Easy Classic Philly Cheesesteak
Melt in Your Mouth: Easy Classic Philly Cheesesteak Recipe
The Ultimate Philly Cheesesteak: An Introduction
Ever since Pat Olivieri invented the Philly Cheesesteak back in the 1930s, this sandwich has held a spot in the hearts of both South Philly locals and food lovers everywhere. It all began when Pat, a hot dog vendor, decided to grill some beef from the local butcher and tuck it into an Italian roll. Originally served without cheese, it wasn’t until later that cheese became a game-changer, giving birth to the cheesesteak we lust over today. Walking through the bustling Italian Market, it’s not hard to see why this sandwich is a culinary icon. The endless debate over the best cheese—be it provolone, American, or the notorious Cheez Whiz—only adds to its charm, making it a dish of personal preference and Philadelphia pride.

Key Takeaways:
- The Philly Cheesesteak is a culinary icon invented in the 1930s by Pat Olivieri, originally without cheese.
- Its evolution to include cheese has sparked a vibrant debate on the best type to use, reflecting personal taste.
- Whether from a street vendor in South Philly or a grocery store on the West Coast, the Philly Cheesesteak remains a beloved classic across America.
Ingredients Spotlight
Embarking on the delicious journey of creating the Easy Classic Philly Cheesesteak, you’ll find yourself amidst a delightful array of ingredients, each pivotal in crafting this iconic sandwich. At the heart of our cheesesteak adventure lies the tender ribeye steak, renowned for its rich flavor and perfect texture once sliced thinly against the grain. Now, let’s talk cheese – a topic of passionate debate among cheesesteak aficionados. The traditional cheez whiz offers that creamy, nostalgic taste, while provolone presents a wonderfully melty alternative, adding a touch of sophistication. White American cheese is another excellent choice, melting beautifully into the meat and onions, creating that iconic cheesesteak pull. But why stop there? Venture further into the realm of personalization with sautéed green bell peppers and caramelized onions, infusing your sandwich with layers of flavor that speak directly to your taste buds.
Preparation Before Cooking
Hey there! Let me guide you through a game-changing tip that’ll bring your classic Philly Cheesesteak from good to phenomenal. It all starts before we even think about heating up a skillet. You see, the secret to getting those mouthwatering, tender slices of ribeye steak lies in a simple preparation step: freezing. That’s right, pop your ribeye in the freezer for about 30 minutes. Not too long, though—you’re not aiming to freeze it solid, just firm it up enough so that slicing becomes a breeze. Now, this is where you bring out your trusty sharp knife.
A dull knife just won’t do the trick here. You’ll want to slice the steak against the grain, and thanks to your freezing step, you’ll achieve the thinnest slices possible, almost like they’ve been shaved. This not only ensures a delicate texture but also means your steak will cook evenly and soak up all the flavors, melting in your mouth with every bite. Trust me, this simple prep step is a game changer for creating the ultimate Philly Cheesesteak at home. Enjoy melding craftsmanship with delicious tradition!
The Art of Garlic Butter Hoagie Rolls
Let’s dive into something that truly makes or breaks a classic Philly Cheesesteak – the hoagie rolls. Now, I’m not just talking about any hoagie rolls. I’m talking about taking those already delicious buns and elevating them with homemade garlic butter. Here’s the thing, spreading this butter over the rolls and toasting them on a griddle or skillet isn’t just a whimsical step. It’s central to achieving that irresistible golden brown crust that adds a subtle crunch, complementing the tender, juicy steak beautifully.
But why bother with the griddle or skillet, you ask? Trust me, the direct heat from these surfaces allows for an even toast, ensuring every inch of the bread is perfectly crisped. Moreover, this step infuses the rolls with that rich garlic aroma, setting the stage for a flavor-packed bite. It’s these layers of texture and taste that make the cheesesteak not just a sandwich, but a truly memorable meal. And remember, it’s not just about feeding our stomachs; it’s about delighting our taste buds, too.
