Go Back
Four completed Philly cheesesteak sandwiches lined up on a serving platter.

Philly Cheesesteak Sandwich

Tender, thinly sliced steak and melty provolone cheese piled high on a hoagie roll with savory caramelized onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

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

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.
Keyword Beef, cheesesteak, philly cheesesteak sandwich, quick lunch, sandwich