The Best Homemade Philly Cheesesteak: Sliced Steak, Melty Provolone, and Caramelized Onions
Craving a taste of Philadelphia without leaving your kitchen? Our ultimate Philly Cheesesteak recipe brings the iconic East Coast classic straight to your home. Imagine perfectly thinly sliced, tender steak, generously piled high with sweet, caramelized onions, and draped in rich, melty provolone cheese, all nestled within a toasted, crusty hoagie bun. This isn’t just a sandwich; it’s a culinary experience, promising a symphony of savory flavors and satisfying textures in every single bite. Get ready to sink your teeth into one of America’s most beloved sandwiches, made easy and delicious right in your own kitchen.
Why This Homemade Philly Cheesesteak Recipe Works Wonders
The Philly Cheesesteak is more than just a sandwich; it’s a cultural icon, particularly cherished on the East Coast. Like its counterpart, the lobster roll, this legendary sandwich sparks passionate debates among enthusiasts about its authentic ingredients. The most traditional rendition, famously served in Philadelphia, typically features thinly sliced steak, sautéed onions, and the iconic Cheese Whiz. However, many regions, and indeed many connoisseurs, swear by provolone cheese, which offers a milder, slightly tangy, and wonderfully creamy counterpoint to the rich steak and sweet onions.
Our recipe embraces the beloved provolone cheese, elevating the classic with its smooth, melting texture and delicate flavor that beautifully complements the savory beef and caramelized onions. We focus on simple techniques that deliver maximum flavor, making this gourmet-quality sandwich accessible to any home cook. We believe that regardless of your preferred cheese or additions, the core elements—tender steak, perfectly cooked onions, and gooey melted cheese—create an undeniably delicious experience. It’s a combination so irresistible that we’ve even transformed it into an addictive Philly Cheesesteak Dip! This recipe is about enjoying the process and tailoring it to your taste. There are no strict rules when it comes to what you enjoy in your perfect cheesesteak.
Essential Ingredients for Your Perfect Philly Cheesesteak
Crafting the perfect Philly Cheesesteak starts with selecting high-quality ingredients. Here’s a detailed look at what you’ll need, along with some suggestions to customize your sandwich. You can find all precise measurements and cooking instructions in the printable recipe card at the very end of this comprehensive guide.
Ingredient Spotlight: Tips for Best Flavor & Substitutions
- STEAK: For an incredibly tender and flavorful Philly Cheesesteak, flank steak is our top recommendation. Its fine grain and rich beefy taste hold up beautifully. Other excellent choices include thinly sliced ribeye (a classic steakhouse cut, often preferred by purists), top round, or sirloin. The key here is thinness! To achieve those paper-thin slices, a fantastic trick is to partially freeze the meat for about 20-30 minutes before slicing. This firms it up, making it much easier to cut against the grain. Always remember to let your meat come to room temperature for about 15 minutes before cooking for even results.
- CHEESE: While traditionalists might reach for Cheese Whiz, we find that the smooth, creamy melt of provolone cheese truly enhances the sandwich. We recommend using good quality provolone, which offers a mild yet distinctly flavorful profile. If you prefer a sharper taste, sharp provolone is an option, but for a classic balance, mild is ideal. Other popular choices include creamy American cheese for ultimate meltiness, or even a blend of cheeses for added complexity.
- BREAD: The foundation of any great cheesesteak is the bread. Authentic Philly cheesesteaks are served on a specific type of roll known as a hoagie bun – ideally, fresh, soft on the inside with a slight chew to the crust. If hoagie buns aren’t readily available, a good quality loaf of Italian bread (cut into appropriate lengths) also works wonderfully. The bread needs to be sturdy enough to hold the generous filling but soft enough to compress with each bite. Toasting the buns is a crucial step for preventing sogginess and adding a delightful crunch.
- ONIONS: A large yellow onion, julienned and caramelized, is non-negotiable for that signature sweet and savory depth. Caramelization takes time, but it’s well worth the effort, transforming ordinary onions into a golden, jammy delight that enhances the entire sandwich.
- OLIVE OIL: Used for sautéing the onions and seasoning the steak, a good quality olive oil adds a subtle richness and helps achieve that perfect sear.
