The Perfect Philly Cheesesteak
The Perfect Philly Cheesesteak – you’ll be surprised at how easy it actually is to make your own restaurant quality cheesesteak sandwich – these are my favorite way to eat them!
If you asked my husband what his favorite food was, his answer would be a tie between pizza & philly cheesesteak. (Which is one of the reasons why he loves my Philly Cheesesteak Pizza so much).
For years, I have tried to make that ‘perfect’ cheesesteak for him. And for years, I have failed. But, if you first don’t succeed – try again, right?
Well try again I did. And again, and again, and again. I’m kind of embarrassed of how long it took me to come up with ‘the perfect Philly cheesesteak because of how easy it ended up being.
The first secret to the perfect philly is the meat. You need very thinly cut ribeye steak. I’m so blessed to have a stand-alone butcher shop in the tiny town that I live in, so I have my butcher cut my ribeye in thin slices with his meat slicer. If you have a butcher who does this, having him cut it for you would be the easiest option. You can do it at home without a meat slicer by partially freezing your ribeye – and slicing it as thin as you can get it using a sharp knife.
You are also going to need your cheesesteak fixin’s – sliced onion, bell pepper, & mushrooms. You can saute it all up together in a little bit of butter, or you can do it separately for those who don’t like certain toppings.
Saute up your meat too – on high heat, for just a couple of minutes. It won’t take long for it to cook. I use the same pan that I used for the veggies – it makes me feel green. Salt & pepper -or- steak seasoning to taste.
Wipe out the pan you just used & heat it on medium/low heat. Place some of the sliced & cooked ribeye on each side of the skillet & top with the cheesesteak fixings of your choice, then top with 3-4 slices of Provolone cheese. Let sit for a couple of minutes to allow the cheese to melt.
Transfer each philly stack to the corresponding hoagie roll.
And, here’s the second secret in the perfect Philly cheesesteak. It’s all in how you roll it.
You need to roll it very tightly, squeezing with your hands. The rolled up cheesesteak should be a lot smaller than when you started.
Because it’s a philly cheesesteak, and that’s the way it rolls. (sorry, couldn’t resist)
Unwrap the best Philly cheesesteak you’ve ever had & proceed to stuff your face.
Perfect Philly cheesesteak
- 2 pounds Ribeye steak thinly sliced
- 2 medium onions sliced
- 1 green pepper sliced or diced (whatever your preference)
- sliced mushrooms to taste
- 6-8 hoagie rolls
- Provolone cheese
- 2-3 tablespoons butter
- salt & pepper -or- steak seasoning to taste
- aluminum foil
- Preheat your oven to 250 degrees.
- In a skillet over medium/high heat, saute the onions, bell peppers, & mushrooms in the butter. Set aside. Wipe out the pan, and return to high heat Add the ribeye steak & season with either salt & pepper or steak seasoning. Cook for a couple of minutes. Set aside
- On each side of the skillet (on low/medium heat), layer the cooked ribeye, onions, bell pepper, & onions Cover with 3-4 pieces of provolone cheese. Allow to sit about 2 minute for the cheese to melt. Transfer to a hoagie roll. Roll very tightly in a square of tinfoil. Bake for 15 minutes.
I love Philly Cheesesteak and this looks like the perfect at home version!
This looks great! I just had to pin it!
Does a butcher cut it up in pieces like this? Or do I after he cuts it thin? Will just “thin rib-eyes” cut in to pcs. work? I’m just not sure I’d know what to ask the butcher!
My butcher cut it straight of the ribeye roast as thin as he could get it with his meat slicer. He made it into really thin steaks. I then cut the steaks into strips once I was ready to make the cheesesteaks.
The butcher at our Food Loin cut it up for me no problem!
This looks SO GOOD!!! We used to live right outside of Philadelphia and really miss those cheesesteaks!!!!! Thanks for sharing this, I really need to give these a try!!!!!!!
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This sounds fabulous and looks even better! Pinning 🙂
That looks so amazing! 🙂
Oh my goodness, this just made me really hungry!
I saw you on TV this morning, looked up your web site. I saw this recipe and went straight to the store. came home with everything I needed and went to cooking. Lunch was ready and when we were done my husband said that was the best and there would be no more running to subway, LOL Thanks for the recipe, I will be trying more of yours! love the pop tart idea. I for sure will be doing that!
Is there another meat you can suggest … I went to get it and 2 lbs was almost 20 dollars!!
Ribeye is what makes it authentic, but I’ve used cheaper meats – like sirloin & round steak, in a pinch to save some money!
Making this tomorrow night with leftover rib roast!
If you buy a good rib eye steak sandwich in a restaurant it will cost about $9-$13 for each sandwich. It is cheaper to do this at home. I have used paper thin cuts of sirloin tip. Browned in a little oil and butter, then put lid on to let it simmer on LOW for 20 min (you do not want to burn these) Then I put the onions and peppers in the pan with the meat and continued as instructed. Rib eyes are basically done the minute they hit the pan and get browned on both sides.
No no no, that is NOT how you make a legit cheesesteak. First of all cheesesteaks do not have peppers in them. I’m a south Philly girl born and raised.
That may be from the South… But Italians eat it this way along with marinara sauce. 🙂 just saying. 🙂
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This is the best I’ve made! Thank you
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Philly cheese steaks have never EVER come with provolone cheese…. Obviously your not from philly and have never had a real Philly cheese steak
Nope, you got me – I’m from North Carolina. I just happen to like provolone cheese. You’re welcome to use any other cheese on it though 🙂
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I made this with leftover rib roast from Christmas, and it was great! Do you have a recommendation to maybe make it a bit more juicy – maybe marinating with soy sauce base? Rib steak and rib roast really shouldn’t need to be marinated, but if using a sirloin or tougher roast, it might be helpful, and I was craving a little juice. Also, have you ever toasted the rolls first? I might try that. Thanks for the recipe! 🙂
Yum! Tis Philly cheese steak is amazing!
What is the 250° oven for ?
You cook the Philly cheesesteaks at 250 in the oven, wrapped tightly in tinfoil.
I don’t understand the rolling part – put it in a hoagie roll/bun and then roll the bread with everything in it?
Yes, put everything inside the hoagie roll, wrap in foil, and wrap super tight – squishing the sandwich slightly as you go.
Great recipe. While this may not be a “real” philly, I prefer them this way with peppers onions and shrooms with a good melted cheese. My first philly in philly almost made me spit it out from the squeeze pump “cheese” that you find in gas station nachos.
I have made philly’s with cheese wiz,provel, provalone, and American cheese. I’ve also made them with chuck roast, sirloin and ribeye. I’ve toasted the buns and left them as is. Your receipe is by far the best I’ve had. Next time I’m adding beef broth as I add cheese and I did marinate in worschestier but kudos to you! Very very good.
I’m so glad that you enjoyed it so much, Bill. I have to say – it’s my favorite!
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Made these last night and they were fantastic!!!
I’m so glad you enjoyed them!
I’ve made these with different kinds of steak the beauty of cooking is that you make your own Masterpiece you choose what you like and you use it it doesn’t matter if the original didn’t have bell peppers are probably loan cheese that’s what you like that’s what you put on it… great recipe
250 degrees F or C? Assume the former as only Americans assume everyone reading is also American. Just FYI, they aren’t