A Philly Cheesesteak recipe is one that people love to argue about. Provolone vs. Cheese Whiz? Bell pepper and mushrooms or not? Guys, we got this. I’m going to show you how to make an amazing sandwich with melt-in-your-mouth, perfectly seasoned ribeye beef, lots of melty cheese, and a buttery-toasty bun. And then you can top it how you like! Throw the tea in the harbor and ring the Liberty bell, it’s a cheesesteak revolution!

A close-up of a Philly cheesesteak sandwich filled with melted cheese, sautéed onions, and thinly sliced beef, served in a toasted bun with potato chips in the background.

I looked up the other day at breakfast to see Edison, my 6-year-old, with one eye shut and his tongue out in concentration. He was entirely focused on his fork, which was set flat on the table…with an entire cup of milk balancing on the end of it. He was ready to CATAPULT.

Times like these that make me grateful I have kids, you know? I mean, how else would I remember what it feels like to have your heart jump out of your chest???

Okay friends, today we are talking CHEESESTEAKS. Have you ever had one? This would be a GREAT recipe to make for Father’s Day coming up!

A close-up of a Philly cheesesteak sandwich on a toasted bun, filled with melted cheese, sautéed green bell peppers, onions, and thinly sliced steak, served with potato chips in the background.

I’ve been to Philadelphia once, when I was back east visiting my brother during med school. It was on our list to try an authentic Philly cheesesteak while we were there, because when in Rome, right?

We chose a popular spot that was well rated. We wanted the best darn sandwich! But honestly I don’t remember the food at all. The place was so crowded and had such limited seating there was nowhere to go once we got our food. It was hectic and loud and there was that cutthroat feeling amongst all the customers, like, who is going to get the next available table? How socially inappropriate am I willing to stand next to these people who might possibly be finishing up soon??

My other strong memories of Philly cheesesteaks is of being at the mall with my friends as a teenager. You remember Charley’s Cheesesteaks, the chain? They would often have a server standing outside the restaurant, with little bite size samples of cheesesteaks. Sometimes I would walk by twice, not gonna lie. Cheesesteaks have always had my heart.

But today I have the MOTHER of all Philly Cheesesteak recipes for you. Cheesesteaks are pretty simple: just hoagie, beef, onion, and cheese, but there is a lot to the technique that can make or break your sandwich. Let’s dive in to what makes it one of the most iconic American sandwiches!

Close-up of a Philly cheesesteak sandwich filled with sliced beef, melted cheese, and sautéed onions in a toasted hoagie roll.

A “real” Philly cheesesteak

There are lots of arguments about Philly cheesesteaks and what a “real” one looks like. Some people are Provolone loyal, others swear by Cheese Whiz from a can. Some say green peppers and mushrooms all the way, others just say no to veggies (except for the onions which kinda don’t count, right?)

I’m from California, so I didn’t grow up with the arguments in my head like folks back east did. I’m just interested in the BEST cheesesteak out there, and here’s what that means for me:

Melt in your mouth, thinly sliced beef that is not stringy or chewy AT ALL. (More on this below)
Cheese that has melted into the beef (smoked provolone. This is the way)
CARAMELIZED ONIONS. This is nonnegotiable.
A hoagie bun that has been toasted to buttery-garlic perfection
An inappropriate amount of mayonnaise on the bun
Bell peppers and mushrooms truly are optional. I like it both ways! Some people call the version with Provolone, green peppers, and mushrooms a “West Coast Philly” which 1) is fine with me, I’m from California , and 2) makes me want to start Will Smith-ing it up in here (Fresh Prince theme song anyone??)

I promise, whoever you are sharing these with, they are not going to turn down the combination of buttery bread, tender juicy beef, and melty cheese. It’s a no brainer win!

A close-up of a sandwich with golden, crusty bread filled with melted cheese, thinly sliced beef, and creamy sauce.

Why you gotta ribeye

Ribeye steak is the gold standard when it comes to Philly Cheesesteaks. They have a lot of marbled fat, which makes for maximum tenderness and flavor. Ribeye cooks up juicy and soft. It has almost a buttery quality to it. There is a reason it is one of the most popular cuts of steak out there!

I know beef is insanely expensive right now, so I’ve listed some other cuts of meat in the notes of the recipe that will work okay. (Top Sirloin, Chuck roast, Outside Skirt steak, Flank steak, Flat Iron, Top round etc.)

A 1.5 pound ribeye steak is all you need for today’s recipe, and it serves at least 6 people. If you wanted to serve straight-up Ribeye Steak and side dishes to your guests, you would need a lot more meat. Philly cheesesteaks are a great option for when you want to serve a nice, impressive meal with a GREAT cut of beef, but have it stretch a little further. This is what I will be serving on Father’s Day this year!

Close-up of a Philly cheesesteak sandwich with melted cheese, grilled steak slices, and caramelized onions on a toasted hoagie roll.

