Here’s a classic Philly-Style Cheesesteak recipe—juicy, cheesy, and packed with flavor.
🥪 Classic Cheesesteak
Ingredients (Makes 4 sandwiches)
- 1 ½ lbs (680g) ribeye steak, thinly sliced
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 8 slices provolone cheese (or American/white cheese)
- 4 hoagie rolls (soft but sturdy)
- Salt and black pepper, to taste
- 1 tbsp butter (for toasting rolls)
Instructions
1️⃣ Slice the Steak
- Freeze steak for 30–45 minutes to firm up.
- Slice very thinly against the grain.
2️⃣ Cook the Vegetables
- Heat oil in a large skillet over medium heat.
- Sauté onions (and peppers if using) 8–10 minutes until soft and lightly caramelized.
- Remove from pan and set aside.
3️⃣ Cook the Steak
- Increase heat to medium-high.
- Add steak in a single layer.
- Season with salt and pepper.
- Cook 2–4 minutes, breaking it up with a spatula, until browned.
4️⃣ Combine & Melt Cheese
- Return onions to the pan and mix with steak.
- Divide mixture into 4 portions in the skillet.
- Place 2 slices of cheese over each portion.
- Cover pan briefly to melt cheese.
5️⃣ Toast Rolls
- Lightly butter hoagie rolls and toast in a skillet until golden.
6️⃣ Assemble
- Scoop each cheesy steak portion into a toasted roll.
- Serve immediately.
💡 Tips for the Best Cheesesteak
- Ribeye is ideal because of its fat content and tenderness.
- Don’t overcrowd the pan or the meat will steam instead of sear.
- For a more authentic style, chop the meat finely while cooking.
- Add mushrooms or hot peppers if desired.
If you’d like, I can also give you a cheesy “Whiz-style” version or a sheet pan party-size cheesesteak recipe for feeding a crowd.
