Philly Cheesesteak Recipe (VIDEO)
Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!
We love re-creating restaurant-quality sandwiches like French Dip and Burgers! This Cheesesteak recipe is easier than you think. Watch the video tutorial below and you’ll know why everyone is talking about it.
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What is a Philly Cheesesteak?
Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. That simple combination is the original classic as made popular on the East Coast. The Philly Cheesesteak has been modified on the West Coast to include bell peppers and mushrooms but a true “Philly” only has steak, onion and cheese served over a roll.
Which Cut of Beef Should I Use?
Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.
The Best Cheese for Philly Cheesesteak:
The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn’t enjoy was “aged” provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.
Pro-Tips for Thinly Slicing Beef:
The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain. Watch Natasha demonstrate this in the video tutorial below.
Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.
How to Make Philly Cheesesteak:
This is one of our easiest sandwich recipes with quick prep and even faster cooking. It is a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.
- Butter hoagie rolls, dice onion and thinly slice beef
- Sautee onions and remove
- Sautee beef until cooked through and add back onions
- Divide into 4 portions, top each with 2 slices cheese
- Cover with buns and scrape into buns with a spatula
Creative Ways to Serve Philly Cheesesteak:
If you’re craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!
- Over Cooked Pasta or stuffed into Shell Pasta
- Philly Cheesesteak Sliders
- (Low Carb) Philly Cheesesteak Stuffed Bell Peppers
- (Low Carb) Stuffed into Portobello Mushrooms
More Top-Rated Sandwich Recipes:
- Breakfast Sandwiches – freezer friendly
- Salami Cream Cheese Sandwich – excellent to-go lunch
- Chicken Bacon Avocado Sandwich – restaurant copycat
- Chicken Sandwich Melts – picky eater approved!
Watch Natasha Make Philly Cheesesteak:
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Philly Cheesesteak
Ingredients
- 1 lb Ribeye steak, trimmed and thinly sliced*
- 1/2 tsp Sea salt, or to taste
- 1/2 tsp Black pepper, or to taste
- 1 sweet onion, (large), diced
- 8 slices provolone cheese, mild (not aged provolone)
- 4 Hoagie Rolls, sliced 3/4 through
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, pressed
- 2-4 Tbsp mayonnaise, or to taste
Instructions
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Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
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In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
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Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
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Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
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Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
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Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.
Recipe Notes
*For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak 40 min and a thinner steak 30 min).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’ll make these cheesesteaks tomorrow night , I’ll invite both my sons over for dinner. You go girl. Keep bringing these great recipes coming. Thank-You
You’re very welcome! I hope they enjoy it!
Made this for dinner, and it was such a hit! My kids absolutely loved the dish and rated it 10 out of 5! Thanks Natasha for all the great recipes you have!
Wow, it’s always great to get an awesome review, thanks for sharing that with us!
The recipe calls for the steak to be “thinly sliced”. How thin and with or against the grain?
Hi John, we have a photo and tips in the recipe for reference. See the “Pro-Tips for Thinly Slicing Beef:” section! I hope that helps!
Love the recipe, I put sautéed mushrooms and jalapeños on it for an added kick!
Yum! Thank you so much for sharing that with me, Jim! That sounds delicious!
You have hoagie rolls, do you have the recipe for hoagie rolls?
Hi Dale, we used hoagie rolls for this recipe, but we do not have a hoagie recipe at this time.
Have used this recipe many times. We love it. I like to add some diced green bell pepper with the onions. On my sandwich, when I do my onions and bell pepper I also add some diced jalapeno. I also use Tony Chachere seasoning for the beef.o,
So glad you enjoy this recipe, Ricky. Thank you for the review.
Hi Natasha! I love your cooking show! When i wanted to inquire about the Print buttons, both the black and red. Neither one of these print buttons work. I tap and nothing happens. I am able to print from other recipe sites. Please help! 🥰 Thank you
Hi Tami! I just tried it on mobile and laptop, and it printed both times. I recommend clearing your device cache and cookies & restarting to try again. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
I made a similar philly cheesesteak. I marinated beef stir fry in a teaspoon of baking soda , sea salt for about 30 min. Then I sauteed I clove of garlic, red pepper. Onions and mushrooms. Added a tsp of oyster sauce and tsp of soy sauce. Rinsed of the baking soda from beef. Mixed all together in a frying pan, cooked another 3 to 5 minutes. Grill hoagie bun. Topped it with meat and shredded gruyere and swiss cheese. It was delicious. Meat was real tender. Asian style.
Thank you so much for sharing that with me!
Can you recommend the best cooking thermometer you use.
Thanks….Can’t wait to make the delicious cheesesteak….
Hi Elaine! I LOVE this Thermaworks thermometer and use it on everything. You can find it HERE.
Love it !! and I love all your recipes, you make it look so easy. Thanks for sharing them !
You’re so nice! Thank you!
Originally the Philly Cheese Steak was White American Cheese and thin sliced steak, not chopped. That was it. They got the peppers and onion and chipped steak from their Pennsylvania Dutch neighbors over in the Lancaster Pa. Region.
Thank you for the info, Chris.
These were good! I added a pepper relish mine to jazz it up, but my son ate his as written and loved it! I would skip the garlic next time because it just burned and I ended up scraping it off the toasted bread.
Hi Stacey! Thank you for sharing that with us. Pepper relish sounds amazing! 🙂
I made mine with saute yellow onion and a clove of garlic with salt and pepper then did not toast the bun it was sour dough baggett added the tri tip that was cooked the day before marinated in olive oil garlic salt pepper and red wine vinegar after all ingredients were cooked I put the steak onions and topped it with peperoncini , put shredded mozzarella cheese and stuck it under a broiler open face till melted!! Was very good and had a kick to it from the peperoncini!!
