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Craving an authentic, mouthwatering Philly Cheesesteak? You’ve come to the right place. This easy recipe features thinly sliced, juicy steak topped with melted provolone cheese, caramelized onions, and peppers, all nestled in a toasted hoagie roll. It’s not only delicious and filling but also easy to double if you want seconds or to share. Perfect for quick dinners, game day treats, or any time you need a satisfying sandwich.
Enjoy a classic Philly Cheesesteak with delicious sides. Choose from creamy, rich Mac and Cheese, sweet and savory Baked Beans, refreshing Potato Salad with crisp veggies, or Sweet Potato Fries that are crispy outside and tender inside. Each side offers unique flavors and textures, complementing the cheesesteak for a fulfilling meal.
Table of Contents
- Why You’ll Love This Philly Cheesesteak Recipe
- What Is A Philly Cheesesteak?
- Ingredients
- Five Philly Cheesesteak Recipe Variations
- Best Beef For Philly Cheesesteak
- How To Slice Steak For Philly Cheesesteak
- How To Make Philly Cheesesteak
- Expert Tips
- Different Ways To Enjoy Philly Cheesesteak
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Philly Cheesesteak For One Recipe
Why You’ll Love This Philly Cheesesteak Recipe
- Authentic Flavor: This recipe brings you close to the real Philly Cheesesteak experience, featuring classic ingredients like tender steak, melted provolone, and caramelized onions and peppers.
- Quick and Easy: This recipe is perfect for those spontaneous cravings or busy weeknights when you need something delicious fast.
- Versatile: Feel like switching things up? This recipe is super adaptable. Swap out the provolone for another cheese, or add mushrooms for an extra layer of flavor.
- Shareable: The recipe is designed to easily double or even triple, making it fantastic for gatherings or family dinners. One sandwich never enough? No problem!
- Satisfying: This Philly Cheesesteak is hearty and fulfilling, making it a complete meal in itself. It’s comfort food that leaves you satisfied every single time.
So, if you’re in the mood for a sandwich that packs a punch in flavor, versatility, and satisfaction, look no further—this Philly Cheesesteak recipe has got you covered!
What Is A Philly Cheesesteak?
The Philly Cheesesteak is Philadelphia’s most famous sandwich, known for its sizzling beef and melted cheese in a crusty roll. It was created in the 1930s by Pat Olivieri, a hot dog vendor in South Philadelphia’s Italian Market. One day, he decided to grill some beef from the butcher, put it on an Italian roll, and add onions. The sandwich was so delicious that a cab driver passing by asked for one. This simple yet tasty creation quickly became a legend.
Our single serve recipe is perfect for those cooking for one. It lets you enjoy this classic sandwich without any leftovers. Plus, it’s quick and easy to make, so you can have a fresh and delicious Philly Cheesesteak whenever you want.
Ingredients
If you have any ingredients leftover from this Philly Cheesesteak recipe, check out our Leftover Ingredients Recipe Finder.
- Beef: Ribeye reigns supreme when it comes to crafting the ultimate Philly Cheesesteak. This well-marbled cut turns exceptionally tender and juicy upon cooking. For easier slicing, pop the steak in the freezer for about 15 minutes before you’re set to use it. If ribeye is out of reach, top round makes for a solid backup. As a last resort, sirloin works as a decent substitute. Got an extra steak? Consider using it to make Sheet Pan Steak and Potatoes or Beef Bulgogi.
- Cheese: Provolone is my go-to cheese for this dish, melding beautifully with the meat and veggies. While Cheez Whiz is a classic choice among purists, American cheese serves as another excellent alternative.
- Bread: The iconic Amoroso roll is the traditional vessel for a Philly Cheesesteak. If you’re outside of Philadelphia and can’t find one, don’t fret—a hoagie roll serves as a delicious stand-in.
- Vegetables: Onions are optional in some cheesesteak circles, but I personally enjoy the added flavor and texture they provide, along with green bell peppers. Extra onions and bell peppers can be used in Chicken Tacos, Pepper Steak, and Stuffed Peppers.
- Butter and Olive oil: Whether salted or unsalted, butter works well for sautéing the vegetables. For the steak, extra virgin olive oil is my top pick. It’s the least processed form and retains the purest olive taste, along with added vitamins and minerals. If you prefer, light olive oil can be used as a substitute.
Five Philly Cheesesteak Recipe Variations
You love the classic Philly Cheesesteak, but variety is the spice of life, right? Here are five creative takes on the traditional recipe that cater to various tastes and dietary needs:
- Chicken Cheesesteak: Swap out the beef for thinly sliced chicken breast. It’s a leaner option but still full of flavor, especially when paired with provolone and sautéed veggies.
