Make this DELICIOUS, easy authentic Philly cheesesteak recipe at home with simple ingredients. It’s a great, family, weeknight dinner you can make in 30 min or for game day! Learn how to make cheesesteaks from a Philly foodie like me!
I’ve lived in the Philadelphia area my whole life and I know what an authentic Philly cheesesteak is and what it should taste like. We’re SERIOUS about our cheesesteaks and our sports but, that’s the Philly passion and our home.
It’s one of American’s greatest sandwiches ever, in my humble opinion. It’s a “must have” when visiting Philly (America started here.)
We can debate all day where to find the best cheesesteaks in Philly but, I’m not going to go into that. You need three important things to make a cheesesteak: good quality, thinly shaved Ribeye steak, fresh soft bread rolls and good quality cheese.
This is the base of the sandwich and you can choose whatever toppings you like best. I’ll get into that below.
Although I’ve made these pictures with green peppers, mushrooms and onions, I’ll admit that’s not the way I eat my cheesesteak but, that’s the most common way people who don’t live in the Philly area will recognize the sandwich.
Also, we call it a “cheesesteak” and not a “Philly cheesesteak” because, that’s just understood here. If you get it without cheese, you’re in the minority but, that’s perfectly fine.
Don’t be fooled by the fake copies you’ll find in other states because it’s hard to find a “good cheesesteak” if you’re not in the Philly area. I won’t order one anywhere but, here because it’s usually a big disappointment but, I’m a foodie so forgive my reluctance.
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Authentic Philly Cheesesteak Sandwich Recipe
Shaved Ribeye Beef Steak
This is the package I look for at the grocery store when I want to make cheesesteaks at home. It can be pricy, especially nowadays.
However, a good substitute of you can’t find it is chip steak, which is either Sirloin Tip, London Broil, Bottom and Eye Round beef.
If you’re going to a butcher, ask for them to shave you some Ribeye steak to make steak sandwiches. They do this with frozen rib-eye to get it very thinly sliced.
One of the most important things about making a cheesesteak is the bread rolls. Read more about the bread here. They should be fresh, soft and good quality. One of the most popular bread rolls used for a cheesesteak is Amoroso Rolls.
These rolls also make wonderful hoagies too (subs/heroes as our NY friends call them.) Also, they’re great for roast beef sandwiches or Italian pulled pork sandwiches too.
Provolone cheese is how the original cheesesteak was made once cheese was introduced way back when and it’s the perfect addition to the original steak sandwich.
Some people love the Cheez Whiz version with dripping grease oozing out of it like an oil spill in the ocean but, that’s my way of eating it. I had it once and will never eat it that way again.
Ask a Philadelphia cab driver where the best place in Philly to get a cheesesteak and you’ll get different answers. Therefore, only YOU can decide.
One of the most popular cheeses used to make a cheesesteak is American cheese. It’s a good melting cheese and a staple in American deli sandwiches. It’s a bit different than cheddar in taste.
I’ve had a cheesesteak in Philadelphia that was made with Cheez Whiz and I didn’t like it. However, many people do but, that’s not how I grew up eating cheesesteaks in the suburbs.
For me, it’s Provolone cheese or American cheese. We could debate this issue as many others have, but I’m not going to because it’s a matter of preference.
You could even put different cheeses on your steak sandwich- American, Provolone, Cheddar, Swiss etc.
Also, it’s a matter of personal preference what topping you put on a cheesesteak. I usually will get them with tomato sauce, fried onions and hot or sweet peppers. One topping I always get is fried onions and I don’t mean French’s Fried Onions. I mean the kind you make on the grill (griddle.)
If you don’t want it with sauce, then put ketchup on it, which is another great condiment for it. Some people like it with mushrooms and some don’t.
This is about the only time it’s appropriate to put ketchup on steak. I’m trying to explain this to my 10 yr old but, he’s in the put ketchup on everything stage.
Here’s a list of common cheesesteak toppings:
- fried onions (can be raw, if preferred)
- tomato sauce
- peppers (sweet, hot or bell)
The cheese is also a matter of preference. The two most popular cheeses for this sandwich is American cheese and Provolone.
Being Italian, garlic is my most used seasoning after salt. Therefore, adding some garlic powder will only make your cheesesteak better, in my opinion. I’ve made it optional in the recipe card ingredients because I don’t think they’re always made with garlic powder when you order them.
What to serve with cheesesteaks:
- French fries (definitely)
- potato chips
Cheesesteaks are iconic and good ones are worthy of praise. It’s the king of sandwiches (at least in Philly anyway!)
You may also like:
See more GAME DAY recipes.
See ITALIAN recipes.
I took this recipe to Weekend Potluck.
Easy Authentic Philly Cheesesteak Recipe
- 1 medium onion optional
- 8 oz sliced mushrooms optional
- 2 large green bell peppers optional
- 2 tbsp extra virgin olive oil
- 24 oz shaved Ribeye beef steak
- 10 oz Amoroso Italian Long Bread Rolls 4- 8" inch long rolls
- 8 slices provolone cheese or American cheese
- 1/4 tsp garlic powder optional
- salt and pepper to taste
- First, chop the onion.
- Then, clean mushrooms and slice them if not already sliced.
- Next, clean and slice the green bell peppers.
- Then, add extra virgin olive oil to a large frying pan or griddle and heat the oil about one minute on high heat.
- Next, place the peppers, onion and mushrooms in the pan and cook them until almost tender (about 10 minutes on high heat depending upon the thickness of the slices.) Add salt and pepper and garlic powder (if using.)
- Then, add the shaved ribeye steak to the pan and continue cooking until the beef is cooked, about another 5 minutes.
- Then, put the cheese on top of the meat mixture and cover it to allow the cheese to melt. About one minute longer.
- Last, place 1/4 of the meat mixture in into the long bread rolls and serve. Optional: You may also place the meat mixture in the bread rolls and then place the cheese on top and melt the cheese in the oven.