Thank for sharing, Ray. Great to know that you enjoyed the recipe!
Delicious. I hate making any changes to a recipe, but I think the ones I made enhanced the original recipe. I’ve never been to Philadelphia so I don’t have a basis to compare. The changes I made were to add diced sweet peppers (red, yellow and orange) to the onions. I also added a few dashes of Worcester sauce along with the salt and pepper. That’s it, other than broiling the garlic buttered rolls in my air fryer instead toasting in the pan. Natasha, thank you for inspiring me to cook delicious food for my husband.
Thank you so much for sharing that with me, Al! I’m so glad you’re both enjoying my recipes!
I am 86 and from suburban Phila. originally, and was raised on these cheesesteaks. You have the recipe exactly…only one important addition missing..the Amoroso Italian bakery roll. These soft hoagie rolls are an injustice to the wonderful , delicious traditional recipe.
Hi Eleanor, thank you for the recommendation 🙂
Natasha this looks like a winner and except for garlic is consistent with how I make them at home. Rib-eye steak is the original ideal choice, however as others wrote- near frozen flank steak and London broil will work well and can be sliced very thin. Your other recipes and videos are great!.
Now let’s get the history correct: The original philly steak by Pat and Frank Oliveri started in the 1930s had no cheese, only steak, onions on a Amoroso hoagie roll or at local Philly made hoagie rolls. Garlic was never in the mix. Provolone was the first cheese added in the 1940s by Frank and Pat’s manager, Joe Lorenzo. Other cheese options came later and Cheez-wiz did not come out till the 1952 and was used by the Pat’s and Geno’s Steaks, and Geno’s stressed using provolone. Mushrooms, lettuce, tomato and mayo came later by customer choice along with many other choices. Buttered and grilled hoagie rolls was not original BUT started to occur to help the sub hold together. I grew up eating philly steak subs since the 1960s, and how the sub is dressed was always at the customer choice.
Thank you for sharing some details with us, we appreciate the added info!
I’m gonna try to make these today, I think this is going to be a good recipe.
Thanks for all your cooking tips ive become quite the cook thanks to your informative cooking videos.
Cheers from HTX
Thank you so much for sharing that with me, Manuel! I’m so happy you’re enjoying my recipes!
Great greater. Does exactly what I want: Grates parm evenly and easily. Kids can use it without issues.
please leave philly out of this.
im sure this steak sandwich is great. calling it a cheeseteak is calling it something its not
what because it doesnt use cheese whiz? italian cheesesteak add mayo and lettuce make it a true hoagie
Hi Nathasha, I’m making Philly cheesesteaks for 8 people, 4 men(big eaters) how much ribeye would you think I’d need?
Thanks
Love your recipes btw😊
Hi Tracey, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I think a quarter pound of sliced ribeye is good. That said, to get 1 1/4 ribeye of actual trimmed meat for my family of 5, I purchased 2# of meat. I think it depends on how fatty is your original steak. A quarter pound of sliced meat worked well for me, if you want to amp it up more, that is up to you.
The closest restaurant we have for these is Texadelphia (here in Austin) and I’ve been jonesing for cheesesteak for a while now. I’m making these over the weekend. They sound phenomenal! Thank you for posting this recipe.
You’re very welcome! I hope you love this recipe.
I came here for your spatchcock chicken and zuppa toscana recipe and saw this.
My 74 year old grandmother has been ordering her cheesesteaks exactly like this since the 70’s. I was glad to come across it!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Anthony!
This was yummy! It’s versatile too so for those commenting that’s it’s not traditional, then omit the ingredient or use another recipe. Thank you for the recipe!
You’re welcome! I’m happy that you enjoyed it.
This may sound weird…………..has anyone ever sunstituted deli roast beef for rib eye…………..works for me…………….lol
I’m from NY & I can tell you that a true Cheesesteak in Philly is made with cheese wiz, “wit”, or “witout”(onions)…
Provolone isn’t a given in Philly(definitely not in the top 4 restaurants) , however head to NY & it’s hard to find a cheesesteak with cheese wiz. This recipe is a NY steak & cheese, not a Philly cheesesteak.
Thank you for sharing your feedback with us! I hope you try and love our version!
I’m from Philadelphia. With all due respect, Cheese Wiz is for children and tourists at Pat’s and Geno’s. Provolone and American are far more prevalent when you go to any quality neighborhood steak shop. There’s no such thing as a NY steak.
This is so good and my teenage boy will eat two of these. When his wrestling season ended, this was a top request.
a true philly cheesesteak would NEVER use provolone. CheeseWhiz is the only acceptable cheese on a philly.
Utter nonsense. I’ve lived in Philadelphia all my life and ALL cheesesteak joints offer provolone and American. Far fewer offer Wiz.
Does it really matter ? It’s about the recipe, I call it, ribeye, flank, and provolone cheese steak, myself.
My husband made this recipe and the part with the onions I heard 2 thump noises and he tried to punch the onion twice , he says why isn’t the onions chopped in little pieces, he was serious . I laughed so hard . But it came out delicious
Haha, that is funny and I’m glad you both enjoyed the recipe!
PS. A Philly Cheesesteak does not have garlic. Sauteed onions and sweet peppers, but not garlic. Sometimes shredded lettuce and tomato…
Never Lettuce and Tomato!
I agree no garlic, but it is tasty
On Garlic bread!,
Sweet peppers on a cheesesteak? Nope.
Bread, meat, cheese and onions. If you call it a “Philly” cheesesteak, it isn’t one;-)
Who cares about “authenticity” when it takes great? I think the garlic bread is a must, for me, actually. Since there is no seasoning other than salt and pepper in the meat, I think the garlic bread plus mayo give it the added needed flavor. This recipe is phenomenal. It was loved by everyone, ages 8-65.
