This Homemade Philly Cheesesteak is everything you love about the classic — tender, thinly sliced ribeye, sautéed onions, and melty white American cheese griddled together to perfection. It’s all tucked into a soft hoagie roll for that authentic, cheesy, juicy bite every time. With just a few simple steps and easy techniques, we’ll show you exactly how to recreate that iconic Philly flavor and texture right in your own kitchen.
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🥩 The Ingredients
A handful of simple, high-quality ingredients come together to create the ultimate balance of savory, melty, and perfectly seasoned flavor in every bite of this classic cheesesteak. Find ingredient notes (including substitutions and variations) below.
🥖 Ingredient Notes (with Substitutions & Variations)
- Ribeye Steak: The marbling in ribeye gives your cheesesteak that signature juicy, tender bite. If you can’t find ribeye, try thinly sliced sirloin, flank steak, or even shaved deli roast beef for a quick version.
- Onions: Classic Philly flavor starts with sautéed yellow onions. Want a little sweetness? Use Vidalia onions or add a few sliced bell peppers for a “Philly-style with peppers” twist.
- Cheese: We love Cooper Sharp White American for its creamy melt and nostalgic flavor. You can also use provolone for a milder, gooier sandwich or Cheez Whiz for the authentic South Philly vibe.
- Hoagie Rolls: Soft, slightly chewy rolls like Amaroso’s are the gold standard. If you can’t find them, use any soft sub or sandwich roll that can hold up to the juicy filling.
- Oil: A little vegetable oil helps the onions caramelize beautifully. Feel free to use canola or avocado oil — or even a touch of butter for extra richness.
- Seasoning: Keep it simple with salt and pepper — the meat and cheese do the heavy lifting. For a little kick, add a pinch of garlic powder or crushed red pepper flakes.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Pro Tips for the Best Homemade Cheesesteak
- Freeze the steak slightly before slicing: Pop your ribeye in the freezer for about 30 minutes — it firms up just enough to make paper-thin slicing easy, which is key to that authentic Philly texture.
- Use a hot griddle or cast-iron skillet: High heat gives the beef a quick sear and locks in the juices while melting the cheese perfectly into the meat.
- Don’t overcrowd the pan: Cook the steak in batches if needed — too much at once will steam the meat instead of browning it.
- Add the cheese right on the meat: Let the cheese melt directly into the hot beef and onions before loading it into the roll — this ensures every bite is gooey and flavorful.
- Wrap it like they do in Philly: Once assembled, wrap your cheesesteak tightly in butcher paper or sandwich paper and let it sit for a minute or two. The trapped steam softens the roll just enough to create that classic Philly taste and texture — warm, tender bread hugging the melty, cheesy filling.
- Keep it simple: The best cheesesteaks rely on balance — tender beef, melted cheese, and perfectly cooked onions. No fancy sauces needed.
- Serve immediately: Cheesesteaks are meant to be eaten hot off the griddle, when the cheese is still molten and the bread is perfectly steamed.
👨🍳 How to Make Homemade Philly Cheesesteaks
- Step 1: Heat your griddle (or skillet) with a little oil over medium-high heat and sauté the onions until lightly browned and soft.
- Step 2: Push the onions over (off the heat), add a splash more oil, and then add the thinly sliced steak. Use two spatulas to lightly shred the meat. Cook until just no longer pink.
- Step 3: Mix the onions into the beef and lightly sprinkle with salt and pepper.
- Step 4: Divide the meat into two rectangular piles (the length of the buns) and place two slices of cheese over each mound. Let steam for 30 seconds.
- Step 1: Quickly cut the melty cheese into the meat. Form into a rectangular pile again.
- Step 2: Place the opened buns over the meat.
- Step 3: Use a long spatula to flip the sandwich over into your hand with the meat/cheese mixture staying inside the bun (it’s okay if a little falls out of the bun).
- Step 4: Place the sandwich on a 12″x12″ square of sandwich/butcher paper and roll it up. Let the sandwich steam in the paper for 1 to 10 minutes. Serve at once!
Expert Tip
For the most authentic flavor and texture, cook your cheesesteak on an outdoor flat-top griddle, indoor griddle, or large cast-iron skillet. The even surface lets you sear the beef, sauté the onions, and melt the cheese all in one place — just like the pros do in Philly.
A griddle gives you plenty of room to chop and mix everything together while it cooks, helping the flavors meld and the cheese coat every bite. If you don’t have a griddle, a heavy stainless steel or cast-iron pan works great — just make sure it’s screaming hot before the meat hits the surface for that perfect sizzle.
🍟 Serving Suggestions
Serve your Homemade Philly Cheesesteak hot off the griddle with any of these delicious sides and pairings:
- Crispy French Fries – The classic cheesesteak companion.
- Onion Rings or Potato Wedges – Add crunch and a little indulgence.
- Green Salad or Coleslaw – A fresh, tangy contrast to the rich, cheesy filling.
- Pickle Spears or Hot Cherry Peppers – For that authentic Philly touch.
- Cheese Fries or Sweet Potato Fries – Perfect for turning it into a hearty meal.
- Tomato Soup or Beer Cheese Two homemade Philly cheesesteaks sitting next to each other on wrinkled brown paper with kettle chips, pickle spears, and two beers resting near the sandwiches.Dipping Sauce – Great for dunking your sandwich.