- SEASONING: Simple yet effective, garlic salt and fresh ground black pepper are all you need to perfectly season both the steak and the onions, bringing out their natural flavors without overpowering them.
Step-by-Step Guide: How to Make the Best Homemade Philly Cheesesteak
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this incredible recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Steak: Begin by slicing your flank steak very thinly against the grain. This is critical for tender bites! For easier slicing, partially freeze the steak for about 20-30 minutes beforehand. Once sliced, toss the meat with half of the olive oil to coat each piece evenly. Season generously with half of the garlic salt and half of the freshly ground black pepper. Set aside.
- Season the Onions: Next, take your julienned onions and toss them with the remaining half of the olive oil. Season them with the rest of the garlic salt and black pepper. This ensures they are perfectly seasoned as they caramelize.
- Heat the Skillet: Place a large, heavy-bottomed skillet or griddle over medium-high heat. Allow it to get nice and hot before adding your ingredients. A hot skillet is key for achieving a good sear on the steak and properly caramelizing the onions.
- Caramelize the Onions: Add the seasoned julienned onions to the hot skillet. Cook them, stirring occasionally, until they become beautifully tender and start to turn golden brown and sweet, which usually takes about 5-7 minutes. Once softened and slightly caramelized, remove the onions from the skillet and set them aside on a plate.
- Cook the Steak: Add the seasoned steak to the same hot skillet (you might need a tiny bit more oil if the pan is dry). Cook the meat quickly, stirring and flipping constantly, until it’s partially cooked and still has a bit of pink remaining, which should take about 3 minutes. Avoid overcooking at this stage to ensure maximum tenderness.
- Combine Meat and Onions: Push the partially cooked meat to one side of the skillet, creating an empty space. Return the cooked onions to this empty side.
- Finish Cooking: Toss the onions and meat together thoroughly in the skillet. Continue to cook for another 5-7 minutes, or until the steak is completely cooked through and has developed a nice browned crust. The goal is tender, juicy steak and perfectly integrated caramelized onions.
- Melt the Cheese: Reduce the heat to the lowest setting. Evenly distribute the provolone cheese strips over the entire meat and onion mixture. Cover the pan with a lid (or foil if you don’t have a lid) for 1-2 minutes to allow the cheese to melt into a wonderfully gooey, irresistible blanket.
- Prepare the Buns: While the cheese melts, you can lightly toast your hoagie buns, if desired. A quick toast in a dry pan or under the broiler adds texture and prevents the bread from getting soggy.
- Assemble and Serve: Once the cheese is perfectly melted, use a spatula to scoop the cheesy steak and onion mixture directly into your prepared hoagie buns. Serve immediately and enjoy your authentic, homemade Philly Cheesesteak!
Frequently Asked Questions & Expert Tips for the Best Philly Cheesesteak
Yes, absolutely! While not strictly traditional in the most purist sense, Philly cheesesteak ingredients are often adapted across different regions, and peppers are a very popular addition. You can certainly add sliced bell peppers (green, red, or yellow), banana peppers for a slight tang, or even some hot peppers if you like a kick. Simply toss them into the skillet to sauté alongside the onions until tender. Sliced mushrooms are another fantastic addition that adds an earthy depth, and they can be cooked in the same way as the peppers.
The secret to super thin steak slices is to partially freeze the meat before cutting. Place your flank steak (or ribeye, sirloin) in the freezer for about 20-30 minutes. This will firm it up enough to make slicing much easier and more precise. Always use a very sharp knife and slice against the grain for the most tender results. Cutting against the grain shortens the muscle fibers, making each bite less chewy.
Several factors contribute to tender steak. First, ensure you are using a good cut of meat and slicing it thinly against the grain. Second, cook the steak quickly over medium-high to high heat. The goal is to sear it rapidly, locking in juices, rather than stewing it. Avoid overcrowding the pan; if necessary, cook the steak in batches to maintain high heat. Overcooking is the primary cause of tough steak, so keep a close eye on it and remove it from the heat as soon as it’s cooked through.
Yes, you can definitely do some prep work in advance. The onions can be julienned and even caramelized a day or two ahead of time and stored in an airtight container in the refrigerator. The steak can also be sliced thinly a day ahead and kept in the fridge. However, for the best texture and flavor, we recommend cooking the steak and assembling the sandwich just before serving. The fresh sear and melted cheese are what make a cheesesteak truly spectacular.