Hi Natasha,
Your recipes are wonderful. However, a Philly cheesesteak would never ever have butter on the hoagie roll and would never ever have mayo. It could be made with cheese whiz. It could have peppers and onions.
Frozen “Minute Steaks” work well, tool.
Made this for the first time and followed the recipe exactly. Best sandwich I have ever made! My husband loved it!
That’s just awesome! Thank you for sharing your wonderful review, Traci!
These are insanely good — we both woke up this morning thinking about them. Will definitely do this again (soon!) and won’t change a thing. Thank you!
Hi Terry, I think you found your new favorite recipe! Thanks for the review and I hope you’ll love all the recipes that you will try.
I made this with proper English cheddar, used a crispy baguette and called it a ‘West-Country cheesesteak’ on account of I live in England, in the West-Country. Cheddar is originally from the West-Country. Can’t be offending the Philly purists now, can I.
I am shaking my head and laughing over all the “authentic” or “not” comments! Obviously there are as many opinions about what’s right as there are people!! Poor folks–just enjoy it whether it’s from “Philly” or not!! These will be DELICIOUS!!! Your recipes are FANTASTIC–keep up the great job, Natasha!
Thank you Shok! I hope they give our version a try! I appreciate your kind comment!
This is a modified Philly cheesesteak for sure. Rolls are NOT toasted or like garlic bread in Philly and mayo is NOT added . ( PLUS , no need for the extra calories of the butter and the mayo on the roll.. let the meat and the incredible bakery roll shine ) The onions in a real cheesesteak are translucent but not browned. I am sure it is tasty but I just want a cheesesteak to be like the ones I eat in Philly .. ( I dont do the newer generation cheese whiz , either, so do not feel badly ) I think I ate my first cheesesteak in 1965 . Love your videos , and you , but I had to clap back on this one..
I hope you try and enjoy our version, Joan!
how bored are you Joan? For goodness sake people!!! Its a great recipe. Get over yourselves.
You cannot put mayo on this & call it a Philly cheesesteak. Never put Mayo on a cheesesteak. Ever
Made this last night for my picky picky husband. We’re on Florida so still have some bell peppers in the garden, so I added some to the sauteed onions, plus a bit of mushrooms. He said it was the best Philly he’s ever had and wants another one tonight!!! Love your recipes.
That’s awesome, Mary! I’m happy to see this review that your husband loved this recipe.
Hi! This recipe sounds awesome. I am having a bday party for my daughter and was wondering if this sandwich could be made an hour before the party and warmed before serving? Thanks!
Hi Krista, I bet that could work! I hope you love this recipe!
Made this for dinner today, slightly changed: added rep peppers, shallot (that’s all I had) instead of onion and 1 teas. Worcestershire sauce. We loved it! Definitely will be on our rotation! Thank you for sharing!
I’m happy that you all loved the recipe! Thank you for the review, Dawn.
Made this tonight. Followed the recipe except added diced green peppers and mushrooms. It was OUTSTANDING! Thanks so much for the recipe!
You’re always welcome! I’m just happy that you loved the recipe.
what type of hoagie rolls do you get / buy or a manufacturer recommendation?
Hi David, they were from our baking center at a local grocery store. One of our readers reported The best “real” hoagie rolls “are Amaroro brand & it’s believed it’s the water that makes them so special. You can order them online.” I hope that helps.
My family and I love this recipe!! Been in my rotation for at least 18 months. I do use a horseradish cheddar for my cheese.
Wow! That’s just awesome! Thank you for sharing your wonderful review, MaryAnn!
This looks super good … Im gonna try this for the fam tonight, should be able to source the correct ingredients hopefully especially the cheese (as i’m UK based).
Have tried a few of your recipes already which went down pretty well … love your way of presentation … keep’em coming!
Thank you for your wonderful feedback, Zahid! I’m so glad you enjoyed it!
I will definitely be trying out this recipe tonight… I have previously tried other dishes you’ve made and I love ❤ it!
Great to hear that you’re enjoying my recipes, Miranda. Thank you for sharing and I hope you’ll love all the recipes that you will try!
Thanks Natasha, Our Philly cheese steaks came out great. Use your recipe all the time. Not rich, so use flank steak. Cut against grain, and super thin is just as tender as ribeye. Thanks again Love your stuff!
I’m so glad you use my recipe too, Cristo! Thank you so much for sharing that with me.
on your Philly steak sandwich put very light red hot drizzle on top and ranch dressing on top of that very good
Yum! THanks for that tip, Geri!
The second you suggest provolone it’s not a philly ….philly cheesesteak is either white american or cheese wiz
Hi Natasha, I made the Philly Cheese Steak last night and my we LOVED IT!!! My husband and son said it was BETTER THAN PENN STATION AND WAS LESS GREASY!!! Wanted to share a tip: When I went for my weekly visit to the butcher shop to get the ribeye steak I struck up a conversation with my FAVORITE BUTCHER. He always picks out the BEST STEAKS for me and gives me advice. I told him I wanted a 1-pound ribeye steak so I can make Philly Cheese Steaks. The ribeyes were $18.99 a pound but I was gonna get it because I LOVE YOUR RECIPES!!! He suggested that instead of using ribeye that is a bit pricey to get a London Broil that was only $4.99 a pound and it would be tender and flavorful. I followed his advice, plus he cut it up SUPER THIN for me and it came to $5.55. It was DELICIOUS, super tender and flavorful!!! Just thought I’d share this with you. I ABSOLUTELY LOVE, LOVE, LOVE YOUR SITE!!!#
That’s just awesome! Thank you for sharing your excellent review, Linda! I’m glad you shared that with all of us and that you have a fantastic butcher friend! Tell him hello from all of us!
These really were delicious!
