How to Make the Best Juicy Melty Beef Philly Cheesesteak recipe
Philly cheesesteak recipe made simple: thin-sliced ribeye seared hot on cast iron, sweet onions, and your choice of provolone, American, or Cheez Whiz, all piled into a lightly toasted hoagie roll for a juicy, melty, street-style sandwich at home.
Ingredients
- 1¼ lb ribeye, thin-sliced across the grain (sirloin works; slice extra thin)
- 1 large onion, thin-sliced
- 1 bell pepper, thin-sliced (optional)
- 2 tbsp neutral oil or 1 tablespoon oil + 1 tablespoon butter
- ½ tsp kosher salt (to taste)
- ¼ tsp black pepper (to taste)
- ¼ tsp garlic powder (optional)
- 6–8 slices provolone or American cheese, or 1 cup Cheez Whiz
- 4 hoagie rolls (10–12 inches), split and lightly toasted
- Hot cherry peppers or long hots, sliced (optional)
Instructions
- Prep the beef: Place steak in the freezer for 20–30 minutes to firm slightly, then slice very thin across the grain.
- Heat the pan: Set cast iron or a heavy griddle over high heat until shimmering. Add a light film of oil.
- Sear in small batches: Add a small handful of beef. Season with salt and pepper in the pan. Let it sear, then chop lightly with the spatula to form soft ribbons. Move cooked beef to the side; repeat with remaining meat.
- Cook aromatics: On the open side of the pan, cook onions (and peppers, if using) until soft with a little browning. Season lightly.
- Combine to taste: Fold onions/peppers into the beef (or keep separate if you prefer “witout”).
- Melt the cheese: Pile the beef, top with cheese. Add 1 teaspoon water next to the pile, cover with a lid/bowl to steam 10–20 seconds until the cheese melts into the meat.
- Toast the rolls: Lightly toast the cut sides so they hold the juices but stay soft inside. Butter is optional.
- Build like a pro: Spread Cheez Whiz on the roll or melt provolone/American directly on the meat. Load the hot beef and onions, add hot cherry peppers if you like, close and press the roll for a second to set the melt. Serve immediately.
Notes
- Ordering lingo at home: “Wit” = with onions; “witout” = no onions.
- Best cuts: Ribeye is classic and tender. Sirloin is leaner; slice extra thin.
- Melt control: A quick dome with a teaspoon of water gives you that smooth, even melt.
- Roll matters: Use soft hoagie rolls with a light crust; toast briefly for structure.
- Portion guide: Plan about 4–5 ounces cooked beef per sandwich.
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- Provolone (2 slices): 820–850 kcal
- Beef (ribeye, 5 oz cooked): 350–380
- Hoagie roll: 240–280
- Provolone (2): 120–160
- Oil used (1 tsp on your portion): 40
- Onions/peppers: 20–30
- American (2 slices): 800–830 kcal
- Cheez Whiz (¼ cup): 840–880 kcal
- Provolone (2 slices): 820–850 kcal
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- Sirloin (5 oz), 1 slice cheese, smaller roll (6–8"): 520–620 kcal
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- Protein: 45–55 g
- Carbs: 45–55 g
- Fat: 40–50 g