Homemade Philly Cheesesteak Recipe

Our Homage to the City of Brotherly Love's Signature Dish

Homemade Philly cheesesteaks

The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 15 mins
Freeze: 30 mins
Total: 55 mins
Servings: 2 servings
Yield: 2 sandwiches
Nutrition Facts (per serving)
1391 Calories
80g Fat
106g Carbs
64g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 1391
% Daily Value*
Total Fat 80g 102%
Saturated Fat 36g 182%
Cholesterol 188mg 63%
Sodium 1855mg 81%
Total Carbohydrate 106g 39%
Dietary Fiber 9g 31%
Total Sugars 14g
Protein 64g
Vitamin C 4mg 18%
Calcium 695mg 53%
Iron 10mg 55%
Potassium 844mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A classic Philly cheesesteak consists of thinly sliced and sautéed ribeye beef, melted cheese, and onions all stuffed into an Amoroso's Italian roll. The caramelized onions add flavor and texture without taking too much attention away from the real stars; meat and cheese. Some cheesesteak lovers add sautéed button mushrooms and/or peppers, but some locals to the City of Brotherly and Sisterly Love (or cheesesteak purists) may find this offensive.

As far as cheese options go, many would argue that Cheez Whiz is the only acceptable cheese, as it's typically what's used on a cheesesteak when ordered in Philly. However, provolone and American cheese are also acceptable, too.

There's definitely some debate as to who makes the best cheesesteak in Philly, often centering around Pat's versus Geno's. Suffice to say, Philadelphians argue about cheesesteaks the same way New Yorkers argue about pizza.

According the the Philadelphia Inquirer, to order one must say, "a cheesesteak wit" for onions and "a cheesesteak witout" for none. If you can't make it to Philly to try out your ordering skills, all that's needed is a griddle or cast-iron skillet, two offset spatulas, and a big appetite!

"The Philly cheesesteak with provolone was delicious and extremely easy to make. Though not a traditional Philly cheesesteak ingredient, it added a nice flavor to the tender steak. My hoagie buns were a bit soft and flimsy once they were buttered and toasted, so I just spooned the meat and cheese mixture into them." —Diana Rattray

philly cheesesteak/tester image
A Note From Our Recipe Tester


  • 1/4 cup softened unsalted butter, divided

  • 2 (10-inch) hoagie buns, sliced lengthwise, but not completely through

  • 2 tablespoons olive oil

  • 1 large yellow onion, diced

  • 1/2 pound ribeye steak, very thinly sliced

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 teaspoons granulated garlic, more to taste

  • 4 slices provolone cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make Philly cheesesteaks

    The Spruce Eats / Diana Chistruga

  2. Divide the butter between the two rolls, spreading evenly over the cut sides.

    A knife buttering two cut sandwich rolls

    The Spruce Eats / Diana Chistruga

  3. Heat a griddle or a large cast-iron skillet over medium heat. Toast the rolls, buttered-side down, until golden. Set aside.

    A sandwich roll being toasted in a pan

    The Spruce Eats / Diana Chistruga

  4. Increase the heat to medium-high. Add the oil and heat until it shimmers. Add the onions. Sauté until soft and beginning to brown, about 8 minutes. Remove to a plate and set aside.

    Diced onions cooking in a pan

    The Spruce Eats / Diana Chistruga

  5. Season the steak all over with salt and pepper to taste, and the granulated garlic. Add the steak to the pan in a single layer, cooking in batches if necessary. Sear, undisturbed for 1 to 2 minutes. Flip and sear the other side until cooked through, about 1 minute.

    Slices of steak cooking in a single layer in a pan

    The Spruce Eats / Diana Chistruga

  6. Return the onion to the pan. Break apart the meat slices with two offset spatulas and toss with the onions.

    Shredded sliced steak and onions cooking in a pan

    The Spruce Eats / Diana Chistruga

  7. While still in the pan, separate the mixture into two servings. Shingle each serving with 2 slices of cheese. Add a teaspoon of water to the pan to help steam and melt the cheese. Cover the pan and cook until the cheese has melted (if using a griddle, cover with a stainless-steel bowl).

    Two portions of steak and onions covered with melted cheese in a pan

    The Spruce Eats / Diana Chistruga

  8. Transfer each serving into the rolls. Serve immediately.

    Two Philly cheesesteak sandwiches on a plate

    The Spruce Eats / Diana Chistruga

Paper Thin Ribeye

The beef needs to be be thin like the old freezer staple Steak-umm. To achieve this, freeze the meat for 30 minutes before slicing. Be sure to use a very sharp knife when slicing the ribeye—you want to get thin and even slices. Watch those fingers!


  • Typically, if using peppers, they're often long-hots, but you can use whatever you like.
  • Instead of adding granulated garlic to the steak, combine it with the butter and spread on the hoagie rolls.
  • Try replacing the butter with store-bought or homemade aioli.
  • Swap the provolone for another sliced cheese of choice.

Storing a Philly Cheesesteak

Wrap leftover sandwiches in foil and refrigerate for 1 to 2 days. To reheat, unwrap the foil and heat in a 350 F oven, 10 to 15 minutes.