I did add some BBQ sauce to the steak to give it some flavor and a little more juice.
I’m so happy to hear that! Thank you for sharing your great review, Natalya!
Made the Philly Sandwich tonight turned out fantastic, this is for sure a keeper it’s amazing the fantastic recipes i’am making from your web site Thank You Natasha!
Thanks for your great review, Maureen. Hope you love all the recipes that you will try.
This turned out outrageously good. Not being from Philly and only eating such a sandwich there once, I was not too concerned about 100% authenticity. Of course, made some little changes, as one always does. Added some red and yellow sweet bell peppers, rolls not exactly hoagies but work better for my husband. So simple, so delicious.
We love simple recipes! I’m so glad you loved this one too!
This is perfect right up until the very end. Trust me. I’ve lived in Philly area all my life. Nobody EVER puts mayo on a Philly Cheesesteak. That’s completely incompatible with the flavor of this wonderful sandwich.
Thank you so much for sharing that with me! I hope you love our take on it!
Dinner tonight – so good! Added a little worcestershire to the cooking meat 🙂
Good idea, Cameron. Thanks for your good feedback and for sharing that with us.
I get a pound of rare roast beef from the deli and have the butcher chip the roast beef. I also add bell peppers, mushrooms and jalapeños peppers. Works great and is a little easier for me. Love all your recipes. Thank you.
Yum! Thank you so much for sharing that with me, Robert! That sounds delicious!
WANT A SHORTCUT……………GET ROAST BEEF FROM DELI………….PROCEED WITH EVERYTHING AND JUST HEAT UP THE ROAST BEEF
Thank you so much for sharing that with us, Bill!
No, sorry, wrong. Mayo doesn’t go on a real Philly Cheesesteak. Ever. And you forgot the San-Del sweet peppers and/or San-Del hot peppers. This video is not depicting the way it’s done. You have the type of meat and cheese right but that’s about it.
im sorry but you are wrong, i really wish it did not have to be this way
thank you
Wow, Natasha! We just finished dinner with these cheesesteaks and they were AAAAMAZING! I followed the recipe to the “T” with the exception of adding grilled banana peppers and they were simply fantastic! Love your blog and all the great recipes. Great job!!!
Happy to hear that. Thank you Patti.
It was absolutely amazing. I’ll definitely make it again.
Hi Katie! Thank you so much for sharing that with me. I’m glad you liked it.
Made these last night for me and my husband- huge hit! We haven’t had one of your recipes flop yet, and I’ve tried at least 5. Thank you for being so reliable and making delicious food recipes for us to try!
That’s so great! It sounds like you have a new favorite, Liz! I’m so glad this was a hit!
great and easy recipe…sometimes I also saute red and green bell peppers
sometimes add grilled jalapenos
also you can substitute Cheeze Whiz or Velveeta cheese
Yum! That sounds delicous! I’m so happy you enjoyed that!
I really like this recipe and my family LOVES the sandwiches. I am confused about what to do with the second half of the butter and garlic. Recipe calls for 4 TBLSP softened butter and 2 crushed garlic cloves. The only part of the instructions says to combine 2 TBLSP of softened butter with one crushed garlic clove. Butter and garlic are never mentioned again.
Hi Tracy, See step two: “2. In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie rolls.” The recipe calls for 2tbsp. The ingredient list shows:
“2 Tbsp unsalted butter softened
1 garlic clove pressed.”
I hope that helps! 🙂
and a real Philly cheesesteak never has bell pepper or mayo on it . That’s is something out of staters added . ( or tomatoes or lettuce )
Natasha , I am glad that others are getting to love a cheesesteak but they aren’t exactly an authentic Philly Cheesesteak . Never would add butter and toast the roll but I know it is something that you like to do . Never so browned either.. Authentic cheesesteaks get their onions and meat grilled together using a special tool to cut and move them about . It’s ok as the youngers actually have the nerve to use Whiz on theirs instead of real cheese . There is a sauce we add , too. Got to love these no matter how made with a fresh bakery roll and great meat and cheese.
I agree – I can’t handle the cheese whiz either!
Great recipe, I added one chopped yellow and one chopped red bell pepper and it was a big hit with my family.
Thank you for sharing that with us, Robert! Glad you liked it.
i ALWAYS LOOK FORWARD TO GETTING YOUR RECIPES ON LINE. I HAVE TRIED SEVERAL AND ALL OF THEM ARE GREAT. THANKS FOR SHARING.
I’m so glad you’re enjoying my recipes, Kim! Thank you so much for sharing that with me.
Your cheesesteak sandwich looks great but you should drop the word Philly from the title….not a Philly style cheesesteak. It does look good though, minus the mayo:)
I made this last night for my family of six and we all loved it. I followed your recipe with 2 minor changes. I doubled the recipe because I had 2 pounds of thinly sliced beef I had found on sale so I used that and added a bit of seasoned salt along with the S&P. It made 6 huge sandwiches. This recipe is a winner!
I’m so glad, Christina! Sounds like you found a new family favorite!
Hey Natasha!
I don’t have a cast iron or a flat top – I’m nervous making this recipe in a pan on the stove! Should I decide the meat and make one sandwich at a time? I really need to invest in a flat top! Thanks!
Hi Nic, if you don’t have a flat top where you could cook multiple, I would probably cook one sandwich at a time. If it is a very large skillet, you may be able to fit 2 portions on the skillet after the bread has been toasted.
This is a great, easy recipe.
Instead of salt and pepper, I seasoned the beef with Cajun seasoning. Then sautéed jalapeños with the onions and substituted spicy mustard for the mayo. Lots of flavor.
