Main Course
Philly Cheesesteak
About this dish
A true Philly cheesesteak is all about thinly sliced ribeye, gooey provolone or Cheez Whiz, and a long roll that soaks up the juices. This version delivers the real deal—no bell peppers, no nonsense—just beef, onions, and cheese done right.
Ingredients
UK and US measurements are both included for every recipe.
Ribeye steak
protein340 g
Imperial measurement: 12 oz
Hoagie rolls
grain2 rolls
Yellow onion
vegetable1 medium
Provolone cheese
dairy100 g
Imperial measurement: 4 slices
Vegetable oil
fat15 ml
Imperial measurement: 1 tbsp
Salt
seasoningto taste
Black pepper
spiceto taste
Method
Prep the steak
15 minPlace ribeye in the freezer for 15 minutes to firm up, then slice as thinly as possible against the grain.
Cook the onions
5 minHeat oil in a cast iron skillet over medium heat. Add sliced onion and cook, stirring occasionally, until deeply caramelized, about 5 minutes. Remove onions and set aside.
Sear the beef
2 minIncrease heat to high. Add steak slices in a single layer (work in batches if needed). Season with salt and pepper. Cook without moving for 1 minute, then flip and cook another minute.
Combine and melt cheese
1 minReturn onions to the pan, toss with beef. Lay cheese slices on top and let melt for 30 seconds. Use a spatula to chop the mixture together.
Assemble the sandwich
1 minSplit hoagie rolls and place them cut-side down in the pan to absorb juices for about 30 seconds. Pile the beef and cheese mixture onto each roll. Serve immediately.
Equipment
- cast iron skillet
- spatula
- cutting board
- sharp knife
Nutrition facts
Tips
- For the thinnest slices, freeze the steak for 15 minutes before cutting. A very sharp knife makes all the difference.
- Use a cast iron skillet for the best sear and heat retention. Avoid overcrowding the pan to get a good crust on the beef.
- Cheez Whiz is traditional, but I prefer provolone for its creamy, tangy melt. Provolone piccante adds even more kick.
- Don't skip the step of pressing the rolls into the pan juices—it adds flavor and prevents sogginess by sealing the bread.
Serving suggestions
- Pair with a side of hot giardiniera or crispy fries.
- Serve.
- Serve with a cold lager or root beer.
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Recipe by
Chloe Lawson
Specialises in American cuisineChloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).
Describe yourself in three words: Spicy, saucy, blue cheese loyalist.