This Philly cheesesteak is packed with tender slices of ribeye beef, melted cheese and sweet fried onions, all stuffed into a toasted roll. It's a rich, satisfying sandwich that brings classic American comfort food flavours straight to your kitchen.
I've taken guidance from Honest Food Talks to make as traditional a Philly cheesesteak as I can with the ingredients available in the UK. Please excuse the substitutes that I've had to make!
I've kept it simple...steak, onions and melted cheese in a sub roll...and it's delicious. The steak is 'melt in the mouth' tender and full of flavour mixed with the sautéed onions, and the melted cheese tops it all off perfectly.
Tips
- To achieve the best results with the ribeye steak, you need to make sure that the meat is sliced thinly. One way to do this is to freeze the steak for 30 minutes before slicing it. This allows you to easily slice through the steak as thinly as possible. Of course, you'll also need a sharp knife that can do the hard work for you.
- The traditional recipe uses hoagie rolls, which are difficult to source in our local supermarkets. Sub rolls are a good substitute.
- Cheez Whiz is the traditional cheese used in a Philly cheesesteak - but we don't get this in the UK. Good substitutes are slices of provolone or American cheese slices (cheese slices/cheese singles in the UK).
- You can also use garlic butter or vegetable oil for the sub rolls, if you prefer.
- Optional variations:
- Add diced peppers at the same time as the onions, for extra flavour.
- Chicken cheesesteak - replace the steak with strips of chicken.
- Spicy jalapeño version - add finely chopped jalapeños to the onions.
- Mushroom cheesesteak - replace the steak with sliced portobello or chestnut mushrooms.
- Loaded cheesesteak fries - top chunky oven chips with the steak, onion and cheese mixture.
- This Philly cheesesteak recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Ribeye is traditionally used because it stays tender and juicy.
Provolone, American cheese slices or cheese sauce are common options.
Yes - however, thinly sliced beef gives the most authentic texture.
Cook quickly over high heat and don't overcook.
Yes - many homemade versions include extra vegetables.
Soft hoagie rolls or sub rolls are ideal.
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How to make this Philly Cheesesteak
Ingredients
- 20g unsalted butter
- 1 medium onion (approx. 120g), diced
- salt and freshly ground black pepper
- 1 ribeye steak (227g), thinly sliced (see Tips)
- 4 cheese slices (see Tips)
- butter, for the sub rolls (see Tips)
- 2 hoagie or sub rolls (see Tips), sliced in half but not separated
To serve (optional):
Instructions
- Melt half of the unsalted butter in a skillet pan over a medium or medium to low heat. Then, add the diced onions and season with salt and freshly ground black pepper. Cook slowly until the onions turn translucent (approx. 5 minutes). Remember to stir occasionally so as not to burn the onions. Remove them from the pan and set aside.
- Season the steak with salt and freshly ground black pepper. Add the other half of the unsalted butter to the pan and add steak slices to the pan once the butter melts. Keep the heat to medium and cook for 2 to 4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Heat the grill to high.
- Return the onions to the pan and stir them in with the steak. Divide the steak and onion mixture into 2 long piles (approx. the length of the sub rolls) on each side of the pan. Place 2 cheese slices on top of each steak and onion pile and let them melt (approx. 1 to 2 minutes).
- Spread the insides of the sub rolls with the butter or oil of your choice and toast under the hot grill for about 1.5 minutes. Spoon the steak, onion and cheese mixture into your freshly toasted sub rolls. Serve your Philly cheesesteak sandwich immediately and enjoy…on its own or with some chunky oven chips or dirty fries on the side!
Serving suggestions
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Philly Cheesesteak
Equipment
Ingredients
- 20 g (0.7 oz) unsalted butter
- 1 medium onion (approx. 120g) diced
- salt and freshly ground black pepper
- 1 ribeye steak (227g) thinly sliced (see Notes)
- 4 cheese slices (see Notes)
- butter for the sub rolls (see Notes)
- 2 hoagie or sub rolls (see Notes), sliced in half but not separated
To serve (optional):
Instructions
- Melt half of the unsalted butter in a skillet pan over a medium or medium to low heat. Then, add the diced onions and season with salt and freshly ground black pepper. Cook slowly until the onions turn translucent (approx. 5 minutes). Remember to stir occasionally so as not to burn the onions. Remove them from the pan and set aside.
- Season the steak with salt and freshly ground black pepper. Add the other half of the unsalted butter to the pan and add steak slices to the pan once the butter melts. Keep the heat to medium and cook for 2 to 4 minutes. Remember to keep stirring occasionally and avoid overcooking the meat. Heat the grill to high.
- Return the onions to the pan and stir them in with the steak. Divide the steak and onion mixture into 2 long piles (approx. the length of the sub rolls) on each side of the pan. Place 2 cheese slices on top of each steak and onion pile and let them melt (approx. 1 to 2 minutes).
- Spread the insides of the sub rolls with the butter or oil of your choice and toast under the hot grill for about 1.5 minutes. Spoon the steak, onion and cheese mixture into your freshly toasted sub rolls.
- Serve your Philly cheesesteak sandwich immediately and enjoy…on its own or with some chunky oven chips or dirty fries on the side!
Notes
- To achieve the best results with the ribeye steak, you need to make sure that the meat is sliced thinly. One way to do this is to freeze the steak for 30 minutes before slicing it. This allows you to easily slice through the steak as thinly as possible. Of course, you'll also need a sharp knife that can do the hard work for you.
- The traditional recipe uses hoagie rolls, which are difficult to source in our local supermarkets. Sub rolls are a good substitute.
- Cheez Whiz is the traditional cheese used in a Philly cheesesteak - but we don't get this in the UK. Good substitutes are slices of provolone or American cheese slices (cheese slices/cheese singles in the UK).
- You can also use garlic butter or vegetable oil for the sub rolls, if you prefer.
- Optional variations:
- Add diced peppers at the same time as the onions, for extra flavour.
- Chicken cheesesteak - replace the steak with strips of chicken.
- Spicy jalapeño version - add finely chopped jalapeños to the onions.
- Mushroom cheesesteak - replace the steak with sliced portobello or chestnut mushrooms.
- Loaded cheesesteak fries - top chunky oven chips with the steak, onion and cheese mixture.
- This Philly cheesesteak recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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