Sounds awesome! I’m glad you enjoyed it with the other seasoning that you added. Thank you for sharing that with us Fred.
to help slicing place a thick cut of ribeye plastic wrapped in the freezer depending on thicknes make its firm slice on an angle like a 45 degree a sharp knife of course .. cooking time for steak. ?? I prefer Rare and mayo and cheese choice a great choice .
Thank you so much for sharing that with me, Joseph! We prefer it well done, but yes, if you want it more rare I would cook it for less time.
Another winner Natasha!! Love the Philly!
I’m so glad you enjoyed it!
I made this tonight and placed mine on a gluten free wrap and fried it in the pan to brown both side with Mayo inside. This is absolutely delicious!!!! Way better than any take out steak and cheese. Thanks so much for sharing. You never disappoint me!
You’re welcome! I’m so happy you enjoyed it, Amanda!
Natasha,
Pretty decent recipe except for one thing. A true Philly Cheesesteak does NOT have nasty mayonnaise (the white death) on it. I personally do not like to be in the same zipcode as a jar of mayo.
No one cares Robert.
Hi Natasha! This recipe looks so good and my mouth is watering so badly!!!!!! But me and my family don’t eat beef or pork ( we only eat chicken fish, etc) so do you have a replacement for the beef or can I make this a chicken philly steak? Thanks! 🙂
Hi Elena, I haven’t tested that with chicken but I think it could work. If you experiment, let me know how you liked the recipe.
Wow! Just finished eating our philly cheese steak and it was delish! The butter garlic in the rolls was a great add! For seasoning we used SPG- Salt Pepper Garlic by KosmosQ. The only thing i will do next time is just very little oil on onion and no oil when cooking steak. This was amazing!!! Thank you Natasha ❤️
You’re very welcome, Stephanie. Thank you for sharing some substitution that you used too, it’s so helpful!
I followed your recipe and they came out great. They almost looked like yours. I even received praise from my better half and she’s a Philly girl.
That’s just awesome! Thank you for sharing your wonderful review!
Perfect. I added green pepper slices but that was the only difference. My 12 year olds new favourite sandwich. My family enjoys all your recipes. Thank you
That’s just awesome! Thank you for sharing your wonderful review!
I love it 😊
Thank you so much for sharing that great review with me.
I love how quick and easy your recipes are to make! We made these sandwiches last night, love them and they are definitely on the keep list to have again and again!! Thank you!
That’s so great Tammy! Thank you for your lovely review!
If you shop at Kroger they have thin sliced beef for 5.00 a package great for Philly sandwiches.
Great call! Thank you for sharing that with me!
Natasha, as usual, your recipe was amazing. I did however add some chopped green bell pepper and chopped portobello mushrooms with the chopped onions while they were caramelizing so they would be tender as well. My husband and I have found the perfect Philly Cheesesteak recipe! Thank you so much!
That’s just awesome! Thank you for sharing your wonderful review, Brenda!
Made these tonight. I had been looking forward to them for a week. Delicious! I added a tiny bit of chopped bell pepper.
Thank you for the wonderful review!
I must say that since I have been following your recipes I am repeating so many of them. My husband and I love love everything I have made. The videos make it so easy to follow and you know what it is supposed to look like in the end. Thank you so much.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles.
I made this nd my whole family loved it…… I love all ur recipes!
I am in high school but I love cooking nd trying out new stuff……
So nice to know that you’re into cooking at a young age. Keep up the good work and I hope you and your family will love all the recipes that you will try.
Can the cooked meat mixture be frozen minus the cheese and saved for another day?
I love your videos.
Hi Becky, I haven’t tried freezing this recipe but that may work. If you experiment and it work I’d love to hear about it.
A small amount of the sauce from the Beef & Broccoli recipe is the way I make this, & it’s a big hit ! 👍🏻
I’m so glad it was a hit! Thank you so much for sharing that with me.
Dear Natasha,Hello I tried phily steak , I was too gud,my family loved it,thank you for sharing.
God bless you.
I’m glad your family enjoyed this recipe! Thanks for your great feedback.
I think some dice green bell pepper cooked in with the onions would be good.
Thank you so much for sharing that with me.
This looks delicious. Will
Make soon but will add thin strips of green& red peppers.
My husband loves peppers. I
Love all of your recipes.
Thank you so much for sharing that with me.
What brand of grill are you using? Sandwiches look delicious!
Hi Carol, we used our Camp Chef Woodwind Grill. It can be found in our Amazon Shop HERE.
To be a truly authentic Philly Cheesesteak, you must put a thin layer of Cheez Whiz on the bread. Otherwise, your recipe is excellent!
You are incorrect. I lived in Philly for 10 yrs and the Cheez Whiz is only in Center City for the tourists who don’t know any better. Restaurants, diners and native Philly residents use Provolone in all Cheesesteaks.
Nah.
Philly born n’ raised. Natives, like myself, ask for whatever cheese they prefer; wiz, american or prov. There are diehards in every camp. We don’t shame anyone for their choice of cheese but put peppers and mushrooms on there…and we look at cha all funny-like. Ha!
Also, here…we simply call them cheesesteaks.
I USE ROAST BEEF FROM DELI…….MAKES LIFE EASY AND YOU GET SAME QUALITY
Thank you so much for sharing that with me, Bill!
