Philly cheesesteak
Thinly shaved ribeye seared on a very hot pan with onions, chopped, covered in melted provolone or Cheez Whiz and scooped into a long soft roll.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 45 min
- Total
- 1 hr 20 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
A cheesesteak is thin-sliced ribeye cooked fast on a very hot flat surface, chopped with a spatula as it browns, then covered with cheese until it melts and scooped into a soft, long Italian roll. Fried onions are the usual addition. At home the trick is getting the beef thin enough: freeze it for 45 minutes and slice it as thinly as you can with a sharp knife. Cook it in batches in a large cast-iron pan so it sears rather than stews. The cheese is your call: mild provolone, white American, or warm Cheez Whiz spooned over, which is less of a joke in Philadelphia than outsiders think.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Beef, boneless ribeye, well marbled700 g
- Onion, thinly sliced2 medium
- Neutral oil44 ml
- Salt4.9 ml
- Black pepper2½ ml
Choose one
Provolone, slices of mild provolone8- Bread rolls, long, soft Italian hoagie rolls about 25 cm, split but hinged4
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Freeze the steak for about 45 minutes, until firm but not solid. Slice it across the grain as thinly as you can, 2 mm or less.
50 min
Tip: A butcher will shave it on a slicer if you ask, which is what the stands use.
Step 2
Heat a tablespoon of oil in a large cast-iron pan over medium heat and cook the onions with a pinch of the salt for 10 to 12 minutes, until soft and golden. Tip them onto a plate.
12 min
Step 3
Turn the heat to high. Add another tablespoon of oil and half the beef in a thin layer, season it, and leave it for a minute to brown. Then chop and turn it with a stiff spatula for two to three minutes until just cooked with browned edges, and mix in half the onions.
4 min
Watch: The pan needs to be very hot and will smoke. Open a window.
Step 4
Push the meat into two roll-length piles, lay two slices of provolone over each and cover with a lid or foil for a minute until melted. Open a roll face down over each pile, slide the spatula underneath and flip the lot into the roll. Repeat with the rest of the oil, beef, onions and cheese.
6 min
Step 5
Serve at once. For Whiz, skip the provolone, put the meat in the rolls and spoon the warm cheese sauce over the top.
1 min
Nutrition
Per serving · estimate
- Calories
- 1027 kcal
- Protein
- 66.1 g
- Carbs
- 75 g
- Fat
- 48.5 g
- Saturated fat
- 19 g
- Fibre
- 3.5 g
- Sugar
- 3.1 g
- Sodium
- 987 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Provolone → White American cheese or Cheez Whiz
All three are accepted in Philadelphia. American melts the smoothest.
Ribeye → Top sirloin
Leaner and cheaper. Slice it even thinner and take it off the heat sooner.
Tips
- Do not toast the roll. It should be soft and soak up the juices; warm it in the oven for a minute if it is a day old.
- Fried green peppers and mushrooms are common additions at shops away from the old South Philly stands.
- Season the beef in the pan, not before slicing, or the salt draws out water and it steams.
History & culture
Cheesesteaks are eaten standing up, leaning forward so the grease lands on the pavement and not on your shirt. Visitors queue at Pat's and Geno's, two rival stands facing each other across a South Philadelphia intersection; locals have their own neighbourhood shop. Ordering is clipped: name the cheese, then say wit or witout for the onions.
Pat Olivieri ran a hot dog stand in South Philadelphia's Italian Market. The story goes that in 1930 he cooked some chopped beef on his grill for his own lunch, a cab driver asked for one, and the steak sandwich was born. Cheese came later, in the 1940s by most accounts. Kraft launched Cheez Whiz in 1952 and Philadelphia took to it. Geno's opened across the street in 1966.
Traditional — Philadelphia stands cook on a big flat-top griddle, several steaks at once. A cast-iron pan in batches is the home equivalent. Amoroso's rolls are the local standard and hard to find elsewhere; any soft, slightly chewy long roll will do.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Philly cheesesteak take?
1 hr 20 min all in — 15 min prep, 20 min cook, 45 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 sandwiches. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
7 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Provolone → White American cheese or Cheez Whiz. All three are accepted in Philadelphia. American melts the smoothest. Ribeye → Top sirloin. Leaner and cheaper. Slice it even thinner and take it off the heat sooner.
What should I watch for?
The pan needs to be very hot and will smoke. Open a window.
Any tips from this recipe?
Do not toast the roll. It should be soft and soak up the juices; warm it in the oven for a minute if it is a day old. Fried green peppers and mushrooms are common additions at shops away from the old South Philly stands. Season the beef in the pan, not before slicing, or the salt draws out water and it steams.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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