablespoon of the butter on the cut sides of each roll. Arrange rolls, cut sides up, on a sheet pan and bake until toasted, about 4 minutes. Remove from the oven and spread the cut sides of each roll with 1 tablespoon of garlic mayo. Return the beef to the skillet with the onions and season with the black pepper. Cook, stirring, until beef is warmed through. Remove the skillet from heat and top the beef mixture with provolone in a single layer.

    5. Once the cheese is melted, evenly divide the mixture between toasted rolls. Serve immediately.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 837
    • Protein 53 g
    • Carbohydrates 36 g
    • Total Fat 36 g
    • Dietary Fiber 5 g
    • Cholesterol 184 mg
    • Sodium 1768 mg
    • Total Sugars 5 g

    Philly Cheesesteak

    Questions & Reviews

    Join the discussion below.

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    • Michelle

      Hello! I first want to say I love your recipes. I have been using them 3-6 times a week for 3-4 years! I was wondering if I could make the steak for this in an enameled cast iron skillet? The raw cast iron has scratched our old stove badly and we are about to buy a new stove (due to a burner not working anymore.) I don't want to use the raw cast on it. Thank you for your help!

      Absolutely! And thank you so much for cooking so many of our recipes, that is amazing to hear Michelle!

    • Evelyn

      SO good, great job! :D

      Thanks Glad you loved it!

    • Nicole

      This was a big hit with my family. Will definitely make this again.

      Thanks, we are so glad you loved it!

    • cARE

      Made this and it was my first time working with steaks (beginner cooker) was verrrry delicious and well enjoyed by the family! added some green peppers and mushrooms at the end!

      Thanks, we are so glad you loved it!

    • Trish

      Just wanted to say love the recipes

      Thanks Trish!

    • Jenn

      My entire family loved these! These are definitely a recipe to keep around!

      Thanks Jenn!