Get my Cookbooks! Philly Cheesesteak Recipe
This Philly Cheesesteak is as good as it gets, with thinly sliced Ribeye steak, diced onions and thinly sliced peppers with melted provolone on top of garlicky, buttery toasted rolls! Flavor up that steak even more with my homemade seasoning mix and a hint of Worcestershire!
BEST Philly Cheesesteak Recipe
It’s hard to briefly summarize how AMAZING this classic Philly Cheesesteak recipe is, but I’ll do my best!
🥖 First, fresh bakery rolls are sliced, brushed with garlic butter, and toasted to golden deliciousness. This crisps them up to withstand that juicy meat and melty cheese and makes them taste like GARLIC BREAD.
🥩🫑Then, thinly sliced ribeye is seasoned and cooked with onions and bell peppers, topped with fresh provolone, and served up on those iconic buttery rolls!
I like to use a simple homemade seasoning blend on the meat and add a hint of Worcestershire for an umami flavor boost! Don’t miss my PRO tips below for all of the varieties of meat you can use, how to get that meat paper thin, optional add-ons, different cheese options, and more! This one is definitely on our favorites list!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice each roll 3/4 of the way through and brush the cut side with softened garlic butter. Toast the middle in a cast iron skillet and set aside.
Slice the steak very thin against the grain (see pro tips for hints to make that easier). Soften diced onions and sliced bell peppers in a skillet and set aside.
Season the meat and cook in an even layer. Add Worcestershire sauce, and toss to coat. Once cooked through, drain any liquid if needed and add the cooked onions and peppers back. Divide into 4 equal parts.
Top with provolone cheese (or cheese of choice) and let it melt. Use a spatula to transfer each portion onto a toasted bun and serve with French Fries, Potato Wedges, Onion Rings, Potato Salad, Macaroni Salad, or chips!
Pro Tips
- Steak: Ribeye Steak is traditionally used for Philly Cheesesteak and is what I’d recommend. Flank steak, strip steak, skirt steak, or top sirloin are other options as well. Ground Beef can be used for convenience or cost savings!
- Be sure to slice the meat against the grain so it’s easy to chew!
- Paper thin slices are ideal for this recipe. I recommend flash freezing the steak (i.e. pop it in the freezer while you prepare your other ingredients). The firmer consistency makes it easier to thinly slice. I then pound each slice with a meat tenderizer until it’s paper thin! (This way if your slices are thicker than you like, there’s a workaround.)
- Peppers/Mushrooms: Green Bell Peppers are optional, I don’t use a ton and I slice them nice and thin. Mushrooms make a great addition as well and can be added when the onions are added.
- Rolls: I use 8 to 9-inch sub rolls that I get in the bakery department of my grocery store.
- Cheese: Cheez Whiz is a traditional choice for Philly Cheesesteaks, Provolone is another classic and I went with that for this recipe. American cheese would be the next best option.
- Seasonings: I like to season the meat with a simple seasoning blend to up the homemade flavor, but just salt/pepper can be used if preferred. I also like to season the onions/peppers with a little salt and pepper when they’re cooking in the skillet.
- Serve this with: French Fries, Potato Wedges, Onion Rings, Potato Salad, Macaroni Salad, or chips!
,Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze leftover filling for up to 3 months.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Meat Tenderizer– To pound the meat paper thin, this is a must!
- A 12-inch Cast Iron Skillet, a Blackstone Griddle, or an Electric Griddle or Blackstone make the best cooking surfaces for this recipe.
- This Scraper and these Spatulas are perfect tools for this recipe.
- Serrated Bread Knife– The best kind of knife to cut the rolls easily and evenly.
- Sharp Chefs Knife– To cut the meat. I use The Nikos Knife shown in the process shots above!
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
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Try These Next
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- Steak Bites
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- Beef Enchiladas
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- Chicken Fajitas
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- Chicken Milanese
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- Tuna Melts
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- Burrito Bowls
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Philly Cheesesteak Recipe
Ingredients
- 2 lbs. Ribeye steak, can sub sirloin, flank, or strip
- 4 hoagie rolls, about 8-9 inches long
- 4 tablespoons butter, softened
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 1 large green bell pepper, thinly sliced into thin (¼-inch) strips
- Salt/pepper, to taste
- 1 tablespoon Worcestershire sauce
- 8 slices provolone cheese
Optional Meat Seasonings
- ½ teaspoon EACH: garlic powder, onion powder, mustard powder, paprika, chili powder
Instructions
- Note: You may opt to simply season the meat with salt and pepper to taste. I like to elevate the seasonings a bit for more homemade flavor.
