Burgers
Philly Cheesesteak
Very thin ribeye seared hard with softened onions, folded with melting provolone, and packed into warm hoagie rolls for a focused classic cheesesteak.
Inspired by Philadelphia-style cheesesteak
Prep
25 min + chilling
Cook
20 min
Serves
4 servings
Difficulty
Medium
Method
Recipe notes
A cheesesteak depends on paper-thin beef and fast griddle cooking, not thick steak pieces. Partially freezing ribeye makes clean slicing possible, while cooking in batches prevents the meat from steaming. Onions and provolone are the default here; peppers can be offered, but they are not needed for the sandwich's identity.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked beef and onions within 2 hours and use within 3 days. Reheat quickly on a hot griddle to 165°F with a teaspoon of water, then add fresh cheese and a newly warmed roll; storing assembled sandwiches makes the bread soggy.
Make-ahead tips
Slice the chilled beef up to 1 day ahead and keep it tightly covered below 40°F. Cook onions a day ahead and reheat on the griddle, but sear the beef and assemble the sandwiches just before serving.
What to serve with it
- - Crisp seasoned fries
- - Pickled peppers
- - Vinegar-dressed slaw
Equipment needed
- - Large cast-iron griddle or skillet
- - Sharp slicing knife
- - Two sturdy metal spatulas
Difficulty explained
The ingredient list is short, but slicing safely and maintaining high heat through quick batches are essential for tender beef rather than chewy steamed strips.
Nutrition estimate
Calories
760
Protein
48g
Carbs
52g
Fat
40g
Sat. fat
18g
Fiber
3g
Sugar
7g
Sodium
1120mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Low-moisture mozzarella
Use the same amount of thin-sliced low-moisture mozzarella when provolone is unavailable.
Olive oil
For savory recipes, use 3 tablespoons olive oil for every 4 tablespoons butter.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Thick slices remain chewy during the short cook, so firm the beef in the freezer and cut across the grain as thinly as possible.
- Crowding all the cold beef in one pan drops the temperature and creates gray, watery meat instead of browned edges.
- Cooking the beef long after it loses its raw color squeezes out moisture; melt the cheese promptly and transfer it into the rolls.
Nutrition Context
- Ribeye and provolone provide substantial protein but also make saturated fat and sodium significant.
- A smaller sandwich with a crisp vegetable side preserves the cheesesteak experience while moderating the rich meat-and-cheese portion.
FAQ
What beef is best for a cheesesteak?
Ribeye is tender and well marbled. Shaved sirloin can work, but it benefits from especially thin slicing and very quick cooking.
How do I slice the beef thin enough?
Firm it in the freezer for 30 to 45 minutes, use a sharp knife, and slice across the visible grain. It should bend easily rather than resemble steak strips.
Can I use Cheese Whiz?
Yes, warmed cheese sauce is a familiar option. This version uses provolone for a straightforward home-kitchen melt.
Do peppers belong on a Philly cheesesteak?
They are optional rather than essential. Cook them with the onions if you enjoy them, but keep thin beef, onion, cheese, and the roll central.
Why did my beef turn watery?
The skillet was crowded or not fully heated. Sear in two batches and allow the surface to recover before adding more cold beef.
What sides pair best with this dish?
Seasoned fries, pickled peppers, or tangy slaw give the rich sandwich a crisp, acidic contrast.