- Veggie Cheesesteak: Ditch the meat altogether and go for a hearty mix of portobello mushrooms, bell peppers, and onions. Use vegan cheese for a completely plant-based meal.
- Spicy Cheesesteak: Turn up the heat by adding sliced jalapeños or a drizzle of sriracha sauce. Pair it with pepper jack cheese to really kick things up a notch.
- Hawaiian Cheesesteak: Add a tropical twist with a layer of pineapple slices. The sweet and tangy fruit contrasts beautifully with the salty, savory flavors of the cheesesteak.
- BBQ Cheesesteak: Stir in some BBQ sauce with your cooked meat for a Southern-inspired variation. Smoked gouda or cheddar would work wonderfully for the cheese component in this twist.
Best Beef For Philly Cheesesteak
- Even Marbling: Look for ribeye with a balanced mix of white fat and red meat. This even marbling results in a tender, flavorful steak perfect for a Philly Cheesesteak.
- Grass-Fed Options: If available, go for grass-fed beef. It’s often tastier and healthier, raised without antibiotics and on non-GMO feed.
- Ideal Steak Size: Aim for a steak weighing between 4 to 5 ounces. Through our recipe testing, this has proven to be the perfect portion for a single, well-stuffed Philly Cheesesteak.
How To Slice Steak For Philly Cheesesteak
- Against the Grain: The first rule for achieving tender meat in your cheesesteak is to slice against the grain. Locate the long white muscle fibers running through the steak—these tough fibers can make your meat chewy. To maximize tenderness, cut perpendicular to these fibers, effectively severing them.
- Thin Slicing: The second hallmark of a quality cheesesteak is thinly sliced beef. To simplify this process, place your beef in the freezer for 15 to 30 minutes before you plan to slice it. This firms up the meat, making it easier to achieve thin cuts. Remember to trim away any excess fat before slicing.
Pro Tip: If you’re looking to make the slicing process even more effortless, enlist the services of your local butcher. They can provide you with super-thin slices, perfectly suited for your Philly Cheesesteak.
How To Make Philly Cheesesteak
These step-by-step photos and instructions help you visualize how to make one Philly Cheesesteak. See the recipe below for ingredient amounts and full recipe instructions.
- Preparation: Place the steak in the freezer for 15 to 20 minutes before slicing it so it gets cold but is not frozen through. Cold beef is easier to slice than beef at room temperature.
- Slice the steak into very thin strips, about 1/8 of an inch in thickness. Season with salt and black pepper and set the meat aside.
- Toast the hoagie roll. Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, careful not to cut through the bread. One side of the bread should remain intact.
- Place the roll on a baking sheet lined with parchment paper or foil and dot the insides of the roll with butter slices.
- Place the bread in the heated oven for about 5 minutes, until the bread is toasted. Remove from the oven and cover the bread to keep it warm.
- Cook the vegetables. Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the sliced onions, green bell peppers, and salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.
- Add the sliced garlic and cook for an additional 1 minute, stirring frequently. Transfer the onions, peppers, and garlic to a plate and cover to keep warm.
- Cook the steak. Heat the oil in the same skillet over medium heat. Add the ribeye slices and spread the meat out in an even layer. Cook for 1 to 2 minutes, and then flip the meat over and cook for an additional 1 to 2 minutes until cooked through.
- Add the vegetables back to the skillet and stir to combine.
- Top the steak and vegetables with the provolone cheese. Reduce the heat to low, cover with a lid, and allow 1 to 2 minutes to heat until the cheese has melted.
- Use a spatula to transfer the cheesy meat and vegetables to the toasted hoagie and enjoy immediately.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cheesesteak turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Slicing Made Easy: To get those perfect, thin slices of steak, place the meat in the freezer for 15 to 20 minutes before cutting. This firms it up, making slicing much more manageable.
- Perfect for Doubling: If one cheesesteak just isn’t enough, no worries—this recipe scales up effortlessly. Simply double the quantities of all ingredients to make a second mouth-watering sandwich.
- Toast That Roll: Elevate your Philly Cheesesteak experience by toasting the hoagie roll beforehand. Not only does it add a delightful crunch, but it also stands up better to the warm, juicy filling.
Different Ways To Enjoy Philly Cheesesteak
- Low-Carb Cheesesteak: Skip the bread and serve your Philly Cheesesteak atop a fresh bed of lettuce for a carb-conscious meal.
