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A close-up of a cheesesteak sandwich filled with sliced beef, melted cheese, and cooked onions, served with French fries.
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Traditional Philly Cheesesteak with Ribeye and Onions

A real-deal Philly cheesesteak made with paper-thin ribeye, caramelized onions, and melted cheese on a soft Amoroso roll. Juicy, cheesy, and messy in the best way - just like you’d get on South Street.
Prep Time15 minutes
Cook Time25 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course, sandwich
Cuisine: American
Servings: 2 servings
Calories: 923kcal
Author: Brittany Lauren

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.
    Sliced raw beef and a knife on a wooden cutting board.
  • 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.
    Sliced onions being caramelized in a black cast iron skillet on a light-colored surface.

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.
    Sliced beef cooking in a black cast iron skillet, being stirred with a wooden spoon on a light-colored surface.

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.
    A cast iron skillet filled with cooked meat and vegetables, topped with overlapping slices of provolone 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

Serving: 1serving | Calories: 923kcal | Carbohydrates: 45g | Protein: 64g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1758mg | Potassium: 852mg | Fiber: 3g | Sugar: 10g | Vitamin A: 632IU | Vitamin C: 8mg | Calcium: 706mg | Iron: 15mg