Authentic Philly Cheesesteak Recipe

If there’s one sandwich that symbolizes the heart and soul of Philadelphia, it’s the Philly cheesesteak. Juicy, thinly sliced beef, caramelized onions, gooey melted cheese, and a perfectly toasted roll — all coming together in one satisfying bite.

Created in the 1930s by Pat Olivieri, a humble hot dog vendor, the cheesesteak became an instant hit when locals tasted his beef-and-onion sandwich. Over the decades, iconic eateries like Pat’s King of Steaks and Geno’s Steaks cemented this sandwich’s legendary status.

Whether you’re a Philly native craving nostalgia or a food lover seeking authentic flavor, this Philly cheesesteak recipe brings the City of Brotherly Love straight to your kitchen.

Key Ingredients for the Perfect Philly Cheesesteak

Creating the perfect cheesesteak starts with choosing the right ingredients. Each component plays a vital role in achieving that signature balance of texture and flavor.

Choosing the Right Cut of Beef

The heart of any Philly cheesesteak is the steak itself. The traditional choice is ribeye — tender, juicy, and beautifully marbled.

Pro Tips:

• Freeze the ribeye for 30 minutes before slicing. This makes it easier to cut ultra-thin strips.
• Always slice against the grain for the best texture.
• For a leaner option, you can substitute sirloin or flank steak, though they’ll be slightly less rich.

The Best Cheese Options: Provolone, Cheez Whiz, or American?

Philadelphia locals have long debated the best cheese choice. The three authentic options are:

• Cheez Whiz: The original and most famous. Creamy, salty, and irresistibly melty.
• Provolone: A classic Italian-style cheese that adds sharpness and depth.
• White American: Smooth and mild, ideal for those who prefer a balanced flavor.

➡ Chef’s Choice: Try mixing provolone and Cheez Whiz for the perfect blend of creamy and tangy.

Selecting the Ideal Bread: Amoroso Rolls and Alternatives

Authentic Philly cheesesteaks use Amoroso’s Italian rolls, known for their soft interior and slightly crispy exterior. If you can’t find Amoroso rolls, choose:

• Italian hoagie rolls
• French baguette (softened slightly)
• Ciabatta rolls for a gourmet twist

The key is finding bread that’s soft enough to bite through but strong enough to hold the fillings.

Essential Equipment You’ll Need

You don’t need a restaurant setup — just a few basic tools.

Flat-Top Grill vs. Skillet

While Philly’s famous shops use a flat-top griddle, a cast-iron skillet or non-stick pan at home works just as well.

• A flat-top grill gives even cooking and easy flipping.
• A cast-iron skillet adds a rich, seared flavor.

Must-Have Tools

• Sharp knife (for slicing beef thinly)
• Metal spatula or bench scraper
• Cheese-melting dome or lid (for that gooey melt)
• Tongs and cutting board

Step-by-Step Philly Cheesesteak Recipe

Let’s bring it all together with a step-by-step process for your authentic Philly cheesesteak.

Ingredients:

• 1 lb ribeye steak (thinly sliced)
• 1 large onion, sliced
• 1 green bell pepper, sliced (optional)
• 4 hoagie rolls
• 6 slices provolone or ½ cup Cheez Whiz
• 2 tbsp vegetable oil or butter
• Salt and black pepper to taste

Step 1: Prepare the Steak

Partially freeze your ribeye for 30 minutes to make slicing easier. Cut against the grain into paper-thin strips. Season lightly with salt and pepper.

Step 2: Sauté the Onions and Peppers

In your skillet or griddle, heat oil over medium-high. Add sliced onions (and peppers if desired). Cook for about 5–7 minutes until golden and tender. Remove from the pan and set aside.

Step 3: Cook the Steak

Add the thinly sliced beef to the same pan. Cook for 2–3 minutes, stirring frequently, until browned but still juicy. Use your spatula to chop and mix the meat as it cooks.

Step 4: Melt the Cheese

Place your chosen cheese (provolone, American, or Cheez Whiz) over the cooked beef. Cover with a lid or dome for 30 seconds to let the cheese melt into the steak.

Step 5: Assemble the Sandwich

Split the hoagie rolls lengthwise. Spoon the beef-cheese mixture into each roll, top with sautéed onions (and peppers if using). Press gently to meld everything together.

Serve hot and enjoy your homemade Philly masterpiece!

Chef’s Tips for the Best Philly Cheesesteak

Use fresh rolls — never stale bread.

1. Don’t overfill — balance is key.
2. Avoid overcooking the meat; it should stay juicy.
3. Use melted cheese, not slices — that’s how Philly does it.
4. Add a touch of butter to the rolls before toasting for flavor.