Even though I’m not from Philly I love cheesesteaks. Haven’t had a good one in a very long time. Over the last few years I’ve made them at home with okay results. I tried your recipe last night and the result was really good, much better than anything I made before. I’m still thinking about it because it was that good. My stomach was so happy I didn’t eat anything else after that. Still haven’t. I live in a small town so my market is hit or miss. No ribeye steaks or hoagie rolls. You mentioned flank steak, they didn’t have that either but they had flap steak. Flap steak is lean, flavorful and inexpensive. It worked great following your instructions for freezing and slicing to shorten the fibers. It was really tender and easy to chew. I cooked this recipe in a 100+ year old cast iron pan because I don’t have a flat top or a griddle. I have a glass cooktop. No issues there. I got some standard (not sourdough or dutch crunch) sandwich rolls, which were perfectly soft after toasting the inside and complimented the filling. I think the garlic butter is a nice addition that adds good flavor. I do like mushrooms and onions in my cheesesteaks so I added mushrooms too. I was really pleased with the result. I can have cheesesteaks at home and LOVE them! Husband loved them too! I will make them again. It’s a bonus that this recipe is also quick and easy. BTW – I do enjoy your videos. Informative and entertaining.
Hi Maria, thank you so much for sharing your experience and great feedback with us regarding this recipe. I’m glad you enjoyed it and I hope you’ll love every recipe that you will try!
Maria, I live in a small town too and getting a quality ribeye is a trip to a different county. Thank you for the suggestion of flap steak, it was good and I added mushrooms too. MMMMMboy
OMG! So few cheesesteak restaurants in California. Most I know of have closed. I liked The Philly Cheesesteak Shop, they brought in meat, cheese and bread from Philadelphia and made a good cheesesteak. I’ve missed a good cheesesteak. I’ve tried on my own and was not successful until tonight, thanks to you. I couldn’t find a ribeye in my small town so I used flap meat because you suggested flank steak. No flank steak either. Tender and tasty because of your slicing method. I was so happy and satisfied by the result that I don’t have to eat again. My husband liked them too. Good job you.
Hi Maria, glad to hear from you and thank you so much for your good comments and feedback. I hope you love every recipe that you will try!
Absolutely incredible! I’ve had plenty of authentic Philly cheesesteaks and this was one of the best; yet this was healthier because I made it and portion friendly. It still had everything I love about a Philly cheesesteak!
Love it! Thanks for your great feedback and review, Lauren. I’m glad that you loved this recipe.
G’Day from down under , I found the love of baking/cooking late in life about ten years ago(I’m 62 now). I luckily stumbled on your site and have baked many of your recipes. Your tutorials are easy to follow and everything turns out the way they should. My work colleagues thank you as everything I bake I take into work to share. Tonight I made the Philly Cheese Steak it was delicious. Love your work Natasha .
Jim your Aussie mate.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
I’m not from Philly so I don’t give a rat’s patootie how authentic a cheese steak sandwich is! I want flavor…of which those “authentic” versions have little, so my version uses shaved steak (from my Kroger), Baby Swiss, toasted hoagies, and the best sauce ever!!! I saute onions and mushrooms in butter and when they are beautifully carmelized, I de-glaze with some red wine (cook down till almost gone), add in beef stock and simmer that down till the sauce is thickened, then stir in a pat of butter just because! The sauce goes on just as the meat is done, top with the Baby Swiss, pop on the bun top, then slide the whole thing onto the bun bottom…heavenly!
Thank you for sharing that with us, Marcie!
I see on your pictures of your Philly cheesesteaks you have French fries. Do you have a recipe for French fries?
Hi Kylah, we don’t have a tutorial posted for those yet. The closest post would be the potato wedges which can be cut down to fries, but they would bake faster as fries
I’ve tired so many of your receipts, and everyone of them are so delicious. I’ve made chicken patties, spaghetti with meatballs, or the meatballs on its own, fettuccine and chicken, etc so so good. And will keep on cooking with your amazing receipts. My husband can’t wait to see what the menu will be when he comes home from work now. And I just love and can’t wait to cook something everyday day with your receipts. Thank you Natasha
Your amazing
Carole
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
The local grocery (national chain) carries sliced beef for sandwiches. I buy it for making beef jerky because it’s thinly sliced. I hadn’t really thought about what kind of sandwiches it was used for, until now. Excellent recipe, thanks for sharing.
You’re welcome, Dave! Thanks for sharing and please let us know how it goes if you give that a try.
Best philly cheesesteaks ever and super easy to make. This recipe is definitely a keeper…Thanks Natasha
Thank you for your good comments, Christine. I appreciate it!
I just finished eating this cheese-steak. I used provolone on my wife’s steak, and swiss on mine. I also added baby bella mushooms. It was easy to make and tasted better than any cheese-steak I had in a restaurant. Thank you for sharing your recipes.
Hi Mark, thanks for sharing that with us. I’m glad you and your wife enjoyed this recipe!
Hi Natasha, What brand of hoagie rolls did you use because I am having trouble finding some at my local stores!
Also, I do not have a flat cool top on my grill like you do so what other options can I use to cook on to make the philly cheesesteaks?
A cast iron pan works great for this if you don’t have a flat top.
Hi Ella, they were from our baking center at a local grocery store. One of our readers reported The best “real” hoagie rolls “are Amaroro brand & it’s believed it’s the water that makes them so special. You can order them online.” I hope that helps.
This was so good! Definitely plan on making this again and again!
Wonderful! Thanks for your great feedback, Amy.
Made these for my husband tonight, who is from South Jersey close to Philly….he loved it!!! Reminded him of home!
Thank you for the wonderful review! I’m so happy he loved it!
What do you usually add to your meal of Philly Cheese Steak Sandwiches? Fries but is there something else?
They are often served with french fries, onion rings, chips, salad and so much more!
Thanks again Natasha, an amazing recipe to try and eat. You’re the best.
You are very welcome and thank you so much!
Easy, quick and so good!
Can you provide information on the grill you use to cook the Philly Cheese steaks on?
Thanks
Hi Kathleen, we used our Camp Chef Woodwind Grill. It can be found in our Amazon Shop HERE.
