It’s so easy to make this tantalizing, iconic Philly sandwich at home!
We have a lot of family in various midwestern cities, and whenever we visit, I have to have the sandwich each city is famous for. In Chicago, there are two: the Chicago Red-Hot (king of all hot dogs in my book) and, thanks to the great TV show “The Bear,” an Italian Beef Sandwich. In Minneapolis, it’s the mouthwatering Juicy Lucy burger, and I never leave Pittsburgh without having a Primanti Sandwich stuffed with meat, cheese, coleslaw, and French fries! But luckily, we have family on the East Coast, too, and when in Philadelphia, I absolutely must have the real-deal Philly Cheesesteak. But now, thanks to this recipe, I can recreate that super delicious sandwich right here at home.
The famous Philly Cheesesteak was invented in the 1930s by brothers Pat and Harry Olivieri, who ran a hot dog stand near South Philadelphia’s Italian Market. The story goes that one day, Pat decided he wanted something else besides a hot dog, so he cooked some meat on the grill and stuffed it in a roll with grilled onions; apparently, a cabbie who ate a Pat’s Hot Dog every day for lunch saw what Pat was eating, and asked for one. After he finished, he said Pat should give up the hot dogs and only sell these beef sandwiches from now on. And the rest, as they say, is history. Sometime later, cheese was added, and the demand for the Philly Cheesesteak spawned many competitors. Today, the most famous rivalry remains between the OG Pat’s King of Steaks and Geno’s Steaks, which happens to be just across the street, but there are lots of other great cheesesteak places in Philly. And you know what that means? Next time you’re there, you may have to try a few to see which one you think is best: what a great excuse to eat multiple Philly Cheesesteaks!
I’m always amazed, and I know you are, too, when a small bunch of simple ingredients can combine to produce such a mouthwatering dish. The salty, sizzling, tender, oh-so-thinly sliced ribeye steak inside the soft Hoagie roll, topped with caramelized onions and peppers, and then covered with that sharp, tangy, melty Provolone cheese is just the total flavor bomb. It’s simple to make, easy to assemble, and best served piping hot. Take one bite, and you’ll know why it’s a classic.
Ribeye doesn’t need any special treatment other than freezing it first for about an hour so that it will be very easy to slice thinly. But if you want to add even more flavor to the sandwich, try putting the strips of meat into this Steak Marinade for about 30 minutes before tossing them into the hot pan.
The Authentic Philly Cheesesteak
Philadelphians will tell you that there is only one true, authentic Philly Cheesesteak. It starts with thinly-sliced meat, and that meat is ribeye; no substitution will do. Next, fried onions (though in Philly, you can get it “wit” or “wit-out” onions). Then there’s your choice of cheese: provolone, American, or this fan-favorite—Cheez Whiz. You heard me right! And if you doubt the deliciousness of this creamy “cheez” sauce on a Philly Cheesesteak, just know that both Pat’s and Geno’s use Kraft’s Cheez Whiz. And then everything gets nestled into a soft Italian roll.
Over the years, Philly Cheesesteaks have evolved to include peppers—green, like in our recipe, or red—and other things, like mushrooms or pickles. Some places even offer lettuce and tomato. But if you are an old-school purist and a real connoisseur, you know that the real Philly cheesesteak only contains ribeye, onions, and cheese in a roll. Anything else is just a steak sandwich.
How to Make Ahead and Store?
If you want to prep your Philly Cheesesteaks ahead of time, place the cooked meat and caramelized onions and peppers in separate airtight containers. Each will last in the refrigerator for up to 3 days (or in the freezer for up to 3 months). If you have leftover assembled sandwiches, wrap them individually in aluminum foil. They will also last up to 3 days in the fridge and up to 3 months in the freezer.
Do less expensive cuts of meat work well in this recipe?
Some do, for sure. Somewhat less pricey than ribeye, sirloin steak works great in this recipe (even if they don’t consider it authentic in Philly!). More affordable cuts like flank or skirt steak also achieve great results, but with these types of steak, remember to slice the meat against the grain for maximum tenderness.
Serving Suggestions
Since the original cheesesteak has come to include other things, like the green peppers we have in our recipe, that opens the door to lots of possibilities. You can add a layer of Roasted Red Peppers. Lots of cheesesteak recipes add sautéed mushrooms—you can, too!—but something I’ve discovered that is wildly delicious on this Philly Cheesesteak is some Mushroom Gravy just underneath the layer of cheese (trust me—this is amazing!). And speaking of cheese, if you want to add a little kick, try substituting the provolone with Queso (a homemade spicy version of Cheez Whiz!).
Any way you prepare it, the Philly Cheesesteak needs some yummy sides. I love to add some crispy crunch by serving the sandwich with these Onion Rings (I have been known to stick a few inside my cheesesteak) or the old sandwich-standby French Fries (and nothing goes better with either of these than some Ranch Dressing for dipping). Add some tang to this meal with Cole Slaw and some Bread and Butter Pickles on the side.
Philly Cheesesteak Recipe
Ingredients
- 1 lb ribeye steak thinly sliced
- 1 large onion sliced
- 1 green bell pepper sliced
- 4 hoagie rolls
- 8 slices provolone cheese
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Freeze the ribeye steak for about an hour before slicing to make it easier to cut thinly.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced onions and bell peppers to the skillet and sauté until they are soft and caramelized, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the thinly sliced ribeye steak. Season with salt and pepper. Cook the steak until browned and cooked through, about 3-4 minutes.
- Return the onions and peppers to the skillet with the steak. Stir to combine.
- Preheat your oven’s broiler.
- Open the hoagie rolls and place them on a baking sheet. Divide the steak and onion mixture evenly among the rolls. Top each with 2 slices of provolone cheese.
- Place under the broiler for 1-2 minutes or until the cheese is melted and bubbly.
- Serve the Philly Cheesesteak hot.
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