Delicious Variations to Try

1. Chicken Cheesesteak

Replace beef with thinly sliced chicken breast for a leaner twist.

2. Mushroom Cheesesteak

Add sautéed mushrooms for an umami-packed vegetarian alternative.

3. Spicy Jalapeño Cheesesteak

Mix in sliced jalapeños or hot sauce for a fiery version of the Philly classic.

Perfect Side Dishes for Your Cheesesteak

Complete your cheesesteak experience with these sides:

• Crispy fries or curly fries
• Onion rings
• Pickles or coleslaw
• Root beer float or craft beer for that Philly diner vibe

How to Store and Reheat Leftovers

Wrap your sandwich tightly in foil and refrigerate for up to 48 hours.
To reheat:

• Oven: Bake at 350°F (175°C) for 10–12 minutes until warm.
• Avoid microwaving — it makes the bread soggy.

Nutrition Facts and Healthier Alternatives

To make it even lighter, reduce cheese quantity and add more veggies.

FAQs About the Philly Cheesesteak Recipe

Conclusion: Bring Philly to Your Table

There’s a reason the Philly cheesesteak recipe has remained iconic for nearly a century — it’s simple, flavorful, and endlessly satisfying. Whether you follow the traditional ribeye-and-Cheez Whiz route or put your own spin on it, you’ll capture the essence of Philadelphia in every bite.

So, heat up that skillet, grab your rolls, and create your own slice of Philly right at home. 🥖🧀🥩

For more authentic Philly recipes and travel guides, Visit Philadelphia.

Authentic Philly Cheesesteak

Linda

Juicy, thinly sliced ribeye, caramelized onions, and gooey melted cheese tucked into a soft, toasted roll—this authentic Philly cheesesteak brings the City of Brotherly Love straight to your kitchen. Choose your cheese (Cheez Whiz, provolone, or American), load up the onions (and peppers, if you like), and enjoy the perfect balance of savory, melty, and toasty in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Freezing for easier slicing (optional) 30 minutes mins

Total Time 30 minutes mins

Course Main Course, Sandwiches

Cuisine American, Philadelphia

Servings 4 sandwiches

Calories 820 kcal

Equipment

• Cast-iron skillet or flat-top griddle
• Sharp knife
• Metal spatula or bench scraper
• Tongs
• Cheese-melting dome or lid
• Cutting board

Ingredients

  

For the Cheesesteaks

• 1 lb ribeye steak partially frozen for easier slicing; thinly sliced against the grain
• 1 large yellow onion thinly sliced
• 1 green bell pepper thinly sliced; optional
• 4 hoagie rolls (Amoroso-style if available) split; lightly toasted
• 6 slices provolone cheese or 1/2 cup Cheez Whiz or white American
• 2 tbsp vegetable oil or unsalted butter
• kosher salt to taste
• freshly ground black pepper to taste

Optional Add-Ins

• 1 cup mushrooms sliced; sauté with onions for a mushroom cheesesteak
• 1 jalapeño thinly sliced; for a spicy version
• 2 tbsp unsalted butter to butter rolls before toasting; optional

Instructions

 

• 1. Prep the steak: Partially freeze ribeye for 30 minutes. Using a sharp knife, slice very thinly against the grain. Season lightly with salt and pepper.
  2. Sauté onions (& peppers): Heat 1 tbsp oil/butter over medium-high in a cast-iron skillet or griddle. Add onions (and bell pepper, if using); cook 5–7 minutes until tender and golden. Transfer to a plate.
  3. Cook the beef: Add remaining oil to the pan. Add sliced ribeye in an even layer. Cook 2–3 minutes, chopping with a spatula as it browns, just until no longer pink but still juicy.
  4. Melt the cheese: Return onions/peppers to the pan and mix with beef. Top with provolone slices (or spoon on warm Cheez Whiz). Cover with a lid/dome for ~30 seconds until melted and gooey.
  5. Toast the rolls: Split rolls; optionally butter the cut sides and toast on the pan until lightly crisp.
  6. Assemble: Divide the beef-and-cheese mixture into 4 portions. Scoop into warm rolls. Press gently so fillings meld into the bread. Serve hot.

Notes

• Slice the ribeye paper-thin for the classic texture. Freezing briefly helps.
• Don’t overcook the beef—cheesesteaks are best when juicy.
• Use melted cheese (Whiz or melted provolone/American) for authentic ooze.
• Amoroso-style rolls are ideal: soft inside, lightly crisp outside.
• Variations: chicken cheesesteak, mushroom cheesesteak, or spicy jalapeño.

Keyword Cheez Whiz, hoagie rolls, Philly cheesesteak, provolone, quick dinner, ribeye, street food