The right ingredients

Beef, it’s what’s for dinner. But also—let’s talk about some of the other essential parts of the cheesesteak!

Provolone cheese is just one delicious way to make these cheesy. I like the smoky flavor, but you can choose non-smoked provolone. Or pivot and use mozzarella, Monterey Jack, American, or even break out the easy cheese. (Add cheez whiz to the sandwiches at the table, instead of letting it melt directly in the skillet.)
Mushrooms are totally optional! I love them but you can skip them. If you’re on the shroom train with me I recommend baby bellas or button mushrooms, whatever you prefer.
Green peppers aren’t usually my thing, but I like them in a Philly Cheesesteak. Their sharpness cuts nicely through all the indulgent beefy cheesy carby goodness.
Hoagie rolls: super, super important. I shudder to think of how a cheap burger bun would simply melt into oblivion the moment a hefty serving of cheesesteak hit it. Depending on what you have available to you locally, you’re likely looking for something labeled hoagie rolls, baguette rolls, or french rolls. Amoroso’s is a popular brand you might be able to find at the store, or if you’re a Sam’s Club diehard a lot of people recommend their hoagie rolls! Don’t get bolillo rolls or an actual baguette: they’re too chewy for this sandwich.

How to make cheesesteaks

Here are all the ingredients you need for this recipe:

A variety of fresh ingredients on a counter, including sliced bread, provolone cheese, olive oil, beef, green bell pepper, an onion, mushrooms, butter, salt, and a pepper grinder.

But don’t walk out of the store yet!

Step 1 of this whole process starts at the deli counter in the grocery store (or the butcher shop). Find a well marbled ribeye steak, bring it to the deli, and ask the butcher to cut it against the grain.

A raw ribeye steak with marbling of fat sits on a piece of brown butcher paper, with part of a stick of butter visible in the background.

Philly Cheesesteaks must have TENDER beef. You can take a super expensive cut of meat, slice it the wrong way (with the grain) and end up feeling like you’re chomping your way through a chewy old tire. Don’t do it! You must slice against the grain. This is super annoying to do without an industrial meat slicer. So, get your butcher to do it!

A hand with purple nail polish holds a raw cut of ribeye showing the direction of the grain, labeled with the words THE GRAIN and three lines for reference, over brown butcher paper.

On the edge of this ribeye here you can see the way the grain goes. We need to cut against it. This means we are slicing the beef into very thin pieces that will be the same shape as the steak. They should look like thin pieces of lunchmeat.

A raw ribeye steak on brown parchment paper next to a large kitchen knife, ready for preparation.

Here is the butcher at my store slicing the ribeye.

A person wearing black gloves and a white coat slices raw meat using an industrial meat slicer, collecting the slices in a tray below the machine.

Here are the slices that my butcher did for me:

A hand holds thinly sliced raw beef with visible marbling, resting on brown parchment paper.

See how thin that is? You can’t get it like that with just a knife. You need a machine.

If you can’t get a butcher to do it, you can slice it at home, it just takes some prep. Here’s how it works:

Cut your ribeye into 3 chunks, to make it easier to slice later. (cut with the grain this time 🫠)

Three thick, raw beef chunks sit on a red cutting board next to a large kitchen knife; marbling and fat are visible on the meat, and the background is slightly blurred.

Freeze these 3 chunks for about 1 hour. The goal is to get your steak firm, but not hard so you can’t slice it. It’s a lot easier if it’s not wobbling all over the place.

Once it’s partially frozen, slice as thiiiiin as you can:

Two images show raw beef being sliced on a red cutting board with a large knife. The first image displays thick beef pieces, while the second shows the knife cutting thin slices from a beef block with the sliced meat piled beside it.

You can see the grain even better in this picture. Keep going until all the beef is sliced super thin against the grain. It won’t be quite as thin, but the freezing technique still works really well!

Spread all the slices out individually. I like to do this on butcher paper or foil.

Two close-up images of thinly sliced raw beef spread out on parchment paper, ready for cooking, with a metal knife visible on the right in the top image.

Sprinkle the beef with plenty of Diamond Crystal kosher salt. The recipe calls for 1 and 1/2 teaspoons, but follow your heart and add more if you think you should. Each piece of beef should be well salted. Then flip each piece and salt the other side. (Use half the amount if you only have table salt.)

Set aside the salted beef. It’s going to get even more tender as the salt absorbs.

Now it’s time to caramelize the onions. I have a whole post on how to cut an onion if you need a refresher. Cook them in a pan with some butter for about a half hour:

Two images: Top—chopped onions, a pat of butter, and salt in a black skillet. Bottom—onions browned and caramelized in the same skillet, with a wooden spoon resting on the edge.

Do not skip this!! The onions are what make this sandwich unique in my opinion.

Now prep the mushrooms. Remove the stems, slice, and cook in butter.