I’m so happy I found all your recipes I never be the cook you are because you are the best, but I made this these phillysteaks yum yum I had to use wheat rolls cause I’m a Diabetic that fine I measured everything out I could have it was amazing it didn’t bother my sugar it was 110 so I’m watch everything I can still eat but still watch thanks friend God bless
Thanks for sharing that with us, Nancy. I’m happy to know that you liked and enjoyed this recipe!
Natasha,
Aloha! I love looking at you So simple style recipes. However, do you you have recipes that contain less sodium and less suger in them? And yet still have the taste.
Hi Bill, we don’t have a specific low sodium category.
Bill, I used to be on a 500-1000mg/day sodium restriction. It is super hard and you have to make everything from scratch. Replacements for sodium can be an acid because your taste buds often interpret it as salt. And adding extra seasoning. I used to make this only using the salt in the bacon. Was still good.
Good luck my friend
Delicious!
I’m so glad you enjoyed it!
Tried it with my family. They loved it. Added some green pepper as well. Definitely will do again. Thanks for the easy steps. Preparation was a breeze!
I’m so happy to hear that! Thank you for sharing your great review, Steve!
I use to make the original Philly cheesesteak subs in my restaurant.
Using onions, peppers, and mushrooms, cooked separately in butter/garlic sauce first.
Have a pot of almost like spaghetti sauce, heating up.
Spread the roll and add the veggies.
Then add the steak and I use mozzarella cheese and add that while cooking the steak.
Then place the steak and one side of the roll and the veggies on the other side. Then add the sauce with more cheese on top and let it melt in. Then Serve it.
Thank you so much for sharing that with me, Frank!
Thank you Frank for the extra suggestions, especially the sauce. I thought the recipe, as written, did not have much flavor.
I mistakenly thawed cube steak, so I cooked them, After cooling I sliced them thin, bagged them, unti I get my rolls and Provolone to make our meal
Second post/review in two days so you know my girls are eating great this weekend!!
This is another easy recipe that nails the Philly perfectly. I snuck in a small amount of mushrooms in and they, again, didn’t notice or complain.
This is my new go-to recipe. Thanks for sharing it.
Hi George, I’m so happy you loved the cheesesteak recipe. Thank you for the awesome review!
so i served this for my family and the recipe did turn out great however they all asked for the Au Jus dip. Can you please help with that part.
Hi Agnes, thanks for sharing. I don’t have a recipe for Au Jus dip yet but thanks for suggesting that. I’ll add that to our list.
What do you do different to make this as sliders?
Hi Susan, I haven’t tied converting this into sliders. I have a cheeseburger sliders recipe here too.
Love this recipe. I’ve added some white cooked mushrooms. Yummy! 😉
Thanks Natasha.
I’m so glad you enjoyed it!
the best cheese steak a ever had, made this dish 3 times, tomorrow will be the 4 time, you have to try this, thank you natasha
That’s so great! It sounds like you have a new favorite!
I’ve been doing a version of this each year while tailgating. I prefer white American cheese. Call the butcher up a few days before Saturday for the ribeye, cheese and bread. My friends like peppers and onions. I’ve never tried garlic and mayo. Might have to give that a shot next time.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I serioulsy cannot wait to try this Philly and I would never consider Whiz. Ugh. Provolone all the way!!! I just hope I can find hoagie rolls like these. Maybe in the bakery section?
Yes, you could try that. Enjoy and please share with us how you liked this recipe if you try it!
Originally it’s been always in Amoroso rolls. But any roll as long as non sweet will do.
Made this tonight. Sooo good. My husband LOVED it!!
Added mushrooms and green peppers.
Looking forward to your other recipes Natasha.
I’m so glad to hear that, Gloria!
Close, but wrong. A real Philly is wit wiz not provolone. With any other cheese it’s just a cheese steak not a Philly cheese steak.
Thank you for sharing that with us, Scott! I hope you enjoy our version!
A real Philly Cheese steak is either “wit” or “witout” cheese wiz. I’ve been to Pat’s -“wit” and Geno’s “witout” and – like most of Philly – I couldn’t decide which was best. Also, they are made all over town with provolone or mozzarella.
I also prefer to have Philly CHEESSTEAK made by pros!
Luckily in Philly any pizza place made it gooood! I am cooking everything from scratch BUT CHEESSTEAK! Because it’s just impossible to make right at home.
Unless of course you are not in Philly and want it so much. Definitely don’t try it in FL! 🤦♀️😂
Wit or without means wit or without onions. A traditional cheesesteak is a non- toasted roll without Mayo. It can have American or Cheese wiz. I like American. Nice job on the fried onions and ribeye. I liked that you froze it and sliced it yourself to attain freshness. Nice.
The roll will never have butter or garlic. The fried onions are the flavor. You can have pickles or picked hit peppers on the side. I was born and raised in Northeast Philly 18 years.
You are correct also born and raised in Philly. What she made was definitely not a Philly Cheese Steak. No toasted roll ever!!!
Thank you!
Or American but not provolone!
I will try this recipe for Philly cheesesteak on my family tonight. I’m not a big fan for garlic. I’m hoping that I can get away with out it. I have tried many of your recipes on my family and they keep asking me where did come up with this and I keep telling them that it’s Natasha recipe. I always been told that I was a great cook but sometimes you need help coming up with something new. You help me with that. Thank you 🙏
Sounds like a great plan, Patty. I’m sure it will be awesome, you can do it! Please share with us how it goes after you try this recipe.
You have done a very good job with the recipe. However, absolutely no one from Philly puts Provolone cheese on cheesesteaks. That is used on hoagies. You are correct about people adding mushrooms and peppers- that is not a true Philly cheesesteak! It is typically meat, American or Cheese Wiz and with or without fried onions. Your recipe does sound delish, though!
Thanks for your input and for sharing that with us, Nancy. This is the version that we love but we appreciate you sharing that with us.
