On a trip to Philadelphia, a friend who grew up there refused to let us leave without a real cheesesteak. We stood at a busy corner shop, ordered the way she told us to, and ate them leaning over the counter so the drips did not land on our shoes.

Thin, savory beef, soft melted cheese, sweet onions, all packed into a roll that could barely hold it. I have made them at home ever since.

The trick I learned is to slice the ribeye as thin as you can and cook it fast and hot. It is a gloriously messy sandwich, and that is the whole point.

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Why You’ll Love This Philly Cheesesteak

Thin, savory beef with melted cheese and sweet onions.
A taste of a Philly corner shop at home.
Comes together fast in one skillet.
Easy to make with provolone, American, or Cheez Whiz.

Ingredients for Philly Cheesesteak

1 1/2 to 2 pounds ribeye, thinly sliced
1 large onion, thinly sliced
2 tablespoons oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
8 slices provolone (or American, or Cheez Whiz)
4 hoagie rolls

How to Make Philly Cheesesteak

Put the ribeye in the freezer for about 30 minutes. Firming it up makes it much easier to slice thin.
Slice the beef as thinly as you can against the grain.
Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the onion until soft and lightly golden, about 5 to 7 minutes. Move it to a plate.
Turn the heat to high and add the last tablespoon of oil. Spread the beef in a single layer and sear for 1 to 2 minutes.
Use a spatula to chop and separate the beef into smaller pieces as it cooks through. Season with salt and pepper.
Stir the onions back in. Reduce the heat to low and gather the beef into portions the size of your rolls.
Lay cheese slices over each portion and let them melt, about 1 minute.
Scoop each cheesy portion into a soft roll and serve right away.

Tips

Freeze the ribeye for about 30 minutes before slicing. Firm meat is far easier to cut thin.
Cook the beef hot and fast, chopping it up in the pan. Low heat makes it steam and turn gray.
Pick your cheese by taste. Provolone is sharper, American melts smoothest, Cheez Whiz is the street-style classic.
Warm the rolls so they hold up to the filling.

Frequently Asked Questions

What if I cannot find ribeye? Sirloin or top round work. Ribeye is the most tender and flavorful, but slice any of them thin.

Can I add peppers? Sliced bell peppers cooked with the onions are a common add, though the classic is just beef, cheese, and onions.

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