Top: Whole mushrooms, garlic cloves, and green bell pepper slices on a wooden cutting board. Bottom: Sliced mushrooms cooking in a black skillet with a pat of butter.

Meanwhile, slice the bell pepper.

Two images show a green bell pepper on a wooden cutting board being sliced in half with a large knife. The top image shows the initial cut, and the bottom image shows the pepper nearly split open.

Here’s how I like to slice bells!

Two images show a green bell pepper being sliced on a wooden cutting board. The top image has the pepper halved with seeds visible. The bottom image shows the pepper cut into strips, with a knife lying beside the pieces.

Add the peppers to the mushrooms.

Sliced green bell peppers and mushrooms being sautéed in a black skillet, with a wooden spatula resting inside the pan.

We are adding the green peppers at the end. You’re looking for crisp-tender peppers, not mushy ones! Remove all the veggies.

Now it’s time to cook the steak! Use the same pan. You must do it in multiple batches. You need space for each piece of meat, or it will not get brown.

Two images show a black cast iron skillet: the top with raw beef slices, the bottom with the same slices cooked and browned, all on a wooden surface.

Flip, then repeat, adding more oil as necessary. Pile all the finished steak onto a cutting board.

Chopped cooked beef mixed with sautéed onions on a wooden cutting board, with a knife partially visible on the left side.

Use a knife to slice the meat into smaller pieces (only if necessary).

Add the meat back to the pan, add the caramelized onions.

Two images show a cast iron skillet filled with cooked, shredded beef and sautéed onions. In the second image, sliced green bell peppers and more vegetables have been added and mixed into the beef.

Add in the peppers and mushrooms, if you are using them.

Here are the two cheeses I tested out. The Tillamook is smoked! That’s what I liked best, but any cheese will do.

Two packages of provolone cheese slices, one from Raley’s and one from Tillamook, are shown above a skillet filled with food topped with several provolone cheese slices.

Layer the cheese on top of the meat and let it melt. Oooh it’s so good guys.

A cast iron skillet with cooked beef, onions, and peppers, topped with melted provolone cheese. In the second image, a serving is being scooped out with a spatula, showing the cheesy, gooey texture.

And it’s ready to scoop! But wait! First we need to prep our buns. Split them open.

Top: A hand slices open a hoagie roll on a wooden cutting board with more rolls beside it. Bottom: A hand holds a bowl with butter, garlic powder, and seasoning.

Slather them with garlicky butter.

Two images: The top shows hands spreading butter on split sandwich rolls; the bottom shows the same rolls toasted to golden brown on a baking tray. A bowl of butter and a knife are on the side.

Then toast in the oven for a few minutes. Golden perfection.

Then add mayo (not traditional but DELICIOUS)

Top: Toasted sandwich rolls spread with mayonnaise on parchment paper. Bottom: A spatula lifting a sandwich filled with shredded beef, melted cheese, and mayonnaise, with potato chips in the background.

and scoop on the cheesy beef mixture.

A close-up of a cheesesteak sandwich on a toasted bun, topped with melted cheese, sautéed onions, and sliced steak, with potato chips in the background. The melted cheese is stretching as the sandwich is pulled apart.

Just look at this mess!!!!! It’s so good you guys!

What to serve with Philly cheesesteaks

Philly cheesesteaks are so good on their own it’s not like you NEED a side, especially given the time investment. Throwing fries in the air fryer is good. Opening a bag of chips is good. But if you’re trying to like “serve dinner” instead of just “get to the good stuff without any extra fuss,” here are some of my favorite sides!

Bacon Baked Beans >> ain’t nothin like bacon to make a dish even better
Aunt Joy’s Creamy Cucumber Salad >> a family favorite and potluck star
Broccoli Bacon Salad >> a reader fave and probably the best way to eat broccoli
The Very Best Fruit Salad >> I have Opinions about fruit salad and I’m here to share them (I promise you’ll be glad I did)

Close-up of a toasted sandwich filled with melted cheese and chopped, grilled beef, served on brown parchment paper with potato chips on the side. One half of the bread is spread with a creamy white sauce.

What to do with leftovers

If you have leftovers, store the cheesy meat mixture separately from the buns. The meat will keep well in airtight containers in the fridge and the buns can stay in a bag on the counter. Both will last about 3-4 days, but our leftovers are gone in no time flat since everyone fights for them. The best way to eat the leftovers is to retoast the bun and carefully saute the meat in a skillet on the stove. You can also reheat it in the microwave for a couple minutes on 50% power. Some of the liquid fat will separate from the cheese, but since you’re throwing it on a bun, it will just soak in without throwing the overall experience off.

Cheesesteaks are not something you freeze. The crispy edges will soften, the cheese will make the reheated mixture oily, and honestly…do you expect to have leftovers? I bet if you leaned out your front door right now and yelled “CHEEEEEESE-STEEEEAK” you’d have more takers than you could shake a stick at. Skip the freezer, make a friend!