- Pasta or Rice Bowl: Instead of a sandwich, why not toss the delicious cheesesteak filling over some buttered noodles or rice? It’s a filling and tasty twist.
- Stuffed Peppers: Use the ingredients from this Philly Cheesesteak recipe as a scrumptious filling for bell peppers. A unique and delightful spin on two classics.
- Cheesesteak Poutine: Transform this sandwich into an indulgent poutine by layering the cooked meat, vegetables, and cheese over crispy french fries.
Frequently Asked Questions
Ribeye is the top choice because of its even marbling, which makes it tender and flavorful. However, top round or sirloin can be good alternatives.
While provolone is popular, some people also enjoy American cheese or even Cheez Whiz. It’s all about personal preference.
A traditional Philly Cheesesteak uses an Amoroso roll, but if you can’t find one, a good-quality hoagie roll works well too.
There’s no need to add mayonnaise or any other condiment to a Philly cheesesteak but since this is your sandwich, add any ingredient that you love to yours.
Absolutely! If you’d like to add mushrooms to your Philly cheesesteak, I suggest adding about 1/4 cup of sliced mushrooms to cook along with the onions and bell peppers.
Yes! You can slice the vegetables and steak ahead of time. The next day, simply cook the vegetables and meat, then assemble the sandwich.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this Philly cheesesteak recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Philly Cheesesteak For One
Equipment
Ingredients
- 1 (4 to 5 ounce) ribeye steak
- ¼ teaspoon salt -divided
- ⅛ teaspoon black pepper
- 1 (6 inch) hoagie roll
- 1 ½ tablespoons salted butter -divided
- ½ small onion -thinly sliced (2.5 oz/74 grams)
- ½ small green bell pepper -thinly sliced (2.5 oz/74 grams)
- 1 clove garlic -sliced
- ½ tablespoon olive oil
- 2 slices provolone cheese
Instructions
- Prepare the meat. Place the steak in the freezer for 15 to 20 minutes before slicing it so it gets cold but is not frozen through. Cold beef is easier to slice than beef at room temperature.
- Slice the steak into very thin strips, about ⅛ of an inch in thickness. Season with ⅛ teaspoon of salt and black pepper and set the meat aside.
- Toast the hoagie roll. Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, careful not to cut through the bread. One side of the bread should remain intact.
- Place the roll on a baking sheet lined with parchment paper or foil and dot the insides of the roll with ½ tablespoon of butter.
- Place the bread in the heated oven for about 5 minutes, until the bread is toasted. Remove from the oven and cover the bread to keep it warm.
- Cook the vegetables. Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the sliced onions, green bell peppers, and ⅛ teaspoon of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.
- Add the sliced garlic and cook for an additional 1 minute, stirring frequently. Transfer the onions, peppers, and garlic to a plate and cover to keep warm.
- Cook the steak. Heat the oil in the same skillet over medium heat. Add the ribeye slices and spread the meat out in an even layer. Cook for 1 to 2 minutes, and then flip the meat over and cook for an additional 1 to 2 minutes until cooked through.
- Add the vegetables back to the skillet and stir to combine.
- Top the steak and vegetables with the provolone cheese. Reduce the heat to low, cover with a lid, and allow 1 to 2 minutes to heat until the cheese has melted.
- Use a spatula to transfer the cheesy meat and vegetables to the toasted hoagie and enjoy immediately.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your cheesesteak turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Slicing Made Easy: To get those perfect, thin slices of steak, place the meat in the freezer for 15 to 20 minutes before cutting. This firms it up, making slicing much more manageable.
- Perfect for Doubling: If one cheesesteak just isn’t enough, no worries—this recipe scales up effortlessly. Simply double the quantities of all ingredients to make a second mouth-watering sandwich.
- Toast That Roll: Elevate your Philly Cheesesteak experience by toasting the hoagie roll beforehand. Not only does it add a delightful crunch, but it also stands up better to the warm, juicy filling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
not tried yet. looks perfect for when i order a large steak
making this tonight i love this site i’ve made numerous recipes and doubled for me and my husband and they was all very good i made the bacon cheese burger meat loaf last night 👍
So glad to hear you and your husband are enjoying the recipes! The bacon cheeseburger meatloaf is a favorite of mine too. Hope tonight’s dish turns out just as amazing for you both!
Tasted amazing, even better with some mustard and mayonnaise!!
Terrific recipe!
Thank you!
Could you use precut stir fry steak for this recipe?
Yes, just be sure that the steak is either thinly sliced or diced so that it cooks quickly.