A Philly cheesesteak is a classic American sandwich. It’s made with thinly sliced beefsteak and melted cheese, all served on a long, soft roll. This version includes sweet caramelized onions for extra depth and flavor.
You can make this satisfying lunch right in your own kitchen in about 30 minutes. The key is tender steak, sweet onions, and gooey cheese coming together in one great sandwich. It’s a simple combination that delivers a lot of flavor.
Why is Philly Cheesesteak Sandwich a Must-Try?
Freeze the steak briefly: Placing the beef in the freezer for about 20 minutes makes it firm and much easier to slice thinly by hand.
Cook the onions first: Sautéing the onions on their own until caramelized develops their deep, sweet flavor without overcooking the steak.
Melt cheese directly on the steak: Layering the cheese over the hot steak in the pan ensures it gets perfectly melty and gooey right before serving.
Philly Cheesesteak Sandwich Ingredients
• Steak: Ribeye is a great choice for its fat content and flavor, but top sirloin also works well. The most important thing is to slice it very thin against the grain.
• Cheese: Sliced provolone offers a mild, creamy flavor that melts beautifully. White American cheese is another excellent option.
• Rolls: A soft but sturdy hoagie roll is essential. It should be substantial enough to hold the filling without tearing or becoming soggy.
• Onion: A yellow onion provides a nice balance of sweetness and savory flavor once it’s cooked down and caramelized.
Exact quantities are in the recipe card below.
How to Make Philly Cheesesteak Sandwich
Step 1: Prep the Steak and Onions
Start by partially freezing the steak for about 20 minutes to make it easier to slice. Cut the steak as thinly as possible against the grain. In a bowl, toss the steak with soy sauce. Thinly slice the yellow onion.
Step 2: Cook the Onions and Steak
In a large skillet, cook the onions in oil over medium-high heat until they are soft and caramelized, then set them aside. In the same hot pan, cook the steak in a single layer until it’s just browned. Be careful not to overcrowd the pan.
Step 3: Assemble the Cheesesteaks
Return the onions to the skillet with the steak and mix them together. Divide the mixture into four piles, top each with two slices of provolone cheese, and let it melt. Place an open hoagie roll over each portion and use a spatula to scoop the filling into the bread.
Expert Tips for Philly Cheesesteak Sandwich
Food Safety: The USDA recommends cooking whole cuts of beef to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest period.
For the thinnest slices, make sure your knife is very sharp. Partially freezing the steak is the most important step for achieving thin, even cuts.
Provolone is a classic choice, but you can also use White American cheese or even Cheez Whiz for a different but equally authentic style.
If you have a griddle, it works very well for cooking cheesesteaks, as it provides a large, flat cooking surface.
What to Serve with Philly Cheesesteak Sandwich?
These sandwiches are a full meal on their own, but they also go well with a side of potato chips or a simple green salad.
How to Store and Freeze Philly Cheesesteak Sandwich
Store leftover cheesesteak filling in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze the assembled sandwiches. Reheat the filling in a skillet over medium heat until warmed through before serving in fresh rolls.
Philly Cheesesteak Sandwich Recipe FAQs
What is the best cut of beef for a Philly cheesesteak?
Ribeye is the most traditional and flavorful choice due to its high fat content, which keeps the meat tender. Top sirloin is a leaner but still delicious alternative.
What kind of cheese is on a Philly cheesesteak?
The most common cheeses are provolone, white American, and Cheez Whiz. Provolone is popular for its mild flavor and great melt, while American cheese provides a creamier texture.
How do I get the steak sliced so thin?
The easiest way to slice steak thinly at home is to place it in the freezer for 20-30 minutes before slicing. This firms up the meat, allowing you to get very thin cuts with a sharp knife.
Philly Cheesesteak Sandwich
Ingredients
- 1 1/2 lbs boneless ribeye or top sirloin steak 680 g
- 2 tbsp soy sauce 30 ml
- 1 tbsp vegetable oil 15 ml
- 1 large yellow onion thinly sliced
- 8 slices provolone cheese about 8 oz / 225 g
- 4 hoagie rolls
Instructions
- Place the steak in the freezer for 20-30 minutes to firm it up, which makes slicing easier. Slice the steak as thinly as possible against the grain.
- In a medium bowl, toss the sliced steak with the soy sauce until evenly coated. Set aside.
- Heat the vegetable oil in a large skillet or cast iron pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until soft and lightly browned, about 8-10 minutes. Remove the onions from the skillet and set aside.
- Add the steak to the same hot skillet. Spread it in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes, flipping once, until browned and cooked through. For safety, steak should reach an internal temperature of 145°F (63°C).
- Return the cooked onions to the skillet with the steak. Stir everything together to combine.
- Divide the steak and onion mixture into four equal portions within the skillet. Lay two slices of provolone cheese over each portion. Let the cheese melt, which should take about 1 minute.
- Slice the hoagie rolls lengthwise, but not all the way through. Gently open a roll and place it face down over one of the cheesy steak portions in the pan.
- Use a spatula to slide under the steak and cheese, and scoop the entire portion into the roll. Repeat for the remaining sandwiches.
- Serve immediately while warm.
Notes