Thank you for posting this recipe. It was delicious! Every time I follow one of your recipes, it works and tastes exceptional!
You are most welcome, Suzanne. Thanks for your fantastic review!
I live in Philly—-no mayo, please! Otherwise, great.
Thank you Paula!
I sauté a little bell green pepper to put in with that it seems to work quite well just a thought
Really authentic and simple recipe for one of my favorite sandwiches. My favorite place in Philly uses a cheese sauce, but I like the provolone melted as you describe better. To get the meat super thin I partially froze and then sliced it with my mandolin on very thin setting. Thank you for sharing this recipe.
You’re welcome Eve! I’m so glad you enjoeyd that!
Hi Natasha,
I made this for my son’s ‘breakfast’ two days ago when he came in from a night shift and he totally devoured it.
The only change he suggested was to add more garlic (he goes overboard on it, nothing to do with your recipe) and I’m making it again this morning. Praise indeed!
Hello Judith, I’m happy to hear that! Thank you so much for sharing that with us, we appreciate it.
These look fantastic. What do you think about drizzle on some homemade queso? I normally make Philly egg rolls and dip in queso. Btw….your channel is the best. Never lose your bubbly personality.
Oooh that sounds ridiculously yummy!
Hands down winner!! This is so easy and delicious. The only change I made was slicing the onion so picky eaters can pick them out.
Good idea! So great to hear that you enjoyed this recipe. Thank you!
I live about 40 minutes from downtown Philly. I don’t need to drive up there anymore. This is great and I’ve been critical of the ‘philly cheesesteaks’ sold around the country as bad…. This is what it should be about and there are no competitors.
Wow! Thank you for that wonderful compliment Thomas!
Nice recipe! I prefer to add Green Pepper, sautéed with the onion and sprinkled with McCormick Spicy Montreal Steak Seasoning, and using leftover steak also cooked with a bit of liquid (usually Johnnys French Dip Au Jus) with liberal sprinklings of the Spicy Montreal Steak Seasoning cooking the steak until it falls apart in your mouth! We like our Cheesesteaks more western style than Philly style! We use a combo of Monterrey Jack and Pepper Jack. Very spicy and delicious!
Sounds like a great addition! Thanks for sharing that with us, I’m sure that version is amazing too.
I this was delicious! I sautéed some bell peppers with the onion and my family devoured every bite! Thanks so much for the recipe
Hello Tracy, thank you for your awesome feedback! I’m so glad you loved it.
Hi Natasha!! My husband made this and it was so good!! Our family really enjoyed it!!
Thank you for the wonderful review!
The best cheesesteak and so so easy.
My only problem is the roll, it always splits, never stays in tact….any suggestions.
Hi Priscilla, it really depends on the bread and how deep it is cut to begin with. Also, don’t over toast the bread or it can firm up and split when it’s folded. I hope that helps and I’m so glad you love our cheesesteak recipe!
Best Philly Cheesesteak I have ever had! Will be my recipe to go to!
I’m so happy you enjoyed that Lynn! Thank you for sharing this wonderful feedback!
Just made this for the first time and it’s amazing! My husband and I absolutely loved it!
That’s just awesome! Thank you for sharing that with me Linda!
Hi Natasha, 5th recipe I followed. 1st one was Mango Cake, 2nd Berries Tiramisu, 3rd Tres De leches, 4th Russian Tiramisu, and 6th was Apple Pie. Everything turned out excellente yummilicious. But this Phillysteak was the easiest, my 13th yr old son is a philly-lover-eater (Charley’s bought). He compared this to Charley’s this one is the winner. I am telling you all your recipe I followed always easy peasy and yummy. I am just fanatic of your video. It is like a theraphy to me, each night ever since the mid of quarantine I browse what is the next recipe I follow or just watch your video till I want to go to sleep.. I am great in asian cuisine just on baking a cake not my line.However, I will give u a full credit. I learned how to bake genoise cake couple months ago from YOU. I imagined myself I couldnt even bake an instant cake box😅🤣. Now, every week I bake a cake for my family. My kids most requested are Russian tiramisu and tres de leches cake. Tomorrow I will be making another set of philly by request😂. this time I will include some veggies just for me to feel better knowing I am feeding them veggies😅. Thank you. I spread your website to my friends and family. 🥰🥰🥰🥰Love love love😍
Aloha,
Grace
Hello Grace, so great to hear from you and thank you so much for your kind words and good feedback. It helps motivate me to do better and create more content. Thanks for sharing that with us!
Yes more recipes and more cooking🤗. You inspired me so much in baking,promise😆
Thanks, Grace, and yes will surely create more recipes and content!
I love watching your videos fantastic and please…..book soon please Leigh 🙂
Thank you so much for your support, Leigh. I am working on it, hopefully soon!
Amazing
Thank you!
I’ve made this recipe (as is) multiple times, and they are nothing short of perfect!! My husband’s new favorite! We both thank you for this excellent recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us Lori!
Thank you!!! I would have never tried making this with ribeye steak had I not watched your video. I found you while searching for instant pot yogurt recipes. I made this sandwich after watching you do it. I used boneless ribeye steak, white cheddar cheese, onions and ketchup. I buttered the hoagie and slightly toasted it (no garlic because my kids are picky). I don’t eat meat but everyone absolutely LOVED this sandwich. You make cooking look fun and your recipes are simple. I can’t thank you enough. I’m really a fan now.
Fantastic! Thank you so much for sharing your experience making this recipe. Felt so happy while reading your comments and feedback, we appreciate it!
Honestly, all I ever make anymore are your recipes Natasha, because I know they will never disappoint. This being the most recent one. It was soooo delicious!
Aww, that’s the best! I’m so inspired reading this recipe, Jane! Thank you!
Best cheesesteak ever!!!
Thank you so much!