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You can’t find a good cheesesteak outside of the Philly area which leaves us having to make our own. This homemade Philly cheesesteak recipe requires a good roll, thinly shaved steak, and a healthy dose of American cheese sauce.
American, provolone, or whiz? Wit or witout? Those are the questions when it comes to cheesesteaks. Having grown up just outside of Philly, my take? If you’re ordering a cheesesteak in the city of brotherly love, you can’t go wrong. Outside of the Philly area on the other hand… we’ll then you just can’t go right. And that’s why we make our own cheesesteaks at home.
And since I’m sure you’re wondering, American witout. While I appreciate all the other versions, just give me a good ol’ fashion hoagie roll (which you can only get in Philly, thank you very much), shaved steak, and gooey American cheese that holds it all together. Oh and ketchup, but that’s just me.
What This Recipe Entails
Making a classic Philly cheesesteak at home is pretty simple. Shave the steak, fry it up, and make a cheese sauce to smother it in. Then pile it on a hoagie roll and enjoy!
- Prep time: 15 minutes
- Cook time: 5 to 10 minutes
Ingredients
- Shaved steak – If you can afford it, ribeye is the proper cut. However we find any thin cut of steak, like top round or flank steak, works quite well. Just be sure to cut it super thin across the grain. Freezing the steak and using a super sharp chef’s knife helps to easily shave the steak yourself.
- Cheese sauce – A gooey American cheese sauce gives this Philly cheesesteak sandwich recipe authentic flavor! You’ll need American cheese, heavy cream, and salt.
- Hoagie rolls – Real Philly cheesesteak sandwiches are made on Amoroso’s rolls, so use them if you can find them where you live! Otherwise, a traditional soft hoagie roll works perfectly well.
How To Make An Authentic Philly Cheesesteak
Our homemade Philly cheesesteak recipe comes together in about 20 minutes for a quick and easy comfort food dinner:
- Freeze the steak – Freeze the raw steak for at least 60 minutes until it’s stiff. If you are using steak that has been frozen for a while, let it defrost at room temp for about 30 minutes before cutting.
- Shave the steak – A sharp knife with some weight behind it makes this process a lot easier. Cut the steak as thin as possible; you really can’t go too thin, so the thinner the better.
- Cook the steak – Cook the steak on high heat in a little bit of vegetable oil. A cast iron or stainless steel pan works best. You want the steak to brown as it cooks.
- Make the cheese sauce – Heat the heavy cream in a small saucepan until steaming, then stir in the American cheese until it’s melted and super gooey. Add salt to taste.
- Assemble – Fill the roll with shaved steak and any other toppings of your choice, and then smother with cheese sauce.
Serving Suggestions
- Complete the meal – Add a side of fries or onion rings to complete the classic combo.
- Turn it into a party appetizer – Cut some rolls in half and make mini philly cheesesteaks for all your guests.
- Game day dinner – Cheesesteaks go so well with classic game day appetizers. Make a couple cheesesteaks for dinner for you and whoever you’re watching the game with.
- Change up the cheese – We love American cheese, but give sharp provolone or Cheez Whiz a try and see how you like it.
- Topping options – Fried onions are the classic addition, but many people also enjoy peppers and mushrooms on their cheesesteaks.
Storing and Reheating Cheesesteak
Want to make extra cheesesteak to have leftovers for sandwiches tomorrow? Simply combine any extra steak and cheese sauce, then store in an airtight container in the fridge for up to 4 days. Then you have 2 options for reheating:
- Microwave – Heat single servings for about 2 to 3 minutes, stirring halfway through
- Stovetop – Warm in a frying pan over medium-low heat for 5 to 8 minutes, stirring occasionally
Then pile it on a fresh hoagie roll and enjoy!
FAQs
No, if you want to flavor your steak just add a little salt and pepper while it cooks.
You want to cook the shaved steak over high heat so it cooks quickly and doesn’t have time to dry out. Also, make sure to use a bit of oil in the pan.
American cheese is best for gooey, melty cheesesteaks! Thanks to its processed nature, it contains an emulsifying salt that makes it stay super creamy.
Expert Tips
- The easiest way to shave steak is to freeze it first. Whether you freeze it long term and then let it defrost for 30 minutes, or just throw the steak in the freezer for about an hour before shaving, having a mostly frozen, stiff cut will make it far easiest to shave.
- A sharp chef’s knife (bonus points if it’s a Chinese chef’s knife) makes shaving far easier as well since you’ll be cutting mostly frozen meat. Check out our kitchen knife buying guide for more information.
- Stir the cheese sauce constantly once you add the cheese. If you don’t keep it moving, it’ll start to get filmy on top fairly quickly.
- Don’t be afraid to pile these hoagies high! A good Philly cheesesteak should be messy and overflowing.
- Most importantly – Get a true hoagie roll. A good roll is what makes a Philly cheesesteak a Philly cheesesteak.
Love this recipe? You may enjoy these recipes, too:
- Chicken Parm Sandwiches
- Eggplant Parm Sandwich
- BBQ Pulled Pork Sliders
- Braised Short Rib Grilled Cheese
- Butter Chicken Sandwich
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Philly Cheesesteak
Ingredients
- 1 to 2 teaspoons vegetable oil
- 1 pound ribeye, top round, or flank steak sliced thin
- ⅓ cup heavy cream
- 8 slices white American cheese
- 1 pinch salt
- 2 8-inch hoagie rolls
Instructions
- Heat the oil in a large frying pan over high heat. Add the shaved steak and cook until browned, about 3 to 4 minutes.
- In a small saucepan, heat the heavy cream over medium-low heat until lightly steaming. Add the American cheese and stir constantly until melted, then season with salt to taste.
- Distribute the cooked steak among the hoagie rolls, then smother in cheese sauce and serve immediately.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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Thanks for posting this important, if simple, recipe for us ex-pat Philadelphians. I, however, would take provolone or a sharp cheddar over American cheese, even if it’s less authentic; fried onions and bell peppers are a must. (A bit of jalapeño wouldn’t be amiss, as well.) I’m with you on the ketchup.
Ooh I’ll have to give sharp cheddar a go. As far as I’m concerned as long as you get a good roll (which can be hard to do), shaved steak, and a melty cheese you can’t go wrong. I also love the jalapeño idea, we tend to really enjoy adding heat to many of our meals.