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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

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 1298 kcal
Course: Main Course , Lunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the remaining 1 ½ tablespoons of clarified butter to the pan and add in the sliced steak.
  4. Cook for 2-4 minutes or until lightly browned and cooked throughout.
  5. Add ½ of the cooked onions to the top of the beef, season with salt and pepper and mix together until combined.
  6. 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.
  7. Evenly divide the sliced cooked steak between the lightly toasted buns and top off with the remaining caramelized onions and cheese sauce.
  8. 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 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 (24%) Fiber 4g (16%) Sugar 20g (40%) Vitamin A 443IU (9%) Vitamin C 5mg (6%) Calcium 443mg (44%) Iron 36mg (200%)

Nutrition Facts

Serving: 4Serving

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.