This Philly Cheesesteak recipe delivers everything you crave in a classic sandwich: tender, paper-thin ribeye steak, sweet sautéed onions, thinly sliced green peppers, and perfectly melted provolone cheese layered inside buttery, garlicky toasted rolls. It is hearty, flavorful, and guaranteed to satisfy.
Why You’ll Love This Recipe
This recipe brings restaurant-quality flavor right into your kitchen. The ribeye is sliced paper thin for maximum tenderness, then seasoned and cooked quickly for juicy, savory bites in every mouthful.
Toasting the hoagie rolls with garlic butter adds a rich, slightly crisp texture that holds up beautifully against the juicy filling. The Worcestershire sauce enhances the meat with deep umami flavor, while the melted provolone ties everything together with creamy goodness.
It is also highly customizable. You can switch up the cheese, add mushrooms, or even use ground beef for a budget-friendly option. Whether for a weeknight dinner or a casual gathering, this sandwich always impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds ribeye steak
4 hoagie rolls (8–9 inches long)
4 tablespoons unsalted butter, softened
2 cloves garlic, finely minced
2 tablespoons olive oil, divided
1 large yellow onion, diced
1 large green bell pepper, thinly sliced into ¼-inch strips
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon Worcestershire sauce
8 slices provolone cheese
Optional meat seasoning blend:
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon paprika
½ teaspoon chili powder
Directions
Place the ribeye steak in the freezer for 30 to 40 minutes. This firms it up and makes it much easier to slice thinly.
Slice each hoagie roll about three-quarters of the way through, keeping the hinge intact. In a small bowl, combine the softened butter and minced garlic. Spread the garlic butter evenly on the cut sides of each roll.
Heat a large skillet, preferably cast iron, over medium-low heat. Place the rolls cut-side down and toast for 3 to 4 minutes until golden brown. Remove and set aside.
Take the steak out of the freezer and trim excess hard fat if needed. Slice the meat very thinly against the grain. For extra tenderness, use a meat tenderizer to gently pound each slice until paper thin.
Season the sliced steak with salt, pepper, and the optional seasoning blend if using. Toss to coat evenly.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3 minutes, stirring frequently. Add the sliced green bell pepper and cook for another 6 to 7 minutes until softened but slightly crisp. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Spread the steak in a single, even layer and cook for about 2 minutes. Add the Worcestershire sauce and toss the meat. Continue cooking for 3 to 4 more minutes until browned and cooked through. Drain excess liquid if necessary.
Return the onions and peppers to the skillet and mix everything together. Divide the mixture into 4 equal portions in the pan. Place 2 slices of provolone cheese over each portion. Turn off the heat and allow the cheese to melt.
Using a spatula, transfer each cheesy steak portion onto a toasted roll. Serve immediately.
For a different flavor profile, substitute flank steak, strip steak, skirt steak, or top sirloin for the ribeye. Ground beef can also be used for convenience.
Add sliced mushrooms when cooking the onions for extra texture and earthiness.
Swap provolone for white American cheese or a classic cheese sauce if preferred.
For a spicier version, add sliced jalapeños or a pinch of crushed red pepper flakes to the meat while cooking.
You can also serve the filling over rice or in a bowl for a low-bread option.
Storage/Reheating
Store leftover filling in an airtight container in the refrigerator for up to 3 days. The filling can also be frozen for up to 3 months.
To reheat, warm the meat mixture in a skillet over medium heat until heated through. Add a splash of water if needed to prevent drying out. Place fresh cheese on top and allow it to melt before serving on freshly toasted rolls.
If reheating from frozen, thaw overnight in the refrigerator before warming in a skillet.
FAQs
What is the best cut of meat for Philly Cheesesteak?
Ribeye is the preferred cut because it is well-marbled and tender. The fat content keeps the meat juicy and flavorful.
Why should I freeze the steak before slicing?
Partially freezing the steak firms it up, allowing you to slice it much more thinly and evenly.
How do I slice the meat against the grain?
Look for the direction of the muscle fibers in the meat and slice perpendicular to those lines. This shortens the fibers and makes the steak easier to chew.
Can I make this recipe ahead of time?
Yes. You can prepare the filling in advance and refrigerate it. Reheat and assemble the sandwiches just before serving.
Can I use a different type of cheese?
Yes. Provolone is classic, but white American cheese or a smooth cheese sauce also work well.
Are the peppers required?
No. Green bell peppers are optional. You can omit them or replace them with mushrooms.
How do I keep the rolls from getting soggy?
Toasting the rolls with garlic butter creates a barrier that helps prevent sogginess from the juicy filling.
Can I cook this on a griddle?
Yes. A flat-top griddle works beautifully and allows you to cook everything at once in separate sections.
How do I make the sandwich spicier?
Add sliced hot peppers, crushed red pepper flakes, or a dash of hot sauce while cooking the steak.
What sides go well with Philly Cheesesteak?
French fries, potato wedges, onion rings, macaroni salad, or simple kettle chips all pair perfectly.
Conclusion
This Philly Cheesesteak recipe combines tender, flavorful steak with melty cheese and buttery toasted rolls for a truly satisfying meal. With simple techniques like slicing the meat paper thin and toasting the bread with garlic butter, you can elevate this classic sandwich to an unforgettable homemade favorite. Whether you keep it traditional or customize it to your taste, it is sure to become a repeat recipe in your kitchen.
A classic Philly Cheesesteak made with tender paper-thin ribeye, sautéed onions and green peppers, and melted provolone cheese served on buttery toasted hoagie rolls.
Total Time:50 minutes
Yield:4 sandwiches
Ingredients
2 pounds ribeye steak
4 hoagie rolls (8–9 inches)
4 tablespoons unsalted butter, softened
2 cloves garlic, finely minced
2 tablespoons olive oil, divided
1 large yellow onion, diced
1 large green bell pepper, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
8 slices provolone cheese
Optional seasoning blend:
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon paprika
½ teaspoon chili powder
Instructions
Place ribeye in freezer for 30–40 minutes to firm up for slicing.
Slice hoagie rolls three-quarters through and spread with garlic butter made from softened butter and minced garlic.
Toast rolls cut-side down in a skillet over medium-low heat for 3–4 minutes until golden. Set aside.
Slice steak very thinly against the grain. Pound lightly if needed for extra thinness.
Season steak with salt, pepper, and optional seasoning blend.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook onion for 3 minutes, then add green pepper and cook 6–7 minutes until softened. Remove and set aside.
Add remaining olive oil to skillet. Spread steak in an even layer and cook 2 minutes. Add Worcestershire sauce and cook 3–4 minutes more until browned.
Return onions and peppers to skillet and combine.
Divide mixture into 4 portions and top each with 2 slices provolone. Turn off heat and allow cheese to melt.
Transfer each portion to toasted rolls and serve immediately.
Notes
Substitute flank, strip, skirt steak, or top sirloin if needed.
Add mushrooms for extra flavor.
White American cheese or cheese sauce can replace provolone.
Store filling refrigerated up to 3 days or freeze up to 3 months.
Reheat filling in skillet and assemble on freshly toasted rolls.
