The Philly Cheesesteak Sandwich is the best comfort food. Thinly sliced ribeye steak, cheese, onions, and a delicious hoagie roll. This is one of those recipes that everyone loves!
We are making a Philadelphia classic today with our Philly Cheesesteak. This sandwich is more than just bread, meat and cheese; it is a 70 year old cultural icon born in South Philadelphia at Pat’s Steaks. If you’ve never had a Philly Cheesesteak, today’s your lucky day. This sandwich is so easy to put together, and is sure to become a favorite!
There are a lot of strong opinions out there on what should and should not be included on a Philly Cheesesteak. Onions? Provolone cheese? Cheese Whiz? American cheese? Veggies? If you’re from Philadelphia, I’m sure you’ve had a few heated debates yourself about Pat’s vs. Geno’s Steaks. We’re not here to ruffle any feathers. We just want to help you enjoy an authentic Philly Cheesesteak from the comfort of your own home.
Cheese Options on a Philly Cheesesteak:
The original Philly Cheesesteak didn’t even have any cheese! Later they added Provolone, and now you typically get a choice of Cheese Whiz, American, and sliced Provolone cheese.
Onions or No Onions:
We love the added flavor of onions to a Philly Cheesesteak. However, authentic Cheesesteaks are served ‘wit onions’ or wit-out onions’, so the choice is up to you!
Beef Options:
The best cut to use in a Philly Cheesesteak is ribeye or top round. Definitely avoid chuck steak or any other tough cuts. Always shave the meat very thinly.
Pro Tip: If you’re struggling to shave the meat thin enough, partially freeze it first!
What type of roll should I use?
We love a good hoagie roll on a Philly Cheesesteak, however, Amoroso Rolls are considered the Authentic Philly option.
Storage and Reheating Instructions:
Store any leftover filling in an airtight container in the refrigerator for up to 5 days. Reheat single serving portions in a microwave in 30 second increments until warmed through. Serve into a fresh hoagie roll.
If you like this recipe, you may be interested in these other delicious sandwich recipes:
- Traditional Chicken Salad Sandwich
- Ham Salad Sandwich
- Best Homemade Sloppy Joe
- Slow Cooker Shredded Beef
- Santa Fe Grilled Chicken Sandwich
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Philly cheese steaks use American cheese not provolone cheese. I know because live in the Philly suburbs.
We know how much the choice of cheese is a thing! We discuss it above, but it’s worth saying again, we’re not here to ruffle any feathers. We just want to help you enjoy an authentic Philly Cheesesteak from the comfort of your own home with whatever choice of cheese you like best.
The authentic Philly Steak is made with Cheese Whiz. American and Sharp Provolone are ‘acceptable’ alternatives. Enjoy.
MY husband doesn’t like hoagie buns, he says they are too thick, so I bought a pkg of 4 brioche buns. I used onions, peppers, and mushrooms on mine, and he had his plain. They were delicious. The bun was soft buttery and so good. Thank you for the recipe!!!!!
Sounds fabulous without the add ons! I’ve always wanted to try this! I know they’re done on a flat top but I’ll have to settle for a shallow hex clad pan I just got! They’re fabulous!!
Thank you for the recipe, the sandwich tasted so good
Thank you for this recipe template! Great ideas. We also watched videos comparing Pat’s and Geno’s and had our local butcher thinly slice our ribeye (I trimmed if the pieces were too large or too fatty), seasoned the steak with salt, pepper and Nature’s Seasonings and made sure to use the Cheez Whiz – magical. Truly. We also sautéed onions and mushrooms and just kept them in the pan as we cooked the steak. Lightly toasted the rolls. Looking forward to checking out your other recipes.
OUTSTANDING!!! Quick!
Hey Don, just wanna say thank you for all the information you provided. I’m making the cheesesteaks at home. I bet went to restaurant depot. I bought the best cheesecake I can find $50 box. I’m not ashamed to say it it came with a nice little huge portion of cheese sticks inside I think three strips to every little piece of paper that was covered in. I made them at home. I made them just like you said salt pepper, onion, and garlic. That’s all the things I put in there. I put the onions in there cooked them till they were nice and loosen got them all a little bit burnt as well as to give it a little bit more flavor it came out great. I just want to say I also added a special sauce that I do for the burgers I had a dad in there as well with provolone cheese muffins on top everything came out great I just wanna know that if I’m doing something wrong please somebody out there reach out to me and say look you could do this better. You could do that better? I’m always trying to improve what I do and I would just love the information that you guys are providing on here and giving the information is provided. Thank you again. Have a great day. Enjoy the cheesesteak Pat and Janero. I think Pat is better than Gino’s Gino’s makes it so fast and it’s just it’s just out of a style at this point and back in the day might’ve been good but not more of a pet still makes it without killing that meat without destroying the flavors. I believe that is a better brand Out of Philadelphia.
Rachael love watching your Amazing recipes & great easy organized presentations so easy to follow & your personality is the Topp’s !! had a 1/2″ sirloin steak which I used for this philly steak ….YUMMY thx again
Now I know where to find a great Philly cheese steak, my house! All the time I’ve wasted looking for a good Philly, all I had too do was make it myself! Great recipe, not a lot of extras for fillers, just a simply delicious sandwich.
Awesome the best we ever had , better than the sun shop five ⭐️ for sure ! Thank you for another go to recipe