Philly Cheesesteak Recipe

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After eating cheesesteaks in Philly and trying a bunch of versions at home, this is the one I keep coming back to. It’s the best Philly cheesesteak for home cooks because it keeps the classic flavors, uses a few smart tricks, and still works for a busy weeknight.

Prep Time20

Cook Time10

Freezing Time (Beef)45

Total Time1 15

Course: Dinner, Lunch, Sandwich

Cuisine: American

Keyword: Philly Cheesesteak Recipe

Servings: to 4 sandwiches

Author: Chelsea Lords

Cost: $27.64

Equipment

Large skillet cast-iron, with a cooking lid
Flat cook-top like a Blackstone, with a cooking lid

Ingredients

1 pound rib-eye steak well-marbled
1 to 2 tablespoons vegetable oil
1 small sweet onion diced (1 cup)
8 THIN slices provolone cheese mild (not aged), divided
2 to 4 hoagie rolls sliced most of the way through, see note 1
2 tablespoons unsalted butter softened
Garlic powder added to taste
Salt & black pepper
2 tablespoons grated Parmesan optional

US - Metric

Instructions

Remove the steak from packaging. Trim any excess fat and cut crosswise into roughly 3-inch-wide sections. Place on a plate and freeze until firm but not frozen solid, about 45 minutes to 1 hour. Using a very sharp knife, slice the steak as thin as possible against the grain. Pile the meat on a cutting board and run your knife through it about 10 times to lightly chop.
Using a serrated knife, slice the hoagie rolls most of the way through, keeping them attached. Dice the onion.
Spread the softened butter on the cut sides of the rolls and lightly sprinkle with garlic powder. Toast on a 12-inch cast-iron skillet or flat cooktop (like a Blackstone) over medium heat until golden. Set aside.
On the same cooktop, increase the heat to medium-high. Add 1 tablespoon oil and heat until just smoking (add the remaining oil only if the cooktop looks dry). Add the onion and cook for 1 minute to slightly soften, then layer the steak on top in an even layer. Cook without stirring until well-browned on one side, 4 to 5 minutes. Continue cooking, stirring and pulling apart the meat, until the beef and onions are browned and the meat is no longer pink, 2 to 4 minutes.
Tear 4 slices of provolone into small pieces. Stir in the torn provolone, Parmesan (if using), salt, and pepper to taste (I usually add about 1/4 to 1/2 teaspoon of each). Cook, stirring constantly, until the cheese is melted and well-combined, 1 to 2 minutes. Turn off the heat. Divide the mixture into 2-4 portions (just the same length of the rolls). Place 1 slice of provolone (ripped in half for smaller rolls) over each portion, cover, and let melt, about 1 minute.
Working one at a time, place a toasted roll over each portion. Use a spatula to scoop and flip the cheesy beef into the roll. Close, serve hot, and enjoy immediately.

Video

Notes

Note 1: Depending on the length of the hoagie rolls this makes enough for 2 large sandwiches or 4 smaller ones.

Storage: Best eaten fresh!

Nutrition