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This Philly Cheesesteak recipe delivers thinly sliced steak, sautéed onions and peppers, and melty provolone on a toasted hoagie roll. It’s a quick and flavorful take on the classic, giving you all the rich, savory goodness of an authentic cheesesteak made right at home.
Pair your Philly Cheesesteak with a side dish that complements its bold flavors. Try creamy Mac and Cheese, Baked Beans for a sweet and savory touch, Potato Salad for a refreshing contrast, or Sweet Potato Fries for a crispy, tender bite.
Why You’ll Love This Recipe
- Classic Flavor: Made with tender steak, melted provolone, and caramelized onions and peppers, this cheesesteak stays true to the Philly original.
- Quick, Easy, and Satisfying: A hearty meal that comes together fast.
- Customizable & Scalable: Swap the cheese, add mushrooms, or double the recipe if you’re making more than one.
The Philly Cheesesteak is Philadelphia’s most iconic sandwich, made with sizzling beef, melted cheese, and a crusty roll. It was created in the 1930s by Pat Olivieri, a hot dog vendor who grilled beef, added onions, and served it on an Italian roll. A passing cab driver loved it, and the cheesesteak quickly became a local favorite.
This single serving recipe brings the classic flavors to your kitchen—no leftovers, just a fresh, satisfying cheesesteak made in minutes.
Ingredients
If you have any ingredients leftover from this Philly Cheesesteak recipe, check out our Leftover Ingredients Recipe Finder.
- Beef: Ribeye is the best choice for a Philly Cheesesteak, thanks to its rich marbling that makes the meat tender and juicy when cooked. For easier slicing, freeze the steak for about 15 minutes before cutting. If ribeye isn’t available, top round is a good alternative, and sirloin can work in a pinch. If you have extra steak, use it in Sheet Pan Steak and Potatoes or Beef Bulgogi.
- Cheese: Provolone is my go-to for its smooth melt and great flavor. Cheez Whiz is the classic choice for some, while American cheese is another tasty option.
- Bread: Amoroso rolls are the traditional pick, but if you can’t find them, a good hoagie roll works just as well.
- Vegetables: Onions and green bell peppers add great flavor and texture, though onions are optional in some versions. Leftover onions and bell peppers can be used in Chicken Tacos, Pepper Steak, and Stuffed Peppers.
- Butter and Olive oil: Butter (salted or unsalted) is great for sautéing the vegetables. For the steak, I prefer extra virgin olive oil for its pure flavor and nutrients, but light olive oil works as a substitute.
Best Beef And How To Slice It
- Choosing the Right Cut: Ribeye is the best choice for a Philly Cheesesteak due to its marbling, which keeps the meat tender and flavorful. If possible, choose grass-fed beef—it’s often more flavorful and raised without antibiotics.
- Perfect Portion Size: A 4 to 5-ounce steak is ideal for making a well-filled cheesesteak for one.
- Slicing Against the Grain: To keep the beef tender, slice against the grain—this means cutting across the muscle fibers rather than parallel to them.
- Thinly Sliced Beef: Cheesesteak meat should be paper-thin for the best texture. To make slicing easier, freeze the steak for 15 to 30 minutes before cutting. Trim excess fat before slicing.
Pro Tip: Want to skip the hassle? Ask your butcher to slice the steak super thin for you.
Recipe Variations
These popular cheesesteak variations offer different flavors while keeping the heart of the sandwich intact:
- Mushroom Cheesesteak: Add sautéed mushrooms for an earthy, savory twist.
- Pizza Steak: Top with marinara sauce and melted mozzarella for a delicious Italian-inspired version.
- Buffalo Chicken Cheesesteak: Swap the beef for thinly sliced chicken tossed in buffalo sauce. Serve with blue cheese or ranch dressing.
- Cheesesteak Hoagie: Add lettuce, tomato, and raw onions for a fresh, crisp contrast to the warm, cheesy filling.
How To Make A Philly Cheesesteak
These step-by-step photos and instructions help you visualize how to make a Philly Cheesesteak. See the recipe below for ingredient amounts and full recipe instructions.
- Prep the Steak: Place the steak in the freezer for 15–20 minutes until firm but not frozen. This makes it easier to slice.
- Slice and Season: Cut the steak into very thin strips, about 1/8-inch thick. Season with salt and black pepper, then set aside.
