A single serving recipe for a classic Philly Cheesesteak packed with tender steak, melted provolone cheese, and caramelized onions served on a hoagie roll. A fantastic recipe that's so easy to make!
One of my favorite sandwiches to make and enjoy is a classic Philly cheesesteak. There are many opinions as to what ingredients make the best Philly cheesesteak but my version includes thinly sliced tender and juicy steak topped with plenty of melted provolone cheese and sweet caramelized onions and peppers piled high into a toasted hoagie roll. It's an incredibly delicious and hearty sandwich and the ingredients can easily be doubled if you'd like to make a second one.
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What Is A Philly Cheesesteak?
A Philly cheesesteak is Philadelphia's most iconic food. It features hot beef and melty cheese served on a flaky roll. The cheesesteak was invented in the 1930s by a hot dog vendor named Pat Olivieri in the famous Italian Market in South Philadelphia. One day, Olivieri decided to cook some chopped meat from a butcher shop on his hot dog grill and placed the meat on an Italian roll, dressed it with some onions, and proceeded to eat his lunch. A cab driver passing by asked him to make one for him and soon Olivieri had a following.
Ingredients
Ingredient Notes
With a sandwich this simple, it's important to use the right ingredients. Here's what we use to make our version of the best Philly cheesesteak.
See below for ways to use leftover ingredients.
- Beef: Ribeye is the best meat for Philly cheesesteak. Evenly marbled ribeye becomes tender and flavorful when cooked. I recommend freezing the steak for about 15 minutes before you are ready to use it because it will be easier to slice. If you don't have access to ribeye, the top round is the next best choice. If neither is available to you, sirloin is a good alternative.
- Cheese: The most popular cheese to use in a Philly cheesesteak is provolone. Many traditionalists prefer to use Cheez Whiz but provolone or American cheese are excellent alternatives.
- Bread: A classic Philly cheesesteak is served on an Amoroso roll. These long, soft rolls are hard to find if you aren't in the Philly area. Instead, use a hoagie roll for an equally delicious sandwich.
- Vegetables: Some cheesesteaks can be made with or without onions. Personally, I like to add onions and green bell peppers to my sandwich.
- Butter and Olive oil: Use salted or unsalted butter to cook the vegetables and olive oil to cook the steak. I recommend using extra virgin olive oil in this easy cheesesteak recipe. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
The Best Beef For Philly Cheesesteak
- Look for an even distribution of fat throughout the meat. A ribeye is a good naturally marbled steak so look for a cut that has a good balance of the white bits and stripes throughout the meat.
- If possible, buy grass-fed beef. Beef raised without antibiotics, non-GMO feed, and free range not only tastes better, it's better for you too.
- Choose a steak that is between 4 to 5-ounces. When testing our single Philly cheesesteak recipe, we found that this is the perfect size for a deliciously packed sandwich.
How To Slice Steak
- Slice against the grain. Slicing against the grain makes the meat more tender which is the key to a great cheesesteak. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers that are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.
- Thinly slice the beef. Another key to a great cheesesteak is to thinly slice the beef. For easier slicing, we recommend freezing the beef for about 15 to 20 minutes, or up to 30 minutes before slicing. Cut away any excess fat and then use a sharp knife to thinly slice against the grain.
- Pro Tip: Ask the butcher at your local grocery store or meat market to super thinly slice your beef.
How To Make A Philly Cheesesteak
See the recipe box 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 ⅛ 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
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. A cheesesteak comes together quickly so it's a good idea to have everything ready before beginning.
- For easier slicing, cover and freeze the steak for 15 to 20 minutes before slicing.
- This recipe doubles well, so if you'd like to make a second cheesesteak, just double the ingredient amounts.
- Don't forget to toast the roll. A Philly cheesesteak is a substantial sandwich and with the warm ingredients, it's a good idea to toast the roll before adding the delicious cooked meat and vegetables.
Frequently Asked Questions
The secret is simple, really. Use thinly sliced or chopped ribeye steak, top it with melted provolone cheese or white American cheese, and serve it on a toasted hoagie roll with caramelized onions and peppers.
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 ¼ 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.
Other Ways To Enjoy Philly Cheesesteak
- Enjoy over a bed of lettuce for a low-carb option.
- Serve over cooked pasta or rice.
- Make Philly cheesecake stuffed peppers and use this cheesesteak recipe for the filling.
- Make cheesesteak poutine by spooning the cooked meat, vegetables, and cheese over french fries.
Serving Suggestions
Although I think a good Philly cheesesteak is a meal in itself, you might like to enjoy yours with any of these single serving and small batch sides:
- Macaroni and Cheese
- Baked Beans
- Italian Pasta Salad
- Potato Salad
- Tomato Salad
- Sweet Potato Fries
- Baked French Fries
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy Philly cheesesteak recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Steak: Steak Fajitas, Carne Asada, Beef Stroganoff, Beef Stew, Irish Stew
- Onions: Tuscan Chicken, Baked Black Bean Tacos, Split Pea Soup, Chili Mac, Vegetable Lasagna
- Green bell pepper: Pizza Bowl, Shrimp Creole, Chicken Cacciatore, Goulash, Stuffed Peppers
- Garlic: Pad Thai, Mushroom Casserole, Tomato Soup, Lemon Garlic Chicken, Sauteed Green Beans
- Provolone cheese: Muffuletta, Roasted Potato Crustless Quiche, Breakfast Sandwich, Frittata, Ham and Cheese Scones, Beer Bread
- Hoagie roll: Breakfast Sandwich, Hamburger, Tuna Salad Sandwich, Avocado Toast, Croutons, Breadcrumbs
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Recipe
Philly Cheesesteak For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. A cheesesteak comes together quickly so it's a good idea to have everything ready before beginning.
- For easier slicing, cover and freeze the steak for 15 to 20 minutes before slicing.
- This recipe doubles well, so if you'd like to make a second cheesesteak, just double the ingredient amounts.
- Don't forget to toast the roll. A Philly cheesesteak is a substantial sandwich and with the warm ingredients, it's a good idea to toast the roll before adding the delicious cooked meat and vegetables.
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.
J.Hegyi says
Terrific recipe!
Joanie Zisk says
Thank you!
Allison says
Could you use precut stir fry steak for this recipe?
Joanie Zisk says
Yes, just be sure that the steak is either thinly sliced or diced so that it cooks quickly.