Philly Cheesesteak

A simple, satisfying favorite.

Why You'll Love This Recipe

• Authentic Philly flavor at home.
• 25-minute dinner.
• Cheaper than a sub shop.
• Crowd-pleaser for game day.
• Customizable with cheese, peppers, or mushrooms.

Ingredient Notes

• Ribeye is the traditional cut — fat and flavor. Top round is leaner but works.
• Real provolone melts smoothly; Cheez Whiz is the Philadelphia classic for the truly authentic version.
• Hoagie rolls are essential — sandwich bread won't survive the juice.

Ingredient Substitutions

• Shaved or thinly sliced sirloin steak (use a deli slicer if you have one).
• American cheese or white American for extra melt.
• Skip peppers for the 'wit onions only' purist version.

Equipment Needed

• Large flat-bottomed skillet or griddle (12-inch+)
• Sturdy spatula
• Sharp knife
• Cutting board

Prep Tips

• Slice beef against the grain while partially frozen.
• Caramelize the onions first — they take the longest.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 4 slices bread, 1 cup shredded cheese, 1 medium onion, diced, 1 medium bell pepper, sliced, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper. dice the onion, chop the vegetables into even pieces, and shred the cheese before you start cooking.

2. 2

   Sauté onion and pepper in butter.

3. 3

   Sear thin-sliced beef. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

4. 4

   Top with cheese, pile on roll.

Artsi Pro Tips

• Freezing the ribeye 30 minutes makes paper-thin slicing possible. Thick slices give you a chewy steak sandwich, not a cheesesteak.
• High heat is essential. Medium gives you boiled-tasting meat.
• Don't cook the beef long. 2–3 minutes total is the sweet spot.

Common Mistakes

• Thick-sliced beef, leading to chewy sandwiches.
• Cooking on medium heat, which steams the beef.
• Wimpy rolls that fall apart under the filling.

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