Philly Cheesesteaks
Tender, well-marbled steak, sautéed onions, and melty provolone cheese served in a soft but sturdy hoagie roll define this classic Philly sandwich.
- Total time
- 1 hr 40 min
- Active time
- 25 min
- Yield
- Serves 2
- Difficulty
- Medium
- Equipment
- 4 required
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Ingredients and Constraints
Ingredients
- Preparation: Cut Into 1/4-inch Dice
- Preparation: 4 Slices Torn Into 1-inch Pieces and 4 Slices Left Whole
- Optional
Ingredient watchpoints5 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Boneless Rib Eye Steak
1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: skirt steak; store-bought pre-sliced rib eye 1 tablespoon vegetable; other neutral oil
Source: Philly Cheesesteaks
Boneless Rib Eye Steak
1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)1 tablespoon (15ml) vegetable or other neutral oil
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Philly Cheesesteaks
Vegetable Oil
1 tablespoon (15ml) vegetable or other neutral oil
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: other neutral oil
Source: Philly Cheesesteaks
Yellow Onion
1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Philly Cheesesteaks
Provolone Cheese
8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
The source row includes a form, size, temperature, or preparation detail.
Details and source
Source: Philly Cheesesteaks
Additional ingredient notes
Notes
If using pre-sliced steak, still run a knife through mound of meat about 5 times at the end of Step 2.
While written for an indoor stovetop, this recipe works great in a cast-iron skillet cooked outside on a grill, which is a great way to avoid grease splatter in your kitchen. Preheat the grill as usual, then preheat the empty cast-iron skillet on a preheated grill on high heat, with lid closed, for 5 minutes.
Required setup
Equipment
Optional equipment
Alternative cooking surface for the cheesesteak filling.
Alternative cooking surface for the cheesesteak filling.
Source video
Source video
Method Timeline
Prep
ActivePrep
25 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
15 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2.
Large Plate%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230530-SEA-PhillyCheesesteak-AmandaSuarez-00-ca0e3dd3539a4a1a88ef99bcb1b48ec8.jpg&w=3840&q=75)
Image detailsCutting ribeye into piecesSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference Inputs and tools2
Uses
- 1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)
Equipment
Step 2
Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced.
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Image detailsStep 2. cutting ribeye into thin slicesSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference Inputs and tools2
Uses
- 1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)
Equipment
Step 3
Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes.
4 min-6 minCook12-inch Cast-iron Skillet with Lid%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230530-SEA-PhillyCheesesteak-Amanda-Suarez-step3-collage-939178d1119849b4a79de93bd4334772.jpg&w=3840&q=75)
Image detailsStep 3. sliced ribeye cooking collageSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference Checks1
TimingInfoTiming4 to 6 minutes
Target: 4-6 minute
Expected state: Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes.
Inputs and tools5
Uses
- 1 pound (454g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes)
- 1 tablespoon (15ml) vegetable or other neutral oil
- 1/2 medium yellow onion (4 ounces; 114g), cut into 1/4-inch dice
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Philly Cheesesteaks
Step 4
Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute.
1 min-2 min%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230530-SEA-PhillyCheesesteak-Amanda-Suarez-step4-b28005bc303044e5b4ad9a18a6af1a91.jpg&w=3840&q=75)
Image detailsFour image collage of seperating beef into two sections, shingling with provolone, melted cheese and rolls placed on topSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference Checks1
TimingInfoTiming1 to 2 minutes
Target: 1-2 minute
Expected state: Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes.
Inputs and tools4
Uses
- 8 thin slices provolone cheese (about 6 ounces; 160g), 4 slices torn into 1-inch pieces and 4 slices left whole
- 2 tablespoons grated Parmigiano-Reggiano cheese (optional)
- 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 1/8 teaspoon freshly ground black pepper
Why and source
This step has reviewed source-backed guidance.
- Source: Philly Cheesesteaks
Step 5
Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.
ServeLarge Spatula%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F20230530-SEA-PhillyCheesesteak-AmandaSuarez-47-80b6cf0e54504c73aad52a3278ce67c0.jpg&w=3840&q=75)
Image detailsStep 5. cheesesteaks being assembled with spatulaSerious Eats / Amanda Suarez · Philly CheesesteaksDev reference Checks1
ServiceMain recipeSource service instruction
Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.
Inputs and tools3
Uses
- Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hinge
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
- Source: Philly Cheesesteaks
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
How to Get Cheesesteak Beef Right
It’s almost always rib eye that is sliced just short of paper thin on a deli slicer.
Rib eye has assertive beefy flavor and is well marbled with delicious fat, which, when cut thin and cooked until browned, will still remain tender bite after bite. Its thin profile and open-grained texture make for easy slicing, and its flavor is near to rib eye.) At left, hand-sliced and chopped rib eye.
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The Great Cheese Debate
Just remember that the cheese should be sliced thin and melt easily.
Ultimately, the melted cheese should coat the steak to form a cohesive meat mixture, without being gloppy. This adds mechanical value to the sandwich, keeping the thin pieces of meat together so the mixture holds once flipped into the roll.
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Finding the Right Bread
The common characteristics with these hoagie roll options are that the roll is fresh (never toasted), with a soft and slightly chewy interior and a very thin crispy and lightly browned crust.
Supermarket sub rolls are fine in a pinch, but they tend to be a little too soft and squishy, and the bottoms might “melt” away from the hot meat filling.
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Bringing It All Together
It's important to note that these are not sweet buttery caramelized onions, but instead griddled onions that retain some of their texture and allium bite, and can hold up to the rich meat.
Mounds of the cheesy meat are perfectly lined up to match the length of each hoagie roll before even more cheese is shingled over top, melted, then effortlessly flipped into the bread.
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 2
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
While I prefer rib eye steak in this recipe, skirt steak will work just as well.
While I prefer rib eye steak in this recipe, skirt steak will work just as well. You may also use store-bought pre-sliced well marbled steak found at some supermarkets like Wegmans and many Asian market chains like H-Mart. If using pre-sliced steak, still run a knife through mound of meat about 5 times at the end of Step 2.
If you have a cast-iron flat griddle pan or plancha, this is the time to use it.
If you have a cast-iron flat griddle pan or plancha, this is the time to use it. Position and center (over two burners if needed) for even heating of the pan.
While written for an indoor stovetop, this recipe works great in a cast-iron skillet cooked outside on a grill, which is a great way to avoid grease splatter in your kitchen.
While written for an indoor stovetop, this recipe works great in a cast-iron skillet cooked outside on a grill, which is a great way to avoid grease splatter in your kitchen. Preheat the grill as usual, then preheat the empty cast-iron skillet on a preheated grill on high heat, with lid closed, for 5 minutes. Proceed with the recipe.
Provolone cheese can range from mild to very sharp.
Provolone cheese can range from mild to very sharp. Go with your personal preference, but the cheese should be sliced thin and melt easily. You may also substitute with equal weight Cheese Whiz or American cheese in this recipe.
This recipe can easily be cut in half to make 1 serving.
This recipe can easily be cut in half to make 1 serving. Alternatively, it may also be doubled and cooked through in 2 separate batches to serve 4.
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Philly Cheesesteaks
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