Sauté Mastery: Vegetables and Steak
Let me tell you, the secret to a melt-in-your-mouth Philly Cheesesteak lies right in the heart of sauté mastery. It all starts with the onions; those beautiful, round orbs of flavor. You’ll want to slice them thin – think paper-thin – and let them hit a skillet with just a whisper of oil. They’ll sizzle and dance, and slowly but surely, they start to caramelize into golden-brown delights. It’s a slow process, but patience here pays off. Now, if you’re anything like me and love a burst of color and extra layers of flavor, toss in some sliced green bell peppers and mushrooms. Watching them soften and meld their flavors with the onions is like watching a culinary symphony.
Then, there’s the steak – the star of the show. When it’s time for the steak to join the party, the heat goes up. A high heat is crucial for that perfect sear, sealing in all the juicy flavors. Watching those thin slices of steak sizzle to a beautifully seared finish, mixing them with the sautéed onions, peppers, and mushrooms, is sure to make your taste buds dance in anticipation. The harmony of flavors and textures in this step is what makes a classic Philly Cheesesteak truly unforgettable.
Assembling Your Philly Cheesesteak
Once you’ve got your thinly sliced ribeye sizzling to perfection and your onions and optional green peppers and mushrooms caramelizing beautifully on the side, it’s time to bring it all together. I like to divide the steak into even portions in the skillet—this just makes everything easier. Then, lay two slices of that gooey provolone cheese (or cheez whiz if you’re feeling bold and want a truly authentic Philly experience) right on top of each pile. The heat from the steak will melt the cheese, creating this incredibly indulgent, melty goodness that is quintessential to a good Philly Cheesesteak.

Meanwhile, take those golden-brown hoagie rolls spread with a thin layer of mayonnaise—a little tip I picked up that makes all the difference, adding both moisture and a tangy flavor that complements the rich meat and cheese so well. Flip the cheesy steak goodness onto your prepped rolls, and voila, you’ve crafted a culinary masterpiece. It’s at this moment, with the first bite, where you truly understand the art of cheesesteak hoagies and why this sandwich is such a beloved treasure.
Tips and Tools for this recipe
Check out my kitchen essentials, where you’ll find my favorite kitchen tools, spices and more!
- Be sure to use a good cutting board when slicing!
- Using a nonstick pan is the best way to make Philly cheesesteak in my opinion and this is the budget friendly one I use to use.
- To protect my nonstick pans I always use nonstick silicone utensils.
- I decided to treat myself last Christmas and bought the HexClad one and these days this is my FAVORITE griddle pan!
Variety: Making It Your Own
Hey there! I’m here to whisper some culinary secrets that can turn your kitchen into a South Philly sandwich shop. Now, transforming that Easy Classic Philly Cheesesteak recipe into something uniquely yours? It’s as delightful as finding an extra fry in your takeaway bag. Let’s jazz it up, shall we?
- Experiment with Cheeses: While nothing screams authentic like gooey Cheese Whiz or melty provolone cheese, why not dance on the wild side? Swap in some sharp white American cheese or, if you’re feeling adventurous, a sprinkle of cream cheese for a creamy twist.
- Add Some Heat: If you like a kick, hot peppers are your backstage pass to flavor town. Green peppers give you that classic crunch, but hot peppers write you a one-way ticket to spicy bliss.
- Don’t Forget the Mushrooms: Sauteed mushrooms can be the unsung heroes of your cheesesteak. They bring an earthy depth that makes the sandwich a symphony in your mouth.
Remember, the authentic Philly cheesesteak is all about love for the ingredients and joy in each bite. So, grab your favorite cut of beef, those amoroso rolls, and whatever else makes your heart sing. Let’s make a cheesesteak to remember, one that not only satisfies your taste buds but also tickles your culinary creativity.
