beef philly cheesesteak recipe
The Best beef philly cheesesteak recipe
What I love most about this recipe is how simple it is without sacrificing flavor. You don’t need a ton of ingredients—just good-quality beef, a few basic seasonings, and your favorite cheese. It’s also a great way to get some protein and veggies into a meal without it feeling like a chore. I usually add sautéed onions and peppers, which not only add color and texture but also pack in some extra nutrients. And let’s be real, when the kids are happy and full, that’s a win in my book.
Another reason this recipe is a staple for us is how versatile it is. You can keep it classic with provolone or switch it up with American or even pepper jack if you want a little kick. It’s also easy to scale up if you’re feeding a crowd, which makes it perfect for game days or family gatherings. Plus, leftovers reheat surprisingly well, so you don’t have to worry about wasting any. It’s one of those meals that just makes sense—simple, satisfying, and always a hit.
Classic Beef Philly Cheesesteak
A mouthwatering sandwich featuring tender sliced beef, melted provolone cheese, and sautéed onions and peppers, all piled high on a soft hoagie roll. This iconic Philadelphia dish is quick to make and packed with flavor.
🥘Ingredients
- 1.5 lbs ribeye steak, thinly sliced
- 2 tbsp olive oil, divided
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 4 hoagie rolls or sub buns, split and lightly toasted
- 8 slices provolone cheese (or 1 cup shredded)
- 1 tbsp butter, for toasting (optional)
- Mushrooms, sliced and sautéed
- Hot sauce or banana peppers
- Mayonnaise or ketchup
👨🍳Directions
-
1
Place the sliced steak in the freezer for 15-20 minutes to firm up for easier slicing. Slice against the grain into thin strips. -
2
Heat 1 tbsp olive oil in a large skillet or griddle over medium-high heat. Add the sliced onions and bell peppers, cooking for 5-6 minutes until softened. Add the minced garlic and cook for another 30 seconds. Remove the vegetables from the skillet and set aside. -
3
In the same skillet, add the remaining 1 tbsp olive oil and increase heat to high. Add the sliced steak in a single layer, season with salt and pepper, and cook for 2-3 minutes without stirring to allow browning. -
4
Stir the steak and add Worcestershire sauce and soy sauce. Cook for another 1-2 minutes until the steak is browned but still slightly pink. Return the onions and peppers to the skillet and toss everything together. -
5
Reduce heat to medium-low. Lay the provolone cheese slices over the steak and vegetables, cover the skillet, and let the cheese melt for 1-2 minutes. -
6
While the cheese melts, lightly toast the hoagie rolls in a separate skillet with butter or on a baking sheet in the oven at 350°F for 2-3 minutes. -
7
Divide the cheesesteak mixture evenly among the toasted rolls. Serve immediately with optional toppings like mushrooms, hot sauce, or mayo.
🔧Equipment
- Large skillet or griddle
- Tongs
- Chef’s knife
- Cutting board
- Spatula
- Baking sheet (for toasting rolls)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef Philly Cheesesteak Works
❓ Frequently Asked Questions About Beef Philly Cheesesteak
1. What cut of beef is best for a Philly cheesesteak?
The best cut of beef for a classic Philly cheesesteak is ribeye steak. It’s well-marbled with fat, which keeps the meat juicy and flavorful when cooked. Other good options include sirloin or top round, but ribeye is the traditional choice for its tenderness and rich taste.
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2. Can I make a Philly cheesesteak without a grill or griddle?
Yes! While a grill or griddle gives the best sear, you can still make a great Philly cheesesteak in a large skillet or cast-iron pan over high heat. Just make sure the pan is hot enough to get a good caramelization on the meat and onions. A nonstick pan can also work if you’re careful with the heat.
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3. What type of cheese is traditionally used in a Philly cheesesteak?
The most traditional cheese for a Philly cheesesteak is Cheez Whiz, which melts smoothly over the meat and onions. However, provolone (especially sharp or mild) is also a popular choice for a less processed, richer flavor. Some people use American cheese for its creamy melt, but purists stick with Cheez Whiz or provolone.
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4. How do I keep the bread from getting soggy?
To prevent soggy bread, lightly toast the hoagie roll before adding the filling. You can also drain excess grease from the meat and onions before piling them into the roll. If you’re making the sandwich ahead of time, store the meat and bread separately and assemble just before eating.
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5. Can I make a Philly cheesesteak in advance?
Yes, but it’s best to cook the meat and onions ahead of time and store them in the fridge for up to 2 days. Reheat the filling in a skillet before assembling the sandwich to keep the flavors fresh. Avoid assembling the sandwich too far in advance, as the bread can become soggy. For the best texture, toast the roll right before serving.
