Philly Cheesesteak
Najat
Photo by Najat
This philly cheesesteak recipe is everything a great sandwich should be: thinly sliced ribeye, caramelized onion, melted cheese and a generous drizzle of cheddar sauce, all stuffed into a soft, pillowy roll. By adding both melted sliced cheese and a homemade cheddar sauce, we turned this into the ultimate cheese-on-cheese version of the classic. Once you’ve tried it this way, there’s no going back. It’s rich, it’s cheesy, and it’s ready in 25 minutes.
What is a philly cheese steak?
The philly cheesesteak is one of America’s most iconic sandwiches, born in Philadelphia, Pennsylvania in the 1930s. The original recipe is straightforward: super-thinly sliced beef cooked on a hot flat-top griddle, topped with melted cheese and served on a long soft roll. That’s it. No fuss and no fancy ingredients. Over the decades, variations have popped up across the country. The West Coast version often adds green bell peppers and mushrooms. Some purists swear by Cheez Whiz; others insist on provolone.
What meat is used in a philly cheesesteak?
Ribeye is the classic choice, and for good reason. The goal is a slight sear on the outside with a soft, yielding center.
How to slice it paper-thin: Place the ribeye in the freezer for 30–45 minutes before slicing. A half-frozen steak is much easier to cut into ultra-thin slices with a sharp knife. Always slice against the grain for the most tender bite. No ribeye? Flank steak or sirloin work well too. Just add a little extra oil since they’re leaner.
Ingredients
STEAK MIXTURE
GARNISH
SERVE WITH
Tips
Slice the meat paper-thin against the grain. A useful trick is to place the meat in the freezer for 30–45 minutes first, so it becomes easier to slice thinly.
You can replace ribeye with sirloin or steak (slice thin and cook briefly).
Get the pan very hot before adding the meat. You want a fast sear, not a slow steam.
Add the cheese off the heat so it melts gently without overcooking the meat underneath.
Serve immediately, a philly cheesesteak does not wait.
Instructions
Prepare the ingredients in advance.
Heat 15 ml olive oil and 20 g butter in a frying pan over medium heat. Add the finely chopped yellow onion and cook for 3 to 4 minutes. Remove the onion from the pan and set aside.
In the same pan, heat another 20 g butter and 15 ml olive oil. Add the thinly sliced ribeye together with the salt, cayenne pepper, and black pepper. Cook the meat briefly over medium-high heat.
Add the cooked onion and mix well. Place the slices of cheese over the beef and let it melt. Then stir everything untill well combined.
Slice the buns open and fill them with the cheesesteak. Garnish with jalapeño slices and cheddar sauce. Serve immediately while the buns are still warm.
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Which meat is best for steak sandwiches?
Ribeye is the best meat for steak sandwiches because it is tender, juicy, and full of flavor. Other options include sirloin or tenderloin, but ribeye remains the best option.
What do you serve with steak sandwiches?
Steak sandwiches can be served with fries, salad, coleslaw, or loaded fries for a complete meal.
How many calories are in a philly cheesesteak?
This recipe (6 servings) contains approximately 610 kcal per serving for the steak filling, including the ribeye, cheese, onion, butter, and olive oil. This does not include the bread or cheddar sauce, which will add calories depending on the amount used. A full sandwich with a roll typically comes in around 800 kcal.
What to serve with a philly cheesesteak?
Fries are the classic choice. Coleslaw, onion rings, or a green salad all work well as lighter sides.
How do you reheat a philly cheesesteak?
Reheat the filling in a skillet over medium heat for 2–3 minutes, or in the air fryer at 175°C for 3–4 minutes.
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