Authentic Philly Cheesesteaks

Can't make it to Philly? Here's an authentic Philly cheesesteak recipe to make at home: juicy, cheesy, and "wit" all the right toppings, no more, no less.

Bonus: When you make it to Philadelphia, here's how to order one like a local.

Prep Time15

Cook Time20

Servings: 2 cheesesteaks

Calories: 1033kcal

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Ingredients

▢ 1 pound ribeye steak, sliced extremely thin
▢ 6 slices melty cheese such as white American cheese, sliced deli provolone cheese, or Cheez Whiz (those are the only legally-allowed options)
▢ 1 medium yellow onion, diced
▢ 1 green bell pepper, chopped (optional)
▢ 2 soft deli rolls, sliced most of the way through (if you can find Amoroso rolls brand, great!)
▢ Salt and pepper
▢ 2 tablespoons neutral vegetable oil, such as canola

Instructions

Warm the rolls in a 250°F oven until ready.
PRO TIP: A low oven temperature ensures that you will not bake the rolls; it will just warm them. Wrap the hoagie rolls in foil if you'd like to keep them extra soft.
Heat the oil in a large skillet over medium heat, preferably cast iron.
When hot, add the onions and 1/4 teaspoon kosher salt and cook, stirring frequently, until translucent and lightly browned, about 10 to 12 minutes. Do not allow them to burn. If you're making pepper steaks, cook the green bell pepper with the onions.
While the onion is cooking, slice the ribeye into extremely thin strips, then chop into pieces. Use ground beef as your inspiration, but stop before the beef reaches quite that size. You want the meat to be very tender.
TIP: Cheesesteak shops cook cheesesteak beef on a flattop grill, and can chop the beef as it cooks. But you are cutting the beef this thinly now because it will be difficult to chop the beef once it is in a standard pan with sides.
PRO TIP: A fantastic way to thinly slice beef is to slice it frozen. You will have much more control. You can add the frozen, sliced beef directly to the pan.
Take the fried onions out of the pan and set them aside on a dish. Increase the burner to medium-high heat. Add the steak, 1 teaspoon kosher salt, and about 20 turns fresh black pepper. Cook for about 3 minutes, turning the beef occasionally. Stir the onions back into the beef when the steak looks about halfway done.
Divide the cooked beef in the pan into two piles, about the length of each roll. Layer cheese slices on top of each, and let the cheese melt over the steak.
Lay a warm, split roll over each cheesy pile of beef, so it looks like an upside-down sandwich. Working one sandwich at a time, slide a long spatula beneath one pile of steak, and flip it right-side up onto a plate. Taste for seasoning. Repeat with the second cheesesteak.
Serve hot.

Nutrition

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.