Philly Cheesesteak Recipe

Get ready to bring a taste of Philadelphia straight to your kitchen with this classic Philly Cheesesteak! Tender, thinly sliced beef, perfectly golden onions, and melty provolone cheese are all snuggled into a toasted roll—the ultimate in comfort food. Whether you’re reminiscing about a trip to Philly or craving an incredibly satisfying sandwich, this recipe nails all the right flavors and textures for an unforgettable meal.

Ingredients You’ll Need

The beauty of a great Philly Cheesesteak is in its simplicity—every ingredient matters and each one brings something unique to the table. Here’s what you’ll need and why you shouldn’t skip a thing!

• Beef (2 lbs, partially frozen bottom round roast): Partially freezing the beef makes it so much easier to slice paper-thin, which is essential for that signature cheesesteak texture.
• Onion (1): Onions add a touch of sweetness and a gentle bite—don’t skip them!
• Bread rolls (6 footlong): The soft-but-chewy rolls are just as important as the filling; pick fresh hoagie or sub rolls for best results.
• Provolone cheese (10 slices): Melts beautifully to coat your beef in creamy goodness with mild flavor.
• Baking soda (1/2 Tbsp): Gives the beef tenderness and helps it brown quickly in the pan.
• Vinegar (2 Tbsp): Helps tenderize the beef and balances out the rich flavors.
• Sugar (1 Tbsp): Boosts those caramelized notes in both the beef and onions.
• Garlic salt (1 Tbsp): A touch of umami and savory depth that brings it all together.
• Onion powder (1/2 Tbsp): Doubles-down on the onion flavor for a true Philly taste.
• Black pepper (2 tsp): Brings a gentle spice and complexity to the marinade.
• Salt (1 tsp): Makes all the flavors pop!
• Water (2 cups): Helps the marinade permeate every slice of beef.
• Worcestershire sauce (1 tbsp): Adds that mysterious, steakhouse-quality depth you crave.

How to Make Philly Cheesesteak

Step 1: Shave the Beef

Start with a partially frozen bottom round roast—it’s so much easier to slice super-thin when it’s still firm. Using a mandoline, meat slicer, or a very sharp knife, cut the beef into the thinnest shavings you can manage. This makes the steak ultra-tender and quick-cooking, a must for any Philly Cheesesteak.

Step 2: Marinate the Beef

Combine baking soda, vinegar, sugar, garlic salt, onion powder, black pepper, salt, water, and Worcestershire sauce in a large bowl. Toss your beef shavings in the marinade, making sure every piece is coated. Let it sit for at least 20 minutes—while a short soak, it transforms the meat into incredibly juicy, flavorful strips.

Step 3: Prep the Onions and Griddle

While the beef marinates, dice your onion into small pieces. Preheat a griddle or large nonstick skillet over high heat. Once it’s ripping hot, it’s showtime!

Step 4: Sauté the Onions

Add a tablespoon of oil to your hot griddle and toss in the diced onions. Sauté just until they start to char—the magic moment is when some bits are golden-brown while others stay nearly white. This contrast gives the sandwich depth and texture. Remove the onions from the griddle and set aside.

Step 5: Toast the Bread Rolls

Slice your bread rolls lengthwise, being careful not to cut all the way through. Place each roll face-down onto the hot griddle for 15 to 30 seconds. You want golden, crisp edges, not a dried-out crust. Move the toasted bread to a tray for assembly.

Step 6: Cook the Beef

Drain the beef from its marinade but don’t rinse—it’s packed with flavor! Heat three tablespoons of oil on your griddle, then add the beef in batches to avoid overcrowding. Cook over high heat until all the marinade foam evaporates and the meat browns deeply, about 10 minutes. That caramelization is where the magic happens.

Step 7: Melt the Cheese

Turn off the heat and use your spatula to divide the beef into six neat mounds. Top each with slices of provolone cheese and let the residual heat do its thing for a minute or two. The cheese should melt right into the beef, making the two inseparable.

Step 8: Assemble the Philly Cheesesteak

Scoop each cheesy beef mound straight into a waiting toasted roll. Finish with a generous topping of those sweet, charred onions. That’s it—your homemade Philly Cheesesteak is ready for its closeup (and a happy bite)!

How to Serve Philly Cheesesteak

Garnishes

If you want to go the extra mile, a drizzle of ketchup or a punchy horseradish sauce is a classic nod to Philly tradition. You can also add sliced peppers or a sprinkle of parsley for a fresh pop of color, though purists might argue the essentials are all you need!

Side Dishes

I love serving Philly Cheesesteak with crispy fries or a batch of kettle chips. If you’re feeling more wholesome, a tangy coleslaw or dill pickle spear pairs perfectly, cutting through the richness of the sandwich. Don’t forget an ice-cold soda or beer to wash it all down.

Creative Ways to Present

Hosting a party or family gathering? Serve the filling in a “make your own Philly Cheesesteak” bar, letting everyone pile on as much beef, cheese, and onions as they like. Or, slice smaller rolls in half for easy-to-eat sliders—a fun twist for game day snacking!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the beef, onions, and cheese mixture in an airtight container in the fridge for up to three days. Always keep the bread separate so it stays fresh and doesn’t get soggy.

Freezing

The cooked beef and onion mixture freezes beautifully! Let it cool completely, then wrap tightly and store in a freezer bag for up to two months. Thaw overnight in the fridge before reheating and assembling your sandwiches fresh.

Reheating

To reheat, gently warm the meat and onions in a skillet over medium heat until hot. Add cheese slices toward the end to let them melt right into the beef again. Once piping hot and gooey, scoop into fresh toasted rolls for round two of Philly Cheesesteak bliss!

FAQs

What’s the best cut of beef for Philly Cheesesteak?

Traditionally, ribeye is the go-to, but using a bottom round roast—thinly shaved and properly marinated as in this recipe—yields a tender, full-flavored bite that’s both delicious and budget-friendly.

Can I use a different cheese?

Provolone is classic, but feel free to substitute with white American cheese, mozzarella, or even Cheez Whiz for a fun, nostalgic Philly Cheesesteak experience!

Do I have to use a griddle?

Not at all. A large nonstick or cast-iron skillet works just as well and still gives you those tasty charred onions and crisp toasted bread. Just don’t overcrowd the pan.

How thin should I slice the beef?

The thinner, the better! Thin shavings mean the beef cooks quickly, stays tender, and soaks up all the flavor from your marinade. Partially freezing the roast makes it easy to get wafer-thin slices.

Can I make these Philly Cheesesteaks ahead of time?

You can absolutely marinate and cook the meat and onions in advance, then reheat with cheese just before assembling your sandwiches. Just make sure to toast the bread rolls fresh for peak flavor and crunch.

Final Thoughts

I can’t wait for you to try this Philly Cheesesteak recipe—it’s everything comfort food should be: savory, melty, and downright irresistible. Whether you’re cooking for family, sharing with friends, or treating yourself after a long day, this sandwich always delivers a smile. Enjoy every gooey, beefy bite!

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