A Cheesesteak to Remember
As we wrap up our journey through the heart of South Philly with our easy-to-follow Classic Philly Cheesesteak recipe, I’m reminded of the simple joy that comes from creating something truly special in the kitchen. From selecting the perfect rib eye or sirloin steak at your local butcher, navigating the aisles of the grocery store for that creamy provolone or bold Cheez Whiz, to the final sizzle of steak paired with caramelized onions on your stovetop, every step is a testament to the love and care we put into our cooking.
Whether you’re a seasoned cook or a curious newcomer, the beauty of this recipe lies in its flexibility—allowing you to tailor your cheesesteak to suit your taste buds, whether it’s with a splash of Worcestershire sauce, a heaping of sautéed mushrooms, or even a touch of heat with some chopped hot peppers. This isn’t just a sandwich; it’s a canvas for your culinary artistry.
But the real magic? Sharing it. Whether it’s a game day gathering, a quick weeknight dinner, or a special meal with friends, a Philly Cheesesteak brings people together like few other dishes can. So, fire up your skillet, get those hoagie rolls toasty and golden brown, and let the melting cheese work its magic. Then, I invite you to share your own take on this famous sandwich. Post your photos, swap stories with fellow Philly cheesesteak aficionados, or even inspire someone to try making their first one. Because at the end of the day, it’s about more than just food—it’s about the memories we make and the stories we share.

Easy Classic Philly Cheesesteak
Ingredients
- 2 pounds Top sirloin steak or Ribeye , trimmed and sliced very thin
- 2 Tablespoons vegetable oil divided
- 8 slices mild provolone cheese
- 4 tablespoons butter, softened
- 4 tablespoons mayonnaise
- 4 hoagie rolls, sliced through
- 4 oz sliced mushrooms
- 1 large yellow onion, chopped
- 1 green bell pepper
- 1 red bell pepper
- 1/2 teaspoon minced garlic
- 2 teaspoons coarse Kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Begin by placing the steak in the freezer for 30 minutes to achieve a firm texture for slicing into thin strips. Trim excess fat, season with salt and pepper, and set aside.
- Slice onions and set them aside. Use a serrated knife to carefully split hoagie rolls lengthwise about ¾ of the way through.
- Mix softened butter and minced garlic, then spread the garlic butter on the cut sides of the hoagie rolls. Toast them on a griddle or skillet over medium heat until golden brown. Set aside.
- Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Saute onions for 8-10 minutes until slightly caramelized. Transfer them to a bowl and set aside.
- Increase the heat to medium-high, add the remaining tablespoon of oil to the pan. Once hot, evenly lay the thinly sliced steak. Cook for 2-3 minutes without moving for a nice sear, then flip and cook the other side. Add sauteed onions back to the pan and stir together.
- Use a spatula to divide the meat and onions into 4 portions in the pan. Top each portion with 2 slices of provolone cheese, then turn off the heat.
- Spread a thin layer of mayo on the cut sides of the toasted hoagie rolls. Place a roll over a portion of the meat, onions, and cheese. Use a spatula to flip the meat onto the roll, completing your Philly cheesesteak. Serve promptly.
Notes
by Krystel on Jan 17, 2024 (updated Oct 1, 2024)
This is for krystel I’m going to be making the sandwich soon in the next few days. Your nearative recipe makes me wants to cook it myself. Thanks.
Aww thank you so much for your kind words! I hope you love it! 🙂
No ingredients in the recipe card, and your instructions do not include green peppers or mushrooms pictured ?!?
Thank you for bringing this to my attention! For some reason the recipe card was missing the ingredients! I have gone in and fixed it!
The recipe does include mushrooms and peppers in the added notes..this recipe was delicious
I am a bit confused as to why mushrooms and bell peppers are listed but no instructions on when to add them in?
Hey there! So when it comes to the mushrooms and bell peppers it is optional, not everyone likes them but I love them! You just sauté them and add them to your sandwiches 🙂
Great recipe, thanks for posting. Hit the spot and just what I needed.
Very good! I put the meat and veggies on a low carb tortilla for my husband and he loved it.
This was simply awesome. Easy to make, quick. I added aujus for dipping which added flavor. Thank you for sharing