Philly cheesesteak is a classic American sandwich that originated in Philadelphia, Pennsylvania in the 1930s. The sandwich is typically made with thinly sliced ribeye steak, grilled onions, and melted cheese, all served on a long roll. The most common types of cheese used in a Philly cheesesteak are provolone, American, or Cheez Whiz. The sandwich has become a staple in Philadelphia and has gained popularity throughout the United States and beyond. It is known for its hearty and savory flavor, and its signature combination of tender steak, melted cheese, and grilled onions. Whether enjoyed as a quick lunch or a satisfying dinner, Philly cheesesteak is a beloved classic that continues to be a favorite among sandwich enthusiasts.

Serves: 4
Prep Time:  15 min
Cook Time:  25 min
Calories: 837

Ingredients

  • 1 tablespoon vegetable oi
  • 2 pounds ribeye, fat trimmed, thinly sliced (see Note)
  • 2 teaspoons kosher salt
  • 1 large sweet onion, diced
  • 4 hoagie rolls, halved lengthwise (don’t cut all the way through)
  • 4 tablespoons salted butter, softened
  • 1 garlic clove, grated
  • 4 tablespoons mayonnaise
  • ½ teaspoon freshly cracked black pepper
  • 8 slices sharp or mild provolone cheese

Method

  • Preheat the oven to 400°F with a rack in the center position.
  • Heat the oil in a large cast iron skillet over high heat. Once the oil is glistening, working in batches, add the beef in a single layer and season with ½ teaspoon of salt. Cook, undisturbed, until meat begins to brown, about 2 minutes. Stir and continue cooking until the beef is cooked through, about 2 minutes more. Using a slotted spoon, transfer the beef to a plate.
  • Reduce the heat to medium. Add the onions to the same skillet and season with remaining ½ teaspoon of salt. Cook, stirring often, until browned and softened, 5-8 minutes.
  • Meanwhile, in a small bowl, combine mayonnaise and garlic. Spread 1 tablespoon of butter on the cut sides of each hoagie roll. Arrange rolls, cut sides up, on a sheet pan and bake until toasted, about 4 minutes. Remove from the sheet pan from the oven and spread 1 tablespoon of garlic mayo on the cut sides of each roll. Return beef to the skillet with the onions and season with black pepper. Cook, stirring, over medium heat until warmed. Remove the skillet from heat and top the beef mixture with provolone in a single layer.
  • Once the cheese begins to melt, divide the cheese and meat between toasted hoagie rolls. Serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories837
  • Protein53 g
  • Carbohydrates36 g
  • Total Fat36 g
  • Dietary Fiber5 g
  • Cholesterol184 mg
  • sodium1768 mg
  • Total Sugars5 g

Note: You’ll want to slice the beef as thin as possible. The best way to do this is by freezing it for 30 minutes to an hour, then slicing with a sharp knife.

Tips:

  • Use a high-quality cut of beef such as ribeye or sirloin for the best flavor and texture.
  • Slice the beef thinly against the grain for maximum tenderness.
  • Cook the onions until they are soft and caramelized for the best flavor.
  • Use a soft and chewy roll such as a hoagie roll for the sandwich.
  • Use a melty cheese such as provolone or Cheez Whiz for maximum ooey-gooey-ness.

FAQ:

Can I use a different type of cheese?

Yes, you can use other types of cheese such as American, Swiss, or cheddar. However, provolone or Cheez Whiz are the most traditional.

Can I make the sandwich in advance?

No, it's best to make the sandwich just before serving to keep the bread from getting soggy.

Can I add other toppings to my Philly Cheesesteak?

Yes, you can add other toppings such as peppers, mushrooms, or jalapeños to your sandwich.

Storage:

  • Store the cooked beef and onions separately in airtight containers in the refrigerator for up to 3-4 days.
  • To reheat the beef and onions, warm them up in a pan over medium heat with a little oil.
  • To assemble the sandwich, warm up the roll in the oven or on a griddle and add the beef, onions, and cheese just before serving.