Authentic Philly Cheesesteak
By @chef30
A classic Philly Cheesesteak with thinly sliced ribeye, grilled onions, and melted provolone cheese on a hoagie roll.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●6-8 ounces ribeye steak
- ●1 tbsp olive oil
- ●1/2 medium yellow onion
- ●2-3 slices provolone cheese
- ●1 hoagie roll
- ●to taste salt
- ●to taste pepper
Instructions
- 1Partially freeze the ribeye and slice it as thinly as possible against the grain. Season with salt and pepper.
- 2Heat olive oil in a large skillet or on a griddle over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and slightly browned, about 8-10 minutes.
- 3Push the onions to the side of the skillet. Turn the heat up to medium-high. Add the sliced steak to the hot surface and cook, using a spatula to chop and separate the slices. Cook until the steak is browned and cooked through, about 3-5 minutes.
- 4Mix the cooked steak and onions together. Form the mixture into a pile the same length as your hoagie roll. Lay the provolone cheese slices over the top of the steak and onions. Let the cheese melt slightly, about 30 seconds.
- 5Using a spatula, carefully lift the steak, onions, and melted cheese and place it into the hoagie roll. Cut in half and serve immediately.
Recipe details
- Cuisine
- American
- Category
- Sandwich
- Preparation
- 19 minutes
- Cooking
- 17 minutes
Estimated total: 66 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prepare onion, roll, cheese and tools: 5 min planning allowance (simple_prep)
- Partially freeze ribeye for thin slicing: 30 min planning allowance (steak_partial_freeze)
- Thinly slice and season ribeye: 10 min planning allowance (meat_prep)
- Preheat skillet with olive oil: 3 min planning allowance (pan_preheat)
- Mix, form one sandwich pile and lay cheese: 2 min planning allowance (transfer)
- Fill roll, cut and serve: 2 min planning allowance (transfer)
- Steak partial-freezing: 30 min planning estimate for one ordinary chilled boneless steak (up to 1 lb), before thin slicing; not frozen solid. Sara Moulton suggests checking firmness after about 30 minutes; starting temperature and thickness vary, and more chilling may be needed (https://saramoulton.com/2010/06/meat-how-can-i-thinly-slice-meat-2/).
- ribeye steak: Midpoint of stated quantity range
- USDA boneless ribeye with separable lean and fat, 1/8-inch exterior trim, all grades, raw; steak fat varies.
- olive oil: USDA tablespoon portion weight
- yellow onion: USDA medium (2-1/2" dia) portion weight
- Matched to generic raw onion, assuming 'medium' refers to a standard medium onion.
- provolone cheese: USDA slice (1 oz) portion weight
- provolone cheese: Midpoint of stated quantity range
- USDA regular provolone: standard slice 28 g; actual slice thickness varies.
- hoagie roll: Standard hoagie size from Martin’s manufacturer specification (94 g); USDA generic French-bread nutrients used as a separate approximation, not Martin’s nutrient analysis. (https://foodservice.potatorolls.com/wp-content/uploads/2025/06/00500-Hoagie-FRZN.pdf)
- Standard Martin’s 94 g hoagie portion weight with separately sourced USDA French-bread nutrients; not Martin’s nutrient analysis.
- Unweighed salt: only documented zero nutrients included
- pepper: USDA tsp, ground portion weight
- pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- hoagie roll: original amount “1”; interpreted as “1”. Standard Martin’s 94 g hoagie portion weight with separately sourced USDA French-bread nutrients; not Martin’s nutrient analysis.
- ribeye steak: 198.45 g · USDA reference 172156
- olive oil: 13.5 g · USDA reference 171413
- yellow onion: 55 g · USDA reference 170000
- provolone cheese: 70 g · USDA reference 170850
- hoagie roll: 94 g · USDA reference 172675 · Portion reference
- salt: documented zero nutrients only · USDA reference 173468
- pepper: 0.57 g · USDA reference 170931
Philly cheesesteak · ribeye · provolone · hoagie
Estimated nutrition per serving
1128 calories · 66 g protein · 55.8 g carbohydrate · 71.6 g fat · 3.1 g fiber
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Featured in: Around the World in 80 Meals
Experience Philadelphia's most beloved creation—thinly sliced ribeye, melted cheese, and sautéed onions on a fresh hoagie roll. This isn't just a sandwich; it's a dinner institution.
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