- Cold Soda or Root Beer – A refreshing way to balance the savory flavors.
🙋🏽♂️ Frequently Asked Questions
Ribeye is the classic choice because it’s well-marbled and stays juicy when cooked quickly. You can also use thinly sliced sirloin or flank steak if you’re looking for a leaner option.
Place the ribeye in the freezer for about 30 minutes before slicing — this firms up the meat, making it easier to cut into paper-thin slices with a sharp knife. You can also ask your butcher to shave it for you, which is the easiest and most authentic option. If slicing yourself, go with a top-notch slicer like a Beswood Slicer.
You can prep the ingredients in advance — slice the beef, sauté the onions, and store everything separately. When ready to serve, reheat the meat and onions on a hot griddle, melt the cheese, and assemble the sandwiches fresh for the best texture.
White American cheese melts beautifully and gives that classic creamy texture. Provolone is a great mild option, while Cheez Whiz adds that nostalgic, authentic Philly flavor.
Wrap the finished sandwich tightly in butcher or sandwich paper and let it rest for a minute or two. The steam softens the roll slightly, giving it that signature Philly cheesesteak taste and texture.
Yes! A large cast-iron or stainless-steel skillet works perfectly. The key is using high heat so the meat sears quickly and stays tender.
Soft, slightly chewy hoagie rolls are ideal — Amaroso’s brand is traditional, but any sturdy sub roll that can hold the juicy filling without falling apart will work.
Wrap the sandwich in foil and warm it in a 325°F oven for 10–15 minutes. This keeps the bread soft and the cheese melty without drying out the meat.
Absolutely! Add sautéed bell peppers, mushrooms, or even a drizzle of hot sauce for a spicy twist. Just keep the balance of meat, cheese, and bread at the heart of the sandwich.
🥪 Other Amazing Beef Sandwiches
Ready to make the best cheesesteak this side of the City of Brotherly Love? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Philly Cheesesteak
Video
Equipment
- Flat-iron griddle or large cast-iron skillet
- 2 spatulas 1 large one to help scoop up the sandwich off the griddle.
Ingredients
- 16 oz ribeye steak thinly sliced (see NOTES)
- 2 tablespoon vegetable oil divided
- 1 large onion chopped
- salt and pepper
- 4 slices American white cheese see NOTES
- 2 soft hoagie buns
Instructions
- If your steak is not already sliced, place the ribeye in the freezer for 30 to 45 minutes. It should become partially frozen. This makes slicing much easier. Use a sharp knife or a sturdy slicer to cut the meat into very thin slices. Set aside.16 oz ribeye steak
- Heat your griddle (or cast-iron skillet) to medium-high heat. Add a splash of oil and spread it around with a large spatula. Add the onions and sauté them until they are golden brown, about 5 to 7 minutes.2 tablespoon vegetable oil, 1 large onion
- Push the onions to the side of the griddle (not over heat), or remove them from the skillet. Add another splash of oil over the heated griddle and spread it around with the spatula. Add the thinly sliced meat and let it cook (unmoved) for about 30 seconds. Then, use two spatulas (or a spatula and a bench scraper) to gently shred the meat into bite-sized pieces. Continue cooking, spreading around, shredding, and flipping occasionally, until the meat is just no longer pink.
- Sprinkle the meat with a couple of pinches of salt and pepper. Use your spatula to form two rows of the meat/onion mixture (about the length of your rolls).salt and pepper
- Place two slices of cheese over each mound of the meat. Let the cheese rest on the simmering meat for about 30 seconds. Now, use your spatula to cut the melty cheese into the meat mixture. Continue this for a short bit, until the cheese and meat are fully combined and the cheese has completely melted.4 slices American white cheese
- Place the opened roll directly over each pile of the cheesesteak mixture. Now, use your spatula to scoop the entire sandwich off the griddle, then flip it over onto your hand. Repeat with the other cheesesteak.2 soft hoagie buns
- For authentic texture, wrap the cheesesteaks in sandwich or butcher paper and let then let them rest/steam for 1 to 10 minutes. Then, serve at once!
Notes
- Steak – This recipe calls for 16 oz of thinly sliced ribeye. That will make two Philly-style sandwiches loaded with steak. One cheesesteak could be split in half and serve two people. Or, just get smaller rolls and make four smaller cheesesteaks.
- Cheese Options: Traditional Philly cheesesteaks are made with white American cheese, provolone, or Cheez Whiz — and each gives a slightly different flavor and texture.
- White American cheese melts smoothly and gives that classic creamy, savory bite.
- Provolone adds a mild, slightly nutty flavor and a beautiful stretch when melted.
- Cheez Whiz delivers the most authentic South Philly experience — rich, salty, and extra gooey.
- When to Add the Cheese:
- For American or provolone, place the cheese directly on top of the hot beef and onions while still on the griddle. Cover briefly with a lid or inverted pan to help it melt before loading it into the roll.
- For Cheez Whiz, warm it separately and spoon or drizzle it over the sandwich after assembling — that’s how they do it in Philly!
- Pro Tip: If you want the bread to have that signature soft, steamy texture, wrap the finished sandwich tightly in butcher or sandwich paper for a minute before serving.
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