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A delicious Philly cheesesteak with melted cheese and tender steak on a long roll

Classic Philly Cheesesteak

Indulge in the iconic flavors of Philadelphia with this classic cheesesteak recipe. Thinly sliced ribeye steak, caramelized onions, and melted provolone cheese are piled high on a toasted hoagie roll for a truly satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ribeye Steak thinly sliced
  • 1 yellow or white onion thinly sliced
  • 6-8 slices Provolone Cheese or Cheez Whiz/American cheese
  • 4 hoagie-style Italian Rolls Amoroso if available
  • 2-3 tablespoons Vegetable oil
  • Salt to taste
  • Black pepper to taste
Optional Sides
  • French fries
  • Coleslaw or side salad
  • Refreshing beverage

Equipment

  • Large skillet or griddle
  • Spatula

Method
 

Preparation
  1. Partially freeze the ribeye steak for 30-45 minutes to ease thin slicing against the grain.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add sliced onions and cook, stirring, until softened and caramelized (10-15 minutes); then remove and set aside.
  2. Increase heat to medium-high, add remaining oil to the skillet, and cook thinly sliced steak in batches for 1-2 minutes per side until browned, seasoning with salt and pepper.
  3. Return onions to the skillet with the steak, mix well, and divide into four portions. Place 1-2 slices of cheese or a dollop of Cheez Whiz over each portion.
  4. Cover the skillet loosely for about 30 seconds to melt the cheese over the meat and onions.
  5. Open each Italian roll, then use a spatula to scoop a cheesesteak portion with melted cheese into each roll and serve immediately.

Notes

For an authentic taste, seek out Amoroso rolls. If you prefer a milder flavor, American cheese can be used instead of provolone. Don't overcrowd the pan when cooking the steak to ensure even browning.