These Philly Cheesesteaks are the real deal—thinly sliced ribeye, sizzling onions, and your choice of cheese, all tucked into a warm Amoroso roll.

It’s the ultimate comfort food and one of my all-time favorite ways to enjoy a sandwich.

Why You’ll Love This Recipe

Authentic flavor – Classic ribeye, chopped on a hot griddle.

Customizable cheese – Choose from American, provolone, or Cheez Whiz.

Quick and easy – Fast cooking time makes it weeknight-friendly.

Satisfying and hearty – Big flavor in every cheesy, meaty bite.

Griddle or stovetop – Works perfectly in your kitchen setup.

What You’ll Need (Ingredient Highlights)

Thinly sliced ribeye – 24 oz, sliced 1/8″ thick for authentic texture.

Hoagie-style rolls – Amoroso rolls are the traditional choice.

Cheese – American, provolone, or Cheez Whiz.

Diced onions – Optional, but add sweet-savory depth.

Salt and pepper – For simple seasoning.

Pro Tips Before You Start

Ask your butcher – Have the ribeye sliced ultra-thin (1/8″).

Preheat your griddle or skillet – Hot surface = perfect sear.

Use a bench scraper – Essential for chopping the steak finely.

Don’t overcook – Ribeye cooks fast; stop when the pink disappears.

Steam the buns – Use the griddle heat to warm and soften rolls.

How to Make Philly Cheesesteaks

Step 1: Cook the Onions
Add oil to a hot griddle or skillet.

Sauté diced onions until translucent, then season with salt and pepper.

Move to a cooler part of the griddle to keep warm.

Step 2: Chop the Ribeye
Add the thinly sliced ribeye in a single layer.

Using a spatula and bench scraper, chop the steak into small pieces as it cooks.

Continue until no pink remains.

Step 3: Season and Combine
Season the cooked ribeye with salt and pepper.

Mix in the sautéed onions.

Step 4: Add Cheese
Divide the meat into 3 sandwich-length piles.

Top each with 3 slices of cheese (or melt Cheez Whiz separately).

Step 5: Steam the Rolls
Place the hoagie rolls, open-side down, over the meat and cheese.

Let steam for 2–3 minutes until cheese is melted.

Step 6: Assemble
Use a spatula to scoop each cheesy meat pile into its roll.

If using Cheez Whiz, spread it on now.

Step 7: Serve
Let the cheesesteaks rest a few minutes before serving.

What to Serve It With

French fries or tater tots

Potato chips

Pickle spears

Coleslaw

Iced tea or root beer

Variations / Substitutions

Swap ribeye for shaved sirloin or flank steak.

Use sautéed mushrooms or peppers for extra veggies.

Try Swiss or pepper jack cheese for a twist.

Go bunless and serve in a bowl over fries or rice.

Storage & Leftovers

Fridge: Store meat and onions separately from rolls for 3 days.

Freezer: Not recommended; texture may suffer.

Reheat: Reheat meat in a skillet; warm rolls separately.

FAQs

Can I use a regular skillet instead of a griddle?
Yes, just cut the meat into smaller pieces before cooking.

What cheese is best for Philly cheesesteaks?
Traditional options are American, provolone, or Cheez Whiz.

Do I need to toast the rolls?
Not necessary, but you can if you prefer a crisper bite.

How do I slice ribeye thinly at home?
Freeze it slightly, then use a sharp knife to slice thin.

Is this recipe authentic?
It’s as close as you can get without flying to Philly!

Can I prep the meat ahead of time?
Yes, slice and season in advance for quicker meals.

Final Thoughts

These Philly Cheesesteaks are savory, cheesy, and incredibly satisfying.

Whether you use American cheese or Cheez Whiz, each bite is a flavor-packed tribute to the Philly classic.

Trust me, these will become a regular craving!