- Toast the Hoagie Roll: Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, keeping one side intact.
- Butter and Toast: Place the roll on a baking sheet lined with parchment or foil. Dot the inside with butter and bake for about 5 minutes, until toasted. Remove and cover to keep warm.
- Cook the Vegetables: Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the onions, bell peppers, and a pinch of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.
- Add Garlic: Stir in the sliced garlic and cook for 1 more minute. Transfer the vegetables to a plate and cover to keep warm.
- Cook the Steak: Heat the oil in the same skillet over medium heat. Add the sliced steak in an even layer. Cook for 1–2 minutes per side until fully cooked.
- Combine: Return the vegetables to the skillet and stir to mix with the steak.
- Melt the Cheese: Lay provolone slices over the steak and vegetables. Reduce the heat to low, cover, and let the cheese melt for 1–2 minutes.
- Assemble: Use a spatula to scoop the cheesy steak and vegetables onto the toasted hoagie roll. Serve immediately.
Expert Tips
- Read Before You Start: Take a moment to read the full recipe, including the Ingredient Notes. This ensures you understand each step and get the best results.
- Easier Slicing: For thin, even steak slices, freeze the meat for 15–20 minutes before cutting. This helps keep the slices uniform and easy to handle.
- Make More: Need another cheesesteak? Just double the ingredients—this recipe scales up easily.
- Toast the Roll: A toasted hoagie adds texture and holds up better against the hot, cheesy filling. Don’t skip this step!
Creative Ways To Enjoy Philly Cheesesteak
- Low-Carb Option: Skip the bread and serve the cheesesteak filling over a bed of lettuce.
- Pasta or Rice Bowl: Spoon the cheesy steak and veggies over buttered noodles or rice.
- Stuffed Peppers: Fill halved bell peppers with the cheesesteak mixture and bake for a flavorful, low-carb alternative.
- Cheesesteak Poutine: Pile the meat, veggies, and melted cheese over crispy fries for a Philly-inspired take on poutine.
Frequently Asked Questions
Freeze the steak for 15–20 minutes before slicing to firm it up. Then, cut against the grain into 1/8-inch thick strips for the most tender bites.
The steak and vegetables can be cooked in advance and reheated, but it’s best to assemble the sandwich fresh to keep the bread from getting soggy.
Absolutely! Just double all the ingredients and cook the steak in batches to avoid overcrowding the pan.
Store the steak and veggies in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, then add fresh cheese and serve on a toasted roll.
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:
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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
- Prep the Steak: Place the steak in the freezer for 15–20 minutes until firm but not frozen. This makes it easier to slice.
- Slice and Season: Cut the steak into very thin strips, about ⅛-inch thick. Season with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper, then set aside.
- Toast the Hoagie Roll: Preheat the oven to 350°F (177°C). Slice the roll open lengthwise, keeping one side intact.
- Butter and Toast: Place the roll on a baking sheet lined with parchment or foil. Dot the inside with ½ tablespoon of butter and bake for about 5 minutes, until toasted. Remove and cover to keep warm.
- Cook the Vegetables: Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the onions, bell peppers, and ⅛ teaspoon of of salt. Cook, stirring occasionally, until the onions are golden and caramelized, about 10 minutes.
- Add Garlic: Stir in the sliced garlic and cook for 1 more minute. Transfer the vegetables to a plate and cover to keep warm.
- Cook the Steak: Heat the oil in the same skillet over medium heat. Add the sliced steak in an even layer. Cook for 1–2 minutes per side until fully cooked.
- Combine: Return the vegetables to the skillet and stir to mix with the steak.
- Melt the Cheese: Lay provolone slices over the steak and vegetables. Reduce the heat to low, cover, and let the cheese melt for 1–2 minutes.
- Assemble: Use a spatula to scoop the cheesy steak and vegetables onto the toasted hoagie roll. Serve immediately.
Notes
- Read Before You Start: Take a moment to read the full recipe, including the Ingredient Notes. This ensures you understand each step and get the best results.
- Easier Slicing: For thin, even steak slices, freeze the meat for 15–20 minutes before cutting. This helps keep the slices uniform and easy to handle.
- Make More: Need another cheesesteak? Just double the ingredients—this recipe scales up easily.
- Toast the Roll: A toasted hoagie adds texture and holds up better against the hot, cheesy filling. Don’t skip this step!
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.