The Ultimate Philly Cheesesteak Recipe: A Mouthwatering Classic
A classic Philly Cheesesteak is all about tender, juicy ribeye steak, melted provolone cheese, and sweet caramelized onions tucked into a garlic butter-toasted hoagie roll. This recipe keeps things simple while delivering maximum flavor.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 28 mins
Ingredients
Scale
- 1 lb ribeye steak, trimmed and thinly sliced*
- ½ tsp sea salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 large sweet onion, diced
- 8 slices mild provolone cheese
- 4 hoagie rolls, sliced ¾ through
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, pressed
- 2–4 Tbsp mayonnaise (or to taste)
- 2 Tbsp oil (divided)
Instructions
- Prep the Rolls: Mix softened butter and pressed garlic. Spread on the cut sides of the hoagie rolls. Toast on a skillet over medium heat until golden. Set aside.
- Caramelize Onions: Heat 1 Tbsp oil in a pan. Sauté onions until soft and caramelized (about 5-7 mins). Transfer to a bowl.
- Cook the Steak: Increase heat to high, add 1 Tbsp oil. Spread steak in an even layer. Let sear undisturbed for 2 mins, then flip. Season with salt and pepper. Cook until done (2-3 mins more). Stir in onions.
- Melt the Cheese: Divide steak into 4 portions. Top each with 2 cheese slices. Turn off heat and let melt.
- Assemble: Spread mayo on toasted rolls. Place a roll over each steak portion, then flip with a spatula to fill the bun. Serve warm.
Notes
- Freeze the steak briefly (30-40 minutes) for easier, paper-thin slicing.
- Use a hot skillet or griddle to get a good sear on the steak.
- Don’t overcrowd the pan—cook the steak in an even layer for the best browning.
- Mild provolone melts best—aged provolone can be too firm.
Nutrition
- Calories: 732 kcal per serving
- Fat: 44g
- Carbohydrates: 40g
- Protein: 43g