We grew up outside of Philadelphia, where opinions on cheesesteaks are basically a blood sport. Forget the tourist traps – this sandwich is all about soft Amoroso rolls stuffed with thin-sliced ribeye, golden onions, and cheese melted right into the meat. No mayo. No lettuce. Just beef, onions, and gooey perfection.
(And yes, South Philly locals will still tell you you’re doing it wrong. Let ’em.)
If you’ve ever had a real Philly cheesesteak, you know exactly what it should be. And this is it.
Soft Amoroso roll so loaded with cheese-coated meat you need both hands and zero shame. Ribeye sliced thin enough to see through, American cheese melting into every crevice, caramelized onions, and nothing else, trying to turn it into a different sandwich. This isn’t a skillet dinner with peppers and mushrooms. It’s the South Street version that ruins you for anything else.
My friends know not to mention anything called a “Philly cheesesteak” around me unless it’s the real deal- growing up outside Philly does that to you. What separates this from the pretenders comes down to three things: paper-thin ribeye (par-freezing is non-negotiable), proper salting so the meat actually has flavor, and working fast in a ripping hot pan so you get caramelization without gray, steamed meat.
The cheese goes on at the end, off heat, so it melts into the meat instead of breaking. This is the technique that delivers what you’re craving – the sandwich that makes you stop caring about the grease running down your arm.
🔪 Ingredients for an Authentic Philly Cheesesteak
- Ribeye steak: par-freeze for easier paper-thin slicing; a ribeye with minimal fat between the cap and eye is ideal.
- Kosher salt: let the steak sit salted in the fridge; it deepens flavor like magic.
- Yellow onions: sliced thin, cooked low and slow until golden. Patience = flavor.
- Hoagie rolls: soft, classic Amoroso-style if you can find them. Anything crusty or “artisanal” will just shred your mouth.
- White American cheese or provolone: American melts smoother; provolone cheese gives a little bite.
- Neutral oil: avocado or any high-heat oil. Save the fancy olive oil for salad.
Equipment
- Sharp chef’s knife (or meat slicer if you’re fancy)
- Large skillet or flat-top griddle
- Wooden spoon or spatula
- Cutting board and tongs
📝 Step-by-Step: How to Make a Philly Cheesesteak
- Prep the steak: Par-freeze ribeye for 30 minutes until firm. Slice paper-thin (about ⅛”). (Want to master beef prep? Check out my Steak Temps & Doneness Guide before you start slicing.)
- Season and rest: Sprinkle steak slices with kosher salt. Chill in the fridge for 1 hour to season.
- Caramelize onions: Heat a skillet over medium with a drizzle of oil. Sauté onions until golden, 15–20 minutes. Set aside.
- Cook the steak: Add a bit more oil and crank the heat to medium-high. Once shimmering, cook the ribeye quickly, stirring for even browning. For more fast-skillet dinners, try my Steak Fajitas or Steak Alfredo
- Cheese it up: Remove pan from heat. Stir in onions and cheese until everything is coated in melty cheese.
- Build the sandwiches: Divide the meat mixture in half. Split rolls down the center without cutting through. Place open roll over the meat pile, then flip with a spatula to fill.
- Serve hot: Cheesesteaks are best eaten immediately while gooey and hot.
🔄 Substitutions & Variations
- Cheese Wiz: Want it South Philly street-style? Swap American for Cheez Whiz… The neon orange legend. Authentic in the most unapologetic way.
- Mushroom cheesesteak: Add sautéed mushrooms with the onions.
- Spicy kick: Add hot cherry peppers or banana peppers for an extra kick of heat.
💡 Meat Nerd Tips
- Slice thin: Par-freezing makes it easier to get true cheesesteak-thin slices when cutting the meat.
- Don’t skimp on onions: Caramelized onions bring the sweetness that balances the beef and cheese.
- Cheese matters: American cheese melts smoothly; provolone gives a sharper bite.
- Ribeye is king: You can’t fake the marbling. Anything leaner and you’re just eating a sad beef hoagie.
- Flat-top superiority: If you have a griddle, use it. That even heat and surface caramelization are everything.
