Print

Easy Philly Cheesesteak Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

This Easy Philly Cheesesteak recipe delivers a classic, mouthwatering sandwich with tender, thinly sliced ribeye steak, caramelized onions, and melty American cheese all piled into soft hoagie rolls. With a simple seasoning and pan-frying technique, it’s a delicious homemade take on the iconic Philadelphia favorite that’s perfect for a satisfying lunch or dinner.

Ingredients

Scale

Sandwich

  • 2 large hoagie rolls (softer rolls work best)
  • 1 3/4 pounds ribeye steak
  • 2 teaspoons Diamond Crystal kosher salt
  • Salt and pepper to taste
  • 2 medium yellow onions, chopped
  • 12 slices American cheese (see notes below)
  • Pan-fried long hots or pickled cherry peppers (optional)

Instructions

  1. Season the steak: Place the ribeye steak on a wire rack over a baking sheet and sprinkle all sides evenly with 2 teaspoons of Diamond Crystal kosher salt. Refrigerate for at least 12 hours or overnight to allow the salt to penetrate the meat for optimal flavor. (If short on time, you can skip this step and season with salt and pepper after cooking.)
  2. Slice the steak thinly: Using a very sharp knife, slice the ribeye steak into the thinnest pieces possible. Thin slices are key to recreate the authentic Philly cheesesteak texture.
  3. Cook the steak and onions: Heat a large cast iron pan (around 14″ diameter works well for two sandwiches) over medium-high heat until it’s smoking. Add a touch of neutral oil to the pan, then add the sliced steak and chopped onions, spreading them out evenly in one layer. Let cook undisturbed for 5-7 minutes until the steak and onions are well browned.
  4. Flip and finish cooking: Flip the meat and onions and cook for another 1-2 minutes or until the steak is no longer pink. Then add 6 slices of American cheese on top. Chop and mix the cheese together with the beef and onions to create a gooey, cheesy mixture.
  5. Assemble the sandwiches: Turn off the heat and spread the cheesy beef mixture into two separate sections roughly 10 inches long on the pan. Place 2-3 additional slices of cheese on top of each section to fully cover the length of the hoagie rolls. Put the hoagie rolls on top of the melted cheese sections and carefully scoop the meat and cheese into each roll using a large spatula.
  6. Optional toppings and serving: Top each sandwich with your choice of pan-fried long hots or pickled cherry peppers, or enjoy just as is. Serve immediately while hot and melty. Enjoy your homemade Philly cheesesteak!

Notes

  • Using Diamond Crystal kosher salt for dry brining the steak enhances flavor and tenderness but can be substituted with another kosher salt if unavailable.
  • American cheese melts smoothly and gives the traditional silky texture to the sandwich; processed cheddar slices can be substituted but texture will differ.
  • If you prefer a spicier sandwich, pan-fried long hots or pickled cherry peppers add a nice kick.
  • Slicing the ribeye steak very thinly is essential for authentic Philly cheesesteak texture and mouthfeel.

Keywords: Philly cheesesteak, ribeye steak sandwich, American cheese sandwich, hoagie, classic Philly, easy sandwich recipe

Find it online: https://mjrecipe.com/easy-philly-cheesesteak-recipe/