While our recipe features provolone, which offers a delightful mild and creamy flavor, feel free to experiment with other cheeses. Creamy American cheese is a popular choice known for its exceptional melt. Cheese Whiz is the classic choice for many traditional Philly spots and delivers a unique, tangy, and super gooey experience. A blend of mozzarella and provolone can also provide a great cheese pull and balanced flavor. Ultimately, choose a cheese that melts well and complements the savory steak and onions.
Expert Tips for Success:
- Don’t Crowd the Pan: When cooking the steak, ensure your skillet isn’t overcrowded. Cooking in batches allows the meat to sear rather than steam, leading to a better crust and more tender results.
- Hot Skillet is Key: Always start with a very hot skillet for both the onions and the steak. This helps achieve proper caramelization for the onions and a quick, flavorful sear for the meat.
- Toasting the Bun: Lightly toasting your hoagie bun with a touch of butter adds a wonderful textural contrast and prevents the bun from becoming soggy from the juicy filling.
- Freshness Matters: Use the freshest ingredients possible, especially for the bread and steak, as they form the foundation of this amazing sandwich.
Perfect Pairings & Serving Suggestions for Your Philly Cheesesteak
A classic Philly Cheesesteak is hearty enough to be a meal on its own, but it truly shines when paired with delicious side dishes. For that quintessential American diner experience, serve your cheesesteak with crispy french fries, golden onion rings, or a pile of your favorite potato chips. For a slightly healthier or different twist, consider baked sweet potato fries or a refreshing, creamy batch of coleslaw. Don’t forget the condiments! A dash of your favorite hot sauce can add an exciting twist of flavor, or offer classic ketchup and mayonnaise on the side.
Feel free to customize your cheesesteak further with optional additions. If you love a bit of crunch and freshness, toss in some sautéed bell peppers (green, red, or yellow) or mushrooms with your onions. A dollop of sriracha mayo or a sprinkle of fresh parsley can also elevate the flavors. For an extra indulgent touch, melt a pat of butter in your skillet and lightly toast your hoagie rolls before piling on the beefy, cheesy mixture. However you choose to serve and customize it, prepare for a delicious and satisfying meal!
Explore More Delicious Sandwich Recipes
- Shrimp Po Boy
- Reuben Sandwich
- Corned Beef Sandwich
- Pork Tenderloin Sandwich
- Air Fryer Italian Sausage and Peppers
- Sausage and Peppers
- Cuban Sandwich
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Philly Cheesesteak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound flank steak
- 2 teaspoons garlic salt divided
- 2 teaspoons black pepper divided
- 1 large yellow onion julienned
- 2 Tablespoons olive oil divided
- 6 slices provolone cheese sliced into strips
- 3 hoagie buns
Things You’ll Need
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Large skillet with lid
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Tongs
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Spatula
Before You Begin
- Partially freezing the meat with make it easier to slice it very thin. Just be sure to bring meat to room temperature before proceeding with the recipe.
- Flank steak is incredibly tender and perfect for Philly cheesesteak sandwiches. You could also use thinly sliced ribeye, top round, or sirloin.
- Provolone is our cheese of choice when it comes to cheesesteak, though many prefer to use American cheese or cheese whiz on their sandwich.
- We used hoagie buns, but a loaf of Italian bread works nicely as well.
Instructions
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Slice meat thin against the grain. Toss with half of the olive oil to coat the meat slices. Season with half of the garlic salt and half of the black pepper.
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Toss the julienned onions with remaining olive oil. Season with remaining garlic salt and pepper.
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Heat skillet over medium-high.
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Add onions to hot skillet and cook until tender. Remove onions and set aside.
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Cook meat in skillet until partially cooked and some pink remains, about 3 minutes.
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Move meat to one side of the skillet and add onions to the empty side.
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Toss onions and meat together and cook for 5-7 minutes, until meat is thoroughly cooked.
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Turn heat down to lowest setting.
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Place cheese strips over the meat and cover the pan to allow the cheese to melt.
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Toast buns if you like then use a spatula to move the cheese covered meat to the buns.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.