What the heck is this?
This is the Philly cheesesteak at its finest: tender, juicy ribeye steak, sautéed onions, and melty cheese all tucked into a soft, crusty hoagie roll. Simple ingredients, serious flavor. You’ve probably had a cheesesteak before, but trust me, this version takes it to a whole new level. With just the right amount of seasoning and a perfect balance of steak-to-cheese ratio, it’s the kind of sandwich that’ll make you question why you ever settled for anything less. Get ready for a bite of pure sandwich heaven.
Why You’ll Love This Recipe
Perfectly juicy ribeye that’s thinly sliced and seared to tender perfection.
Caramelized onions for that sweet, savory vibe.
Melted cheese that oozes into every bite.
No need for fancy tricks — just fresh, simple ingredients.
Totally customizable to fit your cheese or topping preference.
The Good Stuff You’ll Need
For the Steak:
1 lb ribeye steak (or sirloin, if you prefer), thinly sliced against the grain
Salt + pepper, to taste
1 tbsp olive oil
For the Toppings:
1 medium onion, thinly sliced
1 tbsp butter
2 tbsp olive oil
4 hoagie rolls (soft, crusty ones — don’t settle for flimsy bread!)
For the Cheese:
8 oz provolone cheese (or Whiz, if you’re feeling traditional)
1/4 cup freshly grated parmesan (optional, but recommended)
Let’s Do This
Step 1: Prep Your Steak
Start by freezing the ribeye for about 30 minutes. This makes it much easier to slice thinly. Once frozen, slice it as thinly as possible, against the grain (this helps keep it tender). Season with salt and pepper.
Step 2: Get the Onions Going
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onions and cook, stirring occasionally, until they’re golden and caramelized, about 10-15 minutes. You want them soft and sweet, not burnt. Once they’re done, set them aside.
Step 3: Sear the Steak
In the same skillet, add another tablespoon of olive oil and heat over medium-high. Toss in the sliced steak, and spread it out so it gets a good sear. You don’t want to overcrowd the pan, so do this in batches if necessary. Cook for 2–3 minutes, flipping once, until it’s just browned. You want it cooked through but not overdone. Remove from heat.
Step 4: Assemble the Sandwiches
Split your hoagie rolls and toast them lightly if you like. You can do this in the oven for 5-7 minutes at 350°F or on the stove in a pan. Once they’re golden and slightly crispy, pile in the steak, caramelized onions, and provolone cheese. (Feel free to go heavy on the cheese — we’re not here for half-hearted cheese applications.) If you’re using cheese Whiz, just melt it in a small pan and drizzle it on top.
Step 5: Melt the Cheese
If you’re using provolone, pop the sandwiches under the broiler for 1–2 minutes to get the cheese all bubbly and melty. If you’re using cheese Whiz, just pour it over the steak and onions.
Step 6: Serve and Enjoy
Cut the sandwiches in half, and serve hot! These babies are best enjoyed immediately, while the cheese is still gooey and the bread is crispy.
Serving Suggestions
Serve with a side of crispy fries or potato chips to complete your Philly experience. You can also add some extra toppings like banana peppers, hot sauce, or sautéed mushrooms for a little extra flavor boost.
Switch It Up
Go Veggie: Swap the steak for portobello mushrooms for a vegetarian twist.
Switch the Cheese: Go classic with American cheese or get fancy with a blend of mozzarella and provolone.
Add Heat: Toss in some sliced jalapeños or a drizzle of hot sauce to spice things up.
Make-Ahead Tips
You can prep the steak and onions a day ahead of time. Just store them separately in airtight containers in the fridge. When you’re ready, heat them up and assemble the sandwiches.
Leftover steak? Use it in a salad, taco, or as a topping for fries.
Questions People Actually Ask
Q: Can I use a different cut of steak?
A: Yes! Ribeye is the go-to for cheesesteaks, but you can also use sirloin or flank steak if that’s what you’ve got on hand.
Q: What’s the best cheese for a Philly cheesesteak?
A: Provolone is a classic, but some people swear by cheese Whiz (hey, Philly purists know what they like). American cheese also works well if you want that creamy melt.
Q: Can I make this in advance?
A: Best served fresh, but you can prep the steak and onions ahead of time. Just reheat and assemble when you’re ready to eat.
Q: How do I keep the bread from getting soggy?
A: Toasting the rolls first is key to keeping them crispy and holding up against all that delicious filling.
The Ultimate Philly Cheesesteak Sandwich: All the Cheesy, Meaty Goodness You’ve Been Waiting For
- Total Time: 40 minutes
- Yield: 4 servings
Description
This is the Philly cheesesteak at its finest: tender, juicy ribeye steak, sautéed onions, and melty cheese all tucked into a soft, crusty hoagie roll. Simple ingredients, serious flavor. You’ve probably had a cheesesteak before, but trust me, this version takes it to a whole new level. With just the right amount of seasoning and a perfect balance of steak-to-cheese ratio, it’s the kind of sandwich that’ll make you question why you ever settled for anything less. Get ready for a bite of pure sandwich heaven.
Ingredients
For the Steak:
1 lb ribeye steak (or sirloin, if you prefer), thinly sliced against the grain
Salt + pepper, to taste
1 tbsp olive oil
For the Toppings:
1 medium onion, thinly sliced
1 tbsp butter
2 tbsp olive oil
4 hoagie rolls (soft, crusty ones — don’t settle for flimsy bread!)
For the Cheese:
8 oz provolone cheese (or Whiz, if you’re feeling traditional)
1/4 cup freshly grated parmesan (optional, but recommended)
Instructions
Step 1: Prep Your Steak
Start by freezing the ribeye for about 30 minutes. This makes it much easier to slice thinly. Once frozen, slice it as thinly as possible, against the grain (this helps keep it tender). Season with salt and pepper.
Step 2: Get the Onions Going
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the onions and cook, stirring occasionally, until they’re golden and caramelized, about 10-15 minutes. You want them soft and sweet, not burnt. Once they’re done, set them aside.
Step 3: Sear the Steak
In the same skillet, add another tablespoon of olive oil and heat over medium-high. Toss in the sliced steak, and spread it out so it gets a good sear. You don’t want to overcrowd the pan, so do this in batches if necessary. Cook for 2–3 minutes, flipping once, until it’s just browned. You want it cooked through but not overdone. Remove from heat.
Step 4: Assemble the Sandwiches
Split your hoagie rolls and toast them lightly if you like. You can do this in the oven for 5-7 minutes at 350°F or on the stove in a pan. Once they’re golden and slightly crispy, pile in the steak, caramelized onions, and provolone cheese. (Feel free to go heavy on the cheese — we’re not here for half-hearted cheese applications.) If you’re using cheese Whiz, just melt it in a small pan and drizzle it on top.
Step 5: Melt the Cheese
If you’re using provolone, pop the sandwiches under the broiler for 1–2 minutes to get the cheese all bubbly and melty. If you’re using cheese Whiz, just pour it over the steak and onions.
Step 6: Serve and Enjoy
Cut the sandwiches in half, and serve hot! These babies are best enjoyed immediately, while the cheese is still gooey and the bread is crispy.
Notes
Go Veggie: Swap the steak for portobello mushrooms for a vegetarian twist.
Switch the Cheese: Go classic with American cheese or get fancy with a blend of mozzarella and provolone.
Add Heat: Toss in some sliced jalapeños or a drizzle of hot sauce to spice things up.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~500 kcal
- Fat: ~40g
- Carbohydrates: ~30g
- Protein: ~30g