If you’re looking for the most authentic, mouthwatering, and satisfying Philly Cheesesteak recipe, you’ve just hit the jackpot. This sandwich is legendary for a reason — thinly sliced ribeye steak, perfectly seasoned and seared, gooey melted cheese, and buttery sautéed onions, all packed into a toasted hoagie roll. It’s the kind of recipe you don’t just try once — you memorize it. So don’t lose this one!
Ingredients:
For one sandwich (easily doubled or tripled):
8 ounces Ribeye steak, very thinly sliced (partially frozen meat is easier to slice)
½ teaspoon Kosher salt, divided
¼ teaspoon coarse ground black pepper, divided
1 tablespoon canola oil (or any neutral oil)
1 tablespoon Worcestershire sauce
2 tablespoons unsalted butter
½ medium onion, thinly sliced (optional but highly recommended)
2 to 3 slices of Provolone cheese (or American/Whiz if you prefer)
1 large hoagie roll or sub roll, split and lightly toasted
Instructions:
1. Prepare the Ribeye:
Start with quality ribeye steak. For best results, freeze the meat for about 30 minutes to make it easier to slice thinly. Use a sharp knife to shave the beef into thin strips — the thinner, the better. Season the meat with half the salt and pepper.
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