Philly Cheesesteaks
Tender steak, gooey cheese, and caramelized onions, nestled into soft, garlic-butter rolls. If you’re a fan of the Philly cheesesteak, this recipe is for you.
This recipe was written for the Arizona Republic.
What’s a true Philly cheesesteak? A cheesesteak is a Philadelphia-born hoagie sandwich featuring thinly sliced steak, caramelized onions, and melted cheese. Modifications can be found throughout the country, including those made with chicken, and those with add-ons like bell peppers and mushrooms, but a true Philly cheesesteak is a simple marriage of juicy steak, sweet onion, and mild cheese, served on a chewy, soft roll.
What’s the secret to the ultimate Philly cheesesteak? You need very few ingredients for a delicious Philly cheesesteak. That said, for the best outcome, choose quality ingredients and prepare the cheesesteaks as directed below. Here’s what you need.
- Beef. Ribeye is the steak of choice for Philly cheesesteaks because the meat is well-marbled; marbling refers to the white specks and streaks of intramuscular fat (fat within the muscle) in the meat. As ribeye cooks, the fat melts into the meat, enhancing its flavor and ensuring it cooks up juicy and tender. Problem is, ribeye can be incredibly pricey; my local grocery store sells ribeye steak for $32 per pound ($49 per pound for grass-fed). For that reason, I prefer using sirloin, or shaved steak (also called shaved beef) for these cheesesteaks. Shaved steak doesn’t refer to the cut of beef, but rather the preparation of the meat. Paper-thin, shaved beef is often sirloin, ribeye, flank, or skirt steak, which are all excellent options for this recipe. Plus, more affordable shaved steak is already sliced, which cuts down on prep time! Pro tip: For easier slicing of ribeye or sirloin steak, freeze the meat for 20 minutes before slicing. Once chilled, use a sharp knife and slice the meat against the grain into very thin pieces.
- Cheese. I’m from Philadelphia, so I’m quite familiar with the “cheese wars” between cheesesteak restaurants – some say provolone reigns supreme, while others say it’s Cheez Whiz (the runny orange cheese). I prefer the mild, buttery flavor of provolone for these sandwiches. Plus, melted provolone is delightfully stretchy, which guarantees a mouth-watering cheese pull. If desired, you may also use American cheese, mozzarella, and even Swiss cheese, depending on your preference.
- Onion. Yellow onion is the preferred allium here because it’s mildly sweet and caramelizes to perfection. For the true “Philly” experience, we fold the caramelized onion into the seared steak before topping everything with cheese. This technique ensures the onion melds into the meat before nestling everything onto the rolls.
- Butter and olive oil. We use softened butter (blended with garlic) on the inside of the rolls to create a toasted garlic bread experience. We use olive oil to pan-fry the onions and steak.
- Garlic. A simple mixture of softened butter and garlic, spread inside the rolls and seared into the bread, adds great flavor, texture, and depth to these cheesesteaks.
- Rolls. In Philly, they’re called hoagie rolls, but any soft sub rolls work here.
Here’s the simple process for making these Philly cheesesteaks
- Coat the inside of the rolls with garlic butter and pan-sear until toasted.
- Caramelize the onions.
- Sear the steak.
- Combine the steak and onions and top with cheese.
- Nestle the mixture onto the rolls and serve.
What should you serve with your Philly cheesesteaks? In terms of condiments, the classic choice is ketchup! When it comes to side dishes, consider these options:
- Air fryer French fries
- Potato salad
- Crispy parmesan roasted potatoes
- Cucumber salad
- Cole slaw
- Macaroni salad
Consider variations and add-ons. As mentioned above, a true Philly cheesesteak needs nothing more than steak, onions, and cheese. But if you’re feeling adventurous, consider these options:
- Add sautéed bell peppers, or sliced roasted red peppers, or pimentos
- Add sautéed mushrooms
- Add chopped lettuce and tomato
- Add sliced jalapeños, fresh or pickled
- Coat the rolls with mayonnaise before filling
- Use thinly sliced chicken breasts instead of steak
How should you store leftover cheesesteak filling? Once cool, transfer the steak mixture (sans the rolls) to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight before reheating. Reheat in the microwave until hot throughout. Pro tip: Use freshly buttered/seared rolls and the cheesesteaks will be just as tasty as they were the first time!
Philly Cheesesteaks
Ingredients
- 1 pound ribeye steak, or sirloin steak, or shaved steak (also called shaved beef)
- 4 sub rolls, or hoagie rolls
- 2 tablespoons unsalted butter, softened
- 1 clove garlic, pressed or very finely minced, or 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced, about 1 1/2 cups diced
- Salt and freshly ground black pepper
- 8 slices about 8 to 10 ounces mild provolone cheese, or cheese of choice
Instructions
- If you haven’t purchased shaved steak, place your steak in the freezer for 20 minutes before slicing. Once chilled, use a sharp knife and slice the meat against the grain into very thin pieces. Set aside.
- To prepare the rolls, if they’re not already sliced, halve them lengthwise, about 3/4 of the way through.
- In a small bowl, combine the softened butter and garlic and mix well.
- Spread the butter mixture inside the rolls.
- Heat a large griddle, cast iron pan, or large skillet over medium-high heat. Place the rolls, cut-side-down, on the hot pan and cook until golden brown, being careful not to burn the bread. Set aside.
- Heat 1 tablespoon of the olive oil in the same pan over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft and caramelized. Season with salt and black pepper. Transfer the onions to a plate and set aside.
- Heat the remaining tablespoon of oil in the same pan over high heat. Add the steak in an even layer, without overlapping the meat (if necessary, work in batches to prevent crowding the pan).
- Let the steak brown on the bottom without flipping. Season with salt and black pepper and then flip. Repeat until the second side and edges are browned are cooked through.
- Return the onions to the pan and cook for 30 seconds to heat through.
- Divide the steak and onion mixture into four equal portions and top each portion with 2 slices of cheese.
- Remove the pan from the heat and let stand until the cheese melts.
- Scoop the cheesesteak mixture into the prepared rolls and serve.