- Freeze and Slice the Steak
Place the ribeye in the freezer for about 15-20 minutes to firm it up slightly; this makes it easier to slice. Use a sharp knife to cut the steak into thin slices, almost shaving it if possible. Set aside.
Step 2: Cook the Onions (and Peppers, if using)
- Heat the Oil
In a large skillet over medium heat, add 1 tablespoon of vegetable oil or butter. - Cook the Onions
Add the sliced onions to the skillet and cook, stirring frequently, for about 5-7 minutes until they become soft and golden. Add the bell pepper at this stage if using, and cook for an additional 3-5 minutes until softened. Transfer to a plate and set aside.
Step 3: Cook the Steak
- Add Remaining Oil
Increase the heat to medium-high and add the remaining 1 tablespoon of oil or butter to the skillet. - Sear the Steak
Add the thinly sliced steak to the hot skillet in a single layer. Season lightly with salt and pepper and let it cook undisturbed for 1-2 minutes, allowing it to brown slightly. Use a spatula to flip the steak and cook until it’s just done, about 3-5 minutes total. - Combine with Onions
Once the steak is cooked, add the onions (and peppers, if using) back into the skillet, mixing everything well.
Step 4: Melt the Cheese
- Add Cheese
Lower the heat to medium and place slices of provolone (or dollops of Cheez Whiz for a traditional style) over the steak and onions in the skillet. - Melt the Cheese
Cover the skillet with a lid and let the cheese melt for 1-2 minutes. The cheese should be gooey and fully melted over the steak and onions.
Step 5: Assemble the Sandwich
- Prepare the Rolls
Lightly toast the hoagie rolls in the oven or in a skillet until they’re warm and slightly crispy. Split each roll lengthwise, being careful not to cut all the way through. - Fill the Rolls
Spoon the cheesy steak mixture into each roll, making sure to pack it generously. - Serve
Serve the Philly Cheesesteaks hot, with additional toppings like sautéed mushrooms, hot or sweet peppers, or a smear of mayo if desired.
Tips for the Perfect Philly Cheesesteak
- Choose the Right Steak
Ribeye is the traditional choice because it’s tender, juicy, and flavorful, but you can also use sirloin or flank steak. - Freeze Before Slicing
Freezing the steak slightly makes it easier to slice very thin, which is key for a tender, melt-in-your-mouth texture. - Use the Right Cheese
Provolone and Cheez Whiz are the traditional cheeses. Provolone is mild and creamy, while Cheez Whiz adds a gooey, salty kick for a more old-school feel. - Customize with Toppings
While purists might insist on only onions and cheese, sautéed mushrooms, peppers, or even a hint of mayo can elevate the sandwich even more.
Storing and Reheating
- Store Leftovers: Refrigerate any leftover filling in an airtight container for up to 2 days.
- Reheat: Reheat the steak mixture in a skillet over low heat until warmed through. To keep it juicy, add a small splash of water or broth while heating.
Final Thoughts
Making a homemade Philly Cheesesteak lets you experience the flavors of a classic, beloved sandwich from the comfort of your kitchen. With tender steak, melted cheese, and sweet onions all packed into a soft roll, it’s no wonder this sandwich has been a hit for decades.