This homemade Philly cheesesteak recipe is the real-deal! Tender ribeye sliced nice and thin with caramelized onions, and gooey cheese piled onto a soft amoroso hoagie roll. It’s simple, delicious, and exactly how it’s done in Philly.!
If using a whole steak, place the steak into the freezer for about 40 minutes to an hour, to firm up. This makes it easier to cut. (If using presliced steak, skip to step 3)
Use a sharp knife, place the meat on a cutting board and begin to shave the meat on a bias - as thinly as possible.
After shaved, Coarsely chop into bits. If using presliced meat, chop the meat into bits.
Cut the rolls in half and spread mayo on inside of the hoagie rolls.
Add vegetable oil into a skillet over medium high heat. Get the pan nice and hot, about 5 minutes. Add the meat and onions into the skillet in an even layer and cook undisturbed for 5-7 minutes, until browned. Use the bottom of a spatula to break up the meat and cook until no longer pink.
Season with onion powder, garlic powder, kosher salt, and black pepper. Stir until seasonings are evenly dispersed, then tear up 4 slices of American cheese and cook until the cheese is melted, stirring constantly so that it doesn’t burn on the bottom of the pan/griddle.
Divide the meat mixture into two piles. Place 3 slices of american cheese on top of each portion. Reduce stove to medium heat and cover with a lid until the cheese is fully melted, about 1-2 minutes.
Place the hoagie roll cut side down on top of the meat and use the spatula to scoop the meat into the rolls.
Nutitrion
Serving Size: 1 serving
Calories: 1140 kcal
Carbohydrates: 19 g
Protein: 66 g
Fat: 90 g
Saturated Fat: 37 g
Trans Fat: 1 g
Cholesterol: 249 mg
Sodium: 3139 mg
Sugar: 11 g
Unsaturated Fat: 46 g
Reviews
Tina L on 2026-06-03 (5 stars): Another great recipe! I used pre shaved ribeye because there wasn't a butcher available at the market for some reason, and I would probably cut off a finger if I shaved a steak myself! I followed the recipe, using provolone and a cast iron skillet. Delicious, and will make again!
Shandy on 2025-07-17 (5 stars): Found you on instagram from your takeout series! I made this today and wow, it tastes just like the steaks I got in Philly growing up. Took me back. You are quite the chef Britney. Thank you for sharing your recipes with us.
Colleen on 2025-07-16 (5 stars): I can’t find those rolls on the West Coast but we’ve had luck using fresh rolls used for banh mi from a Vietnamese bakery.
