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Philly Cheesesteak

Philly Cheesesteak is a hearty sandwich made with thinly sliced ribeye steak, provolone cheese, and optional caramelized onions, all on a toasted hoagie roll.
Prep Time30 mins
Cook Time10 mins
Chill30 mins
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Philly Cheesesteak
Servings: 4
Calories: 770kcal
Author: Amanda Rettke--iamhomesteader.com



  • 1 pound ribeye steak
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper


  • 4 Hoagie rolls, or Italian long rolls (Choose a crusty roll with a soft center.)
  • 2 tablespoons butter, softened

With Onions (optional)

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 large sweet onions, sliced


  • 8 slices provolone cheese

Other Optional Toppings

  • sautéed peppers
  • sautéed mushrooms



  • Place the ribeyes in the freezer for 30 minutes before slicing. This will firm up the edges and make the meat easier to slice.
  • Slice the meat into thin strips, season with salt and pepper, and set aside.

With Onions (Optional)

  • In a large skillet, add olive oil and butter, heat over medium until butter is melted and oil is hot. Add onions and cook, stirring frequently until caramelized (about 10-15 minutes). Transfer onions to a plate and cover to keep warm. (Onions are optional, but we love them!)


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Slice hoagie rolls open lengthwise, careful to not cut through the bread (they should remain intact).
  • Place the rolls on the prepared pan and spread butter lightly on the insides of the rolls.
  • Toast for 5-10 minutes in the oven, or until golden brown.
  • Remove from oven and cover with a towel to keep warm.


  • In a skillet over medium heat, add the ribeye slices. (If you prepared onions, use the same skillet.)
  • Use two spatulas to created the signature shredded meat on a Philly Cheesesteak. Use one spatula to hold the meat in place and the other to pull it apart. (This step helps tenderize the meat while it cooks.)
  • Continue cooking until the meat is cooked through, but not crisp (about 2 minutes).
  • Add the onions back into the skillet and stir to combine.
  • Top the steak and onions with provolone cheese. Continue cooking on low until the cheese has melted.
  • Use a spatula or tongs to pick up the meat and cheese mixture and place it onto the toasted hoagie.
  • Serve immediately.