- Rolls are everything: If your bread isn’t soft enough to soak up cheese grease without crumbling, it’s not a cheesesteak. If you can’t score Amoroso rolls, go for the softest hoagie rolls you can find. Try out French Dip Sliders for another beef sandwich that’s all about the roll.
- Flip method: Classic cheesesteak move—build the sandwich on the meat, then flip. It’s messy, glorious, and worth learning.
🍽️ What to Serve with a Philly Cheesesteak
- Pair with a mountain of crinkle fries or crunchy onion rings.
- A cold lager or light pilsner cuts through the richness perfectly.
- For a Philly feel, serve with a side of hot cherry peppers.
🧊 Leftsovers & Storage
- Best fresh: Cheesesteaks don’t hold up well – eat immediately.
- If needed: Store filling separately from rolls in an airtight container up to 2 days. Reheat gently in a skillet, then assemble.
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Traditional Philly Cheesesteak with Ribeye and Onions
Recommended Equipment
- Sharp knife or meat slicer
- Large skillet or flat-top griddle
- Wooden spoon or spatula
- cutting board
Ingredients
- 1 lb ribeye steak go for a ribeye with minimal fat between the cap and eye.
- 1/4 tsp kosher salt
- 2 large yellow onions sliced thin
- 2 hoagie rolls
- 6 to 8 slices of White American cheese or provolone
- Avocado oil or your favorite neutral cooking oil
Instructions
Slice the steak
- Par-freeze the steak for 30 minutes until it’s firm. Using a very sharp knife, slice the steak as thin as you can get it, around 1/8″ or paper-thin slices.
- Sprinkle the sliced steak with salt and let it rest in the fridge for 1 hour.
Cook the onions
- When ready to cook, preheat a large skillet over medium heat.
- Add a drizzle of oil and sauté the onions until golden and caramelized, about 15-20 minutes. Set aside.
Cook the steak
- In the same pan, add a little more oil, if needed, and increase the heat to medium-high. Let the oil preheat until it just begins to shimmer.
- Add the ribeye and cook the steak slices quickly, moving as needed with a wooden spoon for even cooking.
Add the cheese
- Remove the skillet from the heat and immediately add the onion back to the pan, along with the American cheese, to melt into the meat. Stir so that everything is coated in a layer of melted cheese.
- Divide the meat mixture into two equal portions.
Build the cheesesteaks & serve
- Slice the hoagie rolls down the center, being careful not to split the rolls.
- Place the rolls, open over each pile of meat. Using your spatula and a hand holding the roll, slide it under the meat and flip the hoagie to fill it with the cheesesteak.
- Serve immediately.
Notes
- Slice the steak paper-thin: Par-freezing makes ribeye easier to slice without shredding the meat. You want deli-thin ribbons, not chunks.
- Caramelize, don’t rush: Let the onions go golden and jammy — that sweetness balances the salty beef and cheese.
- Cheese choice: White American melts the smoothest; provolone gives a bolder, sharper bite.
- Bread matters: Use soft Amoroso-style hoagie rolls if you can find them. Anything crusty or “artisanal” will crack under the pressure.
- Cook hot and fast: High heat keeps the steak juicy and builds flavor fast.
- For extra authenticity: Add a dash of water once the cheese goes in, cover with a lid for 10 seconds to get that perfect “melt.”
- Best eaten fresh: Cheesesteaks don’t reheat well — build and serve right off the griddle.
Nutrition
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❓ FAQs About Philly Cheesesteaks
Depends who you ask… Some swear by American, others are ride-or-die for provolone, and the purists live for Cheez Whiz (wit). No wrong answers here – just cheese.
You can, but don’t brag about it. Ribeye’s fat keeps things juicy. Lean cuts like sirloin or flank will work, but you’ll lose that buttery texture. Try my Grilled Ribeye Steak if you need proof why it’s worth it.
Amoroso hoagie rolls are the holy grail—soft, chewy, slightly crusty outside. If you can’t find them, grab any soft hoagie rolls and toast the inside just enough to hold up.
Not in Philly. But if you’re outside the 215 area code, no one’s stopping you. Just don’t tag a Philly local on Instagram when you do.
Reheat the meat mix in a skillet over medium heat until warm. Toast the roll, rebuild the sandwich, and pretend it’s fresh off the griddle.
