Philly Cheesesteaks

Philly cheesesteaks are one of the most iconic sandwiches, and for very good reason. The combination of thinly sliced ribeye, jammy caramelized onions, and ooey-gooey melted cheese makes for a truly unforgettable lunch sandwich creation. While the traditional cheesesteak in Philadelphia contains just three things (the steak, the onions, and the cheese), you’ll often see it served with sautéed bell peppers and mushrooms on the West Coast. This is our favorite version of the iconic sandwich, but that being said, feel free to adjust the recipe to your personal preference—we promise we'll understand.

What People Are Saying:
"So this is the 4th time we’ve made this recipe as a family in the past month. My 17 year old keeps wonderin when we’re having Phillys again. This is a great recipe. We even got some extra Christmas rib eye roast and cut some of it up to make special Christmas phillys." - PurpleBucket

"Excellent just as recipe is. Have made this many times for my family. These are so good that we are disappointed when we buy a cheesesteak out at a restaurant. Thank you for posting!" - lem4590

Who Invented The Philly Cheesesteak?

The first Philly cheesesteak was created in 1930 by Pat Oliveri, a hot dog vendor in an Italian neighborhood in Philadelphia. One day he decided he wanted something besides hot dogs for his own lunch, so he grilled up some beef from a local butcher and threw it in an Italian hoagie bun. A nearby cab driver smelled the sandwich and asked for it, and the Philly cheesesteak found its first fan!

How To Make Philly Cheesesteaks

INGREDIENTS

• The bell peppers: I love the mix of green and red bell peppers, which is the traditional Philly cheesesteak way. But of course, if you only have one color on hand, go with it.
• The onion: A big yellow onion is the go-to, as red won't soften quite as nicely and white lacks the sweetness yellow onions are known for. Try to make the slices the same size for even cooking.
• The beef: You’ll want to pick a type of steak that is well-marbled and can be sliced super-thin so that it cooks quickly while staying nice and juicy. Here, we’ve opted for sirloin, since it’s usually less expensive than the traditional ribeye (which means you can buy more meat and make more sandwiches!), but either cut will work well. Tip: For extra-thin slices, throw your steak into the freezer for 15 to 20 minutes to make thin slicing much easier.
• The cheese: This is where most debates start. Some say that Cheez Whiz is the only proper cheese for a cheesesteak, but others love provolone. Most places in Philly will offer both, so no need to stress. The most important thing is to choose a cheese that is relatively mild in flavor and melts well, like provolone or even American. You could even consider whipping up your own cheese sauce and topping your sandwich with that!
• The buns: Depending on where you are in the country, there are lots of different options: hoagie rolls, sub buns, and Italian hero rolls. Choose a bun that’s relatively soft (this isn’t a crispy baguette type of sandwich) and has a “hinge” so the cheesy steak and veggie goodness doesn’t fall out!

STEP-BY-STEP INSTRUCTIONS

As mentioned above, to get the thinnest slices of steak, freeze it for 15 to 20 minutes. It's optional, but it'll make your life a lot easier! In the meantime, it's time to caramelize the veggies. Heat up some extra-virgin olive oil in a big skillet, then cook the bell peppers and onions until beautifully softened, which will take 12 to 15 minutes. Set the veggies aside.

After slicing the steak, cook it in the same skillet over medium-high heat, turning the slices as you go, until your desired degree of doneness is reached; I went about 5 minutes for medium. Be sure to season well with salt and pepper.

Return the onions and bell peppers to the skillet with the steak and give it a good toss. Layer the provolone slices over the top. Cover the skillet with a lid or baking sheet and cook until the cheese is melted, about 3 minutes.

Carefully cut through the long side of each hoagie roll, but don't go all the way through to separate the halves. Scoop the cheesesteak mixture into the rolls and enjoy!

What To Serve With Philly Cheesesteaks

Some common classics are French fries, coleslaw, potato salad, or potato chips, but this sandwich is so filling, it'll easily be the star of the show—don't stress about the side.