North American

Serving

North American Kid-friendly Quick & easy

Philly Cheesesteak

Name: Philly Cheesesteak
Total time: 20 min
Yield: 3 servings
Cuisine: North American
Ingredients: 1 lb ribeye steak (shaved paper-thin); 2 large soft hoagie rolls; 4 slices sharp provolone cheese; 1 large sweet onion (thinly sliced); 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper

A sandwich made with thinly sliced beefsteak and melted cheese.

20 minutes

Serves 3

Dinner/Lunch

9 min prep

15 min cook

Contains common allergens

Dairy Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
For easier slicing, place the ribeye steak in the freezer for 30 minutes, then use a sharp knife to shave it as thin as possible against the grain.
2
Heat 1 tbsp of oil in a large griddle or cast-iron skillet over medium-high heat. Add the sliced onions and sauté for 6-8 minutes until deeply caramelized and tender, then push to the side.
3
Add the remaining 1 tbsp of oil to the hot skillet. Add the shaved steak, season with salt and pepper, and cook quickly for 2-3 minutes, chopping it with spatulas until browned but still tender.
4
Mix the caramelized onions into the cooked meat. Divide the mixture into two rectangular portions roughly the size of your hoagie rolls.
5
Lay 2 slices of provolone cheese over each portion of meat and let it melt for 1 minute until gooey.
6
Open the hoagie rolls, place them face down over the meat and cheese to steam for 30 seconds, then use a large spatula to scoop the entire filling into the rolls right-side up. Serve hot.

Philly Cheesesteak — plated and served — Serving moment. How Philly Cheesesteak looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 96

Budget-friendly 50

Great leftovers 56

Pantry-friendly 62

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

505

Calories

38 g

Protein

4 g

Carbs

38 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

The cheesesteak traces to Pat Olivieri, a hot dog vendor in South Philadelphia who threw beef scraps on his grill in the 1930s; a passing cab driver smelled it, asked for one, and Olivieri had a product. Cheese was not part of the original sandwich and was added later, with provolone the first choice at most shops. Cheez Whiz entered the picture in the 1950s when Pat's King of Steaks began using it; today both camps are fiercely loyal and the debate is genuinely unsettled.

Listahan note

This version freezes the ribeye briefly for cleaner shaving and caramelizes the onions fully before adding the steak, so every component arrives at the roll fully cooked rather than steamed together in a heap.

Technique cues

Ribeye is the correct cut because its fat content stays juicy at very high heat; leaner cuts like sirloin dry out quickly when shaved thin.
A very hot pan or griddle is non-negotiable: the steak should sizzle aggressively the moment it hits the surface, not steam in its own liquid.
Lay the cheese over the hot meat in the pan and let it melt before transferring to the roll; assembling in the pan rather than the bread keeps the bread from going soggy.

Kitchen flow

Parallel prep: Caramelize the onions first and hold them warm in a small bowl while the steak cooks at high heat.
Make-ahead: Caramelized onions can be made up to 3 days ahead and refrigerated; reheat in the pan before adding the steak.
Leftover move: Leftover chopped steak and onions reheat well scrambled into eggs for a next-morning breakfast hash.
Cleanup rhythm: Deglaze the hot pan with a splash of water right after plating to loosen fond; wipe clean while still warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

ribeye steak (very thinly shaved)

Main protein

Purpose: Ribeye has enough intramuscular fat to stay tender and juicy even when shaved paper-thin and cooked over high heat.

Handling: Freeze the steak for 20-25 minutes, then slice against the grain as thin as possible with a sharp knife or on a meat slicer.

Adaptation: Shaved sirloin or top round works in a pinch but produces a drier, chewier result; add a little more butter to compensate.

yellow onion (thinly sliced)

Aromatic base and sweetness

Purpose: Fully caramelized onions add a jammy sweetness that balances the richness of the beef and the salt of the cheese.

Handling: Cook over medium heat for at least 8-10 minutes with occasional stirring until deeply golden and soft, not just translucent.

Adaptation: White onion works similarly; adding sliced green bell pepper alongside is the 'wit peppers' variation common in Philadelphia.

provolone cheese

Binding melt and salt

Purpose: Provolone melts smoothly over the hot meat and provides a mild dairy richness without overwhelming the beef flavor.

Handling: Lay slices directly over the hot chopped steak in the pan and let them melt for 30-45 seconds before moving to the roll.

Adaptation: Cheez Whiz is the other canonical choice and produces a creamier, more liquid result; American cheese melts evenly and is a neutral middle ground.

fresh hoagie roll

Vessel and texture contrast

Purpose: A proper hoagie roll has a soft interior that absorbs the beef juices without disintegrating and a light crust that holds the filling.

Handling: Toast the cut side lightly on the same griddle for 30 seconds to create a slight barrier against sogginess.

Adaptation: A good sub roll or Italian sandwich roll is the closest substitute; avoid baguettes, which are too hard and split the filling.

Technique notes

Chop the steak with a flat spatula as it cooks rather than stirring it; breaking it into small irregular pieces gives more surface area for browning.
Do not drain the beef fat from the pan; that rendered fat is what bastes the onions and keeps the meat moist when the cheese melts over it.
The roll should be warm but not toasted hard; a hard roll tears the filling out with the first bite.

Ingredient swaps

Gluten-free direction: Use a certified gluten-free sub-style roll; the filling itself is naturally gluten-free when using pure beef and cheese.
Lower-fat option: Use thinly shaved sirloin instead of ribeye and provolone instead of Cheez Whiz; the result is leaner but still satisfying if the onions are fully caramelized.

Serve alongside

Classic salted potato chips
Deli-style pickle spears
Vinegar-dressed coleslaw
Boardwalk-style cheese fries
Ice-cold cola or root beer
Light lager or American pale ale
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store leftover steak and onion filling (without the roll) in a sealed container for up to 3 days in the refrigerator.
Reheat filling in a hot skillet with a splash of water or beef broth until warmed through, then assemble fresh in a new roll.
The assembled sandwich does not freeze or store well; make only what will be eaten immediately.

Equipment

Wide cast-iron skillet or flat griddle for high-heat searing
Two sturdy flat spatulas for chopping and flipping the steak
Sharp chef's knife or slicing knife for shaving the ribeye
Instant-read thermometer if cooking for internal temperature targets

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