So you’re sitting there scrolling through delivery apps, staring at those overpriced cheesesteaks that probably taste like cardboard anyway, right? Well, plot twist: you can make a way better one at home without breaking the bank or your dignity. Plus, you get to eat it in your pajamas without judgment.

Why This Recipe is Awesome

Listen, I’m not gonna sugarcoat this—making a proper Philly cheesesteak at home is surprisingly simple, and frankly, it’s kind of insulting how easy it is. You literally can’t mess this up unless you try really, really hard. We’re talking about meat, cheese, bread, and some veggies. It’s not rocket science, people.

The best part? You control the cheese situation. Want extra? Go wild. Prefer a specific type? Your kitchen, your rules. Plus, homemade means you know exactly what’s going into your food (spoiler alert: it’s all the good stuff).

The Ultimate Homemade Philly Cheesesteak That’ll Make You Forget Takeout Exists

Recipe by FoodarshiaCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

2-3

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Total time

minutes

Indulge in the authentic taste of a homemade Philly cheesesteak sandwich. This recipe features tender beef, flavorful sautéed onions, and gooey melted cheese, all served in a soft, toasted bun

Ingredients

1 lb ribeye steak, sliced paper-thin
2 large hoagie rolls
8 oz cheese (Cheez Whiz, provolone, or American)
1 large onion, sliced thin
1 large bell pepper, sliced
2 tablespoons vegetable oil
Salt and pepper to taste
Optional: mushrooms

Directions

Prep all ingredients. Slice veggies and have cheese ready.
Heat 1 tbsp oil in large skillet. Cook onions and peppers 5-7 minutes until soft. Remove and set aside.
Add remaining oil, increase heat. Add steak, season with salt and pepper. Sear 2-3 minutes, flip and cook 2 more minutes.
Mix vegetables back in with meat. Add cheese and let melt, 1-2 minutes.
Warm rolls in oven. Pile cheesy mixture into rolls and serve immediately.

Notes

For the best Philly cheesesteak, use thinly sliced ribeye steak and top with provolone or Cheez Whiz. Customize with your favorite toppings like peppers or mushrooms for extra flavor!

Common Mistakes to Avoid

Slicing your meat too thick is the cardinal sin of cheesesteak making. Thick chunks = chewy disaster. If your butcher won’t slice it thin, pop that steak in the freezer for 30 minutes to firm it up, then slice away.

Overcooking the vegetables turns them into mushy sadness. You want them tender but not dead, capisce?

Using the wrong bread is another rookie move. Those flimsy grocery store sub rolls will fall apart faster than your weekend plans. Invest in proper hoagie rolls—your sandwich (and your dignity) will thank you.

Skipping the cheese melt step means you’ll have cold cheese sitting on top of hot meat like some kind of culinary tragedy. Give it time to get all gooey and perfect.

Alternatives & Substitutions

Can’t find ribeye? Sirloin or even flank steak work just fine. Heck, I’ve used chicken thighs in a pinch, and nobody complained.

Cheese flexibility is your friend. Provolone gives you that authentic Philly vibe, American cheese melts like a dream, and Cheez Whiz is… well, it’s an experience. IMO, provolone wins, but you do you.

Veggie variations are totally acceptable. Skip the peppers, add mushrooms, throw in some hot peppers if you’re feeling spicy. The cheesesteak police aren’t real (I checked).

No hoagie rolls? Use whatever decent sandwich bread you have. Just make sure it can handle the weight of all that deliciousness without becoming soup.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Technically yes, but why would you want to eat a soggy sandwich? This is best enjoyed immediately while the cheese is still melty and your taste buds are properly excited.

What’s the deal with Cheez Whiz vs. real cheese?
Look, purists swear by Cheez Whiz, but real cheese tastes better and won’t make you question your life choices. Pick your battles.

Can I freeze the leftover meat mixture?
Absolutely! It reheats beautifully and makes weeknight dinners stupidly easy. Just don’t freeze it with the bread—that’s a texture nightmare waiting to happen.

Is it really necessary to slice the meat that thin?
Unless you enjoy jaw workouts with your dinner, yes. Thin slices = tender bites = happy face.

Can I use a different type of oil?
Sure, but vegetable or canola oil won’t compete with your flavors. Save the fancy olive oil for your salads—this isn’t the time to be precious.

What if I don’t have a big enough skillet?
Cook in batches rather than overcrowding. Overcrowded pans steam instead of sear, and nobody wants steamed sadness for dinner.

How do I know when the meat is done?
It should be browned and no longer pink. We’re talking 4-5 minutes total cook time for thin slices. Don’t overthink it.

Final Thoughts

There you have it—a legit Philly cheesesteak that didn’t require a plane ticket or waiting in line behind tourists taking Instagram photos. Your kitchen just became the best cheesesteak joint in town, and your wallet is probably doing a happy dance right about now.

The best part? You can make this again tomorrow if you want, and nobody’s going to judge you for having cheesesteaks two days in a row. Well, maybe your doctor will, but that’s a future problem.

Now go forth and create some cheesy magic. Your taste buds have been waiting for this moment, and honestly, they deserve it.

The Ultimate Homemade Philly Cheesesteak That’ll Make You Forget Takeout Exists

Why This Recipe is Awesome