Philly Cheesesteak
Shaved ribeye griddled with sweet onions and blanketed in melted provolone and American cheese, piled high on a soft toasted hoagie roll.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published August 5, 2026
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Level
- Easy
A real Philly cheesesteak is gloriously simple: thinly shaved, well-marbled ribeye, soft onions, melty cheese and a roll that is sturdy outside and soft inside. The trick at home is getting the beef thin enough, and a short trip to the freezer makes that easy.
We cook the onions first until sweet and lightly browned, then sear the beef hard in a hot pan, chopping it with a spatula as it cooks. Laying the cheese right over the meat and onions in the pan lets it melt into every nook before everything gets scooped into the roll in one move.
Provolone and American together give you both flavor and creamy melt. Add sweet or hot cherry peppers if you like a little kick.
- Shaved ribeye and sweet onions
- Double-cheese melt
- Classic Philadelphia favorite
Ingredients
Directions
Wrap the ribeye in plastic and freeze for 45 minutes to 1 hour, until very firm but not frozen through.
Using a sharp knife, slice the beef across the grain as thinly as possible, then roughly chop the slices.
Heat 1 tbsp oil and the butter in a large cast iron skillet or griddle over medium heat. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until soft and golden, 12 to 15 minutes. Transfer to a bowl.
Warm the rolls, cut side down, in the skillet for 1 minute until lightly toasted, then set aside.
Increase the heat to high and add 1 tbsp oil. Add half the beef in a thin layer and season with half the remaining salt, pepper and garlic powder.
Sear without stirring for 1 minute, then use two sturdy spatulas to chop and toss the beef until just cooked through, 1 to 2 minutes more. Repeat with the remaining oil and beef.
Return all the beef and onions to the skillet, reduce the heat to low, and divide the mixture into 4 roll-size portions.
Lay 2 slices provolone and 1 slice American cheese over each portion and let melt, about 1 minute.
Place an open roll face down over each portion, slide a spatula underneath, and flip the whole thing into the roll.
Top with cherry peppers if using and serve immediately.
Test-kitchen tips
- Cheesesteaks are best eaten right away, but the cooked beef and onions keep for 2 days. Reheat in a hot skillet before adding fresh cheese.
- Choose soft Italian-style hoagie rolls with a thin crust. A crusty baguette is too hard and squeezes the filling out the sides.
- Add sauteed green peppers and mushrooms with the onions, or swap the cheese for a warm cheddar cheese sauce spooned over the meat.
