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
Ingredients
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