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My father came home from a work trip to Philadelphia and told my mother that nobody outside that city could make a real Philly cheesesteak. She made him one that same week, and he never said it again. Beef shaved so thin you can almost see through it, seared fast on a screaming hot griddle, chopped with the edge of the spatula, piled with soft sweet onions and covered with melted cheese, all scooped into a soft long roll. It is the most famous sandwich in America, and it is far easier to make at home than people think.
The whole secret is the beef. Restaurants slice it on a machine; at home you need a good ribeye, a sharp knife and your freezer. Forty minutes in the freezer firms the meat just enough to slice it paper thin, and paper-thin beef cooks in seconds and stays tender instead of chewy. Here is how to shave the beef paper thin at home, and the order on the griddle that makes it all come together.
Why this Philly cheesesteak works
- Ribeye. It has enough marbling to stay juicy and tender when cooked fast. Leaner cuts turn dry.
- A short freeze. Firm, half-frozen beef lets an ordinary kitchen knife cut slices as thin as a deli slicer.
- A very hot griddle. Thin beef sears and browns in a minute instead of steaming gray.
- Onions cooked first, low and slow. They turn soft and sweet while the griddle waits for the beef.
- Cheese melted on the meat. Laying the provolone over the beef on the griddle melts it into every piece.
- The roll set on top and flipped. The bread steams soft and catches every drop of juice.
Ingredients
Makes 4 sandwiches. The measurements are in US cups and pounds with grams in brackets.
For the cheesesteaks
- 1 1/2 pounds boneless ribeye steak (680g)
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, thinly sliced
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- 8 slices mild provolone cheese
- 4 soft hoagie rolls, about 8 inches long
Optional
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (70g)
Pick soft rolls with a thin crust. A hard crusty baguette fights the filling and squeezes the juice out.
How to make Philly cheesesteak
- Trim any large pieces of fat from the ribeye. Wrap it in plastic and put it in the freezer for 40 to 45 minutes, until it is firm on the outside but not frozen through.
- Unwrap the beef and, with your sharpest knife, slice it across the grain as thinly as you can, almost see-through. Then chop the slices roughly into strips. Keep the beef in the refrigerator until you need it.
- Heat 1 tablespoon oil in a large cast iron skillet or on a griddle over medium-low heat. Add the onion (and pepper and mushrooms if using) with 1/2 teaspoon salt and cook for 12 to 15 minutes, stirring now and then, until soft and golden. Push them to one side or lift them onto a plate.
- Split the rolls along one side without cutting all the way through. Open them and toast the insides on the griddle for 30 seconds. Set aside.
- Turn the heat up to high. Add the remaining oil and, when it shimmers, add the beef in a single layer. Work in two batches if your pan is small. Season with the rest of the salt and the pepper.
- Sear for 1 minute without moving, then chop and turn the beef with the edge of a metal spatula for another 1 to 2 minutes, until just browned with no pink left.
- Mix the onions back in with the beef and divide it into 4 long piles the length of the rolls.
- Lay 2 slices of provolone over each pile and let them melt for about 30 seconds.
- Set an open roll face down over each pile, slide a long spatula under the meat and flip the whole thing over so the filling lands in the roll. Serve hot.
Tips that make the difference
- If the beef is too hard to cut, let it sit on the counter for 5 minutes. It should be firm, not solid.
- Do not crowd the pan. Too much beef at once drops the heat, and the meat steams and turns gray.
- Chop the beef while it cooks; the small pieces catch the cheese and onion better than whole slices.
- Wrap each finished sandwich in foil for 2 minutes before serving if you like it extra soft and steamy.
Variations
- White cheese sauce. Melt 4 ounces (115g) white American-style cheese into 1/2 cup warm milk (120ml) and spoon it over the beef instead of provolone.
- Chicken cheesesteak. Use thinly sliced boneless chicken thighs instead of beef.
- Peppers and mushrooms. Cook them with the onions for the classic loaded version.
- Hot peppers. Add sliced pickled hot peppers on top for heat.
Storage and make-ahead
Cheesesteaks are best eaten right away.
Leftover cooked beef and onions keep in the refrigerator for up to 3 days. Reheat in a hot skillet for 2 minutes, add fresh cheese and fill fresh rolls.
Raw sliced beef can be frozen flat in a freezer bag for up to 2 months; cook it straight from frozen on a very hot griddle.
Frequently asked questions
What is the best cut of beef for a cheesesteak?
Ribeye. Its marbling keeps the thin slices tender and juicy. Top sirloin is the next best choice.
How do I slice beef thin without a slicer?
Freeze the steak for 40 to 45 minutes until firm, then slice across the grain with a very sharp knife.
Provolone or cheese sauce?
Both are real. Provolone gives a mild, stretchy melt; a white cheese sauce gives the creamy, dripping style.
Can I use pre-sliced beef from the store?
Yes, thinly sliced beef sold for stir-fry works; chop it before cooking.
Freeze the steak, slice it thin, keep the griddle hot, and see if anyone at your table still thinks you have to go to Philadelphia.
Philly Cheesesteak at Home (Paper-Thin Ribeye, Soft Onions, Melted Provolone)
A real Philly cheesesteak at home: ribeye shaved paper thin after a short time in the freezer, seared fast on a hot griddle, chopped with soft golden onions and melted provolone, scooped into a soft long roll.
Ingredients
- 1 1/2 pounds boneless ribeye steak
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, thinly sliced
- 1 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- 8 slices mild provolone cheese
- 4 soft hoagie rolls, about 8 inches long
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms
Instructions
- Trim any large pieces of fat from the ribeye. Wrap it in plastic and put it in the freezer for 40 to 45 minutes, until it is firm on the outside but not frozen through.
- Unwrap the beef and, with your sharpest knife, slice it across the grain as thinly as you can, almost see-through. Then chop the slices roughly into strips. Keep the beef in the refrigerator until you need it.
- Heat 1 tablespoon oil in a large cast iron skillet or on a griddle over medium-low heat. Add the onion (and pepper and mushrooms if using) with 1/2 teaspoon salt and cook for 12 to 15 minutes, stirring now and then, until soft and golden. Push them to one side or lift them onto a plate.
- Split the rolls along one side without cutting all the way through. Open them and toast the insides on the griddle for 30 seconds. Set aside.
- Turn the heat up to high. Add the remaining oil and, when it shimmers, add the beef in a single layer. Work in two batches if your pan is small. Season with the rest of the salt and the pepper.
- Sear for 1 minute without moving, then chop and turn the beef with the edge of a metal spatula for another 1 to 2 minutes, until just browned with no pink left.
- Mix the onions back in with the beef and divide it into 4 long piles the length of the rolls.
- Lay 2 slices of provolone over each pile and let them melt for about 30 seconds.
- Set an open roll face down over each pile, slide a long spatula under the meat and flip the whole thing over so the filling lands in the roll. Serve hot.