- Place the steak in the freezer while you prepare all of the remaining ingredients. Ideally, the steak will be in the freezer for 30-40 minutes, it will be much easier to slice it thinly this way. Take the cheese out and let it come to room temp so it melts faster.
- Slice each roll ¾ of the way down. Combine the softened butter and the garlic and spread it onto the cut sides of the rolls. (Pro Tip: Microwave the butter for 4-5 seconds to soften it more.)
- Heat a large skillet (preferably a 12-inch cast iron), over medium-low heat and place the rolls cut-side-down. Toast until golden, about 3-4 minutes each. Remove and set aside.
- Remove the steak from the freezer and trim away any areas of excess fat. Slice the meat very finely against the grain. Use a meat tenderizer to pound each slice paper thin.
- Sprinkle the meat with salt, pepper, and the additional seasonings if desired. Toss to coat on all sides.
- Heat 1 tbsp. of the oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 minutes, stirring frequently. Add the sliced peppers and cook for 6-7 more minutes, stirring frequently. Remove and set aside.
- Add another tbsp. of oil to the same skillet over medium-high heat and add the meat in a single, even layer. Cook for 2 minutes. Add the Worcestershire sauce and toss to combine. Cook until browned and cooked through, stirring occasionally, about 3-4 more minutes. Drain any grease/liquid from the skillet if there is any. Add the onions and peppers back and toss to combine.
- Divide the meat into 4 equal parts in the skillet and top each with 2 slices of provolone. Turn the heat off and let the cheese melt. Slide a spatula underneath each portion and transfer the meat/cheese onto the rolls. Serve with fries, potato wedges, onion rings, or chips!
Notes
- Steak: Ribeye Steak is traditionally used for Philly Cheesesteak and is what I'd recommend. Flank steak, strip steak, skirt steak, or top sirloin are other options as well. Ground Beef can be used for convenience or cost savings!
- Be sure to slice the meat against the grain so it’s easy to chew!
- Peppers/Mushrooms: Green Bell Peppers are optional, I don't use a ton and I slice them nice and thin. Mushrooms make a great addition as well and can be added when the onions are added.
- Rolls: I use 8 to 9-inch sub rolls that I get in the bakery department of my grocery store.
- Cheese: Cheez Whiz is a traditional choice for Philly Cheesesteaks, Provolone is another classic and I went with that for this recipe. American cheese would be the next best option.
- I like to season the onions/peppers with a little salt and pepper when they're cooking in the skillet.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze leftover filling for up to 3 months.
Nutritional information is an estimate and is per Cheesesteak sandwich. This recipe makes 4 hearty sandwiches.
Hi Stephanie,
Keep up the good work! Have been enjoying your recipes for a couple years now. Thank you! I have a question… Are you sure you mean to cut against the grain? I’m thinking it would be difficult to stand the steak on it’s edge (unless you cut it in half length-wise) Also, I feel like the thin slices against the grain would fall apart quite readily and become a gummy mass.
I haven’t made this yet but will save for later. Thanks for ALL your GREAT RECIPES!
Hi Chris! I’m so happy to hear that you’ve been enjoying the recipes, thank you so much! As far as cutting against the grain, yes, you absolutely want to do that. You wouldn’t need to stand the stand on it’s end in order to do it. Look for the grain lines and simply slice in the other direction- here is a visual and here is a short video. If you check those out you’ll see what I mean! If you don’t do it, the meat will be much harder to chew because you’ll have to chew through all of the muscle fiber. ❤️
This was delicious! Full disclosure, I’ve never actually ordered a Philly cheesteak before, but now I’ll have to try one to compare (liked this way more than an Italian beef which I’ve had but always find just “ehh.)
Made it exactly as described. The only thing I messed up were the rolls. They separated into 2 when I toasted them, but it didn’t actually matter as they still stayed together fine.
We LOVED this seasoning. I want to try it on a grilled steak next time. Plenty of flavor without overpowering.
Just threw it on the table with French fries and it made for a great easy summer dinner. Unanimously voted to add to the repeat list.
I am SOOOO happy to hear that!!! I find that fresh the rolls in the bakery section are less likely to split as they’re a bit more moist and pliable (and maybe that’s even what you did use),- but I’m SO glad that they still did their part and stayed together as needed! And I’m even more thrilled that you’ll be making this again and that you loved the seasoning, it would definitely be great on grilled steak! Thank you so much for the review, you made my dayyyyy!!!!