Go Back
Authentic Philly Cheesesteak Recipe showing ribeye beef, sautéed onions, peppers, and melted provolone cheese in a toasted Amoroso roll.
Linda

Authentic Philly Cheesesteak

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
Cook Time 15 minutes
Freezing for easier slicing (optional) 30 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Main Course, Sandwiches
Cuisine: American, Philadelphia
Calories: 820
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

    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.