Homemade Philly Cheesesteak (Juicy, Cheesy, and Easy to Make)
Quick, juicy Philly cheesesteaks made with thinly sliced ribeye, sautéed onions, and American cheese on soft hoagie buns.
Servings: 2 sandwiches
Ingredients
Ingredients
- 16 ozribeye steakthinly sliced see NOTES
- 2 tablespoonvegetable oildivided
- 1 largeonionchopped
- salt and pepper
- 4 slicesAmerican white cheesesee NOTES
- 2 soft hoagie buns
Instructions
Instructions
- Preheat a griddle or large cast-iron skillet over medium-high heat until hot.
- Add 1 tablespoon of the vegetable oil and spread it over the cooking surface. Add the chopped onion and sauté, stirring occasionally, until golden brown, about 5–7 minutes.
- Push the cooked onions to the side of the griddle (out of the hottest zone) or remove them to a plate to keep them warm.
- Add the remaining 1 tablespoon vegetable oil and spread it. Add the 16 oz thinly sliced ribeye in a single layer and let it cook undisturbed for about 30 seconds.
- Using two spatulas (or a spatula and a bench scraper), shred the meat into bite-sized pieces. Continue cooking, spreading, shredding, and flipping occasionally until the meat is just no longer pink.
- Season the meat with salt and pepper to taste. Use your spatula to mix the onions back into the meat and form the mixture into two long mounds about the length of your hoagie buns.
- Place two slices of American white cheese over each mound (4 slices total). Let the cheese sit on the hot meat for about 30 seconds to begin melting.
- Use your spatula to cut and fold the melting cheese into the meat until the cheese is fully melted and combined.
- Open each hoagie bun and place the open side down over a mound of the cheesesteak mixture. Use the spatula to scoop the sandwich off the griddle and flip it onto your hand to close. Repeat with the second sandwich.
- (Optional) For a more authentic texture, wrap each cheesesteak in sandwich or butcher paper and let rest/steam for 1 to 10 minutes, then serve immediately.
Equipment
- ▢Flat-iron griddleor large cast-iron skillet
- ▢2 spatulas1 large one to help scoop up the sandwich off the griddle.
Notes
Steak –This recipe calls for 16 oz of thinly sliced ribeye. That will make two Philly-style sandwiches loaded with steak. One cheesesteak could be split in half and serve two people. Or, just get smaller rolls and make four smaller cheesesteaks.
Cheese Options:Traditional Philly cheesesteaks are made withwhite American cheese,provolone, orCheez Whiz— and each gives a slightly different flavor and texture.White American cheesemelts smoothly and gives that classic creamy, savory bite.Provoloneadds a mild, slightly nutty flavor and a beautiful stretch when melted.Cheez Whizdelivers the most authentic South Philly experience — rich, salty, and extra gooey.
White American cheesemelts smoothly and gives that classic creamy, savory bite.
Provoloneadds a mild, slightly nutty flavor and a beautiful stretch when melted.
Cheez Whizdelivers the most authentic South Philly experience — rich, salty, and extra gooey.
When to Add the Cheese:ForAmericanorprovolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.ForCheez Whiz, warm it separately andspoon or drizzle it over the sandwichafter assembling — that’s how they do it in Philly!
ForAmericanorprovolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.
ForCheez Whiz, warm it separately andspoon or drizzle it over the sandwichafter assembling — that’s how they do it in Philly!
Pro Tip:If you want the bread to have that signature soft, steamy texture, wrap the finished sandwich tightly in butcher or sandwich paper for a minute before serving.
Cheese Options:Traditional Philly cheesesteaks are made withwhite American cheese,provolone, orCheez Whiz— and each gives a slightly different flavor and texture.White American cheesemelts smoothly and gives that classic creamy, savory bite.Provoloneadds a mild, slightly nutty flavor and a beautiful stretch when melted.Cheez Whizdelivers the most authentic South Philly experience — rich, salty, and extra gooey.
White American cheesemelts smoothly and gives that classic creamy, savory bite.
Provoloneadds a mild, slightly nutty flavor and a beautiful stretch when melted.
Cheez Whizdelivers the most authentic South Philly experience — rich, salty, and extra gooey.
When to Add the Cheese:ForAmericanorprovolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.ForCheez Whiz, warm it separately andspoon or drizzle it over the sandwichafter assembling — that’s how they do it in Philly!
ForAmericanorprovolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.
ForCheez Whiz, warm it separately andspoon or drizzle it over the sandwichafter assembling — that’s how they do it in Philly!
Pro Tip:If you want the bread to have that signature soft, steamy texture, wrap the finished sandwich tightly in butcher or sandwich paper for a minute before serving.