Philly Cheesesteak Recipe

Every time I take a bite of my Philly Cheesesteak, I feel like I’m right in the heart of Philadelphia – the City of Brotherly Love. I’ve perfected this recipe over the years, and it’s all about the perfect balance: thinly sliced, juicy ribeye steak, caramelized onions, and a creamy homemade cheese sauce, all nestled in a toasted hoagie roll.

I’m a big fan of sharing recipes that taste amazing and bring people together, and I’ve been making my Philly cheesesteak recipe for years; this authentic sandwich practically defines the Northeast, much like a classic shrimp po’boy or a loaded Reuben sandwich, and whether you’re a home cook, or simply someone who can’t get enough of a juicy sandwich, I know you’ll appreciate every bite.

The Philly Cheesesteak Sandwich

Few sandwiches are as legendary as the Philly cheesesteak. According to local history, Pat Olivieri, a Philadelphia hot dog vendor, grilled thinly sliced steak and stuffed it into a roll back in the 1930s. Word spread fast, and Pat’s steak sandwich had a loyal following before long. Pat’s is still one of Philadelphia’s most famous cheesesteak joints today.

Not every steak sandwich is created equal, but my Philly cheesesteak recipe truly stands out. I love how it keeps things simple yet incredibly satisfying with thinly sliced ribeye, caramelized onions, and gooey melted homemade cheese sauce piled onto a soft roll. It’s truly one of my all-time favorite sandwiches, right up there with my roast beef sandwich and my classic Chicago Puerto Rican jibarito sandwich.

It’s American comfort food at its finest, perfect for game days, casual lunches, or feeding a hungry crowd. While the authentic Philly version is often served with Cheez Whiz, I prefer to make my homemade cheesesteak sauce. I promise it’s way better than anything out of a jar.

Ingredients and Substitutions

For the Cheesesteak Sauce:

• Cheese – The best cheese for a cheesesteak is a mix of shredded sharp cheddar and American cheese. Sharp cheddar is rich and tangy, while the sodium citrate in American cheese keeps the sauce ultra-smooth. You can also use mild cheddar, Colby, Monterey Jack, or Velveeta. You can also substitute the cheese sauce for provolone cheese slices.
• Cornstarch – The cornstarch makes the cheese sauce thick and spreadable.
• Seasonings – The cheese sauce is seasoned with ground garlic granules, ground dry mustard, and sea salt.
• Evaporated Milk – This almost syrupy canned milk thickens the sauce and gives it a richer flavor than heavy cream or whole milk. 

For the Sandwich:

• Clarified Butter – Caramelizing the onions in clarified butter instead of regular melted butter prevents them from burning and gives them a rich, buttery flavor. Feel free to use regular unsalted butter if that’s all you have.
• Onions – Sliced yellow onions are caramelized to bring out their natural sweetness.
• Steak – Ribeye is the traditional and best choice for a Philly cheesesteak. It’s well-marbled, so it stays juicy and tender. If you prefer a leaner option, filet mignon, top sirloin, strip steak, or flank steak are also excellent.
• Buns – Soft hoagies or sub rolls are sturdy enough to hold the juicy steak and cheese sauce without falling apart. French bread, ciabatta, or brioche buns would also be great. For extra flavor, consider brushing the buns with melted garlic butter.

How to Make The Best Philly Cheesesteak Sandwich

Make Philly Sauce: I add all the ingredients to a saucepan over low heat, stirring often, until the sauce becomes smooth, thick, and velvety. Then, I keep it warm while I prepare the rest of the sandwich.

Cook Onions: I heat the clarified butter in a large frying pan over medium-high heat, then add the sliced onions and cook, stirring occasionally, until they soften and start to caramelize.

Set Aside: Once the onions are caramelized, I transfer them to a plate and set them aside while I prepare the steak.

Sear Steak: In the now-empty pan, I melt the remaining clarified butter, then spread the sliced steak in an even layer. I let it sear until it’s lightly browned and cooked through.

Combine & Season: I add half of the cooked onions to the pan with the beef, then season with salt and pepper. I give everything a quick toss to blend the flavors together.

Toast Buns: I place the sliced buns cut side down on the other side of the pan or flat-top, letting them toast lightly until they’re warm and slightly crisp.

Assemble & Serve: I divide the steak strips between the toasted buns, then top each with the remaining caramelized onions. Finally, I generously drizzle them with the warm Philly steak sauce and serve hot.

Chef Tip + Notes

To avoid a grainy cheese sauce, I highly recommend to keep the heat low and stir it frequently. If the sauce thickens too much, whisk in a splash of evaporated milk until it reaches the perfect consistency.

• Flat-Top Advantage: I love using a flat-top griddle for plenty of cooking space, but a large frying pan or cast-iron skillet works just as well.
• Cheese Swap: Skip the cheese sauce if you prefer and melt provolone directly into the steak—it blends right in for that classic gooey texture.
• Essential Tool: A metal spatula is a must for chopping, mixing, and flipping the steak as it cooks.
• Better Cheese: I always shred my own cheese for the best melt and texture—pre-shredded just doesn’t compare.
• Easier Slicing: Freezing the ribeye for 30 minutes makes it way easier to slice thin, and cutting against the grain keeps it extra tender.
• Onions Matter: I personally think caramelized onions are a must, and if you’re in Philly, you can order your cheesesteak “wid” (with onions) or “widout” (without onions).
• Traditional vs. Custom: Classic Philly cheesesteaks aren’t made with sautéed bell peppers and mushrooms but are common add-ins.
• Topping Ideas: Other popular cheesesteak toppings are a spoonful of pizza sauce, a sprinkle of mozzarella, hot cherry peppers, pickled jalapeños, and a drizzle of hot sauce.

Serving Suggestions

My Philly cheese steak recipe is an iconic sandwich that only gets better with my crispy French fries and a scoop of creamy coleslaw for that perfect balance of crunch and freshness. And of course, an ice-cold beer makes it all even better!

Make-Ahead and Storage

Make-Ahead: You can caramelize the onions and sear the meat 2 to 3 hours before assembling the sandwiches. Keep them warm in a crockpot or a pan over low heat. 

How to Store: Transfer the meat, caramelized onions, and cheese sauce to separate airtight containers. They will keep it in the refrigerator for 4 to 5 days. The cooked meat and onions also freeze well for up to 2 months. Thaw them in the fridge before reheating.

How to Reheat: Heat the desired amount of steak and onions in a small frying pan over low heat or in the microwave. The sauce can be warmed in a small saucepan over low heat, stirring occasionally. 

More Sandwich Recipes 

• Monte Cristo Sandwich Recipe
• Meatball Sub Sandwich Recipe
• Crab Cake Sandwich Recipe
• Smoked Salmon Tea Sandwiches Recipe
• The Ultimate Homemade BLT Sandwich

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Philly Cheesesteak Recipe

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4.96 from 23 votes

Every time I take a bite of my Philly Cheesesteak, I feel like I'm right in the heart of Philadelphia – the City of Brotherly Love. I've perfected this recipe over the years, and it’s all about the perfect balance: thinly sliced, juicy ribeye steak, caramelized onions, and a creamy homemade cheese sauce, all nestled in a toasted hoagie roll

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Ingredients 

US CustomaryMetric

For the Sauce:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded American cheese
• 1 tablespoon cornstarch
• 1 teaspoon garlic granules
• 1 teaspoon ground dry mustard
• 12 ounces evaporated milk
• coarse salt to taste

For the Sandwich:

• 3 tablespoons clarified butter, or ghee
• 2 peeled and sliced yellow onions
• 2 pounds thinly sliced ribeye steak
• 4 8 ” buns
• coarsesalt and pepper to taste

Instructions

• For the Sauce: Add all of the ingredients to a medium-size pot and cook over low heat stirring often until hot and thick. Keep warm.
• Add 1 ½ tablespoons of clarified butter to a large frying pan or flattop over medium-high heat and cook the onions until lightly browned and soft, about 10 minutes. Set to the side.
• Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
• Cook for 2-4 minutes or until lightly browned and cooked throughout.
• Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
• To Serve: Add the sliced buns cut side down onto the other side of the pan or flat top to heat up and lightly toast.
• Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
• Serve hot.

Notes

To avoid a grainy cheese sauce, I highly recommend to keep the heat low and stir it frequently. If the sauce thickens too much, whisk in a splash of evaporated milk until it reaches the perfect consistency.

Flat-Top Advantage: I love using a flat-top griddle for plenty of cooking space, but a large frying pan or cast-iron skillet works just as well.

Cheese Swap: Skip the cheese sauce if you prefer and melt provolone directly into the steak—it blends right in for that classic gooey texture.

Essential Tool: A metal spatula is a must for chopping, mixing, and flipping the steak as it cooks.

Better Cheese: I always shred my own cheese for the best melt and texture—pre-shredded just doesn’t compare.

Easier Slicing: Freezing the ribeye for 30 minutes makes it way easier to slice thin, and cutting against the grain keeps it extra tender.

Onions Matter: I personally think caramelized onions are a must, and if you’re in Philly, you can order your cheesesteak “wid” (with onions) or “widout” (without onions).

Traditional vs. Custom: Classic Philly cheesesteaks aren’t made with sautéed bell peppers and mushrooms but are common add-ins.

Topping Ideas: Other popular cheesesteak toppings are a spoonful of pizza sauce, a sprinkle of mozzarella, hot cherry peppers, pickled jalapeños, and a drizzle of hot sauce.

Make-Ahead: You can caramelize the onions and sear the meat 2 to 3 hours ahead of assembling the sandwiches. Keep them warm in a crockpot or a pan over low heat. 

How to Store: Transfer the meat, caramelized onions, and cheese sauce to separate airtight containers. They will keep it in the refrigerator for 4 to 5 days. The cooked meat and onions also freeze well for up to 2 months. Thaw them in the fridge before reheating.

How to Reheat: Heat the desired amount of steak and onions in a small frying pan over low heat or in the microwave. The sauce can be warmed in a small saucepan over low heat, stirring occasionally.

Nutrition

Calories: 1298kcalCarbohydrates: 109gProtein: 72gFat: 63gSaturated Fat: 29gCholesterol: 212mgSodium: 1423mgPotassium: 854mgFiber: 4gSugar: 20gVitamin A: 443IUVitamin C: 5mgCalcium: 443mgIron: 36mg

Course: lunch, Main

Cuisine: American

Author: Chef Billy Parisi