5 from 69 votes
Philly Cheesesteak Recipe
The Philly Cheesesteak Recipe features thinly sliced ribeye steak cooked with caramelized onions and coated with a cheese sauce made from sharp cheddar and American cheeses thickened with cornstarch. The mixture is served hot on toasted buns for a rich and savory sandwich experience. Clarified butter enhances flavor during cooking, and careful seasoning rounds out the taste. This recipe captures a classic cheesesteak with options for cheese variations and toppings.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
Calories:
1298 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
For the Sauce:
- 1 cup cheddar cheese shredded sharp
- 1 cup American cheese shredded
- 1 tablespoon cornstarch
- 1 teaspoon garlic granules
- 1 teaspoon dry mustard ground
- 12 ounces evaporated milk
- salt coarse, to taste
For the Sandwich:
- 3 tablespoons clarified butter or ghee
- 2 yellow onion peeled and sliced
- 2 pounds ribeye steak thinly sliced
- 4 8 ” buns
- black pepper coarse, to taste
- salt coarse, 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.
Cup of Yum
Notes
- Keep cheese sauce over low heat and stir often to prevent a grainy texture; thin with evaporated milk if too thick.
- Freezing the ribeye slightly before slicing helps achieve thin, tender slices.
- Caramelize onions in advance and keep warm for quick assembly.
- A metal spatula is useful for chopping and mixing steak as it cooks.
- Store cooked meat, onions, and cheese sauce separately refrigerated for 4-5 days or freeze up to 2 months. Thaw before reheating.
- Cheese sauce can be omitted in favor of melting provolone directly on the steak for a classic style.
Nutrition Information
Calories
1298kcal
(65%)
Carbohydrates
109g
(36%)
Protein
72g
(144%)
Fat
63g
(97%)
Saturated Fat
29g
(145%)
Cholesterol
212mg
(71%)
Sodium
1423mg
(59%)
Potassium
854mg
(18%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
443IU
(9%)
Vitamin C
5mg
(6%)
Calcium
443mg
(44%)
Iron
36mg
(200%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1298
% Daily Value*
| Calories | 1298kcal | 65% |
| Carbohydrates | 109g | 36% |
| Protein | 72g | 144% |
| Fat | 63g | 97% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 212mg | 71% |
| Sodium | 1423mg | 59% |
| Potassium | 854mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 443mg | 44% |
| Iron | 36mg | 200% |
* Percent Daily Values are